1. The origin of Sugar-Coated Berry

Sugar-Coated Berry is sweet and sour, suitable for all ages. It is not only delicious, but also very beautiful. The red hawthorn fruits are arranged on bamboo sticks according to their size, and the outside is wrapped in crystal clear syrup. People who sell it often put candied haws on special wooden sticks, like a small tree full of fruits, which is really attractive. Mention the origin of Sugar-Coated Berry, but also talk about the Southern Song Dynasty Emperor Song Guangzong.

It was during the reign of Shaoxi in the Southern Song Dynasty that Huang Guifei, Song Guangzong's favorite, had a strange disease. She suddenly became sallow and emaciated, and she didn't think about food. The physician used many expensive drugs, but none of them worked. Seeing that the imperial concubine became seriously ill day by day, the emperor was helpless and had to post a list of doctors. A quack doctor revealed the list and entered the palace. After feeling the pulse of the imperial concubine, he said, "As long as you boil' Tangqiuzi' (that is, hawthorn) with brown sugar, eat 5-1 pills before meals, and you will be well after half a month. "After the imperial concubine took this prescription, she recovered as scheduled. So I was very happy and my life was the same.

Later, this sour, crisp and sweet hawthorn spread to the people and became Sugar-Coated Berry.

2. The origin of rice cakes

During the Spring Festival, many areas in China pay attention to eating rice cakes. New Year's cakes, also known as "New Year's cakes", are homophonic with "high every year", meaning that people's work and life are improved year by year.

As a kind of food, rice cakes have a long history in China. In 1974, archaeologists discovered rice seeds in the Hemudu matriarchal clan social site in Yuyao, Zhejiang, which shows that our ancestors began to grow rice as early as 7, years ago. People in the Han Dynasty called rice cakes "rice cakes", "bait" and "glutinous rice cakes". The ancients also had a development process from rice cake to rice cake. In the 6th century AD, the cookbook Shiji contained the method of making rice cakes "white cocoon candy", which said, "If rice is cooked and cooked, and it is hotter than Chu Jiu's, it must be cooked extremely well, so as not to have rice grains ..." That is, after the glutinous rice is steamed, it is boiled into rice, and then cut into peach pit sizes.

The method of milling rice into cakes is also very early. This can be proved by Qi Min Yao Shu written by Jia Sixie in the Northern Wei Dynasty. The production method is that glutinous rice flour is sieved with silk, and then added with water and honey to form a hard dough, and dates and chestnuts are attached to the dough, and then wrapped with bamboo leaves and steamed. This kind of glutinous rice cake has the characteristics of the Central Plains.

rice cakes are mostly made of glutinous rice flour, and glutinous rice is a specialty of the south of the Yangtze River. In the north, there is no sticky grain like glutinous rice, and sticky millet (commonly known as millet) was first introduced in ancient times. This kind of millet hulled powder, after steamed with water, is yellow, sticky and sweet, and it is a delicious food for people in the Yellow River valley to celebrate the harvest. The article "A Brief Introduction to the Scenery of the Imperial Capital" published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time would "eat millet cakes on New Year's Day of the first month and celebrate the New Year's cakes". It is not difficult to see that "New Year's cake" is a homonym of "sticky cake" in the north.

It is said that the earliest rice cakes were used to worship the gods in the New Year's Eve and for ancestors in the New Year's Eve, and later they became food for the Spring Festival.

The rice cake is not only a kind of holiday food, but also brings new hope to people. As a poem in the late Qing Dynasty said, "People's hearts are high, and food is made in harmony, so that the year is better than the year, so as to pray for the year."

3. The origin of chocolate

The earliest chocolate originated from a food containing cocoa powder of ancient Indians in Mexico, and its taste was bitter and spicy. Later, in the 16th century or so, the Spanish made chocolate "sweet". They mixed cocoa powder and spices in sugarcane juice to make a sweet drink. In 1876, a Swiss named Peter was ingenious and added some milk to the above drinks, which completed the whole process of modern chocolate creation. Soon after, it was thought that liquid chocolate would be dehydrated and concentrated into pieces of chocolate candy which are easy to carry and store.

