From the utensils at that time, we can draw a conclusion: the cooking methods at that time were mainly boiling, roasting, simmering (meat and fish slices and eating them raw), and 醢 (meat sauce, most likely fermented things).

The staple foods at that time mainly included: millet, millet, rice, wheat, beans, sorghum, and hemp (the seeds are edible). The main pattern at that time was millet in the north and rice in the south. Wheat cultivation had just started, and there was no flour; it was native to China.

Fruits: mulberries, peaches, apricots, plums, pears, dates, longans, lychees, oranges, tangerines, grapefruits, persimmons, bayberries, plums, pomegranates, etc.; vegetables grown earlier: cabbage, Chinese cabbage, rapeseed, sunflower (mallow)

, winter vegetables), hyacinth (young leaves of soybeans), cabbage (turnip), amaranth, mustard, toon, gourd, lotus root, arrowhead, water chestnut, water chestnut, shield, radish, winter melon, luffa, bamboo shoots, onions,

Ginger, leeks, etc.; all six livestock have been domesticated. Consider that dogs can guard the yard, cattle and horses can work, pork, mutton, and chicken should be the main sources of meat. In addition, there are some herbivores such as deer and other birds,

fish.

In terms of seasonings, the spices should already include Sichuan peppercorns, star anise and cinnamon. Considering that the star anise needs to be grafted, there may be differences between ancient times and modern times.

In terms of condiments, salt has been available for many years; the main sources of sweetness are maltose (maltose), honey and sweet fruits. There is already sugar cane in the south, but sucrose should not be available or has very little use; soy sauce is not available yet, but it is already available

Sauce; with wine and wine's "failed product" - vinegar.

That's about it, purely hand-made, remember to adopt it if you are satisfied.