Question 2: What kind of meat did the ancients eat? In ancient eating habits, pork was not a tall meat for a long time. "The emperor eat too fast, cattle and sheep. The prince eats cows, the doctor eats pigs, the scholar eats fish, and Shu Ren eats vegetables. "
Only cattle and sheep are the best meat. In the Song Dynasty, this dietary feature was fully developed. Beef and mutton are still more expensive than pork in the market today.
In the pre-Qin period, beef and mutton were tall and high in meat.
At a very early age, people in China knew how to domesticate six kinds of animals, such as horses, cows, sheep, pigs, dogs and chickens, to obtain meat. However, different meats have different positions in the food system, which even affects today's meat prices.
In ancient eating habits, cattle and sheep are undoubtedly the most aristocratic meat. Wang Zhi also said: "Governors don't kill cows for no reason, doctors don't kill sheep for no reason, scholars don't kill dogs for no reason, and Shu Ren doesn't eat treasures for no reason."
From the ranking, cattle and sheep are above pigs. Why is there such a difference in meat ranking in the pre-Qin period?
First of all, it is related to the preciousness of meat. Cattle is an important means of production in the farming era. In many dynasties, it was forbidden to slaughter cattle without permission. As the Book of Rites said, even princes would not kill cattle easily if they had nothing important to do.
As early as the Han Dynasty, cattle had been protected by legislation, and China law stipulated that "no less teeth should be slaughtered". The punishment for killing cattle in the Han Law is very severe, and those who violate the ban will be punished and pay the price of their lives.
During the Tang and Song Dynasties, cattle were forbidden to be slaughtered regardless of their age, weakness, illness and disability. Only cows that die naturally or die of illness can be skinned for sale or eaten by themselves.
Rare things are precious, and beef naturally ranks among the best in the meat list. There are two unusually rich menus in "Great Tactics" and "Evocation of Soul" in Songs of the South, including: eight-treasure rice, stewed beef tendon, May soup, stewed turtle, roasted mutton, vinegar goose, roast chicken, mutton soup, twisted dough, roasted quail and stewed dog meat. Beef is at the top of the menu, and its importance is self-evident.
The development trend of meat in Tang and Song Dynasties ―― Beef and mutton are still the mainstream.
This kind of eating habit was formed in the pre-Qin period and deeply influenced later generations. On the basis of famous barbecues in the Tang Dynasty, the menu is as follows: tender beef intestines with flowers (cooked with sheep oil), prawns (grilled with live shrimps), white dragon loin (made with tenderloin repeatedly slapped), shredded sheepskin (fried shredded mutton, cut into a foot), and snow baby (bean sprouts with frogs). Cattle, sheep, chickens, quails and even frogs are short of pork.
Question 3: What kind of meat did the ancients eat? Beef and mutton in the pre-Qin period were tall and high in meat. The development trend of meat in Tang and Song Dynasties ―― Beef and mutton are still the mainstream: Ming and Qing Dynasties ―― Pork gradually became popular.
Question 4: What did you eat in ancient times to make your penis bigger? South American aborigines eat maca, but generally do not give it to teenagers under 16.
Question 5: What kind of meat did the ancients eat? Pork, beef and mutton. . . . .
Question 6: What kind of meat did ancient people in China mainly eat? Ancient people in China mainly ate wild birds (geese, pheasants, wild ducks, birds ...), wild animals (roe deer, rabbits, wild boar, ...) and various kinds of fish.
Question 7: Ancient people ate the same food as us, but not as rich as us. If it's China, it's mostly pasta (such as steamed bread, noodles, steamed bread, biscuits, etc. ), rice, meat and some vegetables, but some foods have changed after artificial cultivation and natural evolution, such as sweet potatoes and potatoes.
Question 8: What did ancient people eat? With what? What did people in ancient China eat? I really didn't think about this before, thinking that the ancients were probably similar to us, just because of kitchen utensils, stoves, fuel and other reasons, at most, the cooking methods were different from ours, and there were not as many dishes as us. However, people found by chance that many foods and fruits we eat today were not available in ancient times, but spread to China through trade or other means of communication. Pepper, for example, is said to have been introduced to China only in the Ming Dynasty. The Ming Dynasty, with a history of 5,000 years, is very close to our modern times in China. What about the dynasties before the Ming Dynasty? It turns out that they have no peppers to eat. I used to think that these places in Hunan, Sichuan and Jiangxi have been eating spicy food since ancient times. They are all very hot and unhappy now, and the history of this habit is not long, but it was developed later. There are some vegetables and fruits, such as tomatoes. I don't know when it was introduced to China, but you can tell by its name that it is foreign, because it also has a name called "Tomato". China called foreign countries "Fanbang", and those with "Fanzi" must be foreign things. There are celery, watercress, potatoes, celery, silkworm dishes and so on, all of which are true. In terms of fruits, the same is true of grapes, pomegranate, guava and durian. Well, it seems that vegetables common in supermarkets today were not available in ancient China, and I don't know when they were introduced to China. But if it only existed in the Song Dynasty or even after the Yuan, Ming and Qing Dynasties, then the ancients before the Tang Dynasty were very poor, and they didn't know whether their dishes were rich or not and what they ate. If they had a lot of fruits and vegetables then, I don't know which ones are today. If not, it would be sad. At that time, even the princes and grandsons ate simple and limited kinds of food, at most, a little more, and they could waste it at will.