4. the origin of Beijing roast duck

the ancestor of roast duck is the roasted goose in the west. The technology of roast goose was introduced to China twice, once in the Yuan Dynasty and once in the Qing Dynasty. During the Yuan Dynasty, the Mongol Empire occupied a large territory, from the eastern part of China to the Mediterranean region, which was his territory. So westerners such as Kyle Polo can come to China. They brought many western cultures, including cannons and roast geese. There was a roast duck restaurant in the Yuan Dynasty. Why did you change from roast goose to roast duck? This is because ducks are a specialty of China. At the end of the Qing Dynasty, the method of roast duck changed from stewing to hanging, and the eating method also had obvious Shandong characteristics. In fact, the roast duck restaurant was opened by Rongcheng people in Shandong. It is characterized by eating cakes, green onions or cucumbers, sauce and ducks together. Cake rolls, green onions, cucumbers and sauces are the most commonly eaten things in Shandong. And at this time, the duck of roast duck has changed from ordinary duck to stuffed duck. The method of stuffing ducks also comes from the method of roasting geese in Europe.

5. The origin of sugar-fried chestnuts

Sugar-fried chestnuts are famous foods with local flavor in Beijing and Tianjin, and they are also delicious with a long tradition.

In the Southern Song Dynasty, Lu You once described such a touching story in "Laughter at the Old Learning Temple". He said: "Li He, the old capital (referring to Bianjing in the Northern Song Dynasty, that is, Kaifeng today), is famous in all directions, and others try their best to make it work, but it is out of reach." Then he wrote: "In Shaoxing, Chen Fuguong and Qian went to the cabinet and sent an envoy to the court. When they arrived in Yanshan, suddenly two people took ten pieces of fried chestnuts to change them ... and praised themselves:' Li Heer also. Go away with tears. According to this, it can be inferred that Li He, a bian city cooking expert, broke his family business when foreigners invaded him, and his son lived in Yanshan with the stunt of frying chestnuts. He expressed his longing for the reunification of the motherland with chestnuts dedicated to the messengers of the old country.

6. The origin of stinky tofu

Stinky tofu is very famous. The origin of stinky tofu goes back to ancient times: in the eighth year of Emperor Kangxi of Qing Dynasty, Wang Zhihe, a son of Xianyuan County, Anhui Province, went to Beijing to take the exam and failed, but he never returned home. Wang's family used to make tofu to make a mouth, and Wang Zhihe also understood this craft, so he stayed in Beijing to make a living in grinding bean curd. One day, when tofu was unsalable and accumulated a lot, Wang was afraid that it would go bad and lose all his money, so he cut the tofu into small pieces, put it in an altar with salt and spices, and sealed its mouth, thinking that it would make fermented bean curd. Who knows that after a few days, the jar mouth is opened, the fermented bean curd can't be made, and the tofu stinks. Wang Sheng tried it, and it was delicious. So the stinky tofu was put on trial sale, and it was well received by customers. Since then, stinky tofu has spread, and by the end of the Qing Dynasty, stinky tofu has become popular.

7. The origin of tofu

From p>1959 to 196, two Han tombs were excavated in Dahuting, Mi County, Henan Province. In the No.1 Han Tomb, there are a large area of relief stones, including the stone carving of Tofu Square. This is a production image of processing beans into non-staple food. Archaeologists believe that the painting at this moment can prove that China tofu will be made no later than the end of the Eastern Han Dynasty.

Huainan Hall is the name of a tofu mill in Huainan, China. It is said that it was originally set up to commemorate the inventor of tofu, Liu An, the king of Huainan in Han Dynasty. How did the King of Huainan invent tofu? Originally, Liu An emphasized the technique of Huang Lao and practiced in Huainan day and night. The Taoist priest who accompanied him was a vegetarian all the year round. In order to improve his life, he carefully developed delicious tofu and presented it to Liu An for enjoyment. When Liu An tasted it, it was really delicious and ordered mass production. In this way, the invention right of tofu was recorded in the name of Liu An, the king of Huainan.

