If the theme of imperial cuisine is concerned, how many kinds can it be divided into?
First, "sacrifice to the end of the imperial diet"?
The second is "farming royal meals"?
The third is "private old imperial diet", also known as "swallow drink"?
The fourth is "competing for imperial meals"?
The fifth is "dowry royal meal"?
Sixth, the management organization of "Celebrating the Imperial Diet"?
Food culture in the Yangtze River basin?
Imperial diet culture in different dynasties in history?
Imperial meals in Qin and Han Dynasties?
Wei, Jin, Southern and Northern Dynasties?
Imperial meals in Sui and Tang Dynasties?
Imperial Palace Meal in Song Dynasty?
Imperial Palace Meal in Yuan Dynasty?
Imperial court meals in Ming dynasty?
What are the characteristics of the imperial court cuisine in Qing Dynasty and the course of China's food culture?
Zhou dynasty food culture?
If the theme of imperial cuisine is concerned, how many kinds can it be divided into?
First, "sacrifice to the end of the imperial diet"?
The second is "farming royal meals"?
The third is "private old imperial diet", also known as "swallow drink"?
The fourth is "competing for imperial meals"?
The fifth is "dowry royal meal"?
Sixth, the management organization of "Celebrating the Imperial Diet"?
Food culture in the Yangtze River basin?
Imperial diet culture in different dynasties in history?
Imperial meals in Qin and Han Dynasties?
Wei, Jin, Southern and Northern Dynasties?
Imperial meals in Sui and Tang Dynasties?
Imperial Palace Meal in Song Dynasty?
Imperial Palace Meal in Yuan Dynasty?
Imperial court meals in Ming dynasty?
Characteristics of Imperial Palace Cuisine in Qing Dynasty and the Cultural Course of Modern Special Cuisine China In the long history of China's catering culture, China Imperial Palace Cuisine experienced a development course from coarse to fine, from simple to complex, from simple to luxurious, and then formed an endless development system with peaks, which, like a symphony of exultation and excitement, constituted the main theme of the course of China's culinary art's continuous enrichment, development and self-improvement. ? Edit this paragraph Zhou Dynasty food culture as early as the Zhou Dynasty, the flavor of the imperial palace food has formed a preliminary scale. The ruling class in the Zhou Dynasty attached great importance to the relationship between diet and politics. Zhou people have nothing to feast on, and there is no day to feast on. Investigate its reason, in addition to the enjoyment needs of Zhou Tianzi and princes, there are political purposes. Through feasting, strengthen the spirit of rites and music and maintain the ruling order. "Poem Xiaoya Luming Literature" is all about the feast scene of King Zhou and his guests. What is the purpose of Zhou Wang's banquet? "(the son of heaven) does its kindness, and then the loyal minister guest Pei Horne's book has to do its best to be loyal. Going up to the dragon and reporting down, the monarch and the minister are sincere, so it is also the beauty of politics "("Mao Shi Justice "). Because of this, the types and specifications of the royal meals in the Zhou Dynasty are very complicated. In terms of the participants and scale of the royal meals, there are private seats and official seats. A private banquet is a gathering of relatives and friends. This kind of banquet is usually located in the palace of the emperor or monarch. Official banquet refers to the banquet hosted by the emperor and the monarch to entertain courtiers or foreign envoys. This kind of banquet is grand in scale, and the host usually entertains the guests in prison. Poem Xiao Ya Tong Gong is about the scene where the Emperor of Zhou gave a banquet to entertain the princes. From the two sentences of "The bells and drums are set once, once they are enjoyed", the official banquet scene usually has bells and drums, and music is used to add a solemn and harmonious atmosphere. "Dine", Zheng Jian said: "Drink heavily to entertain guests." It serves to show that the ostentation and extravagance of the imperial banquet official seat is quite large. ? If the editing paragraph is based on the theme of imperial cuisine, it can be divided into several categories: First, the imperial cuisine is sacrificed to the end; and Zuo Zhuan became a public for thirteen years: "The great event of the country lies in worship and Rong." Zhou people attached importance to sacrifice, and one of the important manifestations of the sacrifice ceremony was to recommend food sacrifices. After the sacrifice ceremony, the Zhou royal family and their entourage gathered for a banquet. Judging from the ostentation and extravagance, the imperial meal at the end of the festival is bigger than usual, and