During the Zhou and Qin Dynasties, China's food culture was formed, with grains and vegetables as its staple food. During the Spring and Autumn Period and the Warring States Period, there were basically self-produced grains and vegetables, but the structure was different from that of now. At that time, the early field work was mainly a, millet (the most important thing), also known as millet, which was dominant for a long time and was grain length. A good millet is called Liang's masterpiece, also known as Liang's masterpiece. B Xiaomi is rhubarb glutinous rice, also called millet, which is second only to Xiaomi. It is threshed millet. C there are more wheat and barley. D, beans, mainly soybeans and black beans at that time. Hemp, that is, pockmarked glutinous rice and hemp are eaten by the poor, and hemp is also called glutinous rice. There is rice in the south. The ancient rice was glutinous rice, and the common rice was called japonica rice. It was not until a few weeks later that rice was introduced into the Central Plains, which belongs to flour and rice and is more precious. Zizania latifolia is the black seed of aquatic plant Zizania latifolia, which is called fishing lake rice. It is very fragrant and slippery. It is rubbed and beaten with broken porcelain pieces in a leather bag.

Its aristocratic diet. There are Liugu, Liushou, Liuqin, (Drinking), Shushi (Supplementing), Bazhen (Medicinal Diet), Wuqi, Qiqi [Hai 3 Meat Sauce], Qiqi [Zu 1 Kimchi] and Sanshou (Elk Emu). Its fish, fish and wax are in the hands of the Chief Executive. When it is eaten, it will be appropriate.

About 10,000 years ago, the earliest container in China, the ceramic tripod, was used as a pot. Throw all meat-based food into the tripod, and then make a fire at the bottom to cook the food. It became a pot of stew, which was then called "soup". This is the earliest hot pot. But then there was no salt, no seasoning, no sauce, only a pile of cooked meat.

Beverage: Tea becomes a beverage, which is "smelled in Duke Zhou of Lu". It shows that tea drinking began in the Spring and Autumn Period and the Warring States Period. Three kingdoms? Wu Zhi of Chen Shou? The allusion of "replacing wine with tea" in the Biography of Wei Chewing holds that drinking tea began in the Three Kingdoms. Northern Song Dynasty? Ouyang Xiu's Collection of Ancient Records suggested that China began to drink tea in Wei and Jin Dynasties. However, judging from the tea-drinking activities such as asking servants to cook tea, buy tea and clean utensils in Yue Yue by Wang Bao in the Western Han Dynasty, it can be seen that tea-drinking gradually became popular in the middle and lower reaches of the Yangtze River in China from Qin Dynasty to Han Dynasty. In Bashu area, drinking tea is earlier, which should start from the Qin Dynasty.

The rich period of China's food culture is attributed to the exchange of Chinese and western food culture in Han Dynasty. Pomegranate, sesame, grape, walnut (i.e. walnut), watermelon, melon, cucumber, spinach, carrot, fennel, celery, lentils and alfalfa are mainly used for horse food, lettuce and lotus root, namely lettuce, green onion and garlic, and some cooking methods are also introduced. For example, in the Eastern Han Dynasty, Liu An, king of Huainan, invented tofu to make the nutrition of beans easy to digest. 1960, Miqi, Henan Province, found a large relief stone in the Han tomb, including the stone carving of tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, horned animal oil was called grease, and hornless animal oil was called ointment. Fat is hard, cream is thin and soft, and vegetable oils include almond oil, shea butter, sesame oil, etc., but rarely. After the Northern and Southern Dynasties, the varieties of vegetable oil became cheaper.

There are strict regulations on the consumption of rice and vegetables, and the different grades are reflected in the food etiquette. For example, princes and nobles pay attention to "cows should be rowed, sheep should be millet, elephants should be straight, dogs should be beam, geese should be straight, fish should rise, and gentlemen should eat and be generous." Cereals include rice, wheat, millet, millet, soybeans, red beans, pockmarked seeds and so on. Vegetables and fruits include mustard, sunflower, taro, ginger, bamboo shoots, lotus root, water chestnut, plum, bayberry, pear, persimmon, jujube, orange, loquat and melon. Meat food belongs to cattle, sheep, dogs, pigs, horses, rabbits, sika deer and other animals; Birds include chickens, pheasants, ducks, geese, partridges, quails, cranes, swans, turtledoves, snipes, mandarin ducks, bamboo chickens, fire-spotted chickens, owls, magpies and sparrows. Among the fish, there are carp, crucian carp, herring, hairtail, bonito and mandarin fish. In addition, there are eggs, various cakes and wine in the food and drinks buried with him. Seasonings used in cooking include salt, sauce, lobster sauce, sugar, honey, distiller's yeast, vinegar and so on. The daily diet of the poor is mainly bean rice and Tang Huo. "People eat mostly bean rice and Tang Huo". There are more than twenty kinds of dishes. He said: "Every Wang Cili can eat 600, eat six animals, drink six clear foods, be ashamed of twenty products, use eight things as treasures, and use twenty altars as sauce." This tells us that the diet provided to the king should conform to certain moral norms. Book of rites? "Book of Rites" said: "There are the heaviest people, the beans of the son of heaven, six out of twenty, six governors, two out of ten governors, eight doctors and six doctors." The common people's food ceremony is "rural wine ceremony, 60 people have three beans, 70 people have four beans, 80 people have five beans, and 90 people have six beans, so it is also wise to support the elderly." Drinking in the countryside is a ceremony for villagers to get together and drink at the right time. In this celebration, elders are the most respected.

