Its aristocratic diet. There are Liugu, Liu Sheng, Liuxu, Liuqin, Liu Qing (beverage), Shushi (nourishing), Bazhen (medicated diet), Wuqi, Qiqi (sea 3 meat sauce), Qiqi (ancestor 1 kimchi) and Sanshou (Elk Emu). Its fish, fish and wax are in the hands of the chief executive. When it is eaten, it will be suitable.
About 10,000 years ago, the earliest container ceramic tripod in China was used as a pot. Throw all the meat-based food into the tripod, and then make a fire at the bottom to cook the food. It became a stew, which was called "soup" at that time. This is the earliest hot pot. But at that time, there was no salt, no seasoning, no sauce, only a pile of cooked meat.
Beverage: Tea becomes a beverage, which is "smelled by Duke Zhou of Lu". It shows that tea drinking began in the Spring and Autumn Period and the Warring States Period. Three kingdoms? Wu Zhi of Chen Shou? The allusion of "replacing wine with tea" in the Biography of Wei Chewing holds that drinking tea began in the Three Kingdoms. Northern Song Dynasty? Ouyang Xiu's Collection of Ancient Records suggested that China began to drink tea in Wei and Jin Dynasties. However, judging from the tea-drinking activities such as asking servants to cook tea, buy tea and clean utensils in Yue Yue praised by the Western Han Dynasty, tea drinking gradually became popular in the middle and lower reaches of the Yangtze River in China from the Qin Dynasty to the Han Dynasty. In Bashu area, drinking tea is earlier, which should start from the Qin Dynasty.
The rich period of China's food culture is attributed to the exchange of Chinese and western food culture in Han Dynasty. Pomegranate, sesame, grape, walnut (i.e. walnut), watermelon, melon, cucumber, spinach, carrot, fennel, celery, lentil and alfalfa, which are mainly used for horse food, and lettuce lotus, namely lettuce, green onion and garlic, are introduced. For example, in the Eastern Han Dynasty, Liu An, king of Huainan, invented tofu, which made the nutrition of beans easy to digest, with good quality and low price. 1960, a large stone relief was found in the Han tomb in Miqi, Henan Province, including the stone carving of tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, angular animal oil was called grease, and hornless animal oil was called ointment. Fat is hard, cream is thin and soft. Vegetable oils include almond oil, shea butter and sesame oil, but they are rare. After the Northern and Southern Dynasties, the types of vegetable oil became cheaper.
There are strict regulations on the consumption of rice and vegetables, and the difference in grades is reflected in the food etiquette. For example, princes and nobles stress that "cows should be ranked, sheep should have millet, elephants should be straight, dogs should have beams, geese should be straight, fish should rise, and princes should have food and generosity." Cereals include rice, wheat, millet, millet, soybeans, red beans, pockmarked seeds and so on. Vegetables and fruits include mustard, sunflower, taro, ginger, bamboo shoots, lotus root, water chestnut, plum, bayberry, pear, persimmon, jujube, orange, loquat and melon. Meat food belongs to animals such as cattle, sheep, dogs, pigs, horses, rabbits and sika deer; Birds include chickens, pheasants, ducks, geese, partridges, quails, cranes, swans, turtledoves, snipes, mandarin ducks, bamboo chickens, fire-spotted chickens, owls, magpies and sparrows. Among the fish, there are carp, crucian carp, herring, hairtail and bream. In addition, there are eggs, all kinds of cakes and food and drinks in alcohol buried with him. The condiments used in cooking are salt, sauce, lobster sauce, sugar, honey, distiller's yeast, vinegar and so on. The daily diet of the poor is mainly bean rice and Tang Huo. "People mainly eat bean rice and Tang Huo". There are more than twenty kinds of dishes. He said: "In the place where the king gave you gifts, you can eat 600, eat 6 kinds of animals, drink 6 kinds of clear food, be ashamed of 20 kinds of products, use 8 kinds of things as treasures and use 20 cans as sauce." This tells us that the diet provided to the king should conform to certain moral norms. Book of rites? "Book of Rites" said: "There are the heaviest people, six out of twenty beans of the son of heaven, six out of ten princes, two out of ten princes and six out of eight doctors." The common people's food ceremony is "the ceremony of drinking in the countryside, 60 people have three beans, 70 people have four beans, 80 people have five beans, and 90 people have six beans, so it is also wise to support the elderly." Drinking in the countryside is a ritual for villagers to get together and drink at the right time. In this celebration, the elders are the most respected.