the quality of the food is higher. The Book of Rites: "Governors don't kill cows without reason, doctors don't kill sheep without reason, scholars don't kill dogs without reason, Shu Ren doesn't eat treasures without reason, and he's ashamed of himself." Zheng Note: "Therefore, it is called the genus of sacrifice." Only when offering sacrifices can the Zhou royal family kill cattle and sheep and list all kinds of ostentation and extravagance. Xiaoya Chutz, Zhou Song You Ke, Shang Song Lie Zu, etc. in The Poems all describe the final banquet to varying degrees. ? Second, since the beginning of the week, the rulers have attached great importance to farming and directly participated in agricultural labor. The history is called "Wang Geng borrows land", which is generally held in the early spring. The emperor, princes, officials, doctors and agricultural officials at all levels all hold farm tools, and symbolically plow the fields in the manor of the emperor. The number of plows varies from person to person. On the contrary, the title is held in the big bed, and the princes of the three public officials and nine noble officials are all imperial, and they will drink wine every day "("Book of Rites, Monthly Order "). ? After the ceremony of "borrowing fields", it will be a feast for farmers. The emperor will hold a banquet and the public will hold a banquet. Xiaoya Datian, Xiaoya Futian, Zhou Song Zai Ji, Zhou Song Liang Ji, Lu Song You Lu, etc. in the Poems all describe the imperial food of agriculture to varying degrees. ? The third is "private old imperial meals", also known as "swallow drinks". This is a private banquet between old and new people. According to "Yili Yanli", Jia Gongyan shunned the day: "The princes have nothing to do but swallow, one also; Doctor Qing has the work of the king, and the second is also; Dr. Qing has been hired again, but also, with Yan, three also; The four parties are hired, and the guests are Yan, and four are also. " Although the banquet in the latter three cases is related to state affairs, the feelings of the monarch and the minister are deep and the atmosphere of the banquet is leisurely and easy-going, so it is called "Yan", which is a common situation in private imperial meals. ? Fourth, "competing for imperial meals", the people of the Zhou Dynasty re-shot the ceremony, and "this is why we view virtue" ("Book of Rites Shooting Righteousness") held the ceremony, which was an important event for the rulers of the Zhou Dynasty to view virtue, choose ministers, be polite and happy, and there must be no banquet. "Poetry, Elegance, Walking Reed" is generous in pen and ink, and depicts the banquet of shooting ceremony for us. "There is a banquet, and a few awards are made." Or offer or chop, wash the Jue and drink. Acyl sugar is recommended, or burnt or roasted. Jia Yao spleen cavity, or song or hiss. The bow is strong, the four forging is jun, the arrow is even, and the order is good. The bow is ten days long, and it carries four cymbals. Four is like a tree, and the guest will not regret it. " During the banquet, people drew bows and shot arrows, which not only enlivened the banquet atmosphere, but also embodied the spirit of rites and music of Zhou people. According to Zuo Zhuan, the minister of Qi, Fan Xianzi, visited Lu, and Duke Xiang of Lu hosted a banquet to entertain him, and held a shooting ceremony between the banquets. Participants needed three pairs. "The family minister: showing the flaws and showing the jade father as a couple; Gongchen: Gongwu Zhaobo and Zhongyan Zhuangshu are a couple; This kind of "guest shooting" banquet between vassal States was quite frequent at that time, and it was characterized by some diplomatic activities. ? Fifth, the "betrothal banquet" and "hiring and visiting" (Shuo Wen Er). The betrothal banquet is a banquet hosted by the emperor or monarch to entertain visiting envoys, which is also called "enjoying gifts" in Zhou Dynasty. Zuo Zhuan recorded a lot about this, and the atmosphere was warm or solemn; Participants either recite poems or sing songs; The scene is either set with bells and drums or accompanied by dancing. During the banquet, there is a conventional requirement that "poetry must be of the same kind", that is, poetry, song, dance and music should all express the theme of the banquet. According to the report: "The marquis of Jin and the princes gave a banquet in Wen, which made the doctors dance and said,' Poetry must be like that!'" Qi Gaohou's poems are not of the same class. Gou suppressed his anger and said,' the princes have different ambitions!' Make the doctors ally with Gao Hou, and Gao Hou will flee. Therefore, the doctors of Uncle Sun Bao, Jin Gouyan, Song Xiangxu, Wei Ningzhi, Zheng