Gifts come from diet, and at the same time, dietary activities are strictly restricted. In the process of eating, there is also a set of red tape. Book of rites? Qu Li said, "If you don't have enough food, don't choose your hands, don't fight for food, don't let go of food, don't sing, don't eat, and don't bite your bones. No fishing, no throwing dog bones. No real harvest, no rice, no rice, no soup, no teeth. Guest flocculant soup, the owner can't cook. The guest apologized and the host resigned from the basket. It's better to submit to humiliation than to submit to humiliation inside. Don't worry. " If the guest kneels before eating, if the meal is cancelled for a ceremony, the host will say goodbye to the guest and then the guest will sit down. "The general idea of this passage is: When eating together, don't just eat yourself. If you eat with others, check whether your hands are clean. Don't rub rice balls with your hands, don't put extra rice in the pot, don't get your mouth wet, don't eat loudly, don't chew bones, don't put bitten fish back on plates and bowls, and don't throw meat bones to dogs. Don't stick to food, don't fan hot rice, eat rice with your hands instead of chopsticks, don't gulp soup, and don't mix vegetable soup in front of your host. Don't pick your teeth in public and don't drink dirty meat sauce.

8. Gourmet: Tang, Song and Yuan Dynasties: the peak of food culture, too particular. For example, Su Zheng Yin Bu and Wang Chuan Pattern best represent the Tang Dynasty. Cuisine in this period is divided into three grades: high, medium and low. High-grade dishes are used for court banquets, middle-grade dishes are used by ordinary officials, and low-grade dishes are commonly used by citizens. Wei Juyuan's barbecue menu includes 58 dishes and other high-end dishes, as well as manna soup used by the traitor Li of the times, "Xiao Ling Shao" eaten by Princess Tongchang, and wild boar eaten by An Lushan? Lian Deng, the chef of Mrs. Guo in Xuanzong of Tang Dynasty, made the rhombic yarn? Zhang Yizhi's favorite food is Wu Zetian's, the deer tail sauce presented by An Lushan to Tang Xuanzong during the reign of Emperor Xuanzong, the "red incense" used by eunuch Chou Shiliang in Tang Wenzong, the camel hoof flower soup that Tang Xuanzong and Yang Guifei ate together at Huaqing Palace, and the Gong Li soup used by prime minister Li Deyu in Tang Wuzong. Mid-range dishes were handed down from the Sui Dynasty? Dried fish, duh, mud sheep, jade, white salon, roast? , string chest, raw sheep breast, flying phoenix breast, red breast, soup pill, cold utensils,? Meat, Wei Kun, Shuangcheng, Cucurbit Chicken, Golden Chicken, ethnic flavor, stir-fried giant fish, sliced chicken and lamb arm? , Heluo River, chrysanthemum fragrance, Rufu? , including Phoenix? , stone head with belly, breezy rice, unintentional roasting, etc. Low-end dishes are all popular foods, including Qianjin Garden, Wunv Chicken Soup, Huang Qi Mutton, Vinegar Qin, Miscellaneous Cake, Century-old Soup, Duck Foot Soup, Youyou Soup, Apricot Cheese, Goat Cheese, Hale, Rice, Rice, Diaohu Rice, Yujiazongzi, Fangfeng Porridge, Fairy Porridge, Wheat Rice, Sophora Leaf Cold Mix and so on. Five-color cake, yujian noodles, mutton soup, etc. The production of these foods is very distinctive, which fully embodies the colorful dietary customs and superb cooking level in the Tang Dynasty.