Gifts come from diet, and at the same time, dietary activities are strictly restricted. In the process of eating, there is also a set of red tape. Book of rites? Qu Li said, "If you are not full, don't choose your hands, don't compete for food, don't let go of food, don't stream songs, don't eat, and don't bite your bones. Don't fight fish, don't throw dog bones. No solid harvest, no rice, no rice, no soup, no teeth. Guest flocculant soup, the owner can't cook. The guest apologized and the host resigned from the basket. It's better to swallow than to keep it in your heart. Don't worry. " If the guest kneels before eating, and if he leaves the meal for a ceremony, the host will say goodbye to the guest and then the guest will sit down. "The main meaning of this passage is that when you eat together, you shouldn't just eat yourself. If you eat with others, check whether your hands are clean. Don't rub rice balls with your hands, don't put extra rice in the pot, don't get your mouth wet, don't eat loudly, don't chew bones, don't put bitten fish back on plates and bowls, and don't throw meat bones to dogs. Don't stick to food, don't fan hot rice, eat rice with your hands instead of chopsticks, don't gulp soup, and don't stir vegetable soup in front of your host. Don't pick your teeth in public and don't drink dirty meat sauce.
8. Gourmet: Tang, Song and Yuan Dynasties: the peak of food culture, too particular. For example, Su Zheng Yin Bu and Wang Chuan Pattern are the most representative works in the Tang Dynasty. Cuisine in this period is divided into three grades: high, medium and low. High-grade dishes are used for court banquets, middle-grade dishes are used for ordinary officials, and low-grade dishes are commonly used by citizens. High-end dishes, such as the 58 dishes listed in Wei Juyuan's barbecue menu, the nectar soup used by traitor Li, the "Xiaoling barbecue" eaten by Princess Tongchang, and the wild boar eaten by An Lushan in the Invitation? Lian Deng, Mrs. Guo's chef in Xuanzong of Tang Dynasty, made lingsha? Zhang Yizhi's favorite dishes of Wu Zetian are the deer tail sauce dedicated by An Lushan to Tang Xuanzong, the "red fragrance" used by eunuch Chou Shiliang's family in Tang Wenzong, the camel hoof flower soup that Tang Xuanzong and Yang Guifei had together in Huaqing Palace, and the Gong Li soup used by Tang Wuzong's prime minister Li Deyu. Mid-range dishes have been handed down from the Sui Dynasty? Dried fish, duh, mud sheep, jade, white salon, roast? , string chest, raw sheep chest, flying phoenix chest, red chest, soup pill, cold utensils, Meat, Wei Kun, Shuangcheng, Gourd Chicken, Golden Rooster, ethnic flavor, stir-fried giant fish, sliced chicken and sheep's arm? By the Heluo River, chrysanthemums are fragrant, Rufu? , including Phoenix? Stone with belly, breezy rice, unintentional barbecue, etc. Low-grade dishes are some popular foods, including Qianjin Garden, Wunv Chicken Soup, Astragalus Mutton, Vinegar Qin, Miscellaneous Cake, Century-old Soup, Duck Foot Soup, Youyou Soup, Apricot Cheese, Goat Cheese, Huang Er, Hale, Huang Liang Rice, Jing Qing Rice, Diaohu Rice, Yujiazong, Fangfeng Porridge, Fairy Porridge, Wheat Rice, and Sophora Leaves Cold Mixed with Tao Tao. Five-color cake, yujian noodles, mutton soup, etc. The production of these foods is very distinctive, which fully embodies the colorful dietary customs and superb cooking level in the Tang Dynasty.
Dried fish, produced in Suzhou. "Memorabilia" records that the method of making it is: four or five feet long at sea in summer? Fish, peeled to get lean meat, cut into filaments, dried in the sun and sealed in porcelain bottles. When eating, why? "The water stains scattered on the plate are as good as new? Nothing else. Fine-cut fragrant soft leaves are spread on the floor, and you can mix them evenly. " This is the first time that marine fish appears on the menu. Red fur is a delicacy for Tang Yizong and Princess Tongchang. It is a legendary ceratosaurus with a thick curly beard. Red balls are made of ball-shaped meat. "It is as healthy as red silk, and it is ten feet high. If it is suppressed by qi, it will be recovered. " This shows that this is a kind of elasticity. Hump barbecue was invented by General Qu, who lives in Chang 'an. It must be a roasted hump, which is favored by Yang Guifei's sisters. Gourd chicken is a recipe of Wei Li, a senior official in Xuanzong period of Tang Dynasty. The chicken is tied into a gourd shape, and the cooked chicken is mellow and tender, so it is called gourd chicken. Jehol is because of the differences between An Lushan and Goshuhan. In order to reconcile the relationship between them, Emperor Xuanzong of the Tang Dynasty fried deer intestines with deer blood to make "Jehol" for them to eat, hoping that they could be affectionate and harmonious. Twin cities are the product of citizens' resistance to power. When Wu Zetian was in power, her men Zhou Xing and Lai Junchen were notoriously cruel officials, and the people hated them very much. A chef named Liu hates the bossiness of Zhou Xing and Lai Junchen. He cooked a dish with pork liver and duck Jane to show "crispness", which was actually "double honesty", because Zhou Xing was Zuo Cheng, the senior minister at that time, and Lai Junchen was actually Cheng in the imperial history. Unintentional barbecue is a kind of delicious food discovered by Shicheng in Taichang Qing Dynasty. Once he hunted in the suburbs and ate pork cooked by villagers, which was greatly appreciated. When you come back, you will promote it. Because it is a delicious food that I visited unintentionally, I named it unintentionally.
