During the Wei, Jin, Southern and Northern Dynasties, the custom of barbecue food became popular. Among them, barbecues in western regions such as Gansu and Ningxia are more prosperous.

From 1972 to 1979, a total of 18 tombs of Wei and Jin Dynasties were excavated in the cemetery of "Orchard-Xincheng", a national key cultural relics protection unit in Jiayuguan City, Gansu Province, including 9 brick tombs. These statues contain more information about farming, animal husbandry, breeding, feasting, cooking and slaughtering, among which

This is a picture of a chef holding a baked tripod for his master.

During the Han and Wei Dynasties, people in the Central Plains called nomadic people living in the northeast and northwest regions "Hu people". Hu people mainly eat meat, and the specialties of each nation are different. Among them, Qiang people are best at "cooking" and those who can cook are best at "baking", so there is a saying that "Qiang people cook and can cook".

"Search Ji Shen" has been published for seven years: "Qiang cooks and digs for food. Since Taishi, China is the best. If you have money, you must repair tools and enjoy the good society first. "

Dou Gu Biography, Volume 23 of the Book of the Later Han Dynasty, quoted Dong Guanji as saying: "Hu Qiang is a stranger, and the barbecue is not ripe. Everyone must cut before kneeling, and blood flows between his fingers. Fixed in the sinus, not contemptible. It is the love of parents. "

During the Northern and Southern Dynasties, barbecue production technology further developed, which was recorded in the Book of Qi Yaomin. At this time, the barbecue is not only more exquisite in materials and styles, but also has a great breakthrough in the formula of seasoning.

Sui and Tang Dynasties

The rapid development of barbecue began in the prosperous period of northern ethnic integration, that is, the Sui and Tang Dynasties.

During the Sui Dynasty, the prosperity of the whole national culture brought about the development of food culture, and the people also had a certain consumption base. At that time, the barbecue was mainly influenced by the cooking aftertaste of nomadic people in the Northern and Southern Dynasties, which accounted for a large proportion in the daily diet of the people. At this time, barbecue food has detailed requirements for fire and materials.

Sui Shu? Wang said: Warm wine and barbecue, with carboniferous, firewood, bamboo fire, grass fire and hemp fire, have different smells. It can be seen that there is a difference between new fire and old fire. This kind of haggle over every ounce in detail made the barbecue technology of Sui Dynasty famous.

During the Sui and Tang Dynasties, the variety of barbecue was also more abundant, and there were many records about barbecue in people's notes at that time. (3) There are unintentional barbecues, worry-free barbecues, spiritual barbecues, Tiandao barbecues, clams, crickets, hump barbecues, beef barbecues, duck barbecues, mud barbecues, mussels, dragon whiskers and dried ones.

In the Tang Dynasty, there was a general named Qu who invented the barbecue hump: the hump was sliced and all kinds of spicy spices were added. It tastes delicious, and it is written into books by literati and immortals.

Tang people also found that barbecue food has a good therapeutic effect and can even cure diseases.

The Physician's Heart Guide written by Yin Xie in the Tang Dynasty records a variety of barbecue diet recipes, such as roasted wild boar, eel, mandarin duck, silver carp and yellow hen, among which the first four kinds of barbecue can actually treat hemorrhoids and its complications. For example, "roast wild boar" means roast wild boar. Cut 2 Jin of wild boar and sprinkle with pepper, salt, scallion, etc. And eat it in a hollow way, which can "treat long-term bleeding of hemorrhoids and pain in anus and abdomen"; "Roasted Yuanyang" means roasted Yuanyang. Use a Yuanyang, roast it well, then cut it carefully and dip it in "spiced vinegar" to "cure five hemorrhoids and fistula sores".

Xinjiang kebab, "Kawaf".

Song and Yuan Dynasties

During the Song and Yuan Dynasties, the northern nationalities were further integrated.

Song people inherited the barbecue style of Sui and Tang dynasties, and the ingredients were more and more extensive, and they were introduced into holiday customs. In the Song Dynasty, eating barbecue was one of the contents of the "furnace meeting" after winter. Chronological Miscellanies also said: "Beiping people drink in October, barbecue in the furnace and sit around drinking, which is called the furnace."