Dried fish, produced in Suzhou. "Daye Notes" records its compilation method: take four or five feet long at sea in summer? Fish, peeled to get lean meat, cut into filaments, dried in the sun and sealed in porcelain bottles. When eating, fuck? "The water stains scattered on the plate, like new? Nothing else. Fine-cut fragrant soft leaves are spread on the ground, and you can stir them evenly. " This is the first time to deal with marine fish on the menu. Red ball breast is a delicacy with Princess Tongchang. It is the legendary ceratosaurus with a thick curly beard. Preserved red balls are made of meat in the shape of balls. "It is as healthy as red silk, and it is ten feet high. If it is suppressed by qi, it will be resumed if it is withdrawn. " This shows that this is a kind of elasticity. Hump was invented by General Qu, who lived in Chang 'an. It must be a roasted hump, which is favored by Yang Guifei's sisters. Gourd chicken is a recipe of Wei Li, a senior official in Xuanzong period of Tang Dynasty. The chicken is tied into a gourd shape, and the cooked chicken is mellow and tender, so it is called gourd chicken. Rehe River is because the Anshi Rebellion and Geshuhan are at odds. In order to reconcile the relationship between them, Emperor Xuanzong of the Tang Dynasty fried deer intestines with deer blood to make a "hot river" for them to eat, hoping that they would be loving and harmonious. Twin cities are the product of citizens' resistance to power. When Wu Zetian was in power, her men Zhou Xing and Lai Junchen were all famous cruel officials, and the people hated them. A chef named Liu hates the bullying of Zhou Xing and Lai Junchen. He cooked a dish with pork liver and duck slips to show "crispness", but it was actually "double sincerity", because Zhou Xing was the senior minister Zuo Cheng at that time, and the proposed Lai Junchen was actually Cheng. Unintentional barbecue was discovered by Taichangqing Duan Shicheng. Once he hunted in the suburbs and ate pork cooked by villagers, which was greatly appreciated. When you come back, you will promote it. Because it is a delicious food that I visited unintentionally, I named it unintentionally.

Low-grade food is a popular food. Qianjin Yuan is a dietotherapy product initiated by Sun Simiao, a great physician. It is made of ball-shaped soybean sprouts, which can be taken by women in the late pregnancy to facilitate delivery. Black hen soup is often called black chicken soup today, and the chicken with black hair, black meat and black bones is the top grade. Astragalus mutton and mutton are cooked together, which is patented by the old, the weak, the sick and the disabled, invigorating qi and nourishing the stomach. Vinegar celery is pickled celery into sauerkraut and blended with five flavors. When Emperor Taizong was in the reign of Emperor Taizong, Wei Zhi liked this dish very much. Emperor Taizong hosted a banquet for Wei Zhi in the palace and gave him a bowl of vinegar Qin as a sign of his favor. Miscellaneous cakes are also the production method suggested by Sun Simiao, that is, the pork bellies and intestines are filled with starch and minced meat to prepare flavoring drugs such as pepper, fennel and cinnamon. Later, the shopkeeper hung the medicine gourd donated by Sun Simiao at the door of the store, and the miscellaneous cake also had a common name, called "gourd head". Centennial soup is shepherd's purse soup, which is said to have the effect of prolonging life, so people like to drink it. Duck feet soup is sunflower soup, because people called sunflower leaves "duck feet" in the Tang Dynasty, so it was called "duck feet soup". You Tang is chicken soup, which comes from the ranking of chickens on the twelfth birthday. Almond cheese is almond cream, which can be regarded as a popular drink. Huang Er is steamed noodles with yellow rice flour and jujube; Hale is a steamed bread made of buckwheat dough and dates; Huang Liang rice is made of crushed millet. Green rice is made from the branches and leaves of the Ericaceae shrub Candlewood. After mashing the juice, it is used to soak rice. After steaming and drying in the sun, the rice turns blue. Taoist priests said that this kind of rice was nourishing, so everyone rushed to eat it, making green rice a regular food at that time. Sophora japonica leaves cool pottery is a kind of summer food. According to Du Shi Jing Quan, Zhang Jinyun said, "Sophora japonica leaves taste cool and bitter. Cold pottery, the name of cooked noodles, is covered with locust leaf juice and noodles. " The report quoted Wang Zuo Zhongyun as saying, "If the rice is overcooked, its tribute will be destroyed, so it is easy to finish the meal." This shows that it is a kind of pasta.

The most commonly eaten wild vegetables in the Tang Dynasty are Astragalus sinicus, Pteridium aquilinum, Osmunda japonica, Polygonum cuspidatum, Xanthium sibiricum and Portulaca oleracea.