8. The origin of hot pot

Hot pot in China has a long history. Zhejiang and other places have unearthed a small pottery stove that was used with a pottery kettle more than 5, years ago. It can be easily moved and can be regarded as the primary form of hot pot. The bronze chafing dish of the Spring and Autumn Period unearthed from the site of Shanrong Culture in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of no more than 2 cm and a diameter of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. The lower part has an opening for feeding charcoal fire, and the surrounding is hollowed out for ventilation smoke holes. Some ding's belly is shallow, and there is a charcoal plate in the middle. People call this type of ding "Wen Ding", which is small and convenient and can be said to be a better hot pot. In the Han Dynasty, a kind of small bronze ware called "dyeing furnace" and "dyeing cup" appeared, and its structure was divided into three parts: the main body was charcoal furnace; There is a cup with food on it, the volume is generally 25 ~ 3 ml; There is a tray for charcoal fire below. It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets and prepared more hot pots. Bai Juyi, a great poet, likes to invite friends home to recite poems and lyrics. His song "there's a gleam of green in an old bottle, there's a stir of red in the quiet stove, there's a feeling of snow in the dusk outside, what about a cup of wine inside??" The "there's a stir of red in the quiet stove" in the novel is a popular pottery hotpot in the Tang Dynasty. In the Five Dynasties, there were five grids of hot pot, which were divided into five grids for guests to rinse. At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, and its main function was for cook the meat to eat. By the Qing Dynasty, all kinds of hotpot with hotpot had become a winter delicacy of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 165 hot pots were specially used to entertain guests, making it the biggest hot pot banquet in Chinese history.

9. The origin of instant-boiled mutton

According to historical records, instant-boiled mutton first originated in northeast China and Mongolian minority areas, and was originally called "shabu-shabu". It is said that one of the origins of instant-boiled mutton is related to Kublai Khan in Yuan Shizu.

According to legend, more than 7 years ago, Kublai Khan suddenly remembered stewed mutton on his way to the North. The cook quickly killed the sheep, skinned them, boned them and cut their meat. At this time, Tanma reported: "The enemy troops are overwhelming, and it is not far from here." The soldiers were flying fast, and the stewed mutton could not be eaten. The clever chef came up with a way. He picked a good part of the mutton, cut it into thin slices, put it in boiling water, stirred it hastily with a rice spoon, hurriedly fished it in a bowl, added some salt, and sent it to Kublai Khan. Kublai Khan was hungry and had a full meal, feeling that the meat slice was particularly fresh and tender. After Kublai Khan's successful return to Korea, he rewarded the chef and asked about the cooking technology of this kind of mutton slices. The royal dish was named "instant-boiled mutton".

1. The origin of "pizza"

"pizza" means that pizza is a famous food in Italy. Anyone who has been to Italy must try pizza. The pizza just baked from the red hearth is fresh in color, strong in flavor, tender in the outside and attractive in aroma. As for the origin of pizza, it is generally believed that it was born in Naples in 16. Legend has it that there is a local mother who is worried about making something for her children because her family is poor and only has a little flour left. When the neighbors learned about it, they collected some tomatoes and buffalo cheese. The mother baked flour and dough into cakes, chopped tomatoes and spread them on them, then sprinkled buffalo cheese, and then baked it on the fire, which became a delicious pizza. Nowadays, pizza is loved by the world and has entered China.

11. The origin of spring rolls

Spring rolls have a long history in China, and northern Renye Fang is called "Spring Cake". It is said that it existed in the Eastern Jin Dynasty. It was called "spring dish" at that time. At that time, every time people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with exquisite vegetables, so they were called "spring plate". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during the spring outing.

In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's poems "Fine Lettuce in Spring" and Lu You's poems "Saving Things in Spring" truly reflect this life custom of people in Tang and Song Dynasties. In the Tang dynasty, the spring plate was also called the five-spice plate.

Li Shizhen said in the Ming Dynasty, "It is called a five-spice dish when it is mixed with fresh and tender vegetables such as onion, garlic, leek, Polygonum hydropiper, Artemisia and mustard."

After that, the spring plate and the five-spice plate evolved into spring cakes. In the Song Dynasty, Wu Zimu described it as follows: "Changshu cakes, wonton bowls, spring cakes, vegetable cakes and dumpling soup." In the Qing dynasty, rich families or ordinary families also ate more spring cakes. In the Qing Dynasty, Fucha Dunchong wrote in "The Year of Yanjing"? It is recorded in "Playing Spring": "It is the rich who eat more spring cakes in Japan, and women buy more radishes and eat them. It is said that they can bite spring, but spring is also noisy." In this way, eating spring cakes has gradually become a traditional custom, in order to achieve good luck and eliminate disasters.

