In the era of laws and regulations, palaces, imperial courts, and various official positions.
At that time, banquets (banquets), banquets (banquets) and banquets (banquets) of nobles in the palace. このののののではもぃものとされてぉ゜.
しかししやややけりけなどにつぃてはに.またこのときのはのはだぃばんぅきぅきぅぅぅぅぅ).
In the Kamakura era, there was no name in the past, and there was no name in the aristocratic society.
ォハンとはをワンにりけ, Haiyue (くらげげげげ)
またこのはがしめたですでもぁるにはは. Muromachi shogunate center, Bushido club and government are used to taking it.
Cooking, public, social, business, business, foundations and books. There are twelve families, four families, Gao Qiao family, Wu family, Kogasawara family and Cao family. からかけてでぃぅがされたでぅが のにぉけるやのではたががのはたちがの.
からかけてでぃぅがされたでぅが のにぉけるやのではたががのはたちがの.
そののをにぉけるつのとしてめすめてめ
Li Xiu's banquet dishes are "によって", "じびのにびつぃたのです".
よりらしくなったでもぁります.
こぅしてみると, local food, dense food, banquet (stone) food はそれのさて.
On the one hand, today's general catering (tea, soup, soup, vegetables, poor food, cooking) is related to the practice. Tea, soup, banquet, cooking, "stone" and "stone" are all words "がてられるぅにな". "
でわれたとぃわれるたちったにたにたたたたたににた.そしてこののㅙとのははになたすもはななな 1239
と〞はをするでもなもででしめめ. Add and subtract することでちょぅどとぅのはぇたり
Fish, hands, hands, etc. It is raw, healthy, healthy, healthy and healthy. つまり, よくるさばきがのをかすこととのががか.
またにったものはしくなければならな.
これをとるとどぅでしょぅか.
China でははつでりてしまぅでしょししの.
The occasions of Japanese cuisine include cutting vegetables, trimming edges, willow edges, thin edges, たこき, ふぐき, はもり and so on. このよぅなことがつまりはのかさ Japanese food culture.
Japanese cuisine has a sense of seasonality, charm, food and things. China ただければぃとぅそれだけなら cuisine.
Good taste, unique taste, strong taste, strong taste, strong intention. The seasonal sense of China cooking, such as すにはもちろん, のものや, ときつま.
Cooking in places other than food, food, taste and taste. そのになをたしてぃるのがぃにとぃぅ.ぃとぃぅのは, はこぅとぅて, とぃって.
Suck something, put it on the ground, and put the cut grapefruit on the ground. Now, there is nothing you can do about grapefruit, wood and flower buds.
The same grapefruit season, green grapefruit season, flowering grapefruit season, and grapefruit season. Grapefruit is bitter and bitter. In the season of 123959, a small amount of wood grapefruit, seasonal grapefruit and pine-leaf grapefruit will be added.
をって, ぁっ, はのがㆊぃてぃるころなな.
Cooking とぃぅものはそぅぃぅものなのです.
Zucchini, eggplant, wild vegetables and saury are frozen once a year. これははなくてだろぅとってしまぃと.もぅとはぃぇなぃですよね.
とかとかかがぁるとぅことはをなか
The above is about Japanese cuisine, not China cuisine. Evolution of Dietary Culture in China People's Health History
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Healthy eyesight
China food culture has a long history. China's traditional food culture is an important part of China's traditional culture, and it is also a branch with unique characteristics and individuality. Since Beijingers barbecued food with fire more than 500,000 years ago, the people of China have started the evolutionary history of food culture. (Introduction)
Popularization of stone mill
From the Neolithic Age to the Yin and Shang Dynasties, the processing of grain was primitive and simple. Ancestors processed grains by grinding plates, sticks, Chu Jiu, etc. And it is difficult to provide a large number of hulled clean rice. In the Zhou Dynasty, the appearance of stone was a leap in the primary processing method of grain. Stone is a millstone. The primary processing of grain has changed from grinding to grinding. With the popularization of stone mill, the diet of Zhou people has been greatly improved.
The meat began to be processed.
