The first, second and third culmination of the history of Chinese culinary development, respectively, in which historical period?

The development of Chinese cooking can be roughly divided into four periods: the pre-Qin period, the Han, Wei and Six Dynasties, the Sui, Tang, Song and Yuan, and the Ming and Qing dynasties.

Pre-Qin period (a) Neolithic cooking Neolithic era because there is no writing, the evolution of cooking profile, can only rely on unearthed artifacts, myths and legends, as well as later generations of historical records to deduce. Cooking in this era is like a baby coming out of its mother's womb, which is both weak, childish and full of vitality, laying a good cornerstone for the prosperity of the food civilization of the Xia, Shang and Zhou Dynasties. (B) the summer, business and Zhou dynasty cooking 1, cooking raw materials increased significantly, used to "five" name. Such as "five grains" (millet, millet, wheat, beans, hemp seeds), "five vegetables" (sunflower, patchouli, head, green onions, leeks), "five animals" (cows, goats, pigs, dogs, chickens), "five fruits" (jujube, plums, chestnuts, apricots, peaches), "five flavors" (rice vinegar, rice wine, caramelized sugar, ginger, salt), and so on. Five grains" is sometimes written as "six grains", "hundred grains", in short, the raw materials can be named "five", indicating that the food resources at that time has been relatively abundant, artificially cultivated raw materials into the main body of the raw materials, these raw materials are among the best, as well as the selection of materials has accumulated some experience. 2, cooking and drinking utensils innovation, thin and delicate bronze eating utensils on the cooking stage. China has now unearthed more than 4,000 pieces of Shang and Zhou bronze objects, most of which are cooking utensils. The introduction of bronze eating utensils, not only stretched in the heat transfer, improve the efficiency of cooking and the quality of food, but also show etiquette, decorative feasts, showing the special temperament of the food culture of the slave masters and aristocrats. 3, the rapid improvement in the quality of dishes, the introduction of the famous "eight treasures of the Zhou Dynasty". Due to the abundance of raw materials and improved cooking utensils, the cooking technology at this time has made great progress. On the one hand, rice, porridge, cakes, points and other rice varieties of the first wind prototype, meat sauce products and soups as many as a hundred kinds of dishes, greatly increasing the variety of colors; on the other hand, can be better use of baking, simmering, baking, burning, cooking, steaming, staining bad and so on more than 10 kinds of methods, cooking out of the bear's paw, suckling pig, tortoise, swan and other high-grade dishes, resulting in far-reaching "eight treasures of the Zhou Dynasty." Zhou Dynasty eight treasures", also known as "precious with eight things", is designed for the Zhou Emperor to prepare the feast food. It consists of 2 rice 6 dishes, specific names are: "Chun boiled" (meat sauce oil poured rice), "Chun mother" (meat sauce oil poured millet rice), "" cannon dolphin "(simmered roasted and fried stewed suckling pig)," cannon sheep "(simmered roasted and fried stewed ewe lamb)," pounded Jane "(combined roasted beef, sheep, deer tenderloin)," stains "(wine dregs of beef and mutton)," boiled "(similar to the five spice beef jerky)," liver "(barbecue meat oil wrapped dog liver)." Zhou Dynasty eight treasures" was introduced, successive generations competed for imitation. Yuan dynasty "winding north (i.e., the northern part of Serbia) eight treasures" and "heavenly kitchen eight treasures", the Ming and Qing dynasties "ginseng shark's fin eight treasures" and "barbecue eight treasures", as well as "mountain eight treasures", "water eight treasures", "poultry eight treasures", "eight treasures" (mainly refers to the valuable edible fungi), "eight treasures", "eight treasures", "eight treasures", "eight treasures", "eight treasures," "eight treasures", "eight treasures," "eight treasures," "eight treasures of the halal," "eight treasures of the Qionglin" (imperial examination in the beauty of the banquet), "eight treasures", "eight treasures", "eight treasures "and so on, are derived from it. 4, in the dietary system and other aspects of the new establishment. Such as from the Xia Dynasty, the first food officer in the Palace, configuration of the Imperial Kitchen, the first step in the combination of food and medicine, pay attention to the emperor and queen of the dietary health care, this system has been continued until the end of the Qing Dynasty. Again, such as banquets, also according to the honor grate classification. In addition, in the folk, slaughtering, brewing, cooking combined with the early food industry also came into being, daliang, yancheng, hand place, xianyang, linzi, yingdu and other capitals of the wine shop flourished. Therefore, the Xia Shang Zhou three generations in the history of Chinese cooking made a good start, the descendants have "a hundred generations of three generations of art, cooking the foundation of a new chapter" comment. (C) Spring and Autumn and Warring States Culinary Spring and Autumn and Warring States was a turbulent period of transition from slavery to feudalism in China. There were years of wars and warlords. The wars caused frequent migration of population, stimulated the rapid development of