What delicious foods were there in ancient China?

After five thousand years of baptism, the Chinese nation has left a series of splendid cultural scenes, the most representative of which is diet. Chinese children eat more delicious food, and the development of delicious food seems to be our racial talent, so that scholars in past dynasties left many good sentences describing delicious food.

Like Li Bai's? Tell the children to roast chicken and drink white wine, and the children will lead people to dress with a smile? ; Zhang in the Tang Dynasty? Egrets fly in front of Mount Cisse, and peach blossoms are flowing and fat? ; What about Su Dongpo, the first gourmet in the Northern Song Dynasty? 300 lychees a day, don't you want to grow up to be a Lingnan person? Wait a minute.

But there were too many ancient dynasties, and each dynasty had its own food. These cuisines from different dynasties created a dazzling food culture in China. I just choose a few representative foods to talk about.

Zhou dynasty

The Zhou Dynasty was the pre-Qin period, and the cooking technology made great progress. According to Tiangong, there are 2,294 officials in charge of catering institutions in the Zhou royal family, accounting for 58% of the total number of officials in the whole Zhou Dynasty, which is the highest in history. Such a huge catering institution raised the dietary level of the Zhou Dynasty to a new historical height, among which? Zhou bazhen? It is the highest representative of its diet art.

According to the Book of Rites? Zhou bazhen? These are eight dishes of the Zhou royal family. Do you? Spring? 、? Haruki? 、? Gun dolphin? 、? Pearl Krabs? 、? A stain? 、? Endure? 、? Hey? 、? Liver fat (Li? o)？ .

Spring roasting is to pour meat sauce on rice made of glutinous rice and pour animal fat. Book of rites? Internal rules:? Boil (hi) Add it to upland rice and make it into a paste. ?

Chunmu is similar to spring baking, except that Chunmu pours meat sauce on cereal rice.

Canning porpoises means roasting mud pigs on fire, but this is only a slightly complicated way. According to the Book of Rites? "Neize" records that the slaughtered pigs were hollowed out, loaded with dates, tied with straw ropes, baked with mud, broken off, drenched with rice paste, boiled in animal oil in a small pot, and then added with herbs. Then put the small tripod in a big tripod filled with soup and cook it for three days and nights. When the soup and oil boil together, take out the dip and eat it.

The truth is to remove the loins of cattle, sheep, pigs, deer, roe deer and other animals, beat them repeatedly, pound them into minced meat and add vinegar to reconcile them.

Soak fresh beef in good wine for a day, then take it out and mix it with meat sauce, plum meat and vinegar.

Boil, hammer the raw meat, spread it on the mat, sprinkle with ginger and cinnamon, sprinkle with salt, and dry it in the sun to eat.

Here, beef, sheep and pork are divided into three equal parts. Two parts of rice flour and one part of meat are used to make a cake and fried in oil.

Liver fat, dog liver wrapped in dog net oil, barbecue on the fire.

The above is the highest representative of Zhou diet. Zhou bazhen? .

Han Dynasty

In the Han dynasty, because the stone mill was improved, some pasta could be made. At that time, pasta was collectively called? Cake? . Zhang Jian brought Hu cake, that is, sesame cake, to the western regions.

There is another one? Water-induced cake is a noodle soup made of flour and broth, and the noodle soup made of chicken soup is the best and most delicious.

Five Hou mackerel (read here? Steamed? This is a dish with allusions. Emperor Han Chengdi sealed his fifth uncle on the same day, so it is called history? Wuhou? However, in fact, they are not harmonious. During this period, there was a Lou Hu (official name) who was eloquent, moved by the five princes and won their love. So the five princes gave him delicacies, and Lou Hu collected five delicacies to make this dish, which was deeply loved by the nobles.

Wei, Jin, southern and northern dynasties

During this period, China experienced another great split and turmoil, and the northern regime was dominated by ethnic minorities, so it was deeply influenced by it in terms of diet.

The delicacies of this period include steamed dolphins (steamed pigs), braised pork (roasted sheep by nomadic people), thick soup, camel's hoof soup, fish (sashimi) and so on.

Tang and song dynasties

During this period, China's food industry reached its peak, and it had cultural exchanges with neighboring countries, and various delicacies emerged one after another. Barbecue? The menu in the restaurant is mainly the banquet menu hosted by Zhang Jun, the king of Qinghe County in Southern Song Dynasty, and some of them are listed.

Is it a barbecue in the Tang Dynasty? Soft beef intestines? Beef sausage flavored with sheep bone marrow. Phoenix tire? Steamed egg custard with fish pancreas? Sheepskin filaments? (mixed with shredded lamb belly), Grid food? (mutton, fried sausage with bean flour) and so on.

There are nearly 200 dishes on the banquet menu in Wang Fu, Qinghe County, so it is impossible to list them one by one. I only list some representative ones. The menu includes: lotus duck signboard, cocoon soup, three diagnostic dishes, South fried eel, fried fish, three crisp dishes, fried belly, fresh hoof flower soup, Qibao dishes and so on.

Ming and Qing dynasties

By the Ming and Qing Dynasties, various cuisines were very close to modern times. Many representative cuisines of the eight major cuisines in China today originated in the Ming Dynasty, perfected in the Qing Dynasty and matured in modern times. At this stage, many representative crops and spices were introduced into China from the United States, which contributed to China's food culture. After the popularity of imperial chefs and folk chefs in Ming and Qing dynasties, modern cuisine has formed a relatively complete variety of cuisines.