Low-grade food is a popular food. Qianjin Garden is a dietotherapy product initiated by the great physician Sun Simiao. It is made of ball-shaped soybean sprouts, which can be taken by women in the late pregnancy to promote delivery. Black hen soup is often called black chicken soup today, and chickens with black hair, black meat and black bones are selected as the top grade. Astragalus mutton and mutton are cooked together, which is a patent for the elderly, the weak and the sick, and it is beneficial to qi and stomach. Vinegar celery is made by pickling celery into sauerkraut and mixing it with five flavors. When Emperor Taizong was in the reign of Emperor Taizong, Wei Zhi liked this dish very much. Emperor Taizong hosted a banquet for Wei Zhi in the palace and gave him a bowl of vinegar Qin as a sign of his favor. Miscellaneous cakes are also suggested by Sun Simiao, that is, pork bellies and intestines are filled with starch and minced meat to prepare flavoring drugs such as pepper, fennel and cinnamon. Later, the shopkeeper hung the medicine gourd donated by Sun Simiao at the door of the store, and the miscellaneous cakes also had a common name, called "Hulutou". Centennial soup is shepherd's purse soup, which is said to have the effect of longevity, so people like to drink it. Duck feet soup is sunflower soup, because people called sunflower leaves "duck feet" in the Tang Dynasty, so it was called "duck feet soup" at that time. You Tang is chicken soup, which comes from the ranking of chickens on the twelfth birthday. Apricot cheese is almond cream, which can be regarded as a popular drink. Huang Er is a noodle steamed with yellow rice flour and jujube; Hale is a steamed bread made of buckwheat dough and dates; Huang Liang rice is made of ground millet. Green rice is made from the branches and leaves of Ericaceae shrub Candelilla. Mash the juice and use it to soak rice. After steaming and drying in the sun, the rice turns blue. Taoist priests said that this kind of rice was so nourishing and nutritious that everyone rushed to eat it, making green rice a regular food at that time. Sophora japonica leaves cool pottery is a kind of summer food. According to Du Shi Jing Quan, Zhang Jinyun said, "Sophora japonica leaves taste cool and bitter. Cold pottery, the name of cooked noodles, is covered with locust leaf juice and noodles. " The report quoted Wang Zuo Zhongyun as saying: "If the steamed rice is overcooked, its tribute will be destroyed, so it is easy to finish the meal." This shows that it is a kind of pasta.
The most commonly eaten wild vegetables in the Tang Dynasty are Astragalus sinicus, Pteridium aquilinum, Osmunda japonica, Polygonum cuspidatum, Xanthium sibiricum and Portulaca oleracea.
In the Song Dynasty, the diet was more diversified, including plum blossom steamed bread, Cao meat pie, oil cake, lake fish soup, Song Wusao mutton, belly soup and other famous flavor foods, and also paid attention to the image and packaging of food. In Vol.5 Folklore of Dream of China in Tokyo, it is said: "Anyone who sells food and drinks in hundreds of places is packed in fresh and clean boxes and moved by cars. It is cute and cute, and the taste and soup are not sloppy. " As for the eating habits described in the Custom History of Song Dynasty, the crab yellow steamed bun and quail soup in Kaifeng are famous snacks that are deeply loved by scholars. At that time, people's daily non-staple foods included mutton, pork, chicken, goose, fish, shrimp, crab, snails, vegetables and dairy products. Commonly used seasonings already include onion and garlic-probably local garlic, ginger, soy sauce, sugar, vinegar, mustard, pepper, lobster sauce, etc. The consumption of wine we ate today is very high. There is a saying that the so-called pepper in the Song Dynasty refers to what we call pepper today, so the so-called spicy taste at that time may refer to the spicy taste of pepper; The pepper we eat today is native to South America. According to this view, species from South America can only be introduced to China in the Ming Dynasty, which remains to be verified.