Compared with grain processing, the meat processing in Zhou Dynasty was more exquisite. Moreover, as the primary processing of meat, it is as important as the later cooking. In particular, the selection, cutting and cooking of all kinds of meat enjoyed by the royal aristocrats in the Zhou Dynasty during sacrifices and banquets were all handled by the special official departments "inside and outside". Zhou people have fully understood how to choose healthy livestock and poultry without disease and special odor, and identify all parts of livestock and poultry before slaughter. When eating, all kinds of dishes have a fixed position, and eating is also carried out according to certain procedures, which is determined by the different shapes of meat cut out.
The appearance of babel
The appearance of "Eight Treasures" in Zhou Dynasty marked the formation of cooking as an important art, and showed the superb skills and scientific diet of Zhou people. Take the finless porpoise as an example. First, wash and peel the pig, fill the stomach with dates, wrap it in wet mud, dry it, peel the mud and take it out. Then coat the pig with rice flour paste, fry it thoroughly, cut it into pieces, prepare seasoning, then put it in a small pot, put it in a large wok, stew it with slow fire for three days and three nights, and season it with sauce and vinegar after taking it out. This dish adopts three cooking methods: roasting, frying and stewing, with as many as ten processes. "Eight treasures" created a precedent for cooking dishes by various cooking methods, and all kinds of dazzling dishes in later generations were developed on this basis. Even the names of dishes were copied from "eight treasures", and there are still "eight treasures cake", "eight treasures noodles" and "eight treasures porridge".
Four major cuisines were born.
During the Spring and Autumn Period and the Warring States Period, the integration of various ethnic groups gradually formed two major flavors in food culture: North and South. In the north, the ancient Qilu food culture has a long history, and the cooking technology is relatively developed, forming the embryonic form of Shandong cuisine, the earliest local flavor dish in China.
In the south, the Chu people unified half of the southeast and occupied today's "land of abundance". There are swordfish in spring, shad in summer, fat ducks in autumn and vegetables in winter. Throughout the year, aquatic products, livestock and poultry, vegetables and vegetables are listed, which provides superior material conditions for the development of cooking technology. Because of the integration of folk customs, folk customs and eating habits of many ethnic groups in the south, the embryonic form of today's Jiangsu cuisine has gradually formed.
In the west, Qin occupied Cuba and ancient Shu, and then sent Li Bing to transform the flooded land into a "land of abundance". In addition, the arrival of a large number of Hanzhong immigrants, combined with the local climate, customs and the traditional diet of ancient Bashu, produced the predecessor of Sichuan cuisine, which has a great influence so far.
At the end of the Qin Dynasty, troops were sent to annex Guilin, Nanhai and Xiangxiang counties to establish Nanyue State. In the eleventh year of Emperor Gaozu, he was made king of South Vietnam. Taking advantage of Guangzhou's location in the southeast coast, mild climate in the Pearl River Delta, abundant products, various edible animals and plants, and convenient land and water transportation, the political, economic and cultural center of Lingnan was established. The food here is relatively developed. At present, Guangdong's food culture is actually an eclectic food fashion in which Zhao Tuo introduced the advanced cooking arts and appliances from the Central Plains into the mountainous areas and combined with local food resources to produce "flying, diving, moving and planting", which has been passed down to this day, resulting in Cantonese cuisine.
So far, Shandong cuisine (including Beijing, Tianjin and other northern regions), Jiangsu cuisine (including Jiangsu, Zhejiang and Anhui cuisines), Guangdong cuisine (including Fujian, Taiwan Province, Chaozhou and Qionglai cuisines) and Sichuan cuisine (including Hunan, Hubei, Guizhou and Yunnan cuisines), which were later called "four major cuisines", have been formed.
Chi zai Han Tang
With the complete birth of China's unification, the emperors of the Han Dynasty had the most complete diet management system in China at that time. Among the officials in charge of the daily affairs of the emperor, there are Taiguan, Tangguan and Daoguan related to food activities. They are "main diet", "main cake bait" and "main rice choice" respectively. This is a huge bureaucratic system. The food expenses of the emperor and the harem are equivalent to the property of 20 thousand middle-class people in Han Dynasty.
During this period, the spread of food culture in China intensified. Zhang Qian and others not only introduced gourd, walnut, coriander, flax, carrot, pomegranate and other products from the western regions, but also introduced peach, plum, apricot, pear, ginger, tea and other products and food culture from the Central Plains to the western regions. Nowadays, among the cultural relics unearthed from the Han tombs in the former Western Regions, there are wooden chopsticks from the Central Plains. One of China's traditional barbecue techniques, iron plate barbecue, also spread to Central Asia and West Asia through the Silk Road very early, and eventually formed kebabs that local people like to eat.
