The origin of China cooking in the pre-Qin period has a long history. According to the research conclusion of China archaeology, Beijingers started cooking with fire 511,111 to 611,111 years ago, and cooking started. Thus, the eating method of animals and animals to satisfy their hunger and thirst with food is gradually sublimated into a civilized enjoyment of human beings. "Cooking" first appeared in words, in Zhouyi 2711 years ago? Ding: "Fire with wood, cooking also." It means to cook the food raw materials on the firewood lit with the wind. With the development of productivity and the improvement of living standards, cooking methods are constantly improved. In the pre-Qin period, agriculture and animal husbandry in most areas of China made great progress, which provided abundant animal and plant resources for drinking. Due to the gradual improvement of hunting and fishing tools, it is more common to eat animals and fish. At that time, the commonly used food raw materials were "five grains" (millet, millet, wheat, rice, hemp), "five dishes" (sunflower, epimedium, onion, leek), "five livestock" (cattle, sheep, pigs, dogs, chickens) and "five vegetables" During the period, I also paid great attention to the selection of materials. Tianguan, "Orcs hold the field animals (gǔ net) and identify their names", means that they should be good at identifying and identifying materials. In order to choose high-quality raw materials, more specific standards have been formulated, especially for sacrificial supplies. Book of Rites? Quli: "When offering sacrifices to the ancestral temple, the ox says" one yuan is a great martial art ",the ox says" just ",the dolphin says" tú fat ",the sheep says" fur ",the chicken says" Han Yin ",the dog says" soup offering ",the pheasant says" sparse toes ",the rabbit says" bright vision ",and the preserved one says" Yin Sacrifice "(G These valuable experiences in selecting raw materials are still applicable today. As early as Shang Dynasty, metal tools were used in cooking. Among the cultural relics unearthed in Yin Ruins, there were thin-edged copper knives and copper kettles with ears. With the use of metal knives, the field of cooking technology began to appear knife technology. According to the Book of Rites, at that time, when offering sacrifices, the animals were first divided into seven pieces, and then divided into 12 files after being cooked. It can be seen that in Shang and Zhou Dynasties, the grading and selection of animal meat was quite fine. One of the requirements of the Zhou dynasty for knife workers was "being meticulous". If you want to cut beef thinly, you must cut it properly. In addition to knife-cutting technology, people began to master the temperature technology in Shang Dynasty. With the emergence of relatively complete stoves in Shang Dynasty, people began to understand the relationship between cooking and cooking, and regarded cooking as a "discipline" to eliminate fishy smell, smell and smell, and noticed that mastering cooking should be "sick and slow" and "nine boiling and nine changes". In the pre-Qin period, the earliest food carving appeared in China. "Pipe? There is a cloud in extravagance: "Carve an egg and then cook it." It can be seen that there were carved food eggs in China at the latest in the Spring and Autumn Period. With the development of cooking technology, a large number of delicious foods come out. For example, the famous "Eight Treasures of the Week", which is a special banquet for the Emperor of Zhou, consists of six dishes: cannon dolphin, cannon, pounded treasure, pickled, boiled and liver-ken, and two meals, which reflect the food civilization in the Yellow River basin and set a precedent for the banquet of eight treasures for future generations. At that time, the diet of Chu nobles was also very distinctive, according to "Chu Ci?" At that time, the nobles of Chu ate very fastidiously, including 7 staple foods, 16 kinds of dishes and 4 kinds of drinks, all of which were sour, sweet, bitter, bitter and salty, and the cooking methods included burning, roasting and frying. All these indicate that the cooking technology in the pre-Qin period in China has developed to a fairly high level. During the Qin, Han, Wei, Jin, Southern and Northern Dynasties, this was the second stage of China's cooking development. In the history of more than 811 years, due to the great development of agriculture, handicrafts and commerce, foreign transactions became more and more frequent, and in the feudal country where absolutism was centralized, new characteristics of cooking culture appeared constantly. At the end of this period, wars were frequent, feudal regimes were divided, and the ruling class was extravagant and corrupt, seeking all kinds of novel stimuli. In the great social changes, China cuisine has absorbed the essence of various ethnic groups, and it is ready to change and glow with new vitality. First of all, on the basis of five grains, five livestock, five vegetables and five fruits in the pre-Qin period, there was a major breakthrough in material selection. Jia Sixie recorded 31 dishes in the Yellow River valley in Qi Min Yao Shu. Zhang Qian introduced new varieties such as eggplant, garlic, watermelon, cucumber, lentil, and sword bean, which further expanded the food sources. During the Han and Wei Dynasties, the number of pigs has occupied the first place in the world, replacing the position of cattle and sheep and becoming the main raw material of meat dishes. At the same time, the cookware and utensils have also changed significantly, the pot kettle has changed from heavy to light, and sharp and light iron knives have been widely used, which has improved the knife cutting method. The chimney of the stove has also changed from the previous vertical upward to "deep winding to fire", and the gradual use of coal is conducive to controlling the temperature. When the upper rulers eat, they use celadon utensils, painted dishes and bowls, and golden jade wine vessels. Since the Qin and Han dynasties, the division of labor between kitchen and meals has become more and more thorough, and a new situation of division of labor between stove and case has emerged, which is conducive to improving cooking technology and efficiency. A large number of delicacies have emerged, such as Huainanzi, which records: "Today, killing cattle and cooking their meat, or thinking it is sour, or thinking it is sweet, suffering and roasting, and it tastes like a million square meters." That is, different parts of a cow are used to make a variety of dishes by different cooking methods. Zhang Heng in the Eastern Han Dynasty called Nanyang cuisine in Zhongzhou "a hundred thousand kinds" in Nandu Fu, and Mei Cheng in the Western Han Dynasty praised Wu Chu cuisine as "the most beautiful in the world", which reflected that the cooking technology had reached a quite exquisite level at that time. This period came out