What are the cuisines of ancient China?

The Chinese nation has gone through a baptism of five thousand years, leaving behind a scroll, a splendid cultural scroll, and the most representative scroll is the diet. Chinese children more foodies, in the diet above the pioneering seems to be our racial talent, so many generations of writers and writers have left a lot of descriptions of the food of the best lines.

Li Bai's? The children are laughing and holding the clothes of the people? The white heron flies in front of Xisai Mountain, the peach blossom water Mandarin fish is fat? In the Tang Dynasty, Zhang Zhihe wrote, "The white herons fly in front of Xisai Mