Chinese food culture - History

1. The first is Youchaoshi (Paleolithic): when people do not understand to make fire and cooked food. Food situation is nascent, not part of food culture.
2. Suiren: fire by rubbing sticks, from cooked food, cooked into the stone age. Main cooking methods: ① guns that fire drill so that the flesh and burnt; ② burn: burn after mud wrap; ③ with mortar filled with water, food, boiled food with a hot stone; ④ roasting: the flakes burn heat, then fry plant seeds on top.
3. Fu Xi: In the diet, Results Reticulum to teach tenant fishing, the raising of sacrifices to charge a child.
4. Rustic: "Geng and Tao," is the pioneer of China's agriculture, taste Pennisetum, and create the ancient medicine, the invention Leisi, Christians out with farming. Tao with people the first time have the cooking utensils and containers for the production of fermented foods may be provided, such as wine, mince, XI (vinegar), dairy, Health, sweet wine and so on. Ding is one of the first cooking, because there was not a Zhaoer stove, as well as Ge, the claw is hollow, gui used for cooking wine.
5. Yellow Emperor: Chinese diet conditions have improved, the emperor kitchen, before the Kitchen God, concentrated firepower to save fuel, so that cooked food fast, and widely used in the Qin and Han Dynasty, was kettle, stove tall gradually from the historical stage, "Steam Valley, drinking, cooking porridge Valley," the first difference for cooking food, steamer invented, called the retort. Salt is Huangdi Chen child places steamed Salmonella invention, since not only understand but also know how to adjust cooking, beneficial to human health.
6. Zhou and Qin Dynasties period: the forming of the Chinese food culture period, the staple food grains vegetables. Spring and Autumn period, cereal production for basic food have sparse, but the structure is different from earlier field work was mainly: millet, (most important) is the millet, also known as millet, long dominated for long grain good quality millet called beam known as yellow beam. Millet, is second only to rhubarb Nianmi Ji, also known as millet, are threshing the millet. Wheat, barley. Beans, are legumes, which was mainly soybeans, black beans. Ma, that is pockmarked. Shu and Ma are the poor people eat, also known as Ma Ju. South there are rice, ancient rice is glutinous rice, ordinary rice called japonica kaoliang, weeks after the introduction of the Central Plains began to rice, flour and rice are compared to precious. Wild rice, wild rice is an aquatic plant seeds, black rice called carving Hu, in particular, jelly, and various porcelain pieces rub together in bottles to threshing.
7. Han: the rich period of Chinese food culture, thanks to Western Han Dynasty (Western) diet and cultural exchanges, the introduction of pomegranate, sesame, grapes, walnuts (or nuts), watermelon, melon, cucumber, spinach, carrots, fennel, celery, strictosidine, lentils, alfalfa (mainly for horse food), lettuce, green onions, garlic, also passed a number of cooking methods, such as deep-fried cake, bread or sesame sesame seed Hu also called the furnace radius. King of Huainan, Liu An Faming tofu, beans nutrition to be digested, inexpensive, can make many kinds of dishes, Mi County, Henan Province in 1960, discovered a large tomb in there tofu stone relief on the stone workshop. Han also invented the vegetable oil. Prior to this animal oils are used, called grease, animal fat with horns called fat, no corner, such as dogs, called paste. Fat hard, relatively thin soft paste, vegetable oil, almond oil, Chennai real oil, sesame oil, but it is rare, the Northern and Southern varieties of vegetable oil after the increase in cheap prices.
8. Song: the peak of food culture, excessive stress. "Plain steamed sound department, ignored the River map demo", the most representative is the burning end of dinner.
9. Ming: food culture is another peak, is the continuation and development of the Tang and Song Sisu, while mixed with the characteristics of Manchuria and Mongolia, diet has changed a lot, the staple food: wild rice has been completely eliminated, Asako change out the ranks of the staple food with oil extraction, soybean material is no longer as staple food, as food, the proportion of wheat in the north of the Yellow River basin large convergence increases, the surface became the staple food of the north after the Song, Ming another large-scale introduction, potato, sweet potato, vegetable cultivation to more high standards, become the main dishes. Meat: Artificial keeper of the animal as the main source of meat. Feast represents the highest level of food culture in the Qing Dynasty.