Question 1: What did common people eat in ancient China? The main foods were grains: rice, millet shǔ, millet jì, wheat, and bean shū (general name for beans)

Millet, specifically refers to millet in ancient times. An annual herbaceous plant whose seeds are called broomcorn millet. Its seeds become sticky when cooked and can be used to make wine, cakes, etc. After the millet is peeled, it is called yellow rice. This kind of rice is sticky and is one of the raw materials for making rice dumplings during the Dragon Boat Festival on the fifth day of May. In addition, after millet is ground into flour, it is also an ingredient for making oil cakes.

Ji, since the Southern and Northern Dynasties, there has been endless debate about what kind of crop it is. To this day, the question of whether millet is broomcorn millet (northern millet) or millet (northern millet) remains unresolved. Another theory is put forward, which is that millet is millet, non-stick is millet, and sticky is millet. Generally speaking, millet is the type of millet. In short, what exactly Ji is, has been debated endlessly through generations of research. The jury is still out.

In the late Ming Dynasty, high-yielding, easy-to-grow foods such as sweet potatoes, potatoes, and corn were introduced to China. Their cultivation was not promoted until the Qianlong period, so the food in the past was mainly the above grains.

Meat, there were no beef cattle farms in ancient times. During the Song and Ming dynasties, there were explicit provisions on the protection of cattle. The Ming Dynasty law even stipulated that "those who kill cattle privately will be punished with thirty rods." If someone intentionally kills cattle, Or if there are enough of them, there will be exile. This rule did not improve until the mid-Qing Dynasty, when a large influx of foreigners brought grazing cattle and the custom of eating beef. The nomadic peoples of the northern grasslands are famous for "eating meat and drinking cheese". Meat, mainly mutton. And cheese, that is, cheese, is also their invention. During the Wei, Jin, Southern and Northern Dynasties, nomads entered the Central Plains, which had a huge impact on the eating habits of the Central Plains people. Mutton became the first raw material for meat.

Vegetables have been human food since ancient times. Among the 132 kinds of plants mentioned in the Book of Songs, more than 20 are used as vegetables. With the changes of the times, some of them have withdrawn from the field of vegetables and become wild plants, such as water chestnuts, sweet potato, and bracts.

During the Warring States and Qin and Han Dynasties, there were 5 main types of vegetables eaten by our people. Kwai, known as "the master of hundreds of vegetables", is now called winter sunflower or winter cold vegetables in some places. In plant taxonomy, it is called winter sunflower. Due to its poor taste and nutrition, it was less planted after the Tang Dynasty and was rarely planted in the Ming Dynasty. It is no longer treated as a vegetable. Hugo was also the main vegetable in the pre-Qin Dynasty. It is the young leaves of soybean seedlings. Today it is rarely eaten as a vegetable. Leeks, onions, and garlic (note: the garlic here is egg garlic, and the garlic commonly used today is said to have been introduced from the West) are vegetables commonly used for seasoning today, and they are a unique genus among ancient vegetables. "Han Shu? Zhao Xinchen Zhuan" records the production of onions and leeks in the greenhouse in Taigong Garden, and calls the leeks cultivated in this way "leek yellow". In addition, there are also root vegetables such as radish and philodendron. Many excellent varieties of radish today have been cultivated in the Qin and Han Dynasties. As early as in "Lu's Spring and Autumn Period? Original Flavor Chapter", vine green has a high reputation as "the most beautiful dish". In ancient times, vine green can also be used as food.

Common vegetables such as eggplant, cucumber, spinach, lentils, sword beans, etc. were introduced from abroad from the Wei and Jin Dynasties to the Tang and Song Dynasties. Since the Song Dynasty, in addition to importing them from abroad, the working people of ancient my country have also cultivated some extremely important vegetable varieties on their own, such as water chestnuts and cabbage. The technology of growing vegetables has also progressed. Su Dongpo has a poem: "I gradually feel that the east wind is blowing cold. Green poles, yellow leeks and spring dishes." It can be seen that people could also eat fresh vegetables in spring.

Since the Yuan, Ming and Qing dynasties, some varieties have been added to our country’s recipes: carrots (original from Northern Europe, introduced from Persia in the Yuan Dynasty), peppers (introduced in the Ming Dynasty), tomatoes (introduced in the Ming Dynasty) Introduced), by the end of the Qing Dynasty, basically all existing traditional vegetable varieties in my country appeared.

Courgettes (i.e. cucumbers), walnuts (walnuts), beans, peppers, shallots, garlic (i.e. garlic), carrots...these "Hu" foods, the word "Hu" actually represents ancient times. Peoples of the North and West. There are also "fan" series, such as tomatoes, sweet potatoes (sweet potatoes), peppers (sea peppers, chili peppers), guava, papaya; and "foreign" series, onions, Jerusalem artichokes, yam (potatoes), cabbage ( Cabbage) etc. Agricultural historians believe that the "Hu" series were mostly introduced from the northwest overland during the Han and Jin Dynasties; the "Fan" series were mostly brought by "Fanbo" (foreign ships) from the Southern Song to the Yuan and Ming Dynasties; and the "Yang" series were mostly introduced by the Qing Dynasty. Introducing worldly delicacies from ancient times to modern times.

