So how did the early ancients cook food?

Before the Northern and Southern Dynasties, or the Bronze Age, the cookers used by everyone were generally thick copper pots or iron pots, which could not be as thin as the current cookers and were prone to heat, so at that time they were mainly steamed, boiled and boiled.

In addition, it is impossible to focus on speculation during this period for the following reasons:

First of all, cooking needs oil in addition to a pot that is easy to heat up. It is certain that cooking needs oil, but at that time they had not invented the method of refining oil, so they didn't know how to cook correctly.

Secondly, it is the kind of food. Nowadays, the ingredients of a dish are all kinds, and if there are many kinds, it can reach more than a dozen. At that time, there were fewer kinds of food, and many things were later introduced through Zhang Qian's missions to the Western Regions. At that time, even if cooking skills were mastered, there was no food to fry.

After the Northern and Southern Dynasties, some people began to slowly use some existing ingredients and cookers, tried various cooking methods, including stir-frying, and then through the continuous innovation of later generations, they formed today's real stir-frying.

Prior to this, due to the lack of vegetables and other foods, most of the northern herders were mainly meat, such as beef, sheep and horse meat.

However, people in the southern coastal areas mainly rely on seafood. After all, China has a vast river basin and rich aquatic products. People depend on the sea to eat the sea, and seafood was also a big food source for people at that time.