The Zhou and Qin Dynasties were the formative period of Chinese food culture, with grains and vegetables as the staple food.

During the Spring and Autumn Period and the Warring States Period, self-produced grains and vegetables were basically available, but the structure was different from now. At that time, early field operations mainly included millet, millet, wheat, bean, hemp, wild rice, etc.

Among them, Shu and hemp are eaten by the poor people, and hemp is also called Ju.

Beans are beans, mainly soybeans and black beans at that time.

Ma, that is, pockmark.

Han Dynasty, a rich period of Chinese food culture.

The daily meals of the poor mainly consist of beans, rice, and hops soup. "What the people eat is mostly beans, rice, and hops soup."

The wild vegetables most commonly eaten by people in the Tang Dynasty include Ulva, fern, weeping, shepherd's purse, polygonum, cocklebur, purslane and other varieties.

The low-end dishes of the Tang Dynasty were considered popular food.

Qianjinyuan, made from soybean sprouts into a ball shape, can be taken by women in late pregnancy to facilitate delivery during labor.

Hundred-year-old soup is shepherd's purse soup, which is said to have longevity effects, so people love to drink it.

Duck foot soup is sunflower soup. Because people in the Tang Dynasty called sunflower leaves "duck feet", it was called "duck foot soup".

Apricot cheese is almond cream, which can be regarded as a popular drink.

Huang'er is a steamed noodle bun made from yellow rice flour and dates; Hei'er is a steamed noodle bun made from buckwheat dough and dates; Huangliang rice is rice made from pounded millet; Qingjing rice is made from the leaves of the rhododendron shrub.

, mashed to produce juice, used to soak rice, steamed and dried in the sun, the rice will become green.

Sophora leaf cold pottery is a kind of summer food. According to "Du Shi Jingquan", Zhang Jinyun is quoted: "Sophora leaf tastes cool and bitter. Lengtao is the name of cooked noodles. It is made with sophora leaf juice and noodles." Wang Zuozhong said:

"If it is overcooked by steaming and panning, the rice will be gone, so if you eat it with extra food, it will be easy to eat." This shows that it is a kind of pasta.

The diet of the Song Dynasty was even more diverse.

At that time, people's daily non-staple foods included mutton, pork, chicken, goose, fish, shrimp, crab, snails, vegetables and dairy products. Commonly used seasonings included onions and garlic - probably the garlic we eat today.

, ginger, soy sauce, sugar, vinegar, mustard, chili, tempeh, etc. The amount of wine consumed is huge.

The eating habits of ordinary people in the Ming Dynasty consisted of three meals a day and only a small amount of simple food in the morning, mainly porridge, cakes, and sesame seed cakes.

Sometimes I can't take care of it, so I often skip breakfast.

Compared with lunch, dinner is the main meal.

In addition to cereals as the staple food, there are seasonal differences in non-staple food: in summer and autumn, one day of meat is eaten and two days of vegetarian food are separated; during the busy farming season, meat is eaten continuously because of the heavy workload, and there is also the habit of snacks and meals; in spring and winter, due to less consumption, people eat continuously

Three days of vegetarian food.

The novel "Jin Ping Mei" also reflects the dietary situation of middle-class families in the Ming Dynasty: the staple food in Qinghe, Hebei Province is a mixture of flour products and rice. Breakfast and lunch are simple snacks, mainly porridge, sesame seed cakes, steamed buns and various cakes.

In terms of non-staple food, there are fried gluten, pickles and meat dishes such as pickled pig's trotters, chicken, eggs, etc. The consumption of leeks and garlic was also very common at that time.

Wu Jingzi, an Anhui writer in the Qing Dynasty, wrote "The Scholars", which takes the Ming Dynasty as the background of the story and actually reflects the social conditions of the Qing Dynasty, which also touches on the food life from Shandong to Fujian.

For example, Wang Mian cooked himself, baked a pound of pancakes, and fried a plate of leeks to entertain guests, reflecting that cooking is also a man's job.

Generally, the only dishes available in snack bars are kohlrabi, dried radish, etc.