1. A brief history of the development of China food culture. The secluded nest (the earliest, Paleolithic) was built by the fifth generation, and the meat of birds and animals gathered the reality of vegetation. But people at that time didn't know how to make artificial fire and cooked food. Their diet was like eating birds and blood, which didn't belong to the food culture. V 2。 Suiren V drilled wood for fire, and from then on, cooked food entered the era of stone cooking, which broke away from the main cooking methods of Animal V: ① cannon, that is, drilling fire to burn pulp; 2 pot: wrapped in mud and burned; ③ Use a stone mortar to hold water and food; Burn food with red-hot stones; (4) Roasting and frying: heating the stone pieces, and then frying the plant seeds on them. Lie down on the diet, teach tenants to fish and weave nets, and raise sacrifices to make up the kitchen. V 4。 Shennong's "Farming Pottery" is the pioneering work of agriculture in China. He tasted a hundred herbs and pioneered ancient medicine. He invented Lei to teach people to farm crops, which was the earliest agricultural tool. Pottery made it possible for people to have special cookers and containers for the first time, which made it possible to ferment food. The diet of the Chinese nation has been improved since Huangdi V. Five, the Yellow Emperor cooked the stove and died as the kitchen god. Concentrate fire to save fuel and cook food quickly. "Steaming grain for rice, cooking grain for porridge", the steamer was invented for the first time because of the cooking method to distinguish food, 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 learned how to adjust cooking, which is beneficial to people's health. Five, Xia, Shang, Zhou and Five Dynasties From the Neolithic Age to the Yin and Shang Dynasties, people's processing of grain has been relatively primitive and simple. There are also few cooking methods. The appearance of Shi Qi in the Five-week Period is a leap in the primary processing method of grain. The meat processing in the five-week period is more exquisite. Zhou people have fully understood how to choose healthy livestock and poultry without disease or special odor, and identify all parts of livestock and poultry before slaughter. The selection, cutting and cooking of all kinds of meat enjoyed by the royal family during sacrifices and banquets for five weeks are the responsibility of the special official departments "inside and outside". During the five-week period, there are strict rules from the way of eating to the classification of banquets. At that time, bronze utensils-Ding was a symbol to measure social status: the monarch used Jiuding, the Qing Dynasty used seven Ding, the doctor used five Ding, and the scholar used one Ding or three Ding. V "Mandarin? 6? Under 1 Chu, I read my father's words: "The son of heaven eats too fast, and there are all kinds of cattle and sheep. The princes eat cows, the nobles eat sheep, the doctors eat tapirs, and the scholars eat fried fish and vegetables. "The cooking methods in the five-week period have been very diverse, mainly including boiling, steaming, roasting, moxibustion, frying and frying. Because the aristocrats in Zhou Dynasty listed diet as an important part of etiquette, they attached great importance to diet, and many eating habits were customized in written form, such as "etiquette? 6? 1 internal rules divide diet into four parts: meal, meal, shame and drink. The appearance of "Eight Treasures" in Zhou Dynasty marked the formation of China's cooking as an important art, and showed the superb skills and scientific diet of Zhou people. V 7。 Food culture The Spring and Autumn Period, Warring States Period and Qin V lived in the north, and ancient Qilu was one of the birthplaces of ancient culture in China. Its food culture has a long history and its cooking technology is relatively developed, forming the embryonic form of Shandong cuisine, the earliest local flavor dish in China. Lying in the south, Chu people call it the crown. No country in the Central Plains has a more colorful culture than the Chu people. Chu has the sea in the east, Yunnan and Guizhou in the west and Taihu Lake in the south. The Yangtze River runs through the middle and the water network runs north and south. The climate is cold and warm, and the soil is fertile, occupying today's "land of fish and rice". "Swordfish in spring, shad in summer, fat duck in autumn and vegetables in winter" gradually formed the embryonic form of Jiangsu cuisine today. 5. In the west, Qin occupied Cuba and ancient Shu, and then sent Li Bing to transform the flooded land into a "land of abundance". In addition, the arrival of a large number of Hanzhong immigrants, combined with the local climate, customs and the traditional diet of ancient Bashu, produced the predecessor of Sichuan cuisine, which has a great influence so far. 5. In the later period of Qin's reunification, in order to show the martial arts of the first emperor, Qin entered Lingnan, where it fought and merged with the local aborigines for many years. Zhao Tuo sent troops to annex Guilin, Nanhai and Xiangshan counties, and established Nanyue State. At present, Guangdong's food culture is actually an eclectic food fashion that Zhao Tuo introduced the advanced cooking arts and appliances from the Central Plains into the mountainous areas, combined with local food resources, and made "flying, diving, moving and growing" all kinds of delicious food, which has spread to this day and produced Cantonese cuisine. Five, the Zhou and Qin Dynasties five, the formation of China food culture five, people take grains and vegetables as their staple food. During the Spring and Autumn Period and the Warring States Period, they basically had their own grains and vegetables, but the structure was different from today. 