Now people often say "seven things to open the door", which was first seen in Yuanqu. Song Yuan "Baihua Pavilion?" The original text of Yuhuchun said: "Seven things to get up in the morning, rice, oil, salt, sauce, vinegar and tea." In the early Yuan Dynasty, Mongolians ate mutton and beef instead of whole grains. Games include rabbits, deer, weasels, wild boar, wild horses and so on. The drinks are mare's milk and cow's and sheep's cheese. The cooking method is mainly barbecue, and the seasoning is only salt. After moving to the Central Plains, most northerners cooked cereal, milk and meat into porridge, and Shanxi wine and other drinks were also very popular. In addition, fruits such as dates and peaches also enrich their diet. Kyle, an Italian businessman at that time? It is recorded in detail in Poirot's Oriental Notes. Jiangnan's food life is very active. Far from being compared with the north. According to Kyle, According to Poirot, the famous products in the south of the Yangtze River include sugar, wine, salt, ginger and galangal. Domestic animals do not raise sheep, but raise cattle, tapirs, black-bone chickens and so on. According to the diet life in Yuan Dynasty reflected in the novel A New Story of Cutting Lights in the early Ming Dynasty, the residents of Huzhou, Zhejiang Province, were caught off guard and unprepared, and still used the fragrant glutinous rice in Xing Wu as their meal, the fresh crucian carp in Tiaoxi as their soup, and the fine wine in Wucheng to persuade them to drink.
In the Yuan Dynasty, the famous court dish roast whole sheep was called "Zhaomu" in Mongolian. According to historical records, it is Genghis Khan's favorite court dish, and it is also an indispensable food at court banquets in the Yuan Dynasty. Its production method has always been mastered by court chefs and chefs in relatives' palaces in Dadu (now Beijing). Before liberation, Prince Dalizaya of Alashan took his personal chef, Master Xu Zhiyi, to learn from Wang Fu in Beijing and brought him back to Alashan. Since then, roast whole sheep has become a famous dish in Wang Fu.
"Inner Mongolia meritorious roast whole sheep" is made by roasting fat sheep in a stewing furnace for about two years, and desert plants must be used before roasting.
Snacks: During the prosperous period of Sui and Tang Dynasties, there were many kinds of candied fruits, such as Jinzhan Peach, Wuxian Plum Cake, preserved snowflake pear, and drunken fairy plants. It became a snack treasure at that time.
Zongzi: The practice is similar to today. Xuanzong said in a poem: "Four seasons of flowers are clever, and nine zongs compete for wonders." ;
Wonton: The ancient wonton is now jiaozi, or steamed or boiled, which tastes beautiful;
Cake: thin skin with meat stuffing, fried, crisp outside and tender inside;
Pastries and cakes: there are many kinds;
Steamed bamboo shoots: put them in a small crock and steam them with rice;
Hu food: such as Hu cake, Montana, and pulp;
Xiaoling Barbecue: This is a very special food, which is only made of four or two (the most important part) mutton.
Xiaotian Crisp: It is a kind of food that is chopped with chicken or venison and then fried with rice flour;
Persimmon: One of the important fruits in Tang Dynasty. People in the Tang Dynasty thought persimmon was sweet and a symbol of good luck and longevity.
Beverage: Since the Qin and Han Dynasties, tea drinking has spread all over the country in the Tang Dynasty, and it plays a very important role in daily life. At that time, people's way of drinking tea had changed from extensive tea cooking to fine fried tea.
The way of drinking tea in the Song Dynasty was not mainly to drink fried tea in the early Northern Song Dynasty.
Drool all over the floor! ! ! I want to go to the Tang Dynasty! I want to go to the Tang Dynasty! ! ! ! Lots of delicious food! ..... but also advocate fullness! !
9. Diet: Ming and Qing Dynasties: Another peak of food culture is the continuation of food customs in Tang and Song Dynasties, and it is also mixed with Manchu characteristics. Great changes have taken place in the food structure. Staple food: wild rice has been completely eliminated, and pockmarked seeds have been taken out of staple food and used for oil extraction. Bean materials no longer serve as staple food but become dishes. The proportion of wheat in the Yellow River valley in the north has greatly increased, and noodles have become the staple food in the north since the Song Dynasty. It was introduced again on a large scale in the Ming Dynasty. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet can best represent the peak of Qing cuisine.