In the Song Dynasty, the diet was even more varied, including plum blossom steamed bun, Cao meat pie, oil cake, lake fish soup, Song Wusao mutton soup, belly soup and other famous flavor foods, and also paid great attention to the image and packaging of food. "Tokyo Dream of China Record" Volume 5 "Folklore" said: "Anyone who sells a hundred restaurants will be packed in fresh and clean boxes, and the car will move. Very cute and cute, and the taste and soup are not sloppy. " As for the eating habits described in the Custom History of the Song Dynasty, Kaifeng's crab yellow steamed stuffed bun and quail soup are famous snacks that are deeply loved by literati. At that time, people's daily non-staple foods included mutton, pork, chicken, goose, fish, shrimp, crab, snails, vegetables and dairy products. Commonly used seasonings already include onion and garlic-probably local garlic, ginger, soy sauce, sugar, vinegar, mustard, pepper, lobster sauce, etc. That is what we eat today, the consumption of wine is extremely high (5). There is a saying that the so-called pepper in the Song Dynasty refers to what we call pepper today, so the so-called spicy taste at that time may refer to the spicy taste of pepper; The pepper we eat today is native to South America. According to this view, South American species can only be introduced into China in the Ming Dynasty, which remains to be verified.

Now people often say "seven things to open the door", which was first seen in Yuanqu. Song Yuan "Baihua Pavilion?" "Yuhuchun" originally said: "Seven things to get up in the morning, rice, oil, salt, sauce and vinegar tea." In the early Yuan Dynasty, Mongolians ate mutton and beef instead of grain. Games include rabbits, deer, weasels, wild boar, wild horses and so on. The drinks are mare's milk and cow's and sheep's cheese. The cooking method is mainly barbecue, and the seasoning is only salt. After moving to the Central Plains, most northerners cooked cereal, milk and meat into porridge, and Shanxi wine and other drinks were also very popular. In addition, fruits such as dates and peaches also enrich their diet. Kyle, then an Italian businessman? It is recorded in detail in Poirot's Oriental Notes. Jiangnan's food life is very active. Far from being comparable to the north. According to Kyle? According to Poirot, the famous products in the south of the Yangtze River include sugar, wine, salt, ginger and galangal. Domestic animals do not raise sheep, but raise cattle, tapirs, black-bone chickens and so on. According to the catering life in the Yuan Dynasty reflected in the novel "A New Story of Cutting Lights" in the early Ming Dynasty, even if the residents of Huzhou, Zhejiang Province were caught off guard and unprepared, they still used Xing Wu's fragrant glutinous rice as their meal, Tiaoxi's fresh crucian carp as their soup and Wucheng's fine wine to persuade their guests.

The famous court dish in the Yuan Dynasty roasted whole sheep, which was called "Zhaomu" in Mongolian. According to historical records, it is Genghis Khan's favorite court dish, and it is also an indispensable food at court banquets in the Yuan Dynasty. Its production method has always been mastered by court chefs and chefs in the palaces of relatives of Dadu (now Beijing). Before liberation, Prince Dalizaya of Alashan took his personal chef, Master Xu Zhiyi, to Wang Fu to learn from the scriptures and brought them back to Alashan. Since then, roast whole sheep has become a famous dish in Wang Fu.

"Inner Mongolia meritorious roast whole sheep" is made by roasting fat sheep in a stewing furnace for about two years, and desert plants must be used before roasting.

Snacks: During the prosperous period of Sui and Tang Dynasties, there were many kinds of candied fruit, such as Jinzhan Peach, Wuxian Plum Cake, preserved snowflake pear, drunk sugar fairy grass and so on. It became a snack treasure at that time.

Zongzi: The practice is similar to today. Xuanzong said in a poem: "Four seasons are clever, and nine zongzi strive for novelty." ;

Wonton: The ancient wonton is now jiaozi, or steamed or boiled, which tastes beautiful;

Cake: thin skin with meat stuffing, fried, crisp outside and tender inside;

Pastry and cake: there are many kinds;

Steamed bamboo shoots: put them in a small crock and steam them with rice;

Hu food: such as Hu cake, Montana and pulp;

Xiao Ling Roast: It is a very special food, which is only made of four or two (the most essential part) mutton.

Xiaotian Crisp: It is a kind of food that is chopped with chicken or venison and then fried with rice flour.

Persimmon: One of the important fruits in Tang Dynasty. People in the Tang Dynasty think persimmon is sweet and a symbol of good luck and longevity.

Beverage: Since the Qin and Han Dynasties, tea drinking has spread all over the country in the Tang Dynasty and played a very important role in daily life. At that time, people's way of drinking tea had changed from extensive tea cooking to fine fried tea.

The way of drinking tea in the Song Dynasty was not mainly to drink fried tea in the early Northern Song Dynasty.

Drool all over the floor! ! ! I want to go to the Tang Dynasty! I want to go to the Tang Dynasty! ! ! ! A lot of delicious food! ..... but also advocate fullness! !