agricultural production technology, and academic thinking was exceptionally active. At this time there were also many new factors in cooking, which were noticed by later generations. Qin, Han, Wei and six dynasties Qin, Han, Wei, Jin and North and South Dynasties from 221 BC Qin Shi Huang annexed six countries, on the end of the 589 AD Sui Wendi united the North and South, ***810 years. This period was the early period of China's feudal society, with large developments in agriculture, handicrafts, commerce and towns. Communication between peoples and foreign exchanges also became increasingly frequent. In the feudal state of authoritarian centralization, culinary culture continued to take on new characteristics. In the latter half of this period, wars were frequent, the rulers were divided, dynasties were changing rapidly, and the ruling class was drunken, extravagant and corrupt, seeking novelty and excitement in their diets. As a result, cooking evolved in the midst of this social change, drawing on the best of various regional and ethnic cuisines, waiting for change, and taking on new life. Sui, Tang, Song and Yuan period This period belongs to the middle of China's feudal society, has experienced the Sui, Tang, the Five Dynasties and Ten Kingdoms, the Northern Song Dynasty, Liao, Xixia, the Southern Song Dynasty, Jin, Yuan and other more than 20 dynasties, the unification of the situation is long, the division of a short period of time, the political situation of the more stable, rapid economic development, food culture achievements, is the second climax in the history of China's culinary development. Ming and Qing Dynasties The social rule of the late Qing Dynasty became increasingly decadent, and due to the intrusion of imperialism, China was put under the yoke of semi-feudalism and semi-colonialism. The ruling class is extravagant, insatiable, cooking rapid development, the court food and government food flourished. The super feasts marked by the "Manchurian and Han Chinese feasts" were active in the north and the south, and the Chinese food and drink produced huge buds, reaching the highest level of the ancient society, and gaining the reputation of the "Kingdom of Cuisine". As a large-scale banquet of the Qing Dynasty in China, Man Han Quan Xi has been passed down for more than 200 years, but not many people have really seen Man Han Quan Xi, so it can be said that people on Man Han Quan Xi is "only heard of its name, but have not seen its face." The Manchu-Han banquet is China's most famous and largest classical banquet, mainly composed of Manchu barbecue, tea and Han Chinese classic dishes, dishes up to more than 100, if according to the 3 meals a day, usually 3 days 9 meals to eat all over again; coupled with luxurious production of raw materials, exquisite culinary skills, the opening of the grand scene and grand etiquette, so that the Manchu-Han banquet has become a classical banquet of the crown of China. The Manchu-Han banquet has a strong national color, and its distinctive cultural characteristics not only give the Manchu-Han banquet a unique charm, but also make the Manchu-Han banquet become a treasure of Chinese food culture. Republic of China period - the introduction of new ingredients and Western food Since the 20th century, the imperialist powers have been dumping a large number of commodities into China for profiteering. Among them were new food materials produced by mechanical processing, such as monosodium glutamate (MSG), jam, fish sauce, snake oil, curry, mustard, cocoa, coffee, beer, cream, baking soda, flavors, synthetic colors, etc. After the introduction of these food materials, they were gradually introduced into China. After the introduction of these ingredients, gradually applied in the food industry and catering industry, so that some of the food flavor changes, quality has been improved, which is more obvious in large and medium-sized coastal cities. The introduction of new food ingredients, the traditional cooking process has produced a "crash" (such as MSG gradually replace the soup with chicken, duck, meat, bones and other materials carefully filtered and boiled fresh soup), some of the food production procedures accordingly have changed. People's Republic of China **** and the period after the founding of New China, the development of cooking is not smooth sailing. It can be roughly divided into three stages, each with different characteristics. The first stage is from 1949 to 1956, belonging to the recovery period. Due to political stability, economic recovery, cooking gradually restored some of the good traditions of history, this stage is on the uphill road, in all aspects of the first results, laid the foundation for great development. The second stage is 1957 to 1976, belonging to the turbulent period. As a result of frequent political movements and natural disasters, the economy stagnated and culinary development suffered a setback, hitting a low point again in 20 years, and the vitality was greatly injured. The third stage is from 1977 to the present, belongs to the leap period. After the Third Plenary Session of the Eleventh Central Committee of the Party, with the reform and opening up, rapid economic growth, "the old look for a new look", Chinese cooking ushered in a golden spring, 20 years of great achievements over the history of 100 years. From the current trend, it is still in a good state of accelerated operation, will nurture more fertile buds.