In the Ming dynasty, the eating habit of ordinary people was three meals a day, and only a small amount of simple food was eaten in the morning, mainly porridge, cakes and biscuits. Sometimes if you don't take care of it, breakfast is often omitted. Compared with dinner, lunch is a dinner. The staple food is grain, and the non-staple food also has seasonal differences: one day in summer and two days in autumn; Eat meat for several days in busy farming, because of the large amount of labor, as well as the habit of eating snacks and meals; In spring and winter, because of low consumption, I have been a vegetarian for three consecutive days. The novel Jin Ping Mei also reflects the diet of middle-class families in Ming Dynasty: the staple food of Qinghe in Hebei Province is flour products mixed with rice, and the Chinese food for breakfast is simple snacks, mainly porridge, biscuits, steamed bread and various cakes. Non-staple foods include fried gluten, pickles and meat foods, such as badly dyed pig's trotters, chicken and eggs. The consumption of leeks and garlic was also common at that time.
Beverage: Strip-shaped loose tea was the main product in Ming Dynasty, and decocting method changed to brewing method. This brewing method is to put a pinch of loose tea directly into a pot or bowl, brew it with boiling water and drink it later. This method of drinking tea is called soaking. In Qing Dynasty, black tea, oolong tea, white tea, black tea and yellow tea appeared on the basis of green tea, forming six kinds of tea, which promoted the development of tea-making technology. However, the shape of these teas is still strip-shaped loose tea. Therefore, no matter what kind of tea, the method of drinking tea is still the direct brewing method of the Ming Dynasty, that is, the "soaking method". Therefore, the types and shapes of tea sets in the Qing Dynasty basically did not break through the norms of the Ming Dynasty.
Snacks: During the Ming Dynasty, apples, yellow and horse teeth were used in Beijing. In Shandong, there are sheep belly pears, fruits of civil servants and sweet seeds; Fujian Fuju, Fuju cake, cowhide candy, red fermented bean curd; Jiangxi is a green root and a rich city; Shanxi is smallpox; Suzhou has abalone with bone, diced hawthorn, hawthorn cake, pine nut candy, white balls and preserved olives; Jiaxing is preserved fish with pepper and Tao Zhuang yellow; Nanjing is covered with cherries, peach dates, chestnut balls, nest bamboo shoots and hawthorn candy; In Hangzhou, watermelons, chicken beans, lotus roots under flowers, leeks, bamboo shoots and sugar oranges; Xiaoshan is red bayberry, water shield, dove bird, green crucian carp and persimmon; Zhuji is fragrant beaver, cherry and tiger chestnut; It is filled with fern powder, fine torreya and longyou sugar; Pillow melon in the sea; Taizhou is a ripple, Jiang Yaozhu; Pujiang is fire meat; Dongyang is a southern jujube; Broken pond bamboo shoots, thank oranges, Dushanling, river crabs, Sanjiang Tunguai, white clams, river fish, shad and.
Qing dynasty snacks can be seen on the menu of Manchu-Han banquet.
Blessed are those Gegebeile pig feet ... those peasant soldiers will cry ... (But are there any peasant soldiers? Pig's feet are at least "swallowed".
The Tang dynasty is better! ! ! !
Special instructions:
Zongzi-According to records, as early as the Spring and Autumn Period, millet was wrapped into horns by leaves of zinia latifolia, which was then called "horny millet"; Rice packed in bamboo tubes is sealed and baked, which is called "tube zongzi". At the end of the Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contains alkali, millet is wrapped in leaves and cooked, which becomes Guangdong sour rice dumplings.
In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to glutinous rice, Alpinia oxyphylla was added to jiaozi's raw materials, and the boiled jiaozi was called "Yizhi jiaozi". According to the Records of Yueyang Local Customs written by Zhou Ren, "It is customary to wrap millet with leaves, cook it and cook it thoroughly. From May 5 to the summer solstice, one is Zongzi and the other is Xiaomi. " During the Southern and Northern Dynasties, miscellaneous zongzi appeared. Rice is mixed with animal meat, chestnuts, red dates, red beans and so on. And there are more and more kinds. Zongzi is also used as a gift for communication.