9. Gourmet: Ming and Qing Dynasties: Another peak of food culture is the continuation of food customs in Tang and Song Dynasties, and it is also mixed with Manchu characteristics. Great changes have taken place in the food structure. Staple food: wild rice has been completely eliminated, and pockmarked rice has also withdrawn from the staple food to extract oil. Bean materials are no longer used as staple food and become dishes. The proportion of wheat in the Yellow River valley in the north has increased significantly, and noodles have become the staple food in the north since the Song Dynasty. The Ming dynasty was introduced again on a large scale. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet can best represent the peak of Qing cuisine.

In the Ming Dynasty, the people's eating habit was three meals a day, and they only ate a small amount of simple food in the morning, mainly porridge, cakes and biscuits. Sometimes breakfast is often omitted if you don't take care of it. Compared with dinner, lunch is the main meal. The staple food is grain, and the non-staple food has seasonal differences: one day in summer and two days in autumn; Eating meat for several days in the busy farming season, because of the large amount of labor, also has the habit of eating snacks and meals; In spring and winter, because of low consumption, I have been a vegetarian for three days in a row. The novel Jin Ping Mei also reflects the diet of middle-class families in the Ming Dynasty: the staple food in Qinghe, Hebei Province is flour products bibimbap, and the Chinese food for breakfast is simple snacks, mainly porridge, biscuits, steamed bread and various cakes. Non-staple food includes fried gluten, pickles, meat food, such as badly dyed trotters, chicken, eggs and so on. The consumption of leeks and garlic was also common at that time.

Beverage: In the Ming Dynasty, strip-shaped loose tea was the main method, and the frying method was changed to brewing method. This brewing method is to put a pinch of loose tea directly into a pot or bowl, brew it with boiling water and drink it later. This method of drinking tea is called soaking. In the Qing Dynasty, black tea, oolong tea, white tea, black tea and yellow tea appeared on the basis of green tea, forming six kinds of tea, which promoted the development of tea-making technology. But the shape of these teas is still strip-shaped loose tea. So no matter what kind of tea, the method of drinking tea is still the direct brewing method of the Ming Dynasty, that is, the "soaking method". Therefore, the types and shapes of tea sets in the Qing Dynasty basically did not break through the norms of the Ming Dynasty.

Snacks: apples, yellow and horse teeth were used in Beijing in the Ming Dynasty; In Shandong, there are sheep belly pears, civil servants' fruits and sweet melon seeds; Fujian Fuju, Fuju cake, cowhide candy, red fermented bean curd; Jiangxi is a city rich in green roots; Shanxi is smallpox; Suzhou has abalone with bone, diced hawthorn, hawthorn cake, pine nut candy, white balls and preserved olives; Jiaxing is horse horn fish breast and Tao Zhuang yellow; Nanjing is full of cherries, candied dates, chestnut balls, nest bamboo shoots and hawthorn candy; In Hangzhou, watermelons, chicken beans, lotus roots under flowers, leeks, bamboo shoots and Tangqi oranges; Xiaoshan is red bayberry, water shield, pigeon bird, green crucian carp and persimmon; Zhuji is fragrant beaver, cherry and tiger chestnut; There are fern powder, fine torreya seeds and longyou sugar; Pillow melon in the sea; Taizhou is a ripple, Jiang Yaozhu; Pujiang is fire meat; Dongyang is a southern jujube; Broken pond bamboo shoots, thank oranges, Dushanling, river crabs, Sanjiang dolphin monsters, white clams, river fish, shad and.

Qing dynasty snacks can be seen on the menu of Manchu-Han banquet.

Blessed are those Gegebeile pig feet ... those peasant soldiers will cry ... (But are there any peasant soldiers? Pig's feet at least have a "swallow" life.

Preferably from the Tang Dynasty! ! ! !

Special instructions:

Zongzi-According to records, as early as the Spring and Autumn Period, millet was wrapped in leaves of zinia latifolia, which was called "horny millet"; Rice packed in bamboo tubes is sealed and baked, which is called "tube zongzi". At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, the millet is wrapped in leaves into a quadrilateral, and when cooked, it becomes Guangdong sour rice dumplings.

In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to glutinous rice, jiaozi also added Alpinia oxyphylla, and the boiled jiaozi was called "Yizhi jiaozi". According to the "Yueyang Local Records" written by Zhou people, "It is customary to wrap the millet with leaves, cook it and cook it thoroughly. From May 5 to the summer solstice, one is Zongzi and the other is Xiaomi. " During the Southern and Northern Dynasties, miscellaneous zongzi appeared. Rice is mixed with animal meat, chestnuts, red dates, red beans and so on. And there are more and more varieties. Zongzi is also used as a gift for communication.

