As one of the ancient civilizations in the world, the cooking history of China is almost as long as that of China. Besides satisfying hunger, people also give food more cultural significance, which is the so-called "food culture".

The legendary ancestor of China cooking.

At present, there are different opinions about the origin of food culture.

Some people think that the Yellow Emperor is the ancestor of cooking, because it is said that he made cauldrons and taught people to build stoves and steam valleys. Some people think that Suiren's "drilling for fire" is the first page of his cooking history; Others think that Fu is "teaching people to fish" because China is the ancestor of cooking.

Youchao family

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 method: 1, cannon, that is, drilling and burning slurry; 2, pot: wrapped in mud; 3. Use a stone mortar to hold water and food, and cook food with red-hot stones; 4. Roasting and frying: heat the stone slices, and then fry the plant seeds on them.

Fu Xishi

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

Shennong

Agricultural Pottery is a pioneering work of agriculture in China. Shennong tasted a hundred herbs, opened ancient medicine, invented thunder, and taught the people to cultivate crops. 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 Yellow Emperor started out as a kitchen god, concentrated his firepower to save fuel and make food cooked quickly, but it was widely used in Qin and Han Dynasties when kettles and tall cookers gradually withdrew from the historical stage. "Steaming food for drinking, cooking food for porridge" is the first time to distinguish food because of cooking methods, and invented a steamer called retort. 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.

The "ancestor" of chefs with historical records

China recognized and recorded "chefs" are: Peng Zu, Yi Yin and Yiya. They either have cooking theories handed down from later generations, or have superb cooking skills that go down in history. They occupied an important position in the pioneering period of China cooking and became the ancestors of chefs.

Peng Zu, the originator of cooking.

Peng Zu, surnamed Qian Mingkeng, is the eighth generation grandson of the Yellow Emperor. Peng Zu is the god of longevity. According to legend, he once lived in seclusion at the foot of Man Ting Peak in Wuyishan, drinking milk waterfall, and staying away from health for a hundred years. His two sons, Wu Peng and Peng Yi, came to live here, so this mountain was named Wuyishan. They left Wuyi Mountain with many precious wealth of health care catering and food preservation.