Dukang, the ancestor of wine, Xu Shen of the Eastern Han Dynasty, said in "Shuowen Jiezi": "In ancient times, Shaokang first made broomsticks and wine. Shaokang is also Du Kang." Song Dynasty Zhang Biaochen wrote in "Coral Hook Poems" It says: "In the Middle Ages, when there was no known curved tiller, Du Kang made it and made it into wine. It can be the name of the wine after drinking." Du Kang, as the ancestor of wine in China, has been respected by people throughout the ages. Dukang wine, as a famous historical wine, has been drunk by literati and poets of all ages and written numerous splendid articles and immortal poems.
Wine is closely related to Chinese culture. Its inventors are Yi Di and Du Kang. Jiang Tong, a native of Jin, said: "The rise of wine originated from the emperor, or Yunyi Di, named Dukang." Yi Di was from the time of Dayu, and Dukang was said to be Shaokang, the king of the Xia Dynasty. And Du Kang's name was more popular than Yi Di, so Yi Di's name was obvious but not obvious. It is an indisputable fact that the earliest wine was produced in the Heluo area centered on Luoyang.
According to ancient records, the invention of wine was quite accidental. Once, Du Kang put the leftover rice in the empty mulberry. As time passed, the rice naturally fermented, emitting a fragrant smell and flowing out a liquid. Du Kang took it and drank it, feeling that it tasted sweet. Du Kang was inspired by this and invented wine.
The so-called empty mulberry refers to a mulberry tree whose core has been hollowed out by decay. According to ancient documents, there is a place in the Yishui River Basin in Luoyang named Kongsangjian, which may be related to Kongsang. The wine made by Dukang is called rice wine, that is, the raw material for wine making is mainly black bamboo shoots. Black rice is a type of sorghum that grows wild in the Luoyang Mountains. Ancient ancestors cultivated it into an important crop.
Dukang is good at brewing wine and is very particular about his brewing process. The "Five Qi and Six Methods" recorded in "Dukang Chronicles" are said to be Dukang's secret recipe for making wine. It requires that the black stalks used for making wine must be mature, the koji must be poured in time, the brewing must be clean, the water from mountain springs must be used, the wine-making utensils must be high-quality, and the heat must be appropriate. There is a drinking song sung by the people, said to be passed down by Du Kang. The lyrics say: "At midnight, the dregs are fragrant; at sunrise, the shochu and wine are strong; in the afternoon, the food is strong; at sunset, when the grain is mixed with the wine, the wine is long." This is to say. , in the brewing process, we are very particular about when to add ingredients and when to fire.
After wine was produced in the Heluo area, it was integrated into the extensive and profound Heluo culture. The Duke of Zhou issued a prohibition on alcohol in Luoyang, known as the "Jiu Gao", but it did not completely prohibit drinking, but closely linked wine with Zhou rites, so the five rites of the Zhou Dynasty were inseparable from wine. The existing "Book of Songs" is said to have been deleted and edited by Confucius, but the "poems" before Confucius deleted it were actually official documents collected and preserved in Luoyang. Among these psalms, most of them are related to wine.
Where is the hometown of Dukang, the former site of Dukang Brewing? This is also a topic of interest to people.
Dukang’s hometown is called Dukang Village. There are two places in the country, both in Luoyang. One is in the west of the old city of Luoyang. "Luoyang Ancient and Modern Talk" written by Li Jianren during the Republic of China stated that Dukang Village, located in the west of Luoyang City, was also called Ducun, which is the former residence of Dukang. One is in Ruyang County. The earliest record of Dukang Village here can be found in the book "Zhili Ruzhou Complete Records" in Wanli of the Ming Dynasty. The book says: "Dukang Village, fifty miles north of (Yiyang) City, is the place where Dukang makes wine." Here are Dukang Temple, Dukang Tomb and other ruins.
Dukang Wine is the ancestor of Chinese wine, and Luoyang is the hometown of Chinese wine culture. It is the sacred mission given to us by the times to carefully summarize the winemaking techniques of Luoyang in the past dynasties and explore the connotation of Luoyang wine culture.