5. Among the officials in charge of the emperor's daily affairs, there are Taiguan, Tangguan and Daoguan related to food activities, namely "main diet", "main cake bait" and "main rice selection". This is a huge bureaucratic system. Under the official order, there are seven officials, including the official responsible for providing food everywhere, the official in charge of daily diet and the official in charge of management. Fifth, the ritual system of the Han Dynasty stipulated that the son of heaven "the food of diet must have the taste of eight treasures." They are "rich and delicious and have been tasted all over the world." V Han v China's rich period of food culture v Han Dynasty's great exchange of food culture between China and the West (western regions). Five. During the Eastern Han Dynasty, Liu An, the king of Huainan, invented tofu, which absorbed the nutrition of beans and made a variety of dishes. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, angular animal oil was called grease, and hornless animal oil was called ointment. Fat is hard, cream is thin and soft, and vegetable oil is almond oil and sesame oil, but rarely. After the Northern and Southern Dynasties, the variety of vegetable oil increased and the price became cheaper. Five, Hu Chuang After the Eastern Han Dynasty, Hu Chuang, as a kind of seat, was introduced into the Central Plains from the Western Regions and gradually became widely used. Because sitting on the Hu bed requires two feet on the ground, which changes the traditional kneeling posture of the Han nationality. V 9, the pinnacle of V food culture in Tang Dynasty, paid too much attention to V. The most exotic food in Tang Dynasty was "Hu food", which is a saying of Han people about imported food from the western regions. In the early years of the Tang Dynasty, Gaochang's mare's milk grape and its brewing method were introduced to Chang 'an, and Emperor Taizong personally supervised the production of eight kinds of wine. "Hu" and "Hu Ji" have become an important feature of food culture in Tang Dynasty. The Tang Dynasty also introduced sucrose and its sugar-making technology from the Western Regions, which added a little sweetness to the ancient diet of China. Fu Tang Fu "Old Tang Book? 6? 1 "Biography of Su Huan": "A minister or minister worships the official first and makes an example of him, which is called burning the tail. "That is to say, when the minister just took office, in order to express his gratitude, he offered a banquet to the emperor, which was called" Shaowei Banquet "-the fifth food culture in the Song, Liao, Jin and Yuan Dynasties. Palace food in Song Dynasty was famous for its luxury and lust. Such as the emperor, "always eat a hundred products" and "pass meals in the middle of the night, that is, thousands. Shandong cuisine (including Beijing and Tianjin), Jiangsu cuisine (including Jiangsu, Zhejiang and Anhui cuisines), Guangdong cuisine (including Fujian, Taiwan Province, Chaozhou and Qionglai cuisines) and Sichuan cuisine (including Hunan, Hubei, Guizhou and Yunnan cuisines) are the four most influential cuisines in China. Five, the diet culture in Song, Liao, Jin and Yuan Dynasties Five, the diet level in Liao and Jin Dynasties was even worse. As far as meat is concerned, "it is normal to cook broth, and the remaining meat and leeks are eroded in the mortar." "Even if it is given to people of status, it is" cooked with meat and rice "and" all meat is ground ". The half-eaten meal on weekdays should be "stained with dog blood and garlic." In the 5th Yuan Dynasty, instant-boiled mutton was born under the impetus of Kublai Khan. Yuan Dadu became the birthplace of the first historic roast duck restaurant; A famous dish-roast whole sheep ... V came into being. During the Western Expedition of Mongols and the Yuan Dynasty, Muslims of all ethnic groups from Persia, Central Asia, Arabia and other places or voluntarily from the East merged with the local ethnic groups, becoming a new ethnic group in the Yuan Dynasty-Hui, and together with other Muslim ethnic groups, they created and developed Muslim food culture in China. V 1 1, another peak of food culture in Ming and Qing Dynasties, is the continuation of food customs in Tang and Song Dynasties, and V is mixed with Manchu and Mongolian at the same time. Great changes have taken place in the food structure. 5. Staple food: The proportion of wheat in the Yellow River valley in the north increased significantly. Noodles became the staple food in the north after the Song Dynasty, and potatoes were introduced again on a large scale in the Ming Dynasty. The cultivation of sweet potato v vegetables has reached a high level, becoming the main course v meat: artificially raised livestock and poultry have become the main source of meat v Manchu-Han banquet can best represent the food peak in Qing Dynasty. 5. By the end of the Qing Dynasty, the local cuisines in Zhejiang, Fujian, Hunan and Anhui had become the "eight major cuisines", and later Beijing and Shanghai had become the "ten major cuisines". Despite the continuous spread and development of cuisines, people are still accustomed to using the "four major cuisines" and "eight major cuisines" to represent thousands of local flavor dishes in China.