Chang 'an in the Tang Dynasty was the center of world culture at that time, which provided convenience for the exchange and integration of various ethnic food cultures. Great changes have taken place in the traditional diet structure of the Hu Hanmin ethnic group. During the Han and Tang Dynasties, "eating meat and drinking cheese" began to become the common dietary feature of the Hu Hanmin ethnic group in the whole northern and northwestern regions.
We eat about 160 kinds of vegetables every day today. However, about half of the 100 common vegetables are native to China, and about half are imported from abroad. During the Han and Tang Dynasties, the Central Plains introduced alfalfa, spinach, Brassica, gourd, beans, garlic, coriander, grapes, almonds, watermelons, pomegranates and other vegetables and fruits, as well as spices such as pepper and sugar. At the same time, the cooking methods of the western regions were introduced into the Central Plains.
During the Wei, Jin, Southern and Northern Dynasties, various Hu foods introduced from the Han Dynasty gradually spread in the Yellow River valley and were favored by the majority of Han people, especially boiled or rinsed sheep and roasted whole sheep.
The Han and Tang Dynasties were also a period of gradual changes in China's traditional diet. After the Eastern Han Dynasty, Hu Chuang, as a kind of seat, was introduced into the Central Plains from the western regions and gradually became widely used. Because sitting on the Hu bed requires two feet on the ground, which changes the traditional kneeling posture of the Han nationality. The new changes in furniture from Wei, Jin, Southern and Northern Dynasties to Sui and Tang Dynasties also reached a climax. On the one hand, the height of traditional bed cases continues to increase; On the other hand, the types of new high-rise furniture have increased, such as chairs and tables. It's already in use. After the appearance of tables and chairs, it is natural for people to sit around a table and eat.
There were many exchanges between the Tang Dynasty and foreign food culture, and people's material life had an atmosphere of advocating the western regions. Food tastes and clothes in western countries are very beautiful, and worshipping foreign things and obsessing foreign things has become a major trend. At that time, in Chang 'an, there were many hotels run by Hu people, accompanied by beautifully dressed Hu Ji. Li Bai and other literati often enter these hotels, and many poems in Tang poetry mention these hotels and Hu Ji. "Hu" and "Hu Ji" have become an important feature of food culture in Tang Dynasty.
Tea is in Liaojin.
With the trade of tea, tea food also penetrated into the daily life of Liao and Jin nationalities. In the important wedding ceremony of Jin people, tea and food are formal. The so-called tea food is just an advanced "cold food utensil" that Han people often eat, that is, food such as fried dough sticks with big soft fat and small soft fat, and a plate of honey cakes. Only when the whole banquet is over and all the guests who come to the wedding are entertained can they go to Ming Jian. Tea has become a drink that only the rich can sip, while the rough can only drink cheese.
Kublai Khan's instant-boiled mutton
In the Yuan Dynasty, the territory of the empire developed to an unprecedented extent, which also brought about the extensive development of food culture. During this period, instant-boiled mutton was born under the impetus of Kublai Khan; Moon cakes have become an indispensable snack in Mid-Autumn Festival. Yuan Dadu became the birthplace of the first historic roast duck restaurant; It has made a famous dish that everyone is willing to taste so far-roast whole sheep.
However, the Mongols' Western Expedition and the Muslims of all ethnic groups who came to the East in various capacities from Persia, Central Asia and Arabia or voluntarily in the Yuan Dynasty merged with the local ethnic groups to become a new ethnic group in the Yuan Dynasty-Hui, and together with other Muslim ethnic groups, they created and developed the Muslim food culture in China.
The luxury of the court
The court diet in the Ming Dynasty was very luxurious. The vegetables in the palace include chicken fir in southern Yunnan, smallpox tripe in Wutai Mountain, cauliflower and cabbage in the East China Sea, Gracilaria lemaneiformis, kelp, antlers, laver and other marine plants. Artemisia shoot rotten in the south of the Yangtze River, pine nuts in Liaodong, thistle yellow flowers and gold needles in the north, yam potatoes in Zhongdu, moss in the south, yellow bamboo shoots and black essence in Wudang. Vegetables such as walnut, jujube, magnolia bark, Man Qing and bracken, dried and fresh fruits and local products can be seen everywhere in Beishan.