Question 9: What food did ordinary people eat in ancient China, mainly five grains: rice, millet, millet, wheat and glutinous rice (collectively referred to as beans).
Millet, in ancient times, refers to a kind of millet, whose real name is millet. When cooked, it is sticky and can be used for brewing wine and making cakes. After peeling millet, it is called yellow rice. This kind of rice is sticky and is one of the raw materials for making zongzi on the Dragon Boat Festival on the fifth day of May. In addition, it is also the raw material for making oil cakes after grinding into flour.
Millet, since the Southern and Northern Dynasties, what kind of crop millet is has been debated endlessly. Whether millet is millet (northern millet) or millet (northern millet) has not been solved so far. Put forward another theory, that millet is millet, not sticky millet, sticky millet. Generally speaking, millet is millet. In a word, what exactly is Ji has been studied and debated throughout the ages. It is still inconclusive.
In the late Ming Dynasty, sweet potatoes, potatoes, corn and other high-yield and easy-to-grow grains were introduced to China, and they were not popularized until the Qianlong period, so the previous grains were mainly the above five grains.
Meat, there was no beef farm in ancient times. The Song and Ming Dynasties had explicit provisions on the protection of cattle. In the Daming Law, it was even stipulated that "whoever kills cattle privately shall be punished with 30 sticks". If there is enough intention or quantity, there will be exile. It was stipulated that it was not until the middle of Qing Dynasty that the custom of grazing cattle and eating beef was improved by the influx of * * *. Nomads in the northern grasslands are famous for eating meat and drinking cheese. Meat, mainly mutton. Cheese is also their invention. During the Wei, Jin, Southern and Northern Dynasties, nomadic people entered the Central Plains, which had a great influence on the eating habits of the people in the Central Plains, and mutton became the first raw material of meat.
Vegetables have been human food since ancient times. Among the 132 plants mentioned in the Book of Songs, there are more than 20 kinds as vegetables. With the changes of the times, some of them have withdrawn from the field of vegetables and become wild plants, such as water chestnut, vetch seed and sprouts.
During the Warring States, Qin and Han Dynasties, China people mainly ate five kinds of vegetables. Kwai, known as the "master of all kinds of vegetables", is now called winter sunflower or cold winter vegetables in some places, and it is called winter sunflower in plant taxonomy. Because of its poor taste and nutrition, it was planted less and less after the Tang Dynasty and less in the Ming Dynasty, so it was no longer regarded as a vegetable. Hops, the main vegetable in the pre-Qin period, are the tender leaves of soybean seedlings, and are rarely used as vegetables now. Leek, onion and garlic (note: the garlic here is egg garlic, and the commonly used garlic is said to have been introduced from the west) are vegetables commonly used for seasoning now, and they are a unique genus among ancient vegetables. Hanshu? Zhao Chuan recorded the production of onion and leek in the greenhouse in Tai Park, and called the leek cultivated in this way "leek yellow". In addition, there are root vegetables such as radish and Man Qing. At present, many excellent radish varieties have been cultivated in Qin and Han Dynasties. Man Qing as early as "Lv Chunqiu? This flavor film has the reputation of "the beauty of dishes". In ancient times, rattan green could also be used as a top food.
Now the common vegetables are eggplant, cucumber, spinach, lentils, and sword beans, all of which were introduced from abroad during the Wei, Jin, Tang and Song Dynasties. Since the Song Dynasty, in addition to being imported from abroad, the working people in ancient China have cultivated some extremely important vegetable varieties, such as spirit and Chinese cabbage, and their vegetable planting techniques have also been improved. Su Dongpo said in a poem: "The east wind is getting chilly, and the green stems of yellow leeks try spring vegetables." It can be seen that people could eat fresh vegetables in spring at that time.
Since the Yuan, Ming and Qing Dynasties, some varieties have been added to our country's recipes: carrots (originally from northern Europe, introduced from Persia in Yuan Dynasty), peppers (introduced in Ming Dynasty) and tomatoes (introduced in Ming Dynasty). By the end of Qing Dynasty, all the traditional vegetable varieties existing in China had basically appeared.
Cucumber (that is, cucumber), walnut (walnut), cowpea, pepper, onion, garlic (that is, garlic), carrot ... These "Hu" foods actually represent ancient northern and western peoples. There are also "Fan" series, such as tomato, sweet potato (sweet potato), pepper (sea pepper, pepper), guava and papaya; There are also "foreign" series, such as onion, ginger, potato (potato) and cabbage (cabbage). Agricultural historians believe that: "Hu" series was mostly introduced from the northwest land during the Han and Jin Dynasties; The "Fan" series was mostly brought in by "Fan boats" (foreign boats) from the Southern Song Dynasty to the Yuan and Ming Dynasties. Most of the "foreign" series were introduced into the world from the Qing Dynasty and even modern times.
