What are the customs, diets, origins and eating methods in the Han Dynasty? Don't be too detailed, just answer my request. Go, go, go! ! !

With the complete birth of China's unification, the powerful Han royal family went further than the Qin Dynasty in diet. Emperor Wu of the Han Dynasty had the most complete food 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 selection" This is a huge bureaucratic system. Under the official order, there are seven officials, including officials in charge of offering food everywhere, officials in charge of daily diet, and officials in charge. Taiguan and Tangguan each have 3,000 handmaiden, and the food expenses of the emperor and harem reach 200 million yuan every year. This expenditure is equivalent to the property of the middle class of the Han Dynasty. The daily expenditure is 548,000 yuan, equivalent to more than 2,700 stones of good rice or 9 1000 Jin of good meat. The etiquette system of the Han Dynasty stipulated that the son of heaven "must have the taste of eight treasures in his diet." They are "rich and delicious, and taste the world."

The change of seasons had a great influence on the living conditions of ordinary people in Han Dynasty. For example, Xu Gan, a man at the end of the Han Dynasty, said, "It's a hot summer", and even the nobles feel that "the body is picturesque, the water is like a spring, the fan is not working, and the banquet is fresh." The seasonal restriction of diet and life was reduced to the lowest level at that time by the emperor and empresses. In winter, the emperor can enjoy onions, leeks and other vegetables produced in spring, which are expensive. Officials "built houses, lit fires day and night, and waited for the temperature to increase." In the hot summer, the emperor and his concubines are all "hard ice often falls, and cold exchanges."

During this period, the spread of food culture in China intensified. According to Records of Historical Records and Hanshu, when Zhang Qian went to the Western Regions in the Western Han Dynasty, he had economic and cultural exchanges with Central Asian countries through the Silk Road. Zhang Qian and others not only introduced products such as gourd, walnut, coriander, flax, carrot and pomegranate from the Western Regions, but also introduced products such as peaches, plums, apricots, pears, ginger, tea and food culture from the Central Plains to the Western Regions. Today, among the cultural relics unearthed from the Han tombs in the former Western Regions 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 finally formed kebabs that local people like to eat.

The Southwest Silk Road, which was earlier than the Northwest Silk Road, started in Chengdu, an important town in the southwest, and passed through Yunnan to Myanmar and India in Indochina Peninsula. This Silk Road also played a role in spreading food culture to the outside world in the Han Dynasty. For example, during the Jianwu period of the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu of Han Dynasty, sent Fu Bo general Ma Yuan south to Jiaozhi (present-day Vietnam). At that time, a large number of officers and men of the Han Dynasty built cities and lived in Jiao Jiao and other places, and brought the food customs such as eating zongzi on the Dragon Boat Festival on the fifth day of the fifth lunar month in China to Jiao Jiao and other places. So Vietnam and Southeast Asian countries still keep the custom of eating zongzi.

At the same time, China's Wei Man was king in North Korea. At this time, China's food culture had the deepest influence on North Korea. North Korea is used to eating with chopsticks. The cooking materials used in North Korea and the collocation of food in North Korea obviously have the characteristics of China. Even in cooking theory, North Korea pays attention to China's "five flavors" and "five colors".

1. The taste of babao

The etiquette system of the Han Dynasty stipulated that the son of heaven "must have the taste of eight treasures in his diet." They are "rich and delicious, and taste the world."

Eight treasures of Zhou dynasty

abstract

It is the forerunner of the eight-treasure banquet in later generations.

relevant information

First of all, the Book of Rites lists: spring jujube (rice with meat sauce), (yellow rice with meat sauce), cannon dolphin (stewed suckling pig), cannon (braised mutton), Daozhen (roasted cow, sheep, deer tenderloin), water (wine, sugar, beef and mutton) and jujube.

Secondly, "eight treasures" refer to cattle, sheep, elk, deer, tapir (pig), dog and wolf.

Boil: cook rice with meat soy sauce;

Haruki: Braised yellow rice with meat sauce;

Canned dolphins: roasted, fried and stewed suckling pigs; Cannons: roast, fry and stew ewes;

Pearl Krabs: Roast beef, lamb and deer tenderloin; Stains: distiller's grains, beef and mutton; Boil: similar to spiced beef jerky;

Liver net oil: roast pig liver wrapped in net oil.

There is a product in "Evocation of Songs of the South" that can represent the famous dishes at that time. Guo Moruo once translated it into modern Chinese:

The family goes with you, and the diet is really particular.

There are rice, millet, new wheat and Huang Liang.

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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 finally formed kebabs that local people like to eat.

2. Zongzi

Zongzi is the festival food of Dragon Boat Festival, which was called "Zongzi" in ancient times. Legend has it that it was born to worship Qu Yuan who threw himself into the river. On that day, Zongzi was given to each other as a souvenir. Zongzi is still the traditional food with the deepest cultural accumulation in the history of China. Because of the different customs in different places, people give zongzi different meanings, and there are great differences between the north and the south.