Palace food in Beijing
Scenery dishes from all over the country have been collected, integrated and developed in Beijing for many years, forming a unique Beijing cuisine. In the past, there were royalty, nobles, dignitaries, big businessmen and literati in Beijing. Due to the needs of society, etiquette, festivals and daily catering, various restaurants have emerged, and chefs are employed by courts, government offices and big houses. These chefs come from all directions and give full play to China's food culture and cooking skills. Palace cuisine refers to the dishes in the imperial palace of the Qing Dynasty, and also absorbs many dishes of the palace cuisine of the Ming Dynasty. In particular, Emperor Kangxi and Emperor Qianlong visited Jiangnan many times and enjoyed southern food very much. Therefore, the Qing Palace cuisine absorbed many flavor dishes from all over the country and the flavor meals of Mongolian, Hui and Manchu nationalities. Palace cuisine is famous at home and abroad, and it has the reputation of being the best in the world. Beijing roast duck is a kind of court dish, which is famous all over the world for its unique flavor.
The Evolution of Formal Cuisine
Official cuisine is one of the characteristics of Beijing cuisine. In the past, there were many government offices in Beijing, many of which focused on delicious food, each with its own merits. So far, Pingguo fish, Kung Pao diced meat, Li Hongzhang chop suey, Anzu shark's fin, left cock, Songsaozi soup and Beijing white meat all come from the government. Tan Jiacai in Beijing is very representative. It came from Tan Zongjun's Hanlin family in the late Qing Dynasty and was introduced into the restaurant by his chef. It is called "Tan Jiacai". In recent years, there have been red chamber dishes, which are also official dishes. Beijing cuisine combines flavors from all directions, so its cooking techniques are very rich, such as roasting, frying, fire frying, roasting, stewing, stewing, salting, salting, baking and drawing.
Manchu–Han Imperial Feast
The Manchu-Chinese banquet is a grand banquet with Manchu-Chinese flavor. It is a banquet hosted by the royal family, nobles and the government in the Qing Dynasty, which is rare among the general public. Grand and noble in scale and complicated in procedure, it is full of China cuisine with both North and South flavors, with more than 300 kinds of dishes. It is the most prestigious ancient banquet in China. The Royal Hotel in Beijing once divided Manchu-Han banquet into six types: Mongolian pro-banquet, courtier banquet, birthday banquet, thousand-banquet, nine-white banquet and seasonal banquet.
Man-Han banquet gathers the essence of the world, and the materials are not divided into east, west, north and south, and the birds and animals are all in the mouth. In the Qing Dynasty, there were so-called "four treasures" of mountains, seas, birds and grasses at the Manchu-Han banquet. "Mountain Eight Treasures" refers to hump, bear's paw, red lips, monkey brain, red lips, elephant trunk, leopard fetus, rhinoceros tail and deer tendon; "Eight treasures of the sea" refers to bird's nest, shark's fin, Sichuan aconite, fish belly, fish bones, abalone, seals and pike (giant salamander); "Babel birds" refer to red swallows, dragons, quails, swans, partridges, colorful finches, turtledoves and red-headed eagles; "Babao Grass" refers to Hericium erinaceus, Tremella, Dictyophora dictyophora, Donkey Mushroom, Tripitake Mushroom, Flower Mushroom, Day Lily and Yunxiangxin.
During the reign of Qianlong and Shenjia (A.D. 1746), a man named Li Dou in Yizheng County, Jiangsu Province wrote "Painting a Boat in Yangzhou", which included a Manchu-Chinese banquet menu.
Man-Han banquet is the result of thousands of years of totalitarian food culture practice in China, which has reached the peak of human enjoyment of food. On June 5438+ 10, 2005, some businessmen spent a lot of money in Xi 'an, and spent 366,000 yuan on a Manchu-Chinese banquet cooked by a hotel. In fact, the so-called Man-Han banquet is definitely not a real Man-Han banquet, because some things, such as bear's paw and scarlet lips, are unlikely to be obtained. This shows how much the real Manchu-Han banquet should be worth.
There is a lot about China's food culture on the Internet.