Like cucumber, native to India, introduced from Zhang Qian; Lettuce is native to West Asia, and its variety is said to have been obtained from the country's envoys in the Sui Dynasty with a large sum of money, so it is said to be a "golden dish" among the people. There are spinach, purple cabbage and so on.
......& gt& gt
Question 10: What vegetables did ancient people eat? Vegetables handed down from ancient times include: garlic, coriander, celery, cauliflower, Chinese cabbage, Chinese cabbage, water bamboo, cucumber, broad bean, pea, spinach, lettuce, carrot, sweet potato, potato, pepper and Chinese cabbage. Needless to say, China's fruits, such as peaches, apricots, plums, pears, dates, longan, lychee, oranges, pomelos, persimmons, bayberry, plums, pomegranates and even bananas, have been planted for more than 2,000 years. Many of these vegetables were brought back by Zhang Qian. For example: garlic, coriander and celery, etc. Everything else was originally foreign food, found in Asia, Africa and Latin America, and later spread to China.
There are also several exotic fruits, which also existed before the Song Dynasty. For example, grapes were brought back by Zhang Qian; Watermelon came from the Silk Road in the Five Dynasties. Figs were introduced before the Tang Dynasty. Mango is said to have been brought back by the Tang Priest when he learned Buddhist scriptures. Now mango was introduced by the Dutch when they were in Taiwan Province. Hami melon is also a tribute in the future; Pineapple was introduced to China in Ming Dynasty; Papaya was introduced into China in the late Ming and early Qing Dynasties.
To be more specific, common vegetables such as eggplant, cucumber, spinach and lentils were introduced from abroad during the Wei, Jin, Tang and Song Dynasties. Eggplant, native to India and Thailand. Cucumber is produced in India and is called cucumber. Spinach was introduced from Nepal during the Zhenguan period of the Tang Dynasty. Originally called spinach, later referred to as spinach. Lentils originated in Java and were introduced to China in the Southern and Northern Dynasties. Since the Yuan, Ming and Qing Dynasties, some varieties have been added to China's recipes. Carrots, peppers and tomatoes followed.
What I said earlier is the dishes handed down from foreign countries. In fact, there have been many dishes in China since ancient times, such as sunflower (sunflower in winter, cool vegetables in winter), epimedium (young leaves of soybean), turnip (turnip), amaranth, mustard tuber (pickled stem of mustard tuber), Toona sinensis, gourd, lotus root, arrowhead, water chestnut and water chestnut. As for mushrooms and fungus, they don't need to be spread everywhere, and they don't need to be raised everywhere. They are delicious, elegant and easy to write. Just write "pick mushrooms" and "pick fungus" and fry them. I have met some rare things, such as Hericium erinaceus, Dictyophora dictyophora, gold and tremella, all of which are nourishing and high-grade, and they are all original products of China since ancient times.
I told you about the food imported from abroad, and now I'll tell you where it came from in detail. For example, garlic: the seed brought back by Zhang Qian's mission to the Western Regions. Coriander: Originated from the coast of China, it was introduced to China after Zhang Qian went to the Western Regions. Celery: China has existed since ancient times, and Zhang Qian brought back some foreign seeds when he went to the Western Regions. Broccoli: Originated in India, cultivated artificially in the late Han Dynasty. Cucumber: Zhang Qian brought it back from his trip to the Western Regions. Vicia faba: Introduced by Zhang Qian when he went to the Western Regions. Pea: It originated in China's coastal areas and was introduced to China in the Han Dynasty. Lentils: originally from India, introduced in Han and Jin Dynasties. Eggplant: Native to Southeast Asia and India, it was introduced to China in Jin Dynasty. Spinach: Originally from Persia, it was introduced to China in the Tang Dynasty. Auricularia auricula: Native to Asia and North America, it was cultivated before the Song Dynasty. Lettuce: Originated in China's coastal areas, it was introduced by envoys from the western regions when they came to China. Carrots were brought to Yunnan by Persians when they came to China. Sweet potato: Chen Zhenlong, a native of Jin 'an, was introduced to Fujian from the Philippines during the Wanli period of the Ming Dynasty. Potato: Originated in South America, it was introduced to China in the late Ming Dynasty. Pepper: Native to tropical areas of Central and South America, it was introduced to China in19th century. Cabbage: Also known as cabbage, it was introduced to China in the early Qing Dynasty. Pumpkin: Native to Africa. The generation introduced from Persia is unknown. There is also a pumpkin native to Southeast Asia, green beans: native to Central and South America, introduced to China in the Ming Dynasty. Tomato: It was introduced to China through the "Silk Road" in the middle and late Qing Dynasty. Zucchini: American pumpkin, introduced to China in the middle of Qing Dynasty. Lettuce: Originated near Zhonghai, it was introduced to China in the late Qing Dynasty. Cauliflower: Cauliflower originated in the coastal area of China, and it has been 100 years since it was introduced to China. Onion: Originated in Iran and Afghanistan, it has a cultivation history of more than 5,000 years, and was introduced to China only for more than 100 years.