In the Tang Dynasty, the rice used for zongzi was "white as jade", and its shape appeared conical and rhombic. There is a record of "Da Tang Zongzi" in Japanese literature. In the Song Dynasty, there were already "sugar dumplings", that is, fruits entered jiaozi. The poet Su Dongpo has a poem "See Yangmei in Zongzi". At this time, there were also advertisements for building pavilions and wooden chariots and horses with zongzi, which showed that eating zongzi was very fashionable in the Song Dynasty. In the Yuan and Ming Dynasties, the wrapping material of zongzi changed from leaves to leaves. Later, zongzi wrapped in reed leaves appeared, and additional materials such as bean paste, pork, pine nuts, dates and walnuts appeared, and the varieties were more colorful.
Until today, at the beginning of May every year, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, and there are more kinds of colors of zongzi. Judging from the stuffing, there are many Beijing jujube jiaozi in the north; In the south, there are many kinds of fillings, such as bean paste, fresh meat, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.
Sugar-coated haws-from Song Guangzong, Zhao Ting (A.D. 1 147- 1200) are the third sons of Zhao Shen, Song Xiaozong. 1 1 year, Xiaozong named him Crown Prince and served as the prefect of Lin 'an. 1 187, 10, and was succeeded by Xiao Zong Neichan. The following year, the title was changed to "Shao Xi". During the reign of Shao Xi, Huang Guifei, the favorite princess of Zhao Ting, fell ill. She is sallow and emaciated, and she doesn't think about eating or drinking. The doctor used many expensive drugs, but none of them worked. When the emperor saw his beloved princess, he was sad all day. In the end, I had no choice but to seek medical advice. A quack revealed the list and entered the palace. After feeling Huang Guifei's pulse, he said, "As long as you use rock sugar and red fruits (that is, alpine plants), you will be fine within half a month after eating five to ten tablets before meals." At first, everyone was skeptical, but fortunately, this diet was also to the taste of the imperial concubine. After taking it in this way, the imperial concubine recovered as scheduled. The emperor was naturally overjoyed and began to frown. (This is really the only magic weapon for male pigs to please female pigs)
Later, this practice spread to the people, and the people strung it together and sold it, which became a sugar-coated gourd. Facts have proved that Shan Zhi has many medicinal effects. It can help digestion, dispel blood stasis, expel worms, stop dysentery, and especially help digestion. Since ancient times, it has been an important medicine for digestion, especially for digestion. Perhaps the delicacies Huang Guifei ate made her sick, and the small hawthorn eased her pain. Li Shizhen, an outstanding medical scientist in the Ming Dynasty, once said: "Boiling old chicken hard meat and planting a few pieces in the mountains are easy to rot, and it is difficult to return. The cover can be pushed." Modern research has proved that Shan Zhi also has the function of lowering blood lipid and serum cholesterol. Therefore, it is more popular with people, and the mountain vegetables are also refurbished and varied. But sugar-coated haws, sweet and sour and crisp, are still people's favorite food today.
(Special note: China has a long history of cultivating hawthorn, which was recorded in Erya three thousand years ago. And the earliest medicine is "Shennong Herbal Classic Notes").
Ice cream-the earliest cold drink originated in China. At that time, the emperor asked slaves to take ice in winter, store it in the cellar and take it out in summer to enjoy it. Around the end of the Tang Dynasty, people mined a lot of saltpeter when producing gunpowder. It is found that saltpeter absorbs a lot of heat when it is dissolved in water, which can cool water into ice and people can make ice in summer. Later, business people gradually appeared. They added sugar to the ice to attract customers. In the Song Dynasty, there were many kinds of cold food in the market, and merchants also added fruit or juice to them. Merchants in the Yuan Dynasty even added fruit pulp and milk to the ice, which is very similar to modern ice cream. Traditional customs of the old days. Also known as "storing ice". It's hot in summer and freezing in winter in northern China, so it's a custom to store ice cubes in the freezer in winter for the next summer. The origin of this custom is very early, recorded in the Book of Songs, and widely used in courts and government offices. In ancient times, officials were in charge of this matter and built an "ice well" to pit ice. Song Gaocheng's "Tale of the Story" said: "There is an iceman in Li Zhou. He chisels ice with his hands to make ice. Note: Ling, ice room also. It started here. " The Old Story of Yecheng has an ice well platform. Wei Zhi said: In the 19th year of Jian 'an, Wang Wei and Cao Cao built this platform to store ice, hence the name Ice Well. "Song Huishu" said: The Stegosaurus was built for three years, and it was established as the Ice Well Division, which was also transferred to the Imperial Capital Division. "There are three kinds of ice storehouses in Qing Dynasty: official ice storehouses, government ice storehouses and merchant ice storehouses. Ice cutting and ice storage activities are held on the 39th and 49th of every year 1 1 month, which is quite a grand activity. In the Hui Dian of the Qing Dynasty, "the regulations of the Ministry of Industry and Commerce on officials' storage of ice are clear" said: "Who cuts the ice and takes it from the royal river ... In the second half of the winter of the solstice, an official of the Ministry raised her husband to cut the ice and regarded it as a five-inch square piece of ice. Wan Na Bing, five pits in the Forbidden City, 25,000 pieces of ice; There are six ice pits outside the west gate of Jingshan Mountain, storing 54,000 pieces of ice. There are 36,700 pieces of ice stored in the outer cellar of Deshengmen, which are used for sacrifices in various altars, temples and the Forbidden City. There are two pits outside Deshengmen, storing 40,000 pieces of ice. There are two pits outside Zhengyangmen, which store 60,000 pieces of ice for the public ... to make summer thick soup. "This custom still existed during the Republic of China.
