"Popping" means putting plant seeds on charcoal fire and popping them like popcorn to eat. And "barbecue", because there were no fire-resistant shelves and forks at that time, was originally to throw animal meat directly into the fire for roasting, which was often scorched and difficult to swallow; Later, it was gradually discovered that the method of smearing animal meat with mud, then throwing it into the fire and peeling it after roasting-this cooking method was called "cannon" in ancient books-was later called "beggar chicken", which can be regarded as a continuation of the "cannon" method.
By the Xia, Shang and Zhou Dynasties, China's food culture had been quite rich! At present, the earliest "menu" in China is "Zhou Bazhen". "Zhou Li Tianguan Fu Shan" contains: "The king eats it, eats six valleys ... and cherishes eight things." According to textual research, these "eight things" are: spring exam, Haruki (sound [mó]), cannibalism, Daozhen, Su 'an, Na 'an (sound [shēn]) and Ganshu (sound [liáo]). Later people called it "Zhou Bazhen". "The Book of Rites Neize" explains the raw materials and making methods of these eight treasures in detail.
The appearance of "Eight Treasures of the Week" indicates that China's cooking culture has reached a new stage.
Among them, there are not only many mature cooking methods, but also different cooking methods and cooking times according to the meat quality of different animals and different parts, and salt, wine, ginger and cinnamon are used to add flavor to dishes. Therefore, Eight Treasures of the Week is also regarded as the opening work of China's food culture!
It is worth noting that according to the Book of Rites, "Eight Treasures of the Week" is not only a delicacy for the royal family in the Zhou Dynasty, but also a dish for the noble class to honor the elderly.
It is not difficult to see that these eight dishes are very suitable for the elderly, which is the concrete embodiment of the rulers' emphasis on filial piety at that time!