(Generation Order)
Wang henian
From the perspective of survival, staple food is undoubtedly the biggest contributor. For us in China, rice, porridge and noodles have been indispensable since ancient times. But if there is no other food embellishment, it will inevitably appear too monotonous.
Then, what can be put on the table in our big family of the Chinese nation? Perhaps, inadvertently, you can count a lot-pancakes, wonton, rice noodles, steamed buns, steamed buns, rice cakes, and so on.
Yes, it is these staple foods and meals (collectively referred to as "colorful meals") that provide endless energy for our ancestors and for us today, making our Chinese nation endless and full of vitality.
Opening those thick books, we can easily come to the conclusion that we have gone through countless years, from the one-on-one fight of staple food to the full moon of various meals.
Perhaps, avoiding monotony is the original motive force for our ancestors to produce many colorful meals. In that distant day, when it was difficult to find a suitable stone that could crush the shell of millet, when our ancestors spent the whole day trying their best to drink a half-cooked porridge, that kind of heartfelt laughter probably echoed for centuries.
When porridge and rice finally become the staple food in people's lives, people gradually feel monotonous or even boring. The birth of stone mill has brought people new hopes and dreams. When the wheat slowly passed through the rumble of the stone mill and turned into powder falling like snowflakes, the idea of bread finally became the most beautiful blueprint in the adult diet revolution. Starting from making the simplest pancakes, people gradually learned to use fried oil cakes, jiaozi and other flour cakes; Then flatten the dough, roll it thin, cut it into strips, and make noodles suitable for hot food and cold salad; Later, even whimsically, fermentation technology was applied to the production of pasta, and fermented pasta such as steamed bread and sesame seed cake was put on people's dining tables. Then, people began to wrap meat or vegetarian stuffing in the fermented dough to make wonton, steamed dumplings, jiaozi, steamed buns and so on. So that their taste buds can enjoy a more beautiful taste.
While enjoying all kinds of colorful meals, our clever ancestors skillfully grafted them with folk customs, which enriched their connotations invisibly. For example, the proverb "winter solstice wonton, summer solstice noodles" reflects the happiness and warmth of a family. The custom of eating jiaozi in the New Year should be integrated into many family reunions around the world to imagine the hope of the future. Even the most common pancakes have become an important protagonist in the custom of "mending the sky and dressing" by the elders in Jiangdong. In the relaxed taste of food, the legend of "Goddess mending the sky" is vividly interpreted.
Even the ancestors specially branded the food with cultural symbols, making it the best carrier and building a bridge of historical memory between the past, the present and the future. Zongzi was originally a pointed food wrapped in leaves and millet, but someone associated it with Qu Yuan who died in the river on May 5th, and finally put it on the throne of Dragon Boat Festival. Tangyuan is an ordinary meal made of glutinous rice flour, but it is sought after by Song people as a "designated food" representing the custom of Yuanxiao. In addition, the spring colors of spring rolls, the Mid-Autumn brand of moon cakes, and the strong taste of Ciba are all integrated into the culture of the Chinese nation, giving people a strange aftertaste and association.
It is particularly worth mentioning that while our ancestors enjoyed these colorful meals, they also gave them countless praises from time to time in the language of poetry and with heartfelt love. Because spring rolls are delicious food made by people wrapping stuffing with dough in spring, Lin Lanchi of A Qing dynasty once had an apt description of "spoon cakes with spring scenery, and spring comes to the world as a roll". Because porridge is good for people, Lu You, a Song poet, even sang from the heart, "I want to learn from the people and only eat porridge for the gods."
Perhaps, from these ancient customs and ancient poems, we can really learn about the past lives with colorful meals and the Chinese food civilization that every Chinese descendant is proud of from the depths of history.
There were colorful meals in previous lives.
(Table of Contents)
Rich and colorful diet and diet civilization.
Staple food:
Porridge: the pioneering work of China diet
Rice: the staple food since ancient times
Noodles: Wheat flour products that stand out from rice porridge.
Cake food:
Cake: all kinds of noodle dishes.
Pancakes: Nu Wa's imaginary "mending the sky" cooking
Sesame seed cake: an ancient Hu food baked with slow fire.
Oil cake: A cake that once became attached to beginning of autumn.
Pasta:
Steamed bread: steamed cake with "nine nests"
Steamed bread: "China Hamburg" shaped like steamed bread.
Wonton: More like chaotic pasta.
Jiaozi: Half-moon wonton.
Scorpion: fried in blue oil, pale yellow and deep.
Fried dough sticks: a common breakfast product that loves and hates.
Steamed dumplings: pinch "pomegranate" with thin skin and many fillings.
Rice noodles: smooth and refreshing rice noodles.
Seasonal food:
Spring rolls: Spring rolls come to the world.
Tangyuan: Yuanxiao food symbolizing reunion.
Zongzi: Dragon Boat Festival food, called corn millet in ancient times.
Moon cake: I want to reward it for the Mid-Autumn Festival.
Laba porridge: the perfect combination of La Worship and Buddhism.
Ciba: the "annual flavor" made of wooden sticks.
Cake: There is no festival in China that you can't eat.
Colorful past lives (serial)
Copyright works: E Block Dengzi-2017-A-00016841