Let me explain to you what we can eat during the Spring and Autumn Period and the Warring States Period. I hope I can help you. What can we eat during the Spring and Autumn Period and the Warring States Period? 11

. Diet structure

The diet structure in the Spring and Autumn Period, Warring States Period, Qin and Han Dynasties was the same as that in Shang and Zhou Dynasties, with cereals as the staple food and vegetables, meat, aquatic products and fruits as the non-staple food.

Staple food Generally speaking, the food crops in Shang and Zhou Dynasties were still the staple food in the Warring States Period, Qin and Han Dynasties, but the proportion changed. For example, millet was often mentioned in the literature of Shang and Zhou Dynasties, but it was more equal to "millet" in the Spring and Autumn Period and the Warring States Period. For example,

"If there is not enough rice and millet, people will be hungry." ("Guan Zi Re Ling")

"Sages rule cities, fleas can't get out, and millet grains are gathered, so there are many millet grains and the people have enough to eat." (Mozi Shang Xianzhong)

"Sages rule the world, making millet like fire and water. Millet is like fire and water, but how can the people be unkind? " (Mencius devoted to chapters and sentences)

Millet is millet, which has occupied a dominant position day by day since the Spring and Autumn Period and the Warring States Period. In the Han Dynasty, it also became a synonym for food rations, such as "On Salt and Iron, Scattering Deficiency": "Fifteen buckets of millet should be eaten by Ding Nan for half a month."

Smilax China is soybean, and its position in grain is higher than in the past. One of the reasons is that the invention of the stone mill changed the way of eating soybeans. In the past, soybeans were directly cooked into bean rice to eat, and soybeans were difficult to cook and it was inconvenient to eat. With a stone mill, soybeans can be ground into powder and soybean milk, which is very convenient to eat. At the same time, soybean is a kind of barren-tolerant crop, which can be used for emergency and hunger relief when green and yellow crops are not harvested. In addition, the root of soybean is rich in rhizobia, which can fertilize the field and is beneficial to the growth of the next crop, so soybean planting is increasingly extensive.

In the same way, in the past, wheat was eaten by the method of grain, and it was directly cooked into wheat rice, which was not easy to digest. When wheat is ground into flour with a stone mill, the grain food is changed into powder food, which can be cooked into various kinds of pasta, which is delicious and easy to digest, and is very popular among the people. Wheat is also a kind of overwintering crop, which can be rotated with millet and other food crops to increase the yield per unit area by increasing the multiple cropping index. It is also an important ration to solve the problem of green and yellow crops, so it was paid attention to by the government in the Han Dynasty and vigorously promoted planting. According to the Records of Food Goods in the History of Han Dynasty, Dong Zhongshu wrote to Emperor Wu of Han Dynasty: "It is not good to grow wheat in Guanzhong customs today, which is the loss of the Spring and Autumn Annals and the loss of the people's tools." It is suggested that Emperor Wudi of the Han Dynasty order Dasinong to "plant wheat in Guanzhong, so that it will not be late." Later, a good captain and an agronomist, Kang Shengzhi, "supervised the three auxiliary wheat plants, while Guanzhong succeeded." (1) During the reign of Emperor An of the Eastern Han Dynasty, it was also said that "the long-term officials were ordered to plant wheat and vegetables, do their best, and the poor paid for them." (2) Since the Han Dynasty, wheat and millet have become the most important food crops in the Yellow River Basin.

As a staple food in South China, although rice was planted in the Yellow River valley as early as Shang and Zhou Dynasties, its area was small, and its proportion in food crops was very small. It was still a precious food until the Spring and Autumn Period. The Analects of Confucius Yang Huo said: "Eat rice, dress well, and be safe in Ru?" It can be seen that only the upper class aristocrats can eat rice, and its cultivation is naturally not wide. With the establishment of the Qin and Han empires, the whole south was included in the territory, and the proportion of rice in the national grain increased. At the same time, it also promotes the development of paddy fields in the north. Therefore, the agricultural book Fan Sheng Zhi Book, which describes farming techniques in the north, has a special chapter to introduce rice planting techniques, pointing out that "japonica rice will be planted in March and rice will be planted in April." During the Jianwu period of Emperor Guangwu of the Eastern Han Dynasty (AD 25-56), Zhang Kan drew tide from the river and irrigated it. "Fox slave (now Shunyi District, Beijing) opened more than 8,111 hectares of rice fields." (3) It can also be imagined that the scale of rice cultivation in the north has been considerable.

