At that time, people did not know how to make fire and cooked food artificially. The dietary situation was that they drank blood and were not part of the food culture.

Fireman's

Drilling wood to make fire, from then on cooked food, into the stone cooking era. The main cooking methods:① cannon, that is, drilling fire to make the flesh and burnt; ② pot: wrapped in mud and then burned; ③ stone mortar with water, food, with the red-hot stone hot food; ④ baking and frying: the stone piece of hot, and then put the plant seeds on top of the frying.

Fu Xi's

In terms of diet, they made netting to teach tenant fishing and raised sacrifices to fill the kitchen. Food Culture

[2]Shennong's

"Plowed and Pottery", the founder of Chinese agriculture, tasted all kinds of herbs, pioneered ancient medicine, invented Lei?ê, and taught people to gather crops. Pottery enabled people to have cooking utensils and containers for the first time, providing the possibility of making fermented foods, such as wine, minced meat, acyl (vinegar), cheese, vinegar, sweet wine and so on. Ding is one of the earliest cooking utensils, with claws because there was no stove, and li, whose claws are hollow, ??? used to cook wine.

The Yellow Emperor

The diet of the Chinese people and improved, the Emperor made the stove, the beginning of the stove God, centralized fire to save fuel, so that the food cooked quickly, and widely used in the Qin and Han dynasties, when it was the kettle, high-footed stoves gradually withdrew from the stage of history, "steaming the grain for drinking, cooking the grain for the porridge," the first time due to the cooking method of distinction between food, the steamer invented, called the cauldron. Steam salt industry is the Yellow Emperor's vassal Su Sha's invention, from now on not only know how to cook also know how to adjust, beneficial to human health.

Zhou Qin period

Chinese food culture in the formative period, to grain vegetables as the main food. Spring and Autumn and Warring States period, self-produced grains and vegetables are basically there, but the structure is different from now, when the early field work is mainly: Jigen, (the most important) is millet, also known as cereal, long period of time dominant, for the longest of the five grains, the good Jigen is called the Liang of the fine and also known as the yellow beam. Millet, is a big yellow sticky rice is second only to Jik, also known as corn, is threshed millet. Wheat, barley. Beans, beans, mainly soybeans, black beans. Hemp, hemp seeds. Beans and hemp are the people poor people eat, hemp is also called tho. South and rice, ancient rice is glutinous rice, ordinary rice called japonica Panicum, after the Zhou Central Plains began to introduce rice, is a fine grain, more precious. Zizania rice, is an aquatic plant wild rice seeds, black, called carving Hu rice, especially smooth, and broken pieces of porcelain together in a leather bag kneaded to thresh.

Han Dynasty

The richness of China's food culture period, thanks to the Han Dynasty (Western) food culture exchanges, the introduction of pomegranate, sesame seeds, grapes, walnuts (walnuts), watermelon, melons, cucumbers, spinach, carrots, fennel, celery, beans, lentils, alfalfa (mainly used for horse food), lettuce, scallions, garlic, and also imported a number of cooking methods such as frying pancakes. Hu biscuits that sesame seed biscuits are also called stove copra. King Liu An of Huainan invented tofu, so that the nutrition of beans to be digested, inexpensive, can make many kinds of dishes, in 1960 Henan Mixian found in the Han Tomb of the large portrait stone on the stone carving of the tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before this were used animal oil, called fat paste, animal oil with horns called fat, hornless as dogs, called paste. The fat is harder, the paste is thinner and softer, the vegetable oil has almond oil, nesi oil, hemp oil, but it is very rare, after the North and South Dynasties the varieties of vegetable oil increased and the price is cheaper.

Tang and Song

The peak of food culture, overly elaborate. "Vegetarian steamed sound department, reckless Chuan Tu small sample", the most representative of the roasted tail feast.

Ming and Qing Dynasties

Dietary culture is another peak, is the continuation and development of the Tang and Song food customs, while mixing with the characteristics of the Manchurian and Mongolian, the dietary structure has changed a lot, the staple food: Mizutaki rice has been completely eliminated, hemp seeds out of the ranks of the staple food to the use of extracted oil, soybeans are no longer for the staple food, become dishes, the proportion of northern Yellow River Basin wheat increased by the large spoke degree, the surface of the northern staple after the Song Dynasty, the Ming Dynasty, the introduction of another large-scale, potatoes, potatoes, potatoes, potatoes, potatoes, potato, potato, potatoes, potato, potato, potato, potato, potato, potato and other food. Another large-scale introduction of potatoes, sweet potatoes, vegetable cultivation reached a high level and became the main dishes. Meat: Artificial livestock and poultry became the main source of meat. The Manchurian and Chinese banquet represented the highest level of food culture in the Qing Dynasty.