Speaking of what people ate in ancient times, in fact, in the earliest times, everything they ate was raw.

Let’s give a detailed introduction to the food culture during the Shang and Zhou dynasties. During the Shang and Zhou dynasties, people had six ways of eating: stewing, boiling, frying, deep-frying, steaming, and baking.

The main ingredients are grains, millet, millet, wheat, bean sprouts, animal meat, and some vegetables that were available in China at that time.

For the rulers at that time, there were still many ways to eat, but the ways that Emperor Zhou had eaten three thousand years ago were actually quite common today.

The Heavenly Official of Zhou Li recorded that the rice eaten by the Emperor of Zhou was called Bazhen.

"Bazhen" is the special food of Emperor Zhou. It is a bit common today, but it was definitely a luxurious food at that time.

The first one is called "Chun Ao" and the second one is called "Chun Mu". These two are equivalent to our current rice bowls.

Just pour the fried meat sauce on yellow rice or rice.

This was considered the staple food of the Zhou Dynasty emperors at that time.

The third and fourth lanes are called cannon pigs and cannons.

These two are relatively high-end.

It is more difficult to make. It is to kill a pig or sheep, remove the internal organs, stuff the dates into the animal's belly, wrap it with reeds, wrap it with a layer of mud, and then grill it in the fire.

After roasting, remove the mud from the outside and then wrap it with a layer of rice flour to make a paste. Once fried, take out the fried pig or lamb and place it in a small cauldron, and then put all the spices on it.

Then put the small cauldron in a large soup pot, the soup will not exceed the small cauldron.

I only want his taste, not his soup.

Then put it away. After steaming for three days, take out the piglets and lambs, cut the meat, and eat it with sauce.

There is also one called Taozhen, which takes the tenderloin of cattle, sheep, deer, and other herbivorous animals, cuts it, beats it with a stick, then removes the tendons and other parts, mashes it, and makes minced meat.

Then fry the minced meat directly in the pan.

The sixth type is called "pickling". This involves soaking raw beef in wine overnight and dipping it in dipping sauce to eat raw the next morning.

The seventh one is called "boil", which is similar to the wind blowing beef in Inner Mongolia today.

The eighth delicacy is called "Ganzi". The main raw material is dog liver, which is roasted in animal oil, then minced with wolf breast fat and mixed with rice cereal to eat... The last one, anyway, I feel like I

Can't eat.

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