At this time, China people's cookware was quite complete, and bronze and ceramic cookware and jade, lacquer, ivory and other tableware appeared. Sauce, mash, honey, plum sauce, wine, animal fat oil and various spices began to be used in large quantities, forming cooking methods such as roasting, roasting, roasting, boiling, frying, marinating, branding, frying and stewing.

Cooking in Xia, Shang and Zhou Dynasties

Xia, Shang and Zhou belong to slave society in the history of social development, and it is also the "menarche" in the history of cooking development in China. It has made breakthroughs in many aspects and has had a far-reaching impact on future generations.

1, cooking materials have increased greatly, and it is customary to name it "five". Such as "five grains" (millet, millet, wheat, rice and hemp seed), "five vegetables" (sunflower, cattail, head, onion and leek), "five animals" (cattle, sheep, pigs, dogs and chickens) and "five fruits" (jujube, plum, chestnut and leek). "Five grains" are sometimes written as "six grains" and "one hundred grains". In short, raw materials can be named "Five", which shows that there were abundant food resources at that time, and artificially cultivated raw materials became the main body, and these raw materials were among the best, and accumulated some experience in material selection.

2. Cooking and drinking utensils have been innovated, and thin and exquisite bronze utensils have entered the cooking stage. There are more than 4,000 Shang and Zhou bronzes unearthed in China, most of which are cookware. The appearance of bronze eating utensils is not only limited to heat transfer, but also improves cooking efficiency and food quality. It also shows etiquette and decorative banquets, showing the special temperament of slave owners and nobles' food culture.

3. The quality of dishes improved rapidly, and the famous "Eight Treasures of Zhou Dynasty" was introduced. Because of the rich raw materials and the improvement of cooking utensils, cooking technology has made great progress at this time. On the one hand, rice, porridge, cakes, snacks and other food varieties are emerging, and there are more than 100 kinds of meat sauce products and soup dishes, with greatly increased color types; On the other hand, roasting, stewing, roasting, boiling, steaming, pickling and other methods 10 can be better used to cook high-grade dishes such as bear's paw, suckling pig, turtle and swan, resulting in a far-reaching "Eight Treasures of the Zhou Dynasty". "Eight treasures of the Zhou Dynasty", also called "Eight treasures of treasures", is a feast specially prepared for the Emperor of Zhou. It consists of two meals and six dishes, and its specific names are: spring roast (rice with meat sauce), spring wood (millet with meat sauce), cannibalism (stewed suckling pig), cannibalism (stewed ewe and mutton) and Daozhen (cooked with cattle, sheep and deer) and Eight Treasures of the Zhou Dynasty, which have been followed by successive dynasties. Eight treasures in the north of Yuan Dynasty, eight treasures in the kitchen, eight treasures in the wings and eight treasures in the barbecue in the Ming and Qing Dynasties, eight treasures in the mountains, eight treasures in the water, eight treasures in the birds, eight treasures in the grass (mainly precious edible fungi), eight treasures in the Shang Dynasty and eight treasures in the grass.

4. The diet system has also made new achievements. For example, since the Xia Dynasty, the palace has set up a food officer for the first time, equipped with a royal chef, taking the first step of combining food and medicine, and attaching importance to the diet health care of the Empress Dowager. This system continued until the late Qing Dynasty. Another example is banquets, which are also classified according to the noble level. In addition, among the people, there was an early catering industry combining slaughter, brewing and cooking, and the wineries in Daliang, Yancheng, Han Dynasty, Xianyang, Linzi and Du Ying flourished.

Therefore, the Xia, Shang and Zhou Dynasties made a good start in the history of China cuisine, and later generations commented that "the skills of the three generations have been passed down from generation to generation, and the foundation of cooking altar has opened a new chapter".