Gongsun, and Xiao Yi made an alliance day:' Let's discuss it together! (Zuo Zhuan's Sixteen Years of Xianggong) It can be seen that enjoying the ceremony has a strong diplomatic color. It takes a banquet as the form, poetry and dance as the means of expression, and diplomacy is the purpose. Participants understand and grasp the contents of diplomatic negotiations through listening to and viewing poetry and dance music, and even make major decisions based on this. ? Sixth, the "Celebrating the Imperial Banquet" is a banquet for Buddhist or Julian Waghann who returned home in triumph after going to war to win the victory. This kind of banquet is grand in scene, grand in scale, full of beauty, singing and dancing, warm in atmosphere and grand in occasion. This scene is described in Xiaoya June, Luton Panshui, Luton Migong, etc. Although the specific degree is different, it can still be seen. In 632 BC, Chu and Jin fought a fierce battle for supremacy, which was the famous battle of Chengpu in Jin Chu in the history of war, and the Jin division won the battle. In the autumn of July, Bingshen returned home in triumph, and Jin Wengong held an unprecedented celebration feast (for details, see Zuo Zhuan's twenty-eight years of Xi Gong). The banquet was held in the Jinzong Temple, and the Duke of Jin rewarded the three armed forces with a prison and rewarded the meritorious soldiers. The number of participants and the scale are self-evident. ? The Zhou Dynasty, the management organization that edited this paragraph of imperial cuisine, also designed a set of management organizations for the imperial cuisine of the Emperor and his royal family. According to the records in the Book of Rites, there are 59 departments under the official of the Prime Minister's government affairs, of which 20 departments are dedicated to the diet and life of the Emperor of Zhou, the queen and the prince, such as the "cook" who is in charge of the royal cuisine, and the "cook" who is in charge of the cooking of the royal cuisine of the king and the queen and the prince. According to the existing information, the Eight Treasures in the Book of Rites is the representative of the imperial banquet in the Zhou Dynasty, which embodies the highest level of cooking technology of the Zhou royal family. Zhou Tianzi's diet has a certain courtesy, eating six grains (rice, millet, millet, sorghum, wheat, and glutinous rice), drinking six clear (water, pulp, glutinous rice, cold, and glutinous rice), and eating six animals (cattle, sheep, tapirs, dogs, and glutinous rice) Rites are the quantification of the ritual system, and the emphasis on health preservation in the royal catering ritual system of Zhou Dynasty is based on the idea of "valuing life" advocated by Confucianism, which is embodied in "Shui Mu is rich in gold and earth, and diet must be timely" (Book of Rites, Liyun). Taking meat-eating as an example, the requirements for slaughtering animals should change with the seasons. Lambs and pigs should be killed in spring, dried pheasant fish in summer, calves and elk in autumn, and fresh fish and geese in winter. From the aspect of eating fish, tuna, bream and carp were the most precious cooking materials in the imperial palace. "Poetry? Hengmen: "If you don't eat its fish, you will swim in the river. ..... the carp of the river. " "Zhou Li? Qianren: "Spring presents the king's tuna." There are not many varieties of vegetables in the imperial diet of the Zhou Dynasty, according to Zhou Li? According to "Acne Man", the vegetables eaten by the Emperor, his descendants and his descendants mainly include sunflower, turnip, leek, celery, changben, bamboo shoots and so on. Because of the limited variety of vegetables, they were specially made into sauce by "Acne Man" or vinegar products by "Acne Man" for the royal family to eat. ? Edit this paragraph of the Yangtze River Valley Food Culture If the Zhou royal family's royal meals represent the food culture of the Yellow River Valley, then the southern Chu royal meals, which represent the food culture of the Yangtze River Valley, are in a distant confrontation with them, showing the cultural charm of China's ancient royal meals more than 3,000 years ago. The two articles "Evocation of Soul" and "Da Zhao" in the Songs of Chu describe a wide variety of dishes, which are quite exquisite, and are the afternoon literature materials for studying the imperial meals of the court in Chu State. During the Spring and Autumn Period, the Central Plains culture was mostly absorbed by Chu people. By the Warring States period, Chu's territory had expanded eastward, and Chu had been a teacher in Qilu for many times, and the Central Plains culture had penetrated into Chu more deeply. Chu's