Han Dynasty is a period of rich food culture in China. The daily diet of the poor is mainly bean rice and Tang Huo. "People eat mostly bean rice and Tang Huo".
The most commonly eaten wild vegetables in the Tang Dynasty are Astragalus sinicus, Pteridium aquilinum, Osmunda japonica, Polygonum cuspidatum, Xanthium sibiricum and Portulaca oleracea.
The low-grade dishes in the Tang Dynasty were considered as popular food. Qianjinyuan, made of ball-shaped soybean sprouts, can be taken by women in the late pregnancy to facilitate delivery. 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". 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. 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 diet in Song Dynasty was more diverse. At that time, people's daily non-staple foods included mutton, pork, chicken, goose, fish, shrimp, crab, snails, vegetables and dairy products. Common seasonings already include onion and garlic-probably local garlic, ginger, soy sauce, sugar, vinegar, mustard, pepper, fermented soybean and so on. The consumption of wine we ate today is very high.
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.
Wu, an Anhui writer in the Qing Dynasty, wrote The Scholars with the Ming Dynasty as the background, which truly reflected the social situation in the Qing Dynasty, including the food and drink life in Shandong and Fujian. For example, Wang Mian cooks in person, bakes a catty of cakes and cooks a dish of leeks to entertain guests, which shows that cooking is also a man's job. Generally, the dishes in snack bars are only kohlrabi, dried radish and the like.