Chang 'an Twelve Hours Traditional Tea Culture

Eating meat and drinking cheese became the dietary characteristics of the Tang Dynasty. At the same time, exchanges with ethnic minorities have increased, and many novel ingredients have been introduced, such as alfalfa, spinach, Brassica, gourd, bean and garlic as vegetables, grapes, almonds and watermelons as fruits. The eating habits of ethnic minorities were also introduced into the Tang Dynasty, such as cooking methods from the western regions, such as cheese, Hu cakes, Qiang cooking and Hu roasted meat.

Tea drinking fashion, the formation of tea culture in Tang Dynasty was related to the economic and cultural development at that time; People in the Tang Dynasty like to put some medicinal materials and articles with high nutritional value in cooking, making tea and brewing. On the Double Ninth Festival, people in the Tang Dynasty climb mountains, drink chrysanthemum wine and eat double ninth cake. In the Tang dynasty, fish often became rare and unpalatable; The most commonly eaten wild vegetables in Tang Dynasty are Chinese milk vetch, bracken, rose, water chestnut, Polygonum hydropiper, Xanthium sibiricum and purslane.

Hu Shi, the most influential food culture in Tang Dynasty, was introduced to the Central Plains from Han Dynasty, and reached its peak in Tang Dynasty after Han and Wei Dynasties were introduced to China through the Silk Road. For example, pasta includes glutinous rice, Robbie, Hu cake and so on. Crab is a kind of fried bread. In the Tang Dynasty, there were many restaurants operating Robbie in Chang 'an, including crab roe Robbie, pig liver Robbie and sheep kidney Robbie. Hu cake, a sesame cake with meat stuffing in the middle, quickly gained the favor of the people in the Central Plains.

The catering culture in the Tang Dynasty laid a solid foundation for the catering culture of the Chinese nation, made great contributions to the catering culture of the Chinese nation, and profoundly influenced the catering structure of contemporary people. A nation's food culture is the most concentrated embodiment of a nation's daily life and production.