imperial cuisine was eclectic and eclectic, which was exquisite, delicate, rich and elegant, and formed the flavor form of Chu's imperial cuisine. ? Editing the imperial diet culture of different dynasties in this history After the Qin and Han Dynasties, the imperial chef enriched and innovated the imperial diet on the basis of summarizing the cooking practice of the previous generation. According to the relevant data, the number of pasta in the imperial meals of the Han Palace has increased obviously, and the typical ones are soup cakes, steamed cakes and Hu cakes. In addition, the richness and diversity of bean products have made great changes in the imperial diet of Han Palace. The emergence of seasoning fields such as douchi and soybean paste has changed the previous situation of only using salt plums; The invention of tofu was deeply loved by the imperial emperor Zhou, and became a nutritious cooking material in Xian Yi. The imperial banquet in the Han Palace has been very large. When the emperor feasts and enjoys his ministers, there are thousands of products in the court. The purpose is to drink ten thousand minutes, to be full of gold and jade, to be royal and precious, and to be too strong. Orchestral bells and drums, wonderful sounds, nine merits and eight strokes, singing and dancing together. It can be said that delicious food is endless, bells and bells are full of food, and princes are staggered, and the scale is grand. ? Wei, Jin, Southern and Northern Dynasties Era The Wei, Jin and Southern and Northern Dynasties Era is a special period in China's history, in which division and turmoil interweave and national cultures blend. In terms of food culture, the eating habits of people of all ethnic groups meet in the Central Plains, which greatly enriched the royal meals of the court. For example, the barbecue in Xinjiang, the roast goose and raw fish in Fujian and Guangdong were all absorbed into the court by the royal chefs at that time. In the 11th volume of Southern History, The Biography of Empress Chen of Emperor Xuan of Qi Dynasty, it was recorded that in the ninth year of Song Yongming, the food offered to the royal family was "the Emperor Xuan recommended bread and duck soup, the Filial Empress recommended bamboo shoots, duck eggs, preserved meat, sauce and roasted white meat, the Emperor Qi recommended meat soup and soup, and the Empress Zhao recommended tea, rice books and roasted fish. ? Bread and roasted white meat were originally northern foods, which were loved by the royal family in the Southern Dynasties and became regular items in the imperial banquet. In addition, due to the northwest nomadic people living in the Central Plains, dairy products were popularized in the Central Plains, which not only changed the history that Han people were not used to eating milk, but also added many new contents to the flavor of the imperial palace. ? Imperial meals in the Sui and Tang Dynasties were not only rich, but also innovative, which was inseparable from the unification of the Sui Dynasty, solid economic foundation and prosperous catering market. In the Tang Dynasty, the staple foods of imperial meals were Baihua Cake, Breeze Rice, Queen Mother Rice and HongLing Cake, while the dishes were Hunyang Chihu, Lingxiao Roast, Red Sauté ed Bread, Trionyx Trionycis Filled with Brocade, Hump Roasted and Camel Foot Soup. Banquets were held in the court of the Tang Dynasty, and "watching the seats" was attached great importance. "Lu's Miscellaneous Notes" states: "The Tang Imperial Chef used nine pieces of food to eat, and put them in the middle with nine pieces of tooth plates, which was also called" fragrant food ". Wei Juyuan designed a "barbecue banquet" for Tang Zhongzong, and the "watching table" in the imperial meal was the "vegetarian steaming sound department", which was a dance and music scene composed of 70 flour products. The modeling of musicians and geisha was very realistic. The imperial meals in Tang Palace are not only large in scale, but also varied in variety, and the names and luxury of imperial meals are unprecedented. Just look at Wei Juyuan's "barbecue", there are as many as 58 flavors of mixed water and land, and those who choose their own strangeness. This not only reflects the prodigious extravagance and waste of imperial meals in Tang Palace, but also shows that the cooking skills of imperial meals at this time have reached a quite high level. ? Imperial Palace Meal in Song Dynasty, there are great differences before and after. Generally speaking, it is simple from the early to the middle of the Northern Song Dynasty, and luxurious in the later period of the Southern Song Dynasty. According to historical records, the first course of Song Taizu's