1. Primitive society Primitive social period is the initial stage of China food culture. At that time, people had learned to grow crops such as millet and rice and raise domestic animals such as pigs, dogs and sheep. At this time, the foundation of omnivorous diet with agricultural products as the mainstay and meat as the supplement in China had been laid. Later, Suiren taught "bricks and wood make fire", and human beings entered the era of cooked food cooked in stone, frying plant seeds on stone chips and burning animals on fire. Shennong invented Lei and taught mankind to cultivate crops. The emperor was the earliest kitchen god, who invented the steamer to make food cooked quickly.
2. The Xia, Shang, Western Zhou and Pre-Qin period was the period when China's food culture really came into being. After nearly two thousand years of development in Xia, Shang and Zhou Dynasties, the characteristics of China's traditional food culture have basically taken shape. In the Shang and Zhou Dynasties, people put forward the theory of "harmony of five flavors and five obscures" according to the theory of five elements, which became the guiding ideology of cooking in later generations and was also one of the enduring driving forces of China's food culture.
3. The animal husbandry in the Spring and Autumn Period and the Warring States Period was quite developed, and not only the game of livestock was served, but also fruits, vegetables and grains were listed in the recipes. After Emperor Wu of the Han Dynasty, Confucianism was the only one who respected Confucianism, and the Confucian dietary ideas were also highly respected. The dietary concepts of paying attention to nutrition, hygiene, conserving human nature through diet and perfecting human nature began to have a far-reaching impact on China's dietary culture. Confucius' diet is simple and ordinary, and he thinks that tea is as delicious as light rice.
4. During the Qin and Han Dynasties, the whole Chinese nation presented a thriving scene. After Zhang Qian went to the Western Regions, he introduced pomegranate, grape, watermelon, cucumber, spinach and carrot, which enriched the food culture. Tofu was also served at this time. According to the historical data "Compendium of Materia Medica", it was initiated by Liu An, the king of Huainan. The soy sauce and vinegar I use now are all produced in this period.
5. In the early Tang, Song and Tang Dynasties, wheat was a luxury as a staple food. Cuisine is divided into three grades: high, medium and low. High-grade dishes for court banquets. The development of feudal society in China gave birth to Li's relations of production and civil society, and China's food culture showed a new development momentum and matured.
6. In the Ming and Qing Dynasties, many literati were willing to engage in diet in order to escape from reality. At this time, they were mixed with the characteristics of being full of ignorance, and the diet structure changed greatly. In order to show their noble status, the court nobles are also unconventional in their diet. The Manchu-Han banquet is a feast of the Manchu court, which symbolizes the Manchu family. It has the characteristics of both palace cuisine and local cuisine. Han banquet is the highest realm of Chinese cuisine culture.