Eating zongzi on Dragon Boat Festival is another traditional custom of China people. Zongzi, also known as "millet" and "Zongzi". It has a long history and various patterns.

According to records, as early as the Spring and Autumn Period, corn was wrapped in leaves into horns, called "corn millet"; use

Bamboo tube filled with rice is sealed and baked, which is called "tube dumpling". At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, millet is wrapped in leaves and cooked in quadrangles, which is called Guangdong sour water zongzi. At the same time, a small number of stuffed zongzi appeared, and the most popular one was pork zongzi.

3. Pay attention to five flavors and five colors

Food can be divided into five categories according to its "taste": pungent, sweet, sour, bitter and salty. Among the five flavors, the sweet one is the most, the salty one and the sour one are the second, the spicy one is the least and the bitter one is the least.

Sweets: rice flour, miscellaneous grains, vegetables, dried and fresh fruits, chicken, duck and fish, etc.

Sour food: tomatoes, hawthorn, grapes, apricots, lemons, oranges, etc.

Spicy food: ginger, green onions, onions, peppers, leeks, etc.

Salty food: seafood, pork, dog meat, pig offal, etc.

Bitter food: bitter gourd, bitter vegetable, etc.

For example, five colors: kimchi has always been considered as a good healthy food in the world, and you will notice that kimchi is basically composed of five-color ingredients:

Chinese cabbage, green onion, red pepper, yellow cabbage heart, black shrimp sauce. This is not only beautiful, but also contains scientific nutrition knowledge.

Korean nutritionists believe that the five colors of food, white, green, red, yellow and black, contain different nutrients, which are used to make the nutrition more balanced. White food, such as pear, platycodon grandiflorum, white radish, tremella, etc., can prevent heart disease, expel harmful substances from the body and help improve immunity.

Green food, such as green tea, plums, spinach, olives, etc. , can enhance the function of kidney and liver, and reduce or eliminate the harm of toxins to human body. Research shows that green food can improve immunity, promote metabolism and eliminate fatigue.

Red food, such as strawberries, cherries, apples, tomatoes, watermelons, plums, etc. Most of them are rich in iron and can treat iron deficiency anemia and relieve fatigue. Strawberries and plums can also reduce inflammation.

Yellow foods, such as corn and bananas, are good garbage cleaners in the body and can remove toxins from the blood. Eating more yellow food can strengthen the function of digestive system and liver, and also make people concentrate.

Black food, such as black rice, black beans and black sesame seeds, can prevent aging and make people younger. Black mushrooms are also black foods, which contain substances that can promote skin metabolism and anti-aging, and help accelerate blood circulation and prevent wrinkles.

See here, must not faint. Take time to remember that it will benefit you for life. Advocating the five-color combination of diet is actually not a Korean patent. In China, traditional medicine has long discussed eating food by color. It holds that food has five colors: yellow, green, red, white and black (green and red are modern green and red), and the five colors of food correspond to the five internal organs of the human body, namely, red enters the heart, green enters the liver, yellow enters the spleen, white enters the lung and black enters the kidney. The five colors of diet should be properly adjusted and the nutrients should be used skillfully. Traditional Chinese medicine dietotherapy and medicated diet emphasize the choice of foods with different colors and reasonable collocation according to individual physical characteristics, so as to achieve the purpose of getting rid of diseases and strengthening the body.

For example, the traditional sesame bean tea is a drink made of white sesame, black sesame, soybean, medlar and tea, which conforms to the five-color principle visually and is well-deserved in nutrition. The general public can try to match it in their daily diet.

4. Integration of China and Hu: changes in diet, ingredients and habits.

Introduced a variety of vegetables and fruits, such as alfalfa, spinach, Brassica, gourd, cowpea, garlic and coriander, grapes, almonds, watermelons and pomegranates, as well as spices such as pepper and sugar. At the same time, the cooking methods of the western regions were also introduced to the Central Plains, such as cheese, Hu cake, Qiang cooking and baking, Hu roasted meat, Hu soup, mutton sausage and so on.

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 loved by the majority of Han people, among which the cooking method of "Qiang cooking and roasting" was the most typical. The so-called "Qiang cooking" means cooking or rinsing sheep and venison; Braised pork is similar to roasted whole sheep. In the fourth volume of Ming Shi, it says: "Braised in brown sauce, all roasted, each with a knife, out of nonsense." It is precisely because of the delicious taste of "Qiang Boiled Qiang Baked" that it is favored by the vast number of Han people and gradually becomes synonymous with cultural exchanges between Hu and Han. On the other hand, the Han nationality also continuously exported the food civilization of the Central Plains to the western regions and the surrounding ethnic minorities. Among them, there are vegetables, fruits and tea produced in the Central Plains, as well as food production methods.

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 the traditional bed plan is constantly improving; 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, people naturally sat around a table to eat, which had a fundamental impact on the traditional way of eating in the Central Plains.

80% original, I hope it will help you.