banquet for Qian Chu, the monarch of Wu Yue State, was "Xuan Tai", which was made of mutton. However, Renzong was hungry in the middle of the night, and what he wanted to eat was "burning sheep" (Volume 6 of "All Talks about Tiewei Mountain"). As "The Long Edition of Continuing the History as a Mirror" said: "The diet is not expensive and the smell is bad, and the chef stops using mutton. This is the ancestral family law, so it is peaceful." It can be seen that the dishes cooked with mutton at that time played an important role in the royal diet in the early Song Dynasty. After the Southern Song Dynasty, Emperor Gaozong had a high demand for imperial meals. When he was the emperor's father, his son Xiaozong gave him a birthday royal meal, but he was angry with Xiaozong because the royal meal was not rich. He also often sends the royal chef to the restaurants outside the palace to buy back delicious dishes, so as to continuously enrich the varieties of royal meals and satisfy his own appetite. According to Feng Chuang Xiao Jia, people of high sects went to Su Causeway in Lin 'an to buy back his favorite fish soup, Li Popo's miscellaneous vegetable soup, He Si's cheese noodles are dirty, Three Pig Pancreas and Hu Cake, and Ge Jia's sweets. The royal meals in the Song Palace Festival are also very grand. "Miscellaneous Records of Wenchang" recorded that the emperor held a feast of Zhengdan to entertain hundreds of officials, and the Daqing Hall was filled with royal banquets. "Dream Liang Lu" Volume III also contains: "Its royal banquet wine lamps are all bent, like dishes and bowls, with handles. Pure gold in the temple, pure silver in your highness. The utensils are all painted dishes with golden edges. The Imperial Chef made the delicious food in the banquet hall, and the Imperial Tea Bed watched the food, vegetables, spoons, salt dishes and vinegar bottles, and the Prince Zaichen watched the food and vegetables, and his Royal Highness watched the dishes, ring cakes, oil cakes and jujube towers, all in accordance with the ceremony of the first day of the country, which was too tiring to be easy. " It can be seen that there was a grand royal banquet at that time. However, there are times when emperors who eat delicacies all over the world don't like it. "Dazhong Zen Fu was set up for nine years in Yuqing Zhaoying Palace, and then moved to the Imperial Chef" ("Things Jiyuan Volume 6 Imperial Kitchen"). This is obviously designed to mediate the emperor's taste, but it may not satisfy the emperor. On one occasion, Huizong didn't like breakfast, so he wrote on the small white round fan: "When cooking, he doesn't like meals, and the royal chef wastes eight precious dishes." A bachelor realized what it meant, and then he continued, "Everyone has tasted everything, only Jiang Mei is a little sour." Huizong was overjoyed and gave him a house (see "Hua Sao"). It serves to show the extravagance of imperial meals in Song Palace. ? Imperial Palace Meal in Yuan Dynasty is dominated by Mongolian flavor and full of exotic atmosphere. The Mongolians who entered the Central Plains used to focus on animal husbandry and were fond of meat, among which mutton accounted for a large proportion. The imperial palace meals are very complicated, except Mongolian dishes, which are compatible with the dishes of Han, Nuzhen, Western Regions, India, Arabia, Turkey and some ethnic groups in Europe. During the Yanyou period of Yuan Dynasty, 94 dishes from Hui, Mongolia and India were included in "Gathering Treasures", written by Hu Sihui, a imperial imperial physician, which comprehensively reflected the flavor characteristics of imperial meals in Yuan Dynasty. According to the book, the imperial meals in Yuan Palace are mainly mutton, and the staple food also likes to be cooked with mutton. There are many ways for the chef to cook mutton. The most famous one is the whole lamb mat, which is said to be the royal meal designed and made by the Yuan court to celebrate the happy event and entertain distinguished guests. It is named after all the materials are taken from sheep. Because of the different materials and cooking methods, the dishes have different colors, flavors and shapes. When it developed to the Qing Dynasty, the whole lamb mat was more luxurious and exquisite, "steaming it, cooking it, firing it, frying it, exploding it, burning it, smoking it and frying it." Soup, soup, cream, sweet, salty, spicy, salt and pepper. The container is either a bowl, a plate or a dish, and there is no way to see the sheep. " ? ("Qing's banknotes and diets") The comprehensiveness of techniques and the richness of categories can be seen. Imperial meals in Yuan Palace are very tolerant of exotic flavors, such as "puffer fish