For example, cucumber is native to India and was introduced by Zhang Qian; lettuce is native to West Asia, and its species is said to have been obtained by Emperor Sui Dynasty from the envoys of the country for a lot of money, so it is said to be a "thousand gold vegetable" among the people. There are also spinach, red cabbage, etc.

......>>

Question 2: What vegetables did ancient people eat? Vegetables handed down from ancient times include: garlic, coriander, celery, broccoli, cabbage, Chinese cabbage, wild rice, cucumber, broad beans, peas, water spinach, lentils, eggplant, spinach, fungus, lettuce, carrots, sweet potatoes, potatoes, peppers, cabbage: pumpkin, green beans, tomatoes, zucchini, lettuce, cauliflower, onions. Not to mention fruits, there are many fruits native to China, such as peaches, apricots, plums, pears, dates, longans, lychees, oranges, tangerines, pomelos, persimmons, bayberries, plums, pomegranates and even bananas. More than 2,000 years. Many of these vegetables were brought back by Zhang Qian. For example: garlic, coriander, celery, etc.

Others were originally foreign dishes from Asia, Africa, and Latin America, and were later spread to China.

There are also several exotic fruits that were available before the Song Dynasty. For example, grapes were brought back by Zhang Qian; watermelons were introduced from the Silk Road during the Five Dynasties; figs were introduced before the Tang Dynasty. Mango, it is said that the seeds were brought back by Tang Monk when he was studying for scriptures, but the current mango was introduced by the Dutch in Taiwan; cantaloupe was also used as a tribute after the Ming Dynasty; pineapple was introduced to my country in the Ming Dynasty; papaya was introduced in the late Ming Dynasty and early Qing Dynasty our country.

To elaborate, today’s common vegetables such as eggplant, cucumber, spinach, and lentils were all introduced from abroad from the Wei and Jin Dynasties to the Tang and Song Dynasties. Eggplant, native to India and Thailand. Cucumber is produced in India and was originally called courgette. Spinach was introduced from Nepal during the Zhenguan period of the Tang Dynasty. It was originally called Bolengcai and later simply called spinach. Lentils are native to Java and were introduced to my country during the Northern and Southern Dynasties. Since the Yuan, Ming and Qing Dynasties, some more varieties have been added to Chinese recipes. Carrots, peppers, and tomatoes are coming one after another.

What we are talking about earlier are dishes introduced from foreign countries. In fact, China has many dishes since ancient times, such as mallow (mallow, winter vegetables), hyacinth (young leaves of soybeans), cyanide (turnip), amaranth, mustard (pickled stems of mustard), Chinese toon, gourd, lotus root, arrowhead, water chestnut, water chestnut, shield, radish, winter melon, loofah, bamboo shoots, green onion, ginger, leek, etc. As for mushrooms and fungus, they don’t need to be spread out, and they don’t need to be grown everywhere. They are delicious and elegant, and it is easy to write articles. Just write "picked mushrooms" and "picked fungus" and stir-fried them. I came across some treasures, such as Hericium, bamboo fungus, gold, Tremella, etc. They are nutritious and high-end, and they are all original products that have been in China since ancient times.

I told you about the dishes imported from abroad, now I will tell you in detail where they came from. For example: Garlic: Zhang Qian brought back seeds from his mission to the Western Regions. Coriander: It is native to the Mediterranean coast and was introduced to my country after Zhang Qian went on his mission to the Western Regions. Celery: It has been in China since ancient times. In addition, Zhang Qian also brought back some foreign seeds when he traveled to the Western Regions. Golden lily: native to India, artificially cultivated in the Later Han Dynasty. Cucumber: Zhang Qian brought it with him when he returned from his mission to the Western Regions. Broad beans: introduced by Zhang Qian when he was on his mission to the Western Regions. Peas: native to the Mediterranean coast and introduced to my country during the Han Dynasty. Lentils: native to India and introduced during the Han and Jin Dynasties. Eggplant: native to Southeast Asia and India, introduced to my country during the Jin Dynasty. Spinach: Originally from Persia, it was introduced to my country in the Tang Dynasty. Fungus: native to Asia and North America, it was cultivated before the Song Dynasty. Lettuce: It is native to the Mediterranean coast and was introduced to China by envoys from the Western Regions. Carrots were brought into Yunnan by the Persians when they came to China. Sweet potato: Chen Zhenlong, a native of Jin'an, introduced it to Fujian from the Philippines during the Wanli period of the Ming Dynasty. Potatoes: Originally from South America, they were introduced to my country in the late Ming Dynasty. Chili pepper: Originally from the tropical regions of Central and South America, it was introduced to my country in the 19th century. Cabbage: Also called cabbage, it was introduced to my country in the early Qing Dynasty. Pumpkin: native to Africa. The origin of its introduction from Persia is unknown. There is another kind of pumpkin native to southeastern Asia. French beans: native to Central and South America, were introduced to our country during the Ming Dynasty. Tomato: Introduced to China via the “Silk Road” in the middle and late Qing Dynasty. Zucchini: It is the American pumpkin, which was introduced to our country in the middle of the Qing Dynasty. Lettuce: It is native to the Mediterranean area and was introduced to my country in the late Qing Dynasty. Cauliflower: It is native to the Mediterranean coast and was introduced to my country only about 100 years ago. Onion: Originated from Iran and Afghanistan, it has a cultivation history of more than 5,000 years and was introduced to my country only more than a hundred years ago.