Happiness, even if you go back to the Western Zhou Dynasty to be a princess or something, you will still have cold dessert to eat!
Tangyuan-Yuanxiao, also known as Tangyuan, Shuotuan, Zi Yuan, etc. Eating dumplings on the Lantern Festival was first seen in the sequel to Pingyuan written by Song Bida, a poet in the Southern Song Dynasty. There is a passage in the book that says "Yuanxiao cooks a lot of food, but it seems that no one has ever given it". The floating ring in Song Dynasty was also called Tangtuan. By the Southern Song Dynasty, there were only lactose pills, yam pills, pearl pills, Chengsha pills, kumquat pills, pink water pills, glutinous rice pills and so on. Then, why can this kind of "glutinous rice balls" similar to rice noodles become a festive food of Shangyuan? It turns out that Lantern Festival must eat Yuanxiao to take the auspicious meaning of "reunion is like the moon". In the Ming Dynasty, Yuanxiao was very common as a food for the Lantern Festival in Beijing. Its making method is glutinous rice flour, which is filled with walnut kernel, sugar and rose, and rolled with water, which is as big as walnut, that is, glutinous rice balls in southeast China. In the Qing Dynasty, the royal chef made a palace-style "Babao Lantern Festival". As early as the Kangxi period, there were rumors in the ruling and opposition parties. Kong, the author of the famous drama Peach Blossom Fan, once wrote such a poem for the Babel Lantern Festival: "Ziyun Tea House pours nectar, and the Babel Lantern Festival is all in effect." Today, Yuanxiao has formed the characteristics of different regions, different flavors and rich colors. Surface lamp, also called surface lamp, is a kind of lamp made of flour, which is popular in northern China. There are various forms of surface lamps, some of which are twelve lamps (thirteen lamps in leap year), which are lit with edible oil or steamed in a pot, depending on the residual oil in the lamp or the remaining water in the steamed lamp, so as to predict the flood and drought situation in the next twelve months. This is understandable in an era when science is underdeveloped. For example, during the reign of Qianlong in Qing Dynasty, Shaanxi's "County Records of Cone South" recorded: "Steamed buckwheat noodles were lit on the fifteenth day of the first month, and it rained in December." Expressed people's desire to pray for good weather. Noodles are cooked or steamed on the sixteenth day of the first month. During the Xianfeng period of the Qing Dynasty, Shanxi Chengcheng County Records recorded: "On the fifteenth day of the first month, buckwheat flour was steamed as a lamp, and the lamp was burned with oil, and it was eaten the next morning." At present, this custom still exists in rural areas.
Moon cakes-After the "An Shi Rebellion" in the Tang Dynasty, the wind of offering sacrifices to the moon quickly entered the homes of ordinary people from the official family. During the Mid-Autumn Festival, when the moon is full, ordinary people often make exquisite round cookies with stuffing to sacrifice to the moon god to show their respect for the moon god. After the sacrifice, the whole family, old and young, will share it. If any family member doesn't come back, a corner will be left to show family reunion. Later, this round biscuit evolved into a "moon cake".
There are always different opinions about "eating moon cakes". One view is that Zhang Shicheng, a native of Gaoyou in the late Yuan Dynasty, ate moon cakes on the Mid-Autumn Festival to commemorate the people's anti-Jin uprising. He put a small note in the moon cakes. In fact, since the Tang Dynasty, with the unification of China and the expansion of its territory, people have gradually got rid of the previous closed situation. Due to the increase of population mobility, "family reunion" is impossible at any time. Li Bai's poem: There is such bright light at the foot of my bed. Could there be frost already? ; I looked up at the moon and looked down, feeling nostalgic. Expressed his homesickness in a foreign land. "Reunion" is becoming more and more precious to people. Watching the moon and eating moon cakes are also more emotional.
