Our country’s cooking technology began in the Neolithic Age.

The cooking of this era was like a baby just emerging from the mother's womb. It was weak, childish, and full of vitality. It laid a good foundation for the prosperity of the food civilization of the Xia, Shang, and Zhou dynasties.

During the Xia, Shang and Zhou dynasties, cooking raw materials increased significantly, cooking and drinking utensils were innovated, the quality of dishes was improved, and new achievements were made in the diet system and other aspects.

During this period, cooking raw materials increased greatly than before, such as millet, millet, wheat, bean, and hemp seeds as the "five grains"; sunflower, hyacinth, scallions, onions, and leeks as the "five vegetables"; cattle, sheep, pigs, dogs, and chickens.

The "Five Animals", the "Five Fruits" of dates, plums, chestnuts, apricots, and peaches, and the "Five Flavors" of rice vinegar, rice wine, maltose, ginger, and salt indicate that food resources are relatively abundant.

Many of the animal and plant raw materials used in cooking are artificially domesticated and cultivated, and have become the main sources, and some experience has been accumulated in the selection of ingredients.

During this period, more than 4,000 Shang and Zhou bronze vessels have been unearthed in my country, most of which were cooking utensils.

The light and delicate bronze tableware appeared on the cooking stage, which not only improved the cooking efficiency and the quality of the dishes, but also showed etiquette, decorated the banquet, and showed the special temperament of the food culture of the slave owners and aristocrats.

During this period, the quality of the dishes improved significantly.

On the one hand, rice, porridge, cakes, pastries and other food varieties have appeared, and there are hundreds of meat sauce products and soup dishes, and the variety of colors has greatly increased; on the other hand, baking, simmering, roasting, roasting, etc. can be better used. Cooking methods such as boiling and steaming were used to cook high-end dishes such as bear paws, suckling pigs, turtles, and swans, resulting in my country's earliest palace banquet "Eight Treasures of the Zhou Dynasty".

The Eight Treasures of the Zhou Dynasty, also known as the "Eight Precious Things", were banquet delicacies specially prepared for the Emperor of Zhou Dynasty.

It consists of two meals and six dishes. The specific names are: rice topped with meat and soy sauce, called "Chun Bo"; rice cooked with meat and soy sauce, called "Chun Mu"; simmered, roasted, fried and stewed suckling pig, called "Chun Bo"

"; braised, roasted, fried and stewed ewe lamb is called "pao zhen"; roasted beef, sheep and deer tenderloins are called "taozhen"; beef and mutton with distiller's grains are called "zuke"; something similar to spiced beef jerky is called "taozhen".

It is called "boiling"; barbecued meat and dog liver wrapped in oil are called "liver".

After the introduction of Bazhen in the Zhou Dynasty, successive dynasties rushed to imitate it.

Saibei Bazhen and Tianchu Bazhen in the Yuan Dynasty, Ginseng Wing Bazhen and BBQ Bazhen in the Ming and Qing Dynasties, as well as Shan Bazhen, Shui Bazhen, Qin Bazhen, Cao Bazhen, Shang Bazhen, and Zhong Bazhen

, Xia Bazhen, Su Bazhen, Qingzhen Bazhen, Qionglin Bazhen, Ruyi Bazhen, etc. all come from this.

A new dietary system was also established during this period.

For example, starting from the Xia Dynasty, the palace was first equipped with food officials and royal chefs, taking the first step to integrate food and medicine, and attaching great importance to the emperor's and queen's dietary health care. This system continued until the end of the Qing Dynasty.

Another example is banquets, which are also divided into categories based on hierarchy.

In addition, among the people, the early catering industry that combined slaughtering, brewing, and cooking also came into being, and wine shops flourished in many important cities in China.

Therefore, the Xia, Shang and Zhou dynasties made a good start in the history of cooking in my country, and later generations have commented that "the art has been passed down to three generations for generations, and the cooking world has laid the foundation for a new chapter."

Starting from the Spring and Autumn Period and the Warring States Period, through the Qin and Han Dynasties, Wei, Jin, Southern and Northern Dynasties, Sui and Tang Dynasties, Song and Yuan Dynasties, my country's feudal society had a long period of unification and a short period of division. The political situation was relatively stable, the economy developed rapidly, and the cooking skills in the diet were outstanding.

By the Ming and Qing Dynasties, cooking developed rapidly, and palace dishes and official dishes became popular.

Super banquets symbolized by the "Man-Han Banquet" in the Qing Dynasty were active in the north and south, and our country's cooking technology has reached the highest level in ancient society.

The Manchu-Han banquet is the most famous and largest classical banquet in my country. It mainly consists of Manchu barbecue, tea snacks and Han classic dishes, with more than 100 dishes.

If you eat three meals a day, it usually takes three days to eat once.

Coupled with the luxurious raw materials, exquisite cooking skills, grand scenes and solemn etiquette at the beginning of the banquet, the Manchu-Han Banquet has become the crown of my country's classical banquets.

The Manchu-Hanban Banquet has a strong national color, and its distinctive cultural characteristics not only give the Manchu-Hanbanese Banquet a unique charm, but also make the Manchu-Hanban Banquet a treasure of Chinese food culture.

When it comes to cooking, we have to talk about chefs, because chefs are people who take cooking as their profession and cook dishes as their main job.