Edit this paragraph China’s wine culture in various periods of prehistory. From the earliest five thousand years of Chinese civilization - prehistoric times, the wild fruits collected by the primitive tribes became moldy after long-term storage, and then formed The smell of wine. After the initial taste, they thought that the water flowing out of the moldy fruits was also delicious, so the wine-making culture began. In primitive society, wine making was very popular in my country. The wine in ancient times was unfiltered wine mash, which was pasty and semi-liquid. This kind of wine was not suitable for drinking, but for eating. Therefore, the drinking utensils for eating are generally Food utensils, such as bowls, bowls and other large-mouthed utensils. Xia Dynasty The wine culture was very popular in the Xia Dynasty, and merchants were good at drinking. The Xia Dynasty had a kind of wine vessel called Jue, which was the earliest known bronze vessel in my country and played an important role in Chinese history. Ancient people said: "Dukang made rice wine." As the fifth king of the Xia Dynasty, Du Kang personally made wine, which shows how much people valued wine at that time.
In October, the villagers held a drinking ceremony in the local school: "In September, the frost is eliminated, in October, the washroom is washed, friends come to feast, the lambs are killed every day, and they enter the court hall, and they say they drink wine, and they live forever." This poem fully demonstrates the Xia Dynasty. North Korea’s wine culture. Shang Dynasty: The brewing industry in the Shang Dynasty was very developed, bronze ware production technology improved, and China's wine vessels reached unprecedented prosperity. With a complete set of experiences in making wine, clans such as the "Long Shao Clan" and the "Wei Shao Clan" emerged that specialized in making wine utensils. The alcoholic beverages at that time included wine, sweet wine and sweet wine. The drinking culture was very popular, especially among the nobles. The widespread drinking of wine attracted great attention from the Shang rulers. King Zhou made a wine pond that could be used for boats, and the wine was accompanied by beauty all day long. The Shang Dynasty left behind a "culture of wine and sex". Zhou Dynasty The Zhou Dynasty vigorously advocated "wine etiquette" and "wine virtues" and limited the main use of wine to sacrifices, so the "wine sacrifice culture" emerged. Drinking etiquette in the Zhou Dynasty became the strictest etiquette. In the Zhou Dynasty's rural drinking customs, the local officials were the hosts and the scholars and sages were the guests. Drinking, especially for the elderly, is favored, "Three beans for sixty people, four beans for seventy people, five beans for eighty people, and six beans for ninety people." Its folk custom of respecting the elderly is vividly reflected in the folk activities with wine as the main body. This is the "drinking ceremony culture" of the Zhou Dynasty. During the Spring and Autumn Period and the Warring States Period, due to the use of iron tools, production technology was greatly improved. Farmers "went out early and returned home at night, became better at farming and arboriculture, and married more beetroots." This increased enthusiasm for production and increased productivity. Great development, material wealth increased greatly. This provided a material basis for the further development of wine. Therefore, there are many records of wine in the documents of the Spring and Autumn Period and the Warring States Period:
The Analects of Confucius: "Wine and food precede food, which was considered filial piety."
"The Book of Songs·Youfeng July": "The rice harvested in October is the spring wine to celebrate the longevity of the eyebrows"
"The Book of Songs·Xiaoya Jiri": "To welcome guests and with "Li, a type of wine, is a sweet wine.
"Book of Rites·Yue Ling": "In the month of Mengxia, the emperor drank wine with ritual music." Wine, a re-brewed wine, is drunk with music, which means wine drunk at a grand party.
"Book of Rites·Tamazao": "Every respectable person must respect Yuanjiu. Only the king is respected, and barbarians are all wine. The official uses wood when he respects it, and it is forbidden for the scholar to use it." Shang Yuanjiu, with the The meaning of nostalgia is the wine that you drink exclusively. In the Spring and Autumn Period, there were Chinese people and savages. The savages referred to the ordinary people. Treating barbarians to wine means giving them ordinary meals and ordinary wine. Muyu and ban are the levels of wine glasses.