In the Song Dynasty, people had many cooking methods. Barbecue food is also more exquisite and diverse. In Meng Lianglu, more than ten kinds of barbecue foods are recorded.

Compared with the previous dynasties, people in the Yuan Dynasty had more hobbies for mutton. The banquet held by the imperial court mainly served mutton. Folk meat, also generally mutton, gifts are mostly fat sheep.

Compared with the past, the way people eat sheep has been greatly improved. At that time, the imperial court attached great importance to roasting whole sheep. This dish is excellent in color, aroma, taste, shape and taste, with crispy skin and tender and fragrant meat. It is the supreme food of the court in the Yuan Dynasty, and it is an indispensable food for grand banquets and ancestor worship ceremonies.

Ming and Qing dynasties

There are many kinds of barbecue foods in Qing Dynasty.

During the Ming and Qing Dynasties, barbecue food became more popular.

However, the mouth-watering court food will tempt everyone.

In the Qing Dynasty, there was a "Baoha Bureau" in the imperial dining hall, which was dedicated to cooking pigs and ducks for Empress Dowager Cixi. ("Baoha" is Manchu, which means to have a snack. )

According to historical records, in the 25th year of Emperor Kangxi of the Qing Dynasty (1686), there were barbecue vendors on the streets of Beijing. At that time, barbecue dishes were also the main dishes of various banquets.

In the Qing Dynasty, Yang Jingting's Du Men Zayong? Roast beef "Zhi Zhu word cloud:

The barbecue in winter is delicious, and I am surrounded by a big jar.

It's best to roast it tender, and it's best to burn it with a knife when it's drunk.

After the Qing dynasty entered the customs, roasted venison was quite popular. Recognize pavilion in "a string of grass beads" said:

Kanto goods began to arrive in Beijing, and deer sheds around the country were fully open.

Deer-tailed mandarin fish has a unique flavor, and the birthplace of water and soil wants to accompany Beijing.

"A Dream of Red Mansions" Chapter 49 "Glass world, snow, red plum, pink, fragrant baby cut fishy". (The above are all online pictures)

In the forty-ninth chapter of A Dream of Red Mansions, Cao Xueqin also wrote about the barbecue of venison in Daguan Garden: the world of glazed white snow and red plums, and the baby with pink fragrance cut the fishy smell. Jia Baoyu and Shi Xiangyun roasted venison in Xue Luting, which alarmed Tanchun, Baochai, Baoqin and other sisters. Everyone got together to chew and provoked Lin Daiyu to ridicule them as a group of "playboys".

At the end of the Qing dynasty, there was also a saying that "man-Han banquet Xi" was a common name for "barbecue Xi"

A "clear copy" of close friend Tsui Hark? The book "Diet" records: "Barbecue seats, commonly known as' full seats', have no top grade in the banquet. Bake and dry with fire. Except for the mistakes of bird's nest and shark's fin, we must use roast pig and roast menu. All the pigs were burned to death. After three rounds of wine, we will enter the roast pig, and the banquet and servants will wear dresses. The guests at the banquet started with chopsticks, and the people sitting in the basket tasted them, and the yards were very long. The second one is burning square. Square, dolphin meat, not all, but still more valuable than roast duck. "

In the Qing Dynasty, Lu Gu's "Ten Volumes of Understanding" contained: "Suzhou Pavilion has a Manchu banquet, and the pavilion sells Manchu dishes. Such as: roast pig, haba meat, roast duck, roast chicken, roast liver, etc. "

Lamb Kebabs

Now when it comes to barbecue, the first thing that comes to mind is Xinjiang kebab. Kebab, called "kawaf" in Turkish, is one of the representative foods in Xinjiang and the earliest known food in Xinjiang. With its authentic taste, it is favored by everyone. There are almost no tourists visiting Xinjiang who don't eat mutton kebabs. Vendors selling mutton skewers can be seen in the streets and alleys all over the country, which shows the degree of China people's love for barbecue!

"Mencius? Liang You: "A house of five acres, all trees are mulberry, and fifty people can wear clothes;" Chickens, dolphins, dogs and cats are all domestic animals, and only seventy people can eat meat. " It can be seen that Mencius' ideal society is that "people who are 70 years old can eat meat."

Compared with ancient and modern times, people nowadays are really extremely happy!