2. According to Mozi? According to the Ploughing Column, the fermented dough was steamed and eaten in China from about the Warring States Period, which was called "instant food". At that time, the noodles were finely ground by Chu Jiu, but the grinding did not appear at that time, so it was not popular. During the Western Han Dynasty, with the appearance of grinding, the types of pasta gradually increased, but at that time, people didn't know the fermentation of noodles, and they were all dead noodles. Later, people gradually mastered the biochemical principle of yeast in long-term practice, and fermented microorganisms such as yeast, lactic acid bacteria and acetic acid bacteria in dough at a proper temperature. Some of these bacteria make starch into acid, while others make starch into sugar and alcohol. The purpose of alkali release is to neutralize the acid to eliminate the sour taste, and release carbon dioxide, so that the dough forms pores, which is beneficial to people's digestion and absorption.
3. The history of Chinese people eating steamed bread can be traced back at least to the Warring States Period. In the Ming Dynasty, Huang Yizheng recorded that "King Zhao of Qin made steamed cakes" in Things. Xiao Zixian in the Southern Dynasties also said in Qi Shu that the imperial court stipulated that the ancestral temple should use "bread from flour" when offering sacrifices, that is, "when you enter the yeast, you will feel relaxed". "Bread with flour" can be regarded as the earliest steamed bread in China.
4. In the Song Dynasty, Gao Cheng wrote in "Things, Wine, Diet and Steamed Bread": "The official novel cloud: Zhuge Wuhou's levy of Meng Huo, people said:' There are many witchcraft in the wild, so you must pray to God, and the fake Yin soldiers will help you. However, if you are vulgar, you will kill people. If you sacrifice it first, God will send troops to it. " The marquis of Wu refused to obey, because he mixed the meat of sheep's jackals, and wrapped it in _, like a human head and a shrine. God also wants to send troops. Later generations became steamed bread. "
5. Lang Ying in the Ming Dynasty wrote in the "Seven Revision Manuscripts": "The real name of steamed bread is pretty head, and it is pretty head-to-head to offer sacrifices to the gods. Zhuge Zhi levied Meng Huo and ordered bread and meat as the head-to-head sacrifice, which is called' pretty head', but now it is also steamed bread." Because "Man Tou" was made by Zhuge Liang in his quick wits when he took the place of the head of the barbarian brothers when he conquered Meng Huo in the south, people began to call it "Man Tou". Later, Zhuge Liang thought that eating "Man Tou" was disrespectful to ethnic minorities and renamed it "Steamed Bread".
6. Luo Guanzhong, a famous novelist at the end of Yuan Dynasty and the beginning of Ming Dynasty, recorded in Romance of the Three Kingdoms that Zhuge Liang returned to Lushui, but he could not cross the river when the wind and waves crossed, and the return was bright. When Liang asked, Meng Huo said, "Lushui is a source of evil spirits. The Chinese people sacrificed it with 7749 heads and black cows and white sheep. Naturally, the waves were calm and the territory was rich." Liang Yue said, "I'm moving troops now, but encore can kill me in error? I have my own opinion. " So he ordered the chef to slaughter cattle, horses and flour as the agent, and molded it into a fake human head, with both eyebrows and eyebrows. In it, beef and mutton were used instead, offering Lushui for saying' steamed bread' and offering it to Kongming on the shore. After the sacrifice, the clouds closed and the fog rolled, the waves subsided and the army was crossed.
7. Since Zhuge Liang used steamed bread instead of head to offer sacrifices to Lushui, steamed bread began to be used as a display for banquets. Jin Shuxi's "Cake Fu": "At the beginning of the third spring, when Yin and Yang meet, when the feast is enjoyed, steamed bread should be set." At the beginning of March, winter goes and spring comes, and everything is renewed. It is commonly known that winter belongs to yin and summer belongs to yang. In early spring, when yin and yang are in love, steamed bread is sacrificed to pray for a good year. At the beginning, steamed bread was stuffed with meat and was very big. Since then, people have gradually started to eat "steamed bread".
8. After the Jin Dynasty, there was a time when the ancients called steamed bread "cake". Everything with flour and water as the agent and stuffing in the middle is called "cake". In the Ming and Zhou Dynasties, he prayed for the Nominal Examination: "Those who eat by steaming flour are called steamed cakes, and they are also called cage cakes, that is, steamed bread today." Song Dingdu's Collection of Rhymes: "Steamed bread, cakes."
9. After the Tang Dynasty, the shape of steamed bread became smaller, including "Yuzhu" and "grouting". Detailed Notes on Huiyuan, written by Wang Shizhen in Ming Dynasty and revised by Zou Shanchang, records: "Yuzhu and grouting are both nicknames of steamed bread." Xu Jian, a Tang Dynasty scholar, wrote steamed bread "mantou" in "A Beginner".
10, Song steamed bread became a frequent snack for college students, so Song Zhoumi called it "mutton steamed bread" and "college steamed bread" in "Old Wulin Story". Yue Ke has a poem "Steamed Bread": "In recent years, the university has been full of Confucianism, and the thin branches still spread bamboo shoots and ferns. The son Peng Sheng has a red wisp of meat, and the general has a white lotus skin. Fangxin can be used as a source of pepper, but it is better to be rough than a pot. When you are old, you will chew your teeth, and you will be comforted by your birthday. "
1 1, after the Tang and Song Dynasties, steamed bread also had stuffing. After steamed bread becomes an edible snack, it is no longer a human head shape. Because it has stuffing, it is also called "steamed stuffed bun". King of the Song Dynasty _ "Records of Yan Yi's Seeking": "Nowadays, people who are fermented with crumbs, stuffed or not, and steamed are called steamed bread." No matter whether there is stuffing or not, steamed bread has always been used for sacrifice. There are so many kinds of steamed buns in the Complete Works of Household Necessities.
12, steamed bread in the Tang and Song Dynasties as a delicacy, became the staple food of Yin rich people. Not only do Han people in the Central Plains like to eat it, but it is also the food of Qidan nobles in Liao country at the same time as the Northern Song Dynasty. On a mural of Liao tomb found in cultural relics archaeology, a maid carried a plate of steamed bread to her master for dinner. The painting reflects that steamed bread has become a dietary treasure of Qidan families.
13. By the Qing Dynasty, there was a division in the appellation of steamed bread: in the north, those without stuffing were called steamed buns, while in the south, those with stuffing were called steamed buns, and those without stuffing were also called "big buns". At the end of the Qing Dynasty and the beginning of the Republic of China, Xu Ke distinguished steamed bread in "Clear Barn-like Banknotes": "Steamed bread, once called the head of steamed bread, is fermented with crumbs, steamed and bulged into a circle. There is no stuffing, and it must be accompanied by dishes when eating. " "The so-called steamed buns in the south are also fermented and steamed, and they are raised into a circle, but they are actually steamed buns."
14. With the development of society, steamed bread is subdivided into main types such as steamed bread, steamed buns and flower rolls.