In the early years of the Northern Song Dynasty, the Mid-Autumn Festival was formally established by the imperial court. Song Shi? According to the records in Taizong Ji, "August 15th is the Mid-Autumn Festival", "Eating Moon Soup" and "People compete for restaurants to enjoy the moon" have described the scene of enjoying the moon in the Mid-Autumn Festival. Wu described this point in detail in Dream of the Southern Song Dynasty: "August 15th is the Mid-Autumn Festival, and princes and grandchildren all go upstairs to the porch to play with the moon, or open a wide pavilion with a long list and a sonorous harp on it. Deliberate drinking and singing, and predict the night. Even in a cushioned house, family dinners and children's reunions can be arranged on the platform to reward festivals. Although poor people in poor alleys also take care of their clothes and drinks, they reluctantly welcome happiness and refuse to waste it. That night, I bought and sold in the street until I was drummed on all sides, playing with tourists on the moon and dancing in the city, and never stopped. " Su Dongpo once wrote a poem, "Small cakes are like chewing the moon, crisp and waxy". Cookies at that time were very similar to crispy moon cakes now.
Mooncakes symbolize reunion. In the Ming Dynasty, "Jing Si Lu" said: "In August, I enjoyed the Haitang and Hosta flowers in the palace. From the first day, there are cakes ... until the fifteenth day of the first month, every household gives mooncakes and melons ... If there are any leftover mooncakes, they will be collected in a dry and cool place and used separately at the end of the year, called reunion cakes. "
The moon cakes in Qing Dynasty, especially the ham cakes in Hexianglou, Kunming during Xianfeng period of Qing Dynasty, are most famous for Ji Qingxiang's ham in the late Qing Dynasty. Because of the reputation of the cake, Hexianglou got the plaque inscribed by Empress Dowager Cixi, Ji Qingxiang got the signboard of Ji Qingxiang's Chen Ji written by calligrapher Chen Rongchang, and Mo Bao of "Flying Snow" and "Jade Broken Gold Mud".
Yunnan ham moon cakes were first created by Hexianglou, with a history of about 150 years. The founders of "Hexianglou" are Fu Hushan and Hu Zenggui (Manchu). They were masters who were brought to Kunming by Shu Xing 'a, the governor sent to Yunnan by the imperial court during Xianfeng period of Qing Dynasty to prepare meals for them. After Shu Xing 'a was dismissed from his post and returned home, Hu Shan and his son stayed in Kunming and opened their own pastry shop, named "Hexianglou". Hu Shan can cook all kinds of famous court dishes, and Hu Zenggui is especially good at making white cases and cakes. Because "Hexianglou" combines the characteristics of pastry production in Han, Manchu, Mongolia, Yunnan and other places, it inherits and develops the characteristics of meticulous selection of materials, exquisite production, exquisite style and moderate sweetness of court cakes, and the cakes have been well received by Kunming since they came out. As soon as Cixi celebrated her birthday, birthday products were offered everywhere. In order to thank the Qing court for its kindness, Master Hu made a ham cake with Yunnan famous Xuanwei ham mixed with sugar, honey and other raw materials and presented it to the Queen Mother. The Empress Dowager was quite satisfied with this, and at the request of Shu Xing 'a, she personally wrote a plaque for "Hexiang Building".
The Jiaozi Yellow River Basin in China has been an arid agricultural area for growing wheat since ancient times. In the Spring and Autumn Period 2500 years ago, people knew how to grind wheat into flour, make pasta with stuffing and steam it in a bronze steamer. By the Han Dynasty two thousand years ago, a popular pasta-"wonton" appeared. Today's jiaozi may have evolved from the "wonton" in the Han Dynasty. Jiaozi in the Tang Dynasty is no different from the jiaozi we eat today, but there was no such name as jiaozi at that time. At that time, people called this kind of food wonton or prison pill, and divided it into soup prison pill and cage prison pill according to different practices.
In the Song Dynasty, according to documents, jiaozi was called "Joule", which was the horn of cattle and sheep, and a word was added. This title is very important, which is an etymology of today's "jiaozi" title. In the Yuan Dynasty, jiaozi was called "flat food", and in the Ming Dynasty, it was called flat food. In the Qing Dynasty, it was called jiaozi. It should be correctly said that jiaozi began in the Qing Dynasty.
With the increase of famous food, jiaozi, which was first produced in the Central Plains, has been spreading. By the end of Qing Dynasty, most people in China had accepted Jiaozi, and the title of Jiaozi was basically fixed.