In the Tang Dynasty, the rice used for zongzi was "white as jade", and its shape appeared conical and rhombic. There is a record of "Da Tang Zongzi" in Japanese literature. In the Song Dynasty, there was already a "candied jiaozi", that is, fruits entered jiaozi. The poet Su Dongpo has a poem "See Yangmei in Zongzi". At this time, there were also advertisements for building pavilions and wooden chariots and horses with zongzi, indicating that eating zongzi was very fashionable in the Song Dynasty. In the Yuan and Ming Dynasties, the wrapping material of zongzi changed from leaves to leaves. Later, zongzi wrapped in reed leaves appeared, and additional materials such as bean paste, pork, pine nuts, dates and walnuts appeared, and the varieties were more colorful.

To this day, at the beginning of May every year, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, with more varieties of colors. From the perspective of stuffing, there are many dates in the north, such as jiaozi; There are many kinds of fillings in the south, such as red bean paste, fresh meat, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.

Sugar-coated haws-from Song Guangzong, Zhao Ting (A.D. 1 147- 1200) are the third sons of Zhao Shen, Song Xiaozong. 1 1 year, Xiaozong made him the crown prince and the magistrate of Lin 'an. 1 187, 10 was succeeded by Xiao Zong Neichan. The following year, the title was changed to Shao Xi. It was during the reign of Shao Xi that Huang Guifei, the favorite of Zhao Ting, fell ill. She is sallow and emaciated, and she doesn't think about eating or drinking. The doctor used many expensive drugs, but none of them worked. When the emperor saw his beloved princess, he was sad all day. In the end, I had no choice but to seek medical advice. A quack revealed the list and entered the palace. After feeling her pulse, Huang Guifei said, "As long as you use rock sugar and red fruits (that is, Shan Ye plants) and eat five to ten tablets before each meal, you will be fine within half a month." At first, everyone was dubious, but fortunately, this way of eating was also to the taste of the imperial concubine. After taking it in this way, the imperial concubine recovered as scheduled. The emperor was naturally overjoyed and began to frown. (It's really the only magic weapon for male pigs to please female pigs)

Later, this practice spread to the people, and the people strung it together and sold it, which became a sugar-coated gourd. Facts have proved that Shan Zhi has many medicinal effects. It can help digestion, dispel blood stasis, expel tapeworms, stop dysentery, and especially help digestion. It has been an important medicine for digestion since ancient times, especially for digestion. Perhaps the delicacies Huang Guifei had eaten made her sick, and the small hawthorn relieved her pain. Li Shizhen, an outstanding medical scientist in the Ming Dynasty, once said, "If you cook old chicken hard meat and plant a few pieces in the mountains, it will rot easily, and if it accumulates, it will be eliminated, and the cover can be pushed." Modern research has proved that Shan Zhi also has the function of lowering blood lipid and serum cholesterol. Therefore, it is more popular with people, and the mountain vegetables are also refurbished and varied. But sugar-coated haws, sweet and sour and crisp, are still people's favorite food today.

(Special note: China has a long history of cultivating hawthorn, which was recorded in Erya three thousand years ago. The earliest medicine was Notes on Shen Nong's Herbal Classics.

Ice cream-the earliest cold drink originated in China. At that time, the emperor asked slaves to bring ice in winter, store it in the cellar and take it out in summer to enjoy it. Around the end of the Tang Dynasty, people mined a lot of saltpeter when producing gunpowder. It is found that saltpeter absorbs a lot of heat when it is dissolved in water, which can cool water into ice and people can make ice in summer. Later, business people gradually appeared. They added sugar to the ice to attract customers. In the Song Dynasty, there were many kinds of cold food in the market, and merchants also added fruit or juice to them. Merchants in the Yuan Dynasty even added fruit pulp and milk to the ice, which is very similar to modern ice cream. Traditional customs of the old days. Also known as "ice storage". It's hot in summer and freezing in winter in northern China, so it's a custom to store ice cubes in the freezer in winter for the next summer. The origin of this custom is very early, recorded in the Book of Songs, and widely used in the court and government. In ancient times, officials were in charge of this matter and built "ice wells" to pit ice. Song Gaocheng's "Wu Ji Yuan" says: "There is an iceman in Li Zhou who cuts ice by hand and makes it into ice. Note: Ling, ice room also. It started here. " There is an ice well platform in Yecheng Old Story. Wei Zhengyun: In the 19th year of Jian 'an, Wang Wei and Cao Cao built this platform to store ice, hence the name Ice Well. "Song Hui" said: The Stegosaurus was built for three years, and the ice well service was set up, which was also placed under the Imperial Capital Division. "There were three kinds of ice depots in the Qing Dynasty: official ice depots, government ice depots and commercial ice depots. Every year1/kloc-0 has ice cutting and ice storage on the 39 th and 49 th of each month, which is quite a grand activity. In the Qing Dynasty, Huidian "Ice Storage by Officials of Industry and Commerce" said: "Whoever chisels the ice will take the royal river ... In the second half of the winter of the solstice, an official of a Ministry raised a husband to cut the ice, treating it as a five-inch square block of ice. Wanna ice, five pits in the Forbidden City, 25,000 pieces of ice; There are six pits outside the west gate of Jingshan Mountain, storing 54,000 pieces of ice. There are 36,700 pieces of ice stored in the cellar outside Deshengmen, which are used for sacrifices in various altars, temples and palaces. There are two pits outside Deshengmen, which store 40,000 pieces of ice. There are two pits outside Zhengyangmen, which store 60,000 pieces of ice for citizens to use ... to prepare summer thick soup. "This custom still existed during the Republic of China.

