Han Dynasty is a rich period of China's food culture. The daily meals of the poor are mainly bean rice and huotang, "what people eat is mostly bean rice and huotang".
The most commonly eaten wild vegetables in the Tang Dynasty include Chinese vetch, fern, Osmunda japonica, Polygonum cuspidatum, Xanthium sibiricum, purslane and other varieties.
The low-grade dishes in the Tang Dynasty are considered as popular food. Qianjinyuan, made of soybean sprouts in the shape of balls, can be taken by women in the late pregnancy to facilitate delivery. Centennial soup is shepherd's purse soup, which is said to have longevity effect, so people love to drink it. Duck foot soup is sunflower soup, because people called sunflower leaves "duck feet" in the Tang Dynasty, so it was called "duck foot soup". Apricot cheese is almond cream, which can be regarded as a popular drink. Huang Er is steamed noodles steamed with yellow rice powder and jujube; Heier is a steamed bun with buckwheat dough and dates; Huangliang rice is rice made from milled millet. The green rice is made from the branches and leaves of the shrub Candleflower of Ericaceae. After mashing the juice, it is used to soak rice. After steaming, it is dried in the sun, and the rice becomes cyan. Cold pottery of Sophora japonica leaves 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 the cooked noodles, is covered with locust leaf juice and noodles. " Wang Zuo Zhongyun was quoted as saying, "If the steamed rice is over-cooked, its tribute will be destroyed, so it will be easy to finish the meal." This shows that it is a kind of pasta.
The diet in Song Dynasty was more varied. At that time, people's daily non-staple foods included mutton, pork, chicken, goose, fish, shrimp, crab, snail, vegetables and dairy products, etc., and the common seasonings already included onion and garlic-maybe the local garlic, ginger, soy sauce, sugar, vinegar, mustard, pepper, lobster sauce, etc. that we eat today, and the consumption of wine is extremely high.
In the Ming dynasty, the eating habits of ordinary people were 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 the main meal. The staple food is grain, and there are seasonal differences in non-staple food: one day of meat and two days of vegetarian food are separated in summer and autumn; Eating meat for days during the busy farming season, because of the large amount of labor, there is also the habit of snacks and meals; In spring and winter, because of low consumption, I went vegetarian for three days in a row. The novel Jin Ping Mei also reflects the diet of middle-class families in the Ming Dynasty: the staple food in Qinghe, Hebei Province is flour products mixed with rice and rice, and the Chinese food for breakfast is a simple snack, mainly porridge, biscuits, steamed bread and various cakes. Non-staple foods include fried gluten, pickles, and meaty foods, such as badly stained pig's trotters, chicken, eggs, etc. The consumption of leeks and garlic was also very common at that time.
Wu Jingzi, an Anhui writer in the Qing Dynasty, wrote The Scholars, which was set in the Ming Dynasty and actually reflected the social situation in the Qing Dynasty, including the food and drink life in Shandong and Fujian. For example, Wang Mian cooked in person, baked a catty of cakes and fried a dish of leeks to entertain guests, reflecting that cooking is also a man's job. Generally, the dishes in snack bars are only kohlrabi, dried radish and so on.