1, Eight Treasures of Zhou Dynasty: refers to cattle, sheep, elk, deer, tapir, dog and wolf.
2. Eight treasures of the Ming Dynasty: Longgan, Fengsui, Leopard Fetus, Carp Tail, Braised, Scarlet Lip, Bear's Paw and Crispy Cheese Cicada.
3. Eight treasures of the Yuan Dynasty: Kyung (refined cheese), Ling (some people think it is kumiss, others think it is roe), wild camel's hoof, deer's lips, camel's milk (camel's milk porridge), roasted swan (roasted swan), purple jade pulp (possibly purple sheep's milk) and black jade.
4. Eight treasures of the Qing Dynasty: ginseng (sea cucumber), wing (shark's fin), bone (fish bones, also known as fish crisp), belly (fish belly), nest (bird's nest), palm (bear's paw), tendon (deer tendon) and frog (clam steamed bun).
Extended data:
The raw materials used in Chinese cuisine can be divided into three categories: main ingredients, seasonings and condiments, with a total of more than 10,000 kinds, and about 3,000 kinds are commonly used, ranking first in cooking in the world. Since ancient times, the Chinese nation has long recognized the advantages of omnivorous food from the practice of eating and living. The Huangdi Neijing in the Warring States Period has summed up the principle of raw material combination of "cereal, fruit, livestock and vegetables". Even though food has four attributes of cold, cool, wet and hot, it can be mutually restricted by the control of quantity and the cooperation of "main, mixed, adjusted and assisted" to eliminate the disadvantages to health.
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