Question 3: What did ancient people eat? It is basically whole grains and various animal meats, but there are not so many cooking methods today. Before the Warring States Period, it was basically boiled in water. During the Spring and Autumn Period and the Warring States Period, the sea salt mining industry in Qi State developed on a large scale, and salt began to be used as a food. A condiment became popular, and later dynasties gradually developed a series of cooking techniques. Due to regional differences, today's eight major Chinese cuisines evolved.

Question 4: What did people eat in ancient times? What to use? What did the ancient Chinese eat? I really didn’t think about this before, thinking that the ancients were probably similar to us. It’s just that due to kitchen utensils, cooking utensils, fuel, etc., at most, the cooking methods were different from us, and the dishes were not as many as ours. But later I discovered intermittently that many of the foods and fruits we have today were not available in ancient times, and were gradually introduced to China through trade or other forms of exchange. For example, pepper was introduced to my country in the Ming Dynasty. The Ming Dynasty, speaking of China, which has a history of about five thousand years, is considered to be an era very close to our modern times. What about the dynasties before the Ming Dynasty? It turned out that they had no chili peppers to eat. I used to think that places like Hunan, Sichuan, and Jiangxi have always eaten spicy food since ancient times. They are now having fun with anything spicy. It turns out that this habit does not exist for a long time and was developed later. There are also some vegetables and fruits, such as tomatoes. I don’t know when this was introduced to China, but you can tell from the name that it is foreign, because it also has another name called "tomato", and the Chinese call foreign lands "Fanbang", which brings "Fanzi" must be something foreign. There are also celery, watercress, potatoes, parsley, silkworms, etc., all of them. In terms of fruits, grapes, pomegranates, guavas, durians, etc. are also available. Looking closer, it seems that the vegetables commonly seen in supermarkets today did not exist in ancient China. I don’t know the approximate age when they were introduced to China. However, if they were available after the Song Dynasty or even after the Yuan, Ming and Qing Dynasties, then before the Tang Dynasty The ancients of that era were quite pitiful. I don’t know whether their dishes were rich or not, and what they had to eat.

If they still had many fruits and vegetables at that time, I wonder which ones they have today. It would be really pitiful if not. At that time, even wealthy businessmen and grandsons only ate simple and limited types of food. At most, they were only in large quantities and could be wasted at will.

Question 5: What did ancient people eat, wear and use? In fact, what the ancients ate and wore was similar to that of farmers in impoverished mountainous areas today, but what they used was not good enough. Their era did not have advanced technology and living conditions. Very backward.

Question 6: What kind of meat did ancient Chinese people mainly eat? Ancient Chinese people mainly ate wild birds (geese, pheasants, wild ducks, birds...), animals (deer, roe deer, rabbits, wild boars,...), There are also various fish and so on.

Question 7: What kind of oil did ancient Chinese people eat? Lard, or no oil at all. .

If you watch movies and TV shows before the reform and opening up, you will know that when people bought pork, they picked the fat and trimmed the lean meat in order to extract lard. .

Vegetable oil is mostly used to light Buddha lamps, and is also used to make hair oil, wash hair, etc...

There is also oil for burning. It is said in "Historical Records" that it was used in the tomb of Qin Shihuang. "Mermaid" lights the lamp, the oil of the mermaid...

Question 8: What ancient people ate was the same as what we eat, but it was not as rich as we do. If it is China, most of them are pasta (such as steamed buns, Noodles, steamed buns, sesame seed cakes, etc.) rice, meat, and some vegetables. However, some foods have changed after artificial cultivation and natural evolution. For example, sweet potatoes and potatoes were introduced from foreign countries

Question 9: Ancient people What do you like to eat? 1. First of all, ancient times were not as beautiful as we imagined. Most of the working people in ancient times did not have enough to eat; 2. Secondly, since they did not have enough to eat or drink, their only desire was to be able to eat and drink every day. As long as you are full, don't ask for good food; 3. Finally, when the ancient people's food and clothing were satisfied, they would find ways to eat better. The so-called good food was nothing more than eating meat and drinking wine, which was enough.

Question 10: What did people eat in ancient times? Drinking and eating