Happiness, even if you go back to the Western Zhou Dynasty to be a princess or something, there will still be cold desserts to eat!

Tangyuan-Yuanxiao, also known as Tangyuan, Shuotuan and Zi Yuan. Eating dumplings on the Lantern Festival was first seen in the sequel to the Plain by Song Bida, a poet in the Southern Song Dynasty. There is a record in the book that "the food cooked in Yuanxiao is rich, but it seems that the predecessors did not give it." The floating ring in Song Dynasty was also called Tangtuan. By the Southern Song Dynasty, there were only lactose pills, yam pills, pearl pills, sand pills, kumquat pills, pink water pills, glutinous rice balls and so on. Then, why can this kind of "jiaozi" similar to rice noodles become a festive food of Shangyuan? It turns out that you must eat Yuanxiao on the Lantern Festival in order to get the auspicious meaning of "reunion is like the moon". In the Ming Dynasty, Yuanxiao was very common as a food for the Lantern Festival in Beijing. Its production method is glutinous rice flour, which is made of walnut kernel, sugar and roses by sprinkling water and rolling, which is as big as walnut, that is, dumplings in the southeast. In the Qing Dynasty, the royal chef made a palace-style "Babao Lantern Festival". As early as the Kangxi period, there were rumors in the ruling and opposition parties. Kong Renshang, the author of the famous drama Peach Blossom Fan, once wrote such a poem to the Babel Lantern Festival: "Ziyun Teahouse pours nectar, and the Babel Lantern Festival will be in effect." Today, Yuanxiao has formed the characteristics of different regions, different flavors and rich colors. Surface lamp, also called surface lamp, is a kind of lamp made of flour, which is popular in northern China. There are various forms of water surface lamps, some of which are twelve lamps (thirteen lamps in leap year), which are lit with edible oil, or steamed in a pot, depending on the residual oil in the lamp or the residual water in the lamp after steaming, so as to predict the flood and drought situation in the next twelve months. This is understandable in an era when science is underdeveloped. For example, during the reign of Qianlong in Qing Dynasty, Shaanxi's "County Records of Cone South" recorded that "on the fifteenth day of the first month, buckwheat noodles steamed and it rained in December." Expressed people's desire to pray for good weather. Noodles are cooked or steamed on the sixteenth day of the first month. During the Xianfeng period of the Qing Dynasty, the "Chengcheng County Records" in Shanxi recorded that "on the fifteenth day of the first month, buckwheat noodles were steamed into lamps, and the lamps were burned with oil, and they were eaten the next morning." At present, this custom still exists in rural areas.

Moon cakes-After the "An Shi Rebellion" in the Tang Dynasty, the wind of offering sacrifices to the moon quickly entered the homes of ordinary people from the official homes. During the Mid-Autumn Festival, when the moon is full, ordinary people often make exquisite round cookies with stuffing to sacrifice to the moon god, in order to show their respect for the moon god. After the sacrifice, the whole family, old and young, should share it. If any family member has not returned, a corner will be left to show family reunion. Later, this round biscuit evolved into a "moon cake".

There are always different opinions about "eating moon cakes". One view is that Zhang Shicheng, a native of Gaoyou in the late Yuan Dynasty, ate moon cakes on the Mid-Autumn Festival to commemorate the people's anti-Jin uprising and put a small note in the round cake. In fact, since the Tang Dynasty, with the unification of China and the expansion of its territory, people have gradually got rid of the previously closed situation. Due to the increase of population mobility, "family reunion" is not always possible. Li Bai's poem: With such bright light at the foot of my bed, will there be frost? ; I looked up at the moon and looked down, feeling nostalgic. Expressed his homesickness in a foreign land. "Reunion" is becoming more and more precious to people. Watching the moon and eating moon cakes is also more emotional.