From the Shang and Zhou Dynasties to the Spring and Autumn Period and the Warring States Period, especially the northern nomadic peoples, their wine vessels were mainly bronze products. The brewing technology has been significantly improved, and the quality of the wine has also been greatly improved. The method of drinking is: put the brewed wine in a bronze pot, scoop it with a bronze spoon, and put it into a bronze cup. drink. Qin and Han Dynasties With the economic prosperity of the Qin Dynasty, the brewing industry naturally also prospered. During the Qin and Han Dynasties, the "drinking culture" emerged. The rulers repeatedly banned alcohol from the perspective of "politics" and advocated abstinence to reduce the consumption of grains. In the end, the ban continued. During the Han Dynasty, the understanding of wine was further broadened and the uses of wine were widely expanded. Zhang Zhongjing, a famous doctor in the Eastern Han Dynasty, used wine to treat diseases at a very high level. Reconciling human relations, flattering gods and worshiping ancestors are the basic functions of wine culture in the Han Dynasty. Putting music first is the spiritual core of Han people’s wine culture. After the Qin and Han Dynasties, the color of "etiquette" in the wine culture became more and more intense, and the wine etiquette was strict. In the late Eastern Han Dynasty, the wine culture changed from one based on happiness to one based on sadness.
During the Han Dynasty, drinking was gradually associated with various festivals, forming a unique drinking day, and there were more types of wine koji. In the drinking ceremony of the Han Dynasty, people usually sat on the floor to drink, with the wine bottle placed in the middle of the floor, a spoon for drinking wine inside, and the drinking utensils also placed on the ground, so the body shape was shorter and fatter. The Three Kingdoms Period was the development period of my country's wine culture. There were great advances in technology, raw materials, and types. During the Three Kingdoms period, the wine style was extremely "prosperous", with fierce drinking styles and a heavy drinking habit. Mr. Tao Yuanzhen commented During the period of the Three Kingdoms, there was a quote like this: "Drinking was very popular during the Three Kingdoms. There were nobles of Sanya in Nanjing, and there were drinks to escape the summer heat in Heshuo." In the Three Kingdoms, the trend of persuading people to drink was also very strong, and the methods of drinking were also more intense.
During the Western Han Dynasty, Empress Lu held a banquet for the ministers and ordered Liu Zhang to serve as the wine supervisor. Liu Zhang asked for military orders to serve as wine drinkers. During the banquet, a member of the Lu family deserted the banquet and was beheaded by Liu Zhang with a sword. His head was played off in the drinking game. Maybe it's a play within a play. This is the origin of "drinking orders are like military orders". The Tang and Song dynasties were the most playful dynasties in ancient China, and the drinking rituals were certainly rich and colorful. Bai Juyi once wrote a poem about "putting a bowl of red snails in the bowl and drinking white jade rice". In the Ming and Qing dynasties, the wine order took a step further and developed into a variety of styles. Yu Dunpei in the Qing Dynasty divided the drinking orders into four categories: Zhanling and Yaling. Tongling, Caoling and Caoling were the highlights of the drinking orders.
There are many drinking orders in the Dream of Red Mansions.
Edit this paragraph. The meaning of the drinking order is the meaning of the drinking order. As the name suggests, chips must be used for drinking orders. The chips are the basis of this type of drinking order. Distinctive features. Speaking of raising money, we must first understand what raising money is. The counter is an ancient calculation tool. There were no calculators in ancient times, and chips made from bamboo wood were generally used for calculations. Those who were good at planning could obtain results without relying on calculation tools, so chips were extended to planning and planning. "Hanshu. Gao Di Si" records Liu Bang's evaluation of Zhang Liang and said, "If you are strategizing, you can win a battle thousands of miles away. I am not as good as Zifang." Nowadays, when military commanders formulate combat plans indoors, it is called strategizing. Among them, "Chou" means planning, strategizing and strategizing. Since the Tang Dynasty, drinking chips have been used in two different ways: one is still used for counting, such as the "wine chips" in Bai Juyi's poem "Drunken Flower Branches to Make Drinking Chips". This meaning of chips can still be seen in later generations of drinking games. Its function is to count chips, and then drink according to the number of chips obtained. The other kind is more complicated. People are not satisfied with the original use of chips, but transform them into a tool for command. The method of making chips is also complicated. Various orders and drinking covenants are engraved on chips made of silver, ivory, animal bones, bamboo, wood and other materials. When ordering, everyone at the table shakes the cup in order, and then drinks according to the order and drinking appointments stipulated in the chip. According to research, the "Analects of Confucius" of the Tang Dynasty is the earliest known type of wine order. Characteristics of the preparation order: The preparation order has a large capacity and is of any length. Large-scale orders often amount to eighty orders, and orders contain orders and orders execute orders.
