1. During the period of Aristotle, people did not know how to make fire and cook food artificially. The dietary culture was to drink blood.

2. During the period of Suirenshi, wood was drilled to make fire, and from then on, cooked food, and entered the stone cooking era.

3, Fuxi's period, in the diet, netting to teach tenant fishing, raising sacrifices to fill the kitchen.

4, Shennong's, "plowing and pottery", pottery so that for the first time people have cooking utensils and containers, for the production of fermented foods provides the possibility of wine, minced meat, acyl (vinegar), cheese, vinegar, sweet, etc.?

5, the Yellow Emperor, the Chinese food culture has improved again, the emperor made stove, the beginning of the stove God, centralized fire to save fuel, so that food cooked quickly.

6, Zhou and Qin period, China's food culture of the formation of the period, to grain vegetables as the main food.

7. The Han Dynasty, a period of richness in Chinese food culture, is attributed to the exchanges of food culture between China and the West (Western regions) during the Han Dynasty, which led to the introduction of ingredients from the Western regions as well as the introduction of some cooking methods.

8, the Tang and Song dynasties, the peak of food culture, "vegetarian steam sound department, reckless Chuantu small sample", overly elaborate.

9, Ming and Qing dynasties, food culture is another peak, is the continuation and development of the Tang and Song food customs, but also mixed with the characteristics of the Manchu and Mongolian, dietary structure has changed a lot, the noodle has become a staple food in the north after the Song Dynasty, artificial livestock and poultry become the main source of meat.

Expanded information:

Chinese cooking is not only technically exquisite, but also has the tradition of paying attention to the aesthetics of the dishes. The performance of the beauty of the dishes is multifaceted, whether it is a carrot, or a cabbage heart, can be carved out of a variety of shapes, unique, to achieve the color, aroma, taste, shape and beauty of the harmony and unity, to give a person with a high degree of unity of the spirit and the material enjoyment of the special.

Chinese cooking has long been focused on taste and interest, not only on the color, aroma and taste of meals and snacks have strict requirements, but also on their naming, taste of the way, the rhythm of the meal, entertainment interspersed with certain requirements. The name of the Chinese cuisine can be said to be out of the gods, elegance and vulgarity **** appreciation. The name of the dish both according to the main, auxiliary, seasoning and cooking methods of realistic naming.

Baidu Encyclopedia-Chinese Food Culture