Non-staple food Because the animal husbandry, garden industry, aquaculture and fishing industry were developed in the Spring and Autumn Period, Warring States Period, Qin and Han Dynasties, the non-staple food in this period was also very rich and varied.

The animal husbandry of meat food was quite developed during the Spring and Autumn Period and the Warring States Period. Farmers "pay attention to the theory of animal husbandry, observe the suitability of the land, and the six livestock will be harvested, and the five grains will be cultivated, so they will earn more." (Han Feizi Nan Er) At that time, the "six livestock" refers to horses, cattle, sheep, chickens, dogs and pigs, that is, "Gouzi Honor and Disgrace" said: "Today's life is also known, and livestock, chickens, dogs and pigs are poor, and cattle, sheep and pigs are also raised." Cattle and horses are mainly used as the driving force of farming and transportation, and meat mainly depends on small livestock such as pigs, sheep, chickens and dogs. Therefore, "Mencius Liang Hui Wang Shang" said: "A chicken, a dolphin, and a dog can eat meat at the age of 71." Of course, this kind of meat, like luxurious rice food, can only be enjoyed by the rulers all day long, so "meat eater" has become synonymous with the ruling class. In the famous Cao Gui debate story, "meat eater is contemptible!" In the Han Dynasty, people paid more attention to raising small livestock to solve the meat problem. For example, when Huang Ba was the prefect of Yingchuan, Henan Province in the Western Han Dynasty, he "made all the officials in the postal pavilion raise chickens and dolphins to support the poor." (Biography of Han Dynasty and Huang Ba) When Gong Sui was the prefect of Bohai Sea in Hebei Province, he ordered the peasants to "have two wives and five chickens." (Biography of Han Gong Sui) Tong Zhong of the Eastern Han Dynasty was the county magistrate of Buqi (now Jimo) in Shandong Province, and "led the people to raise a pig and four female chickens for sacrifice." (Introduction to Qi Min Yao Shu) In particular, the pig industry has been generally developed, and people have realized the benefits of raising pigs: "You can get the meat in your middle age." In addition, in the Qin and Han dynasties, ducks, geese and chickens have become the three major poultry. According to "Miscellanies of Xijing", "Emperor Gao, as a Xinfengqu Lane ... put dogs, sheep, chickens and ducks on the thoroughfare, but also knew his home." Pottery chickens, ducks and geese were often unearthed in Han tombs all over the country, which also reflected the grand occasion of poultry raising at that time. In addition, there is a prominent feature of meat in the Warring States, Qin and Han Dynasties, which is the prevalence of eating dog meat. At that time, there were butchers who specialized in slaughtering dogs, such as Nie Zheng in the Warring States Period: "The family is poor, and tourists think that dogs are slaughtered, so they can be willing to support their relatives one day." (Biography of Historical Records and Nie Zheng) Jing Ke is "Gao Jianli, a dog who loves Yan and is good at striking." ("Historical Records-Biography of Jing Ke") Fan Kuai, the founding general of the Western Han Dynasty, was "killing dogs" when he was young. (The Biography of Han Fan Kuai) So many people took killing dogs as their occupation, which shows the prosperity of eating dog meat at that time. Therefore, pottery dogs are often unearthed in Han tombs all over the country, and they can also be used as circumstantial objects. 12

In other words, Zhou Youwang played the vassal in a bonfire, and finally ended up in a state of physical death. The son of heaven fled from a mound in Guanzhong to the eastern capital in Luoyi, and the status of the Zhou royal family plummeted.

