What can you eat if you travel to different dynasties?

From the Spring and Autumn Period and the Warring States Period in China to the Qing Dynasty, the staple food of China people gradually changed from wheat to rice and wheat, and foods such as cucumbers and peppers were only introduced from Han Dynasty to Wei and Jin Dynasties.

During the Xia, Shang and Zhou Dynasties, China was still in a slave society. Judging from the excavated bronzes and utensils, China ate vegetables and meat in these dynasties, and their cooking method was to cook the ingredients in bronzes. During this period, there were mainly five grains, that is, rice, millet, wheat, beans and other grains, while pigs, cattle, sheep, chickens and dogs were the main meat. Other kinds of animals are either unwilling to eat, or the number is too small, and there are no breeding skills. By the Spring and Autumn Period and the Warring States Period and the Qin Dynasty, rice began to be planted, but it was still quite small, so millet was still the staple food.

The transformation began in the period of Emperor Wu of the Han Dynasty. After Emperor Wu sent Zhang Qian to the Western Regions, grapes, walnuts, pomegranates, sesame seeds, broad beans, cucumbers, garlic, carrots, alfalfa and parsley began to be introduced into China, and the recipes of China people suddenly increased a lot of fruits and vegetables. In the Southern and Northern Dynasties and the Sui and Tang Dynasties, China's maritime strength and national strength became stronger, and taro and begonia began to appear in China. During the Tang Dynasty, Indian spices were very popular. In the Song, Yuan and Ming Dynasties, Zheng He's voyage to the West in the Ming Dynasty brought back sweet potatoes, tomatoes, peanuts and sunflowers to China people, and the development of staple rice reached its peak in the Song Dynasty, and China people's food began to take shape. After the Qing Dynasty, sweet potatoes and western food were introduced into China.

At first, China people's food was mainly original, until the south gradually began to rise, and the north and south gradually began to form a unique style, which led to the formation of the four major cuisines in modern China.