At that time, people didn't know artificial lighting or cooked food. Diet, such as eating bird hair and drinking blood, does not belong to food culture.

Suirenshi

Drilling wood for fire, cooked food has since entered the era of stone cooking. The main cooking methods: ① cannon, that is, drilling and burning slurry; (2) stew: wrap it in mud and burn it; ③ Fill water and food with a stone mortar, and cook food with red-hot stones; (4) Roasting and frying: the stone slices are heated, and then the plant seeds are fried on them.

Fu Xishi

In diet, make nets to teach tenants to fish and raise sacrifices to fill the kitchen. food culture

[2] Shennong

Agricultural Pottery is a pioneering work of agriculture in China. Taste a hundred herbs, prescribe ancient medicine, invent thunder, and teach the people to farm. Pottery utensils made it possible for people to have cookers and containers for the first time, making it possible to make fermented foods, such as wine, sugar, acyl (vinegar), cheese, sugar, sugar and so on. Ding was one of the earliest chefs. It had claws because there was no stove and there was a pot. Its claws are hollow and used for cooking wine.

Yellow Emperor

The diet of the Chinese nation has improved again. The emperor started as a kitchen god, concentrated his firepower on saving fuel and making food cooked quickly, but it was widely used in Qin and Han dynasties when kettles and tall cookers gradually withdrew from the historical stage. "Steamed cereal for drinking, boiled cereal for porridge" differentiated foods for the first time because of cooking methods, and invented a steamer called Zan. Steamed salt industry was invented by Su Sha, a courtier of the Yellow Emperor. Since then, he has not only learned how to cook, but also how to adjust it, which is good for people's health.

Zhou and Qin dynasties

During the formation of China's food culture, grains and vegetables were staple foods. During the Spring and Autumn Period and the Warring States Period, there were basically self-produced grains and vegetables, but the structure was different from today. At that time, the early field work was mainly millet, and (most importantly) millet, also known as millet, was dominant for a long time and was the length of five grains. Liang Ji is called Liang He's masterpiece. Millet, rhubarb glutinous rice is second only to millet, also called millet, which is threshed millet. Wheat and barley. Bitter, beans, mainly soybeans and black beans. Hemp is pitted. Both glutinous rice and hemp are eaten by the poor, and hemp is also called glutinous rice. There is also rice in the south. The ancient rice was glutinous rice, and the common rice was called japonica rice. It was not until a few weeks later that rice was introduced into the Central Plains, which belongs to flour and rice and is more precious. Zizania latifolia Bunge, a kind of aquatic plant Zizania latifolia Bunge, is black, and it is called carved glutinous rice, which is particularly fragrant and smooth. Put it into a leather bag with broken porcelain pieces, knead and thresh.

Han Dynasty

The rich period of China's food culture is attributed to the exchange of food culture between China and the West (Western Regions) in the Han Dynasty. Pomegranate, sesame, grapes, walnuts (namely walnuts), watermelons, melons, cucumbers, spinach, carrots, fennel, celery, lentils, alfalfa (mainly used for horse food), lettuce, green onions and garlic were introduced, and some cooking methods, such as frying oil, were also introduced. Liu An, the king of Huainan, invented tofu, which made the nutrition of beans easy to digest, with good quality and low price, and made many kinds of dishes. The stone carving of Tofu Workshop was found on the large relief stone of the Han Tomb found in Mi County, Henan Province on 1960. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, horned animal oil was called grease, and hornless animal oil was called ointment. Fat hard, paste thin, soft. Vegetable oils include almond oil, shea butter and sesame oil, but they are rare. After the Northern and Southern Dynasties, the variety of vegetable oil increased and the price was cheap.

Tang and song dynasties

The pinnacle of food culture is too particular. The most representative example of "Suzhou Steamed Voice and Wangchuan Pattern" is barbecue.

Ming and Qing dynasties

Food culture is another peak, which is the continuation and development of food customs in Tang and Song Dynasties. At the same time, the food structure has changed greatly with the integration of Mongolian characteristics. Staple food: wild rice was completely eliminated, and pockmarked seeds were withdrawn from the staple food to extract oil, and beans were no longer used as staple food and became dishes. The proportion of wheat in the Yellow River valley in the north has increased significantly, and noodles have become the staple food in the north since the Song Dynasty. In the Ming Dynasty, potatoes, sweet potatoes and vegetables were introduced again on a large scale. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet represents the highest level of food culture in Qing Dynasty.