In the early years of the Northern Song Dynasty, the Mid-Autumn Festival was formally established by the imperial court. Song Shi? According to the records of Emperor Taizong of Tang Dynasty, "August 15th is the Mid-Autumn Festival", "Eating Moon Soup" and "People competing for restaurants to play with the moon" have all described the scene of enjoying the moon in the Mid-Autumn Festival. In the Southern Song Dynasty, Wu described this in detail in Dream: "August 15th is the Mid-Autumn Festival, and both Wang and Sun go upstairs to visit the Xuan Opera Moon, or open a wide pavilion, with a long list and a sonorous harp. Deliberate wine songs and predict dusk. Even in a house with a mat, family dinners are arranged on a small platform for children to reunite and enjoy the festive season. Although they are poor people in the hinterland, they also care about clothes and drinks, and they barely meet the joy and refuse to waste it. That night, I bought and sold in the street until five drums, playing with tourists on the moon and dancing in the city. " Su Dongpo once wrote a poem, "Little cakes are like chewing the moon, crisp and waxy". Cookies at that time were very similar to crispy moon cakes now.

Mooncakes symbolize reunion. In the Ming Dynasty, "Jing Si Lu" said: "In August, I enjoyed the Haitang and Hosta flowers in the palace. From the first day, there were cakes ... until the fifteenth day, every household provided moon cakes and melons ... If there were any leftover moon cakes, they were collected in a dry and cool place and used separately at the end of the year, called reunion cakes. "

Moon cakes in the Qing Dynasty, especially the ham cakes in Hexianglou, Kunming during Xianfeng period in the Qing Dynasty, are most famous for Ji Qingxiang's ham in the late Qing Dynasty. Because of the fame of the cake, Hexianglou got the plaque inscribed by Empress Dowager Cixi, and Ji Qingxiang got the signboard of Ji Qingxiang's Chen Ji inscribed by the calligrapher Chen Rongchang, and the Mo Bao of "Flying Snow" and "Jade Piece and Gold Mud".

Ham moon cakes in Yunnan were first created by Hexianglou, and have a history of about 150 years. The founders of "Hexianglou" are Fu Hushan and Hu Zenggui (Manchu), who were the masters who were brought to Kunming by Shu Xing 'a, the governor sent to Yunnan by the imperial court during the Xianfeng period of the Qing Dynasty to prepare meals for them. After Shu Xing 'a was dismissed from his post and returned home, Hu Shan and his son stayed in Kunming and opened their own pastry shop, named "Hexianglou". Hu Shan can cook all kinds of famous court dishes, and Hu Zenggui is especially good at making white cases and cakes. Because "Hexianglou" combines the characteristics of pastry production in Han, Manchu, Mongolia, Yunnan and other places, it inherits and develops the characteristics of exquisite selection of materials, fine production, exquisite style and moderate sweetness of court cakes, and the cakes have been praised by Kunming since they came out. As soon as Cixi celebrated her birthday, birthday products were offered everywhere. In order to thank the Qing court for its kindness, Master Hu made a ham cake from Xuanwei ham, a famous product in Yunnan, mixed with sugar, honey and other raw materials, and presented it to the Queen Mother. The Queen Mother was quite satisfied with this. At the request of Shu Xing 'a, she personally wrote a plaque for "Hexiang Building".

The Yellow River Basin in Jiaozi, China has been an arid agricultural area for growing wheat since ancient times. During the Spring and Autumn Period 2500 years ago, people knew that wheat was ground into flour, made into pasta with stuffing, and steamed in a bronze steamer. In the Han Dynasty two thousand years ago, a popular pasta-"wonton" appeared. Today's jiaozi may have evolved from the "wonton" in the Han Dynasty. Jiaozi in the Tang Dynasty is no different from the jiaozi we eat today, except that there was no name jiaozi at that time. At that time, people called this kind of food wonton or prison pill, which was divided into soup prison pill and cage prison pill according to different practices.

In the Song Dynasty, according to documents, jiaozi was called "Joule", which was the horn of cattle and sheep, and a word was added. This title is very important, which is an etymology of today's title "Jiaozi". In the Yuan Dynasty, jiaozi was called "flat food", and in the Ming Dynasty, it was called flat food. In the Qing Dynasty, it was called jiaozi. Jiaozi, it should be said, began in the Qing Dynasty.

With the increase of famous food, jiaozi, which was first born in the Central Plains, has been circulating. By the end of the Qing Dynasty, most people in China had accepted Jiaozi, and the title of Jiaozi was basically fixed.