During the Xia, Shang and Zhou Dynasties, China was still in a slave society. From the unearthed bronzes and utensils, it can be seen that vegetables and meat were the staple foods in China in these dynasties, and their cooking method was to cook the ingredients in bronzes. During this period, grains, such as rice, millet, wheat and beans, were dominant, and meat such as pigs, cattle, sheep, chickens and dogs were dominant. Other kinds of animals are either unwilling to eat, or the number is too small to have reproductive skills. In the Spring and Autumn Period, the Warring States and the Qin Dynasty, rice was planted, but it was still relatively small, so millet was still the staple food.
This change began in the period of Emperor Wu of the Han Dynasty. After Emperor Wu of the Han Dynasty sent Zhang Qian to the Western Regions, grapes, walnuts, pomegranates, sesame seeds, broad beans, cucumbers, garlic, carrots, alfalfa and parsley began to be introduced into China, and the recipes of China people suddenly increased a lot of fruits and vegetables. During the Southern and Northern Dynasties, Sui and Tang Dynasties, China's maritime strength and national strength became stronger, and taro and begonia began to appear in China. Indian spices were very popular in the Tang Dynasty. During the Song, Yuan and Ming Dynasties, Zheng He brought sweet potatoes, tomatoes, peanuts and sunflowers to the people of China in the Ming Dynasty. The development of staple rice reached its peak in the Song Dynasty, and the diet of China people began to take shape. After the Qing Dynasty, sweet potato and western food were introduced into China.
At first, China people's diet was mainly original, until the south gradually began to rise, and the north and south gradually began to form a unique style, thus forming the four major cuisines of modern China.