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the bonfire drama princes

From this moment on, the vassal states guarding one side finally no longer have to worry about the risk of "trespassing" and can enjoy the delicious experience of "comparing with the Emperor".

After entering the Spring and Autumn Period and the Warring States Period, with the great strides of productivity, the daily diet of civilians has become increasingly colorful, and a wider range of raw materials provided people with an opportunity to create delicious food at that time.

At the same time, the various vassal states separated from the upper and lower reaches of the Yellow River and the north and south of the great river began to gradually derive the food culture with regional characteristics. At this time, the food industry in China began the first division of "cuisines".

1 "From urban and rural areas to the rich and the poor" Taste transition

During the Spring and Autumn Period and the Warring States Period, the familiar scenes of costume dramas have generally taken shape. In cities or traffic lanes, vendors and small shops selling preserved wine in the city are overwhelming. Between the buildings, farmers have skillfully planted "five grains", "knowing livestock, chickens, dogs, pigs and pigs, and raising cattle and sheep", and even planted "peaches, plums, melons and ginger" in their own courtyards. A harmonious and prosperous rural life is like a lifetime ago.

Meat, which used to appear in aristocratic banquets, began to enter the homes of ordinary people during this period. At that time, Confucius' favorite pupil once got the treatment of "killing chickens for millet" in the home of an old farmer in the wilderness. Correspondingly, the nobles at that time, like the local tyrants today, appeared the phenomenon of hating delicacies and pursuing natural flavor.

The monarch of Lu used pickled vegetables made from Acorus calamus root (an aquatic plant in the northern rivers and lakes) as a "enjoyment of five flavors" when he gave a banquet to Zhou Tianzi, while Uncle Zhu Lishu of Ju State and Dr. Qu Zhi of Chu State especially loved the aquatic plant water chestnut in the lake pond (that is, the "chicken head" produced in Jiangsu and Zhejiang water towns today, with prickles in the shell and beans and rice in the inside).

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the two horns are diamonds, which are shaped like horns. The triangle and the four corners are cockroaches.

2 There are delicacies in the north

The differences in regional diet structure and flavor and eating habits make the cuisines of various countries present colorful scenes during the Spring and Autumn Period and the Warring States Period.

At that time, Chinese cuisine was mainly divided into two major cuisines: North and South. From Qin Jin in the west to Qilu in the east, it belongs to the northern food flavor of the Yellow River basin.

The area around Wangji Luoyang in the Zhou Dynasty was mainly planted with rice as the staple food, which is quite different from the present situation in Henan where pasta is the main food. At the same time, Qilu people liked to eat ginger, and Kong Old Master Q had a hobby of "not eating ginger".

It is said that Shennong (Yandi) tasted a hundred herbs, and his stomach ached until he fainted after eating poisonous mushrooms by mistake. At the critical moment, a strong smell of medicine floated and pulled him back from the dying line. Emperor Yan dug up this plant and tasted it carefully, but the symptoms disappeared completely. Since then, Emperor Yan has used "ginger" (the surname of Emperor Yan is Jiang) to express his gratitude for this food.

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Ginger has the functions of dispersing, stopping vomiting and relieving cough in traditional Chinese medicine.

Due to the early economic development and relatively rich agricultural and livestock products in the north, various flavors made of meat have become the main food in the north.

in addition to the famous "Zhou bazhen" in the Zhou dynasty, various kinds of soups boiled with meat, vegetables and various condiments, and pickled "cold dishes" such as spleen analysis (beef louver), octopus and dolphin pat (pork shoulder) also became important dishes on the northern table at that time. In addition, various kinds of sugar (meat sauce) and millet gruel (millet porridge) have gradually entered people's daily diet.

3 Chu flavor

Compared with the northern cuisines rich in meat, the dignitaries in the southern Jianghuai Valley have a preference for fruits, peppers and aquatic birds.

