After 5,111 years of baptism, the Chinese nation has left behind scrolls of splendid cultural pictures, and the most representative picture is diet. Chinese sons and daughters eat more food, and the development of food seems to be our racial talent, so that the literati of past dynasties left many good sentences to describe food.

like Li Bai's? Call children to cook chicken and drink white wine, and children laugh and lead people to dress? ; Zhang Zhihe in the Tang Dynasty? Egrets fly in front of mount cisse, and peach blossoms and flowing water are fat? ; And Su Dongpo, the first foodie in the Northern Song Dynasty? There are 311 lychees a day, and you don't want to grow up to be a Lingnan person? Wait a minute.

However, there were too many ancient dynasties, and all the dynasties had their own cuisines. These cuisines, which were derived from the past dynasties, created a dazzling food culture in China. I'll just choose a few representative foods to talk about.

Zhou Dynasty

The Zhou Dynasty was a dynasty that made great progress in cooking technology in the pre-Qin period. According to Zhou Li? According to Tiangong, there were 2,294 officials in charge of the catering institutions of the Zhou royal family, accounting for 58% of the total number of officials in the whole Zhou Dynasty, ranking the highest in history. Such a huge catering institution raised the dietary level of the Zhou Dynasty to a new historical height, among which? Zhou bazhen? Is the highest representative of its diet art.

according to the book of rites,? Zhou bazhen? It's eight kinds of dishes for the Zhou royal family. Do you have them? Chun? 、? Chunmu? 、? Gun dolphin? 、? Zhen Zhen? 、? Stain? 、? Endure? 、? Hey? 、? Liver fat (Li? o）? .

Chunkao means pouring meat sauce on rice made of glutinous rice and pouring animal fat. Book of Rites? Internal rules:? Boil, decoct (h ℉ i) and add it to the upland rice, and make it paste. ?

Chunmu is similar to Chunkao, except that Chunmu just pours meat sauce on rice.

Cannibal dolphin is to roast muddy pigs on fire, but it is only a slightly complicated way. According to the Book of Rites? "Internal Rules" states that the slaughtered pigs are hollowed out, filled with dates, then tied with straw ropes, baked with mud, dried and broken off, then drenched with rice paste, then put in a small pot and decocted with animal oil, and then added with herbs. Then put the small tripod in the big tripod filled with soup and cook it for three days and nights. When the soup and oil boil together, take out the dip and eat it.

Dao Zhen means removing the tenderloin of cattle, sheep, pigs, deer, roe deer and other animals, beating them repeatedly, mashing them into minced meat, and blending them with vinegar.

For stains, soak fresh beef in good wine for one day, then take it out and mix it with meat sauce, plum pulp and vinegar.

Boil, pound the raw meat, spread it on the mat, sprinkle ginger and cinnamon on it, salt it and dry it in the sun.

here, divide the beef, sheep and pork into three equal parts, make a cake with two portions of rice flour and one portion of meat, and fry in oil.

liver fat, which is wrapped in dog net oil and barbecued on the fire.

The above is the highest representation of the diet in the Zhou Dynasty. Zhou bazhen? .

Han Dynasty

During the Han Dynasty, because the stone mill was improved, some pasta could be made, and the pasta at that time was collectively called? Cake? . Zhang Jian's mission to the western regions brought Hu cake, which is sesame seed cake.

another one? Water-induced cake It is noodle soup made by mixing flour with broth, among which noodle soup made of chicken soup is the best and most delicious.

five-Hou mackerel (read here? Steamed? This is a dish with allusions. Emperor Han Chengdi had five uncles sealed on the same day, so it was called in history? Wuhou? However, in fact, they were not harmonious. During this period, a Lou Hu (official name) was eloquent and moved between the five marquis, which won their love, so the five marquis gave him delicacies, and Lou Hu collected the delicacies of five families to make this delicacy, which was deeply loved by the nobles.

Wei, Jin, Southern and Northern Dynasties

During this period, China experienced another great division and turmoil. Most of the northern regimes were dominated by ethnic minorities, so they were deeply influenced by it in terms of diet.

The delicacies in this period include steamed dolphins (steamed pigs), Hu pao meat (roasted sheep roasted by nomadic people), thick soup, camel's hoof soup, fish (sashimi) and so on.

Tang and Song Dynasties

During this period, Chinese cuisine ushered in a peak of development, cultural exchanges with neighboring countries, and various cuisines emerged one after another. Here, I took Wei Juyuan, the prime minister of the Tang Dynasty, as an example. A barbecue? The menu in the restaurant and the banquet menu hosted by Zhang Jun, the king of Qinghe County in the Southern Song Dynasty, are given priority to, and some of them are listed.

what's in the Tang dynasty barbecue? Soft beef intestines with flowers? Beef sausage with sheep bone marrow as seasoning. Phoenix tire? Chicken custard steamed from fish pancreas? Sheepskin filament? (mixed with shredded lamb tripe),? Grid food? (Mutton, sausage with bean powder fried and baked) and so on.

There are nearly 211 delicacies in the banquet menu of Qinghe County Palace, so it is impossible to list them all. I will only list some representative ones. The menu includes: lotus duck signature, cocoon son soup, three diagnostic dishes, south fried eel, roe fish soup, three crisp dishes, fried tripe with ginger, fresh hoof soup and Qibao soup.

Ming and Qing Dynasties

By the time of Ming and Qing Dynasties, all kinds of cuisines were very close to modern times. Many representative cuisines in China today originated in the Ming Dynasty, perfected in the Qing Dynasty and matured in modern times. At this stage, many representative crops and spices from America were introduced into China one after another, which contributed to China's food culture. After the glowing of imperial chefs and folk chefs in Ming and Qing dynasties, a relatively perfect variety of gourmet cuisines have been formed in modern times.