soup", which is quite famous in imperial meals. The main ingredient of this dish is mutton. The so-called "puffer fish" is made of noodles in the shape of puffer fish, fried in oil and cooked in mutton soup. This is a famous Uyghur dish, which was introduced into the palace by Mongolians and became a favorite food of the royal family, reflecting the characteristics of the imperial cuisine in Yuan Palace, which is eclectic and receptive to the traditional diets of all ethnic groups. ? The flavor of imperial palace meals in Ming Dynasty emphasized the timing and seasonal customs of drinking, and attached importance to southern flavor. According to the History of the Ming Palace, "The first emperor liked to use grilled clams, fried shrimps, frog legs and preserved bamboo shoots. There is also a stew of sea cucumber, mullet, shark tendon, fat chicken and pig's trotters, which is called' three things' and is always happy to use it. " As the capital of the Ming Dynasty in Beijing began in Yongle period, and the emperor Zhu Di was a southerner, and most of his concubines came from Jiangsu and Zhejiang provinces, Nanwei dishes in this period played a leading role in the imperial cuisine. Since Hongxi, the proportion of northern flavor in imperial meals in Ming Palace has gradually increased, and mutton has become a delicious food in the palace. According to the History of Ming Palace, mutton is mainly used for health care, and it is mostly eaten in winter. According to "Things in Pearl", after the middle of Ming Dynasty, there were more varieties of imperial meals, and pasta became the main staple food. Compared with the previous generation, meat products not only increased a lot, but also made great breakthroughs in cooking methods: "The royal meat products in China were: phoenix swan, roasted goose, white fried goose, brocade wrapped goose, steamed goose, pickled goose, brocade wrapped chicken, steamed chicken, and so on. It can be seen that the imperial chef's snare of delicious food from all over the country and the improvement of his own cooking skills are the premise for the continuous innovation of imperial cuisine in Ming Palace. ? Imperial Palace Meal in Qing Dynasty has reached its peak in the history of China. Imperial cuisine not only uses expensive materials, but also pays attention to the shape of delicious food. In the cooking methods, the imperial cuisine in Qing Dynasty also emphasized "ancestral system", and many dishes were stylized in the dosage of raw materials, compatibility and cooking methods. For example, when people cook babao duck, they only use the main ingredient duck and eight kinds of auxiliary materials; However, the eight kinds of auxiliary materials used in the eight-treasure duck cooked by the Qing Palace Chef are not allowed to be changed at will. Although extravagance and waste, emphasizing etiquette, are the * * * points of imperial meals in the past dynasties, the imperial meals in the Qing Dynasty are particularly prominent in these two aspects. When the emperor uses the command, he must set up dishes that match his status. In order to meet the emperor's unexpected needs, the chef often prepares the dishes half a day or even a day ago. The later the Qing dynasty, the more extravagant the emperor ate. According to relevant data, Nuerhachi and Kangxi ate simple meals, with 40 or 50 kinds of meals for Qianlong and hundreds for Guangxu Emperor. Therefore, the imperial meals in the late Qing Dynasty were unprecedented in both quality and quantity. The flavor structure of Qing imperial cuisine is mainly composed of Manchu cuisine, Shandong cuisine and Huaiyang cuisine. The imperial chef is very particular about the plastic arts of dishes, and emphasizes the harmony and unity of each other in terms of color, texture, taste and nutrition. There are many kinds of banquets in the imperial palace of Qing Dynasty, but the thousand banquets are the largest in scale, the largest in ostentation and extravagance, and the most expensive. ? The characteristics of Gongting cuisine in this paragraph and the characteristics of modern special cuisine Gongting cuisine are the culmination of the Chinese nation's food culture. They are superior in materials, exquisite in production, beautiful in appearance, extremely exquisite and delicious, full of delicacies, and can be cooked in white barbecue and fried. The technology is more comprehensive than that of any local cuisine. Through the experience of the imperial chef, it has been continuously improved, making it a variety, with a strong sense of complexity and layering, and its taste is known for its freshness, crispness and tenderness. ? The specialties are:? Fried chicken breast, pork tenderloin, fried bergamot, etc. ?