We are all familiar with the story that Yan Zi of the State of Qi made Chu. This short wise man impressed the king of Chu with his golden tongue. What is unknown, however, is that this great genius was laughed at by Chu people at the dinner table when he first arrived in Chu.

At that time, the King of Chu entertained Yan Zi with oranges from the State of Chu, and prepared a special knife to peel them. Yanzi, a "northerner" who has never eaten oranges, actually swallowed "oranges" and chewed them directly in his mouth, which really made the Chu people in the south feel ridiculous. Yan Zi, who suffered from embarrassing cancer, had to use the rhetoric of "give the master before, the melon and peach will not be peeled, and the orange and pomelo will not be cut" to save himself.

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Oranges can be said to be a treasure all over the body, which has the effects of moistening lung, relieving cough, resolving phlegm and quenching thirst. Meat, skin and leaves can be used as medicine.

At that time, pepper was also used as a spice in southern countries. This pungent and fragrant condiment can stimulate the taste, reduce fishy smell and increase the delicacy of dishes and meat, and can also be made into pepper wine by soaking in wine, and can also be used for removing viruses. Later, Liu Bang, a Chu man, entered Guanzhong with Chang 'an as its capital, and this condiment was introduced into Guanzhong.

According to legend, the Weiyang Palace in pepper room temple, where Dou Yifang lived, was painted with powder made from flowers of Zanthoxylum bungeanum to prevent insects from eating.

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Zanthoxylum bungeanum is a symbol of offspring's reproduction.

Qu Yuan, a patriotic poet of Chu, was also a "glutton" who tasted Chu delicacies all over the world. In addition to Li Sao, which we are familiar with, he once listed a series of food lists representing the flavor of famous dishes of southern aristocrats in Chu Ci Evocation:

rice is delicious and wheat is delicious, and Huang Liang is delicious. Bitter and bitter, sweet and sweet. The tendon of a fat cow is more fragrant. If you are bitter, Chen Wu will have some soup. The soft-shelled turtle shoots lamb, and it has some pulp. Sour fish, fry some red fish. It's a shame to show the chicken.

From these gorgeous rhetoric, we can see that Chu people have a great preference for birds and aquatic products (turtles, mandarin ducks (swans), giant bustard (geese) and wild ducks) produced in the south. Chu people are exquisite about food compatibility, and there are Wu Tang, Wu suan, Wu Yi, Chu Cheese, Zhe Jiang (sugarcane juice) and honey preserves as supporting soup drinks.

They value fresh and delicious food rather than dried preserved fruits, and value real dishes rather than sauces, showing a completely different diet style from the north.

4 Ways to cook and keep fresh

People in the Spring and Autumn Period and the Warring States Period had their own heart-to-heart stories about the choice of ingredients.

At that time, the chefs summed up:

Cows croak at night, sheep are cold and hairy, dogs are red and shy, birds are pale and sandy, eyes blink and eyes are fishy, horses are black-ridged and their arms leak, and their young tails are not full of food.

That is to say, cows that often bark at night have a bad smell, mutton with thin hair and knotted hair has a bad smell, manic dogs have a bad smell, birds with dry fur and hoarse voice have old meat, pigs with crossed eyelashes have polyps, and horses with black backs and hairy spots on their forelegs have a bad smell. Chickens are too young to eat.

at that time, the dignitaries of various countries began to generally adopt the law of storing palace food in ice or well. In ancient times, there was a special icehouse named "Lingyin", and special officials stored the ice cubes taken in winter in it to refrigerate their food for summer or when needed.

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the "ice guide" used by Chu State to store ice cubes

The traditional food culture in China has undergone a brand-new change during the Spring and Autumn Period and the Warring States Period, which not only formed two "cuisines" in the north and south, but also accumulated considerable experience in food preservation, material selection, processing, compatibility and preparation.

under the chaotic political situation, the delicious food with different flavors has become a taste enjoyment with unique feelings in people's hearts in different regions, and it also links people's recognition of the concept of "China".

With the trend of unified empire becoming more and more obvious, people in this land are bound to deduce new food legends. 13