Because of this characteristic, Cao Ling was able to draw materials from the long-running drama "The Romance of the West Chamber" and novels such as "Water Margin", "Strange Stories from a Chinese Studio" and "A Dream of Red Mansions". Inclusive of cultural phenomena with rich connotations such as the sixty-four hexagrams of the "Book of Changes". Jiuchi Culture Jiuchi culture is part of traditional Chinese culture, but it is also a special cultural phenomenon. It is unimaginable that in today's fast-paced modern life, there are still a few young people sitting leisurely in McDonald's and playing "Dream of Red Mansions" drinking chips. However, as a traditional culture, Jiuchi is still a valuable asset left by our ancestors. In addition to having certain cultural research value, it will also have a certain civilizing effect on certain specific appropriate occasions. For example, no matter what, it is better than the "deep feelings, boring mouth" style of drinking, or the "good guys, wow, five leaders" style of drinking. Because "arty" is always more tasteful than "arty vulgar". And "arty" is not a derogatory term in the first place.
Jiuchi culture is a product of the Chinese food system, and its essence is agricultural culture. The wine ordering in banquets has a great cultural content. Participants must be familiar with ancient and modern classics, poems and songs, astronomy, geography, and folk slang in order to perform well on the spot without being fined. People also exercised their quick thinking and competitive spirit during the banquet, which not only enlivened the dining atmosphere but also added aesthetic appeal.
Edit this paragraph Dionysian spirit In China, the Dionysian spirit originates from Taoist philosophy. Zhuang Zhou advocated the unity of things and myself, the unity of heaven and man, and the unity of life and death. Zhuang Zhou sang the song of absolute freedom and advocated "traveling on the back of things", "traveling beyond the four seas", and "the land of nothing". Zhuangzi would rather be a free tortoise wagging its tail in a muddy pond than a strutting horse that is bound by others. Pursuing absolute freedom and forgetting life and death, profit, honor and disgrace are the essence of the Chinese Dionysian spirit.
The gathering of new literati is still full of cultural atmosphere. Talking about poetry and prose, and impromptu chanting are still a major theme. Feng Zikai once wrote: "The best food and wine in the world is better than poetry." The May 4th Movement surged and swept away the old world, but the wine culture passed down through the ages is still the same. The new literati who created a new culture still look like their ancestors when holding a wine glass.
Not only in poetry, but also in paintings and artistic calligraphy unique to Chinese culture, the spirit of Dionysus is even more lively. Among the painters, Zheng Banqiao's calligraphy and paintings could not be obtained easily, so the seeker treated him with dog meat and fine wine. Those who asked for calligraphy and paintings while Zheng Banqiao was drunk could get their wish. Zheng Banqiao also knew the tricks of people seeking paintings, but he couldn't resist the temptation of fine wine and dog meat, so he had to write poems to laugh at himself: "Looking at the moon might as well be done by people, but I only hate that the wine is late for the moon. I laughed at him for asking for scholars, but also asking for it. When Mr. Drunk. "Wu Daozi, the painting sage who "Wu Dai is the wind", must be drunk before painting. After he is drunk, he paints immediately. Huang Gongwang, one of the "Four Artists of the Yuan Dynasty", also "cannot paint without being drunk". The "Sage of Calligraphy" Wang Xizhi wrote "Lanting Preface" when he was drunk, which was "beautiful and vigorous, unparalleled in history", but when he sobered up, "he wrote dozens of books, but in the end he couldn't match it." Li Bai wrote about Huaisu, a drunken monk: "After my master was drunk, he leaned on the Hu bed and swept away thousands of them in a moment. The rain was falling, and the falling flowers and snow were so vast." Huaisu was drunk and splashed ink, leaving behind his poem that shocked the gods and ghosts. Self-reported post. Zhang Xu, the grass sage, "every time he was drunk, yelling and running around, he started writing", so he had his "Four Notes on Ancient Poems" in which "the paper fell like clouds of smoke".