With the development and improvement of cooking technology, "spring cakes" have evolved into small and exquisite spring rolls. At this time, it not only became a folk snack, but also became a court cake, which became an elegant hall. Spring rolls are one of the nine main snacks among the 128 kinds of dishes in the Manchu-Han banquet in the Qing court.

12. The origin of moon cakes

It is said that moon cakes appeared in the Tang Dynasty and flourished in the Song Dynasty. It is the most important item when worshipping the moon during the Mid-Autumn Festival, and it is shared by the whole family after the offering. Because moon cakes symbolize reunion, they are called "reunion cakes" in some places. "Yanjing years old? Moon cakes "contains:" Moon cakes for the moon are everywhere, and the largest ones are more than feet long, with the shape of the moon toad and rabbit painted on them. Those who eat after the sacrifice, and those who eat until New Year's Eve. " Su Dongpo's poem says: "A small cake is like chewing the moon, and it has crispness and pulp in it." Yang Guangfu's Song Nan Cai Fu in Qing Dynasty wrote: "Moon cakes are filled with peach meat, and ice cream is made of sugar cream." It seems that the moon cakes at that time were quite similar to the moon cakes now.

13. The origin of crossing the bridge rice noodles

Crossing the bridge rice noodles has a history of more than 1 years, which originated from Mengzi in southern Yunnan. Legend has it that Nanhu Lake in Mengzi County has beautiful scenery, and writers and scholars often attack books and read poems here. There is a Yang Xiucai who often goes to the Huxin Pavilion to study, and his wife prepares meals and sends them there every day. Scholars study hard, often forget to eat, and even eat cold rice and cold dishes, and their health is getting worse. His wife was anxious and distressed. After thinking about it, she killed the hen at home, stewed it in a casserole and sent it to him. When she went to collect the dishes and chopsticks again, she saw that the food she sent was intact, and her husband was still reading. When she took the casserole, she found it was still hot. When she opened the lid, it turned out that the soup was covered with chicken oil? Coupled with the slow heat transfer of clay vessels, the heat is sealed in the soup. In the future, his wife will use this method to keep warm, and some rice, vegetables and meat slices will be cooked in hot chicken soup and served to her husband while it is hot. Later, many people imitated her innovative cooking, and the cooked rice noodles were really delicious. Because there was a small bridge from Yang Xiucai's home to Huxin Pavilion, everyone called this way of eating "crossing the bridge rice noodles".

After continuous improvement and innovation by chefs of Yunnan flavor in past dynasties, the reputation of "crossing the bridge rice noodles" is growing day by day, enjoying a good reputation at home and abroad, and it has become a famous snack in Yunnan.

14. The origin of jiaozi

jiaozi originated from ancient corners. As early as the Three Kingdoms period, this kind of food was mentioned in the book Guangya written by Wei Zhangyi. According to research, it was developed from the "crescent-shaped wonton" from the Southern and Northern Dynasties to the Tang Dynasty and the "dried meat with double corners" in the Southern Song Dynasty, with a history of more than 1,4 years. According to the historical records of Qing Dynasty; "On New Year's Day, when you are away from each other, it is like eating a flat food and being a famous slot, taking the meaning of making friends at an older age." He also said: "Every first day, no matter how rich or poor, they all use white flour to make dumplings, which is called cooking cakes, which is the same in the whole country. A rich family is hidden in a treasure trove of gold and silver. If it is successful, those who have food for their families will be lucky in the end. " This shows that people eat jiaozi in the Spring Festival, which means good luck, to show that they will bid farewell to the old and welcome the new. "Clear barnyard grass banknotes" edited by Xu Ke, a close friend, said: "There is stuffing in it, or it is called powder horn-both steamed food and fried food can be eaten, and boiled soup is called dumplings." For thousands of years, jiaozi, as a New Year's food, has been loved by people, and has been passed down to this day.

During its long development, jiaozi has many names, including "prison pill", "flat food", "dumpling bait" and "pink horn" in ancient times. In the Tang Dynasty, jiaozi was called "Tang Zhong Prison Pill"; The Yuan Dynasty was called "Shiluo Jiaoer"; In the late Ming dynasty, it was called "powder angle"; The Qing Dynasty called it "flat food".

In addition to these written records, we can also see the complete jiaozi of the Tang Dynasty more than 1,3 years ago. It is from the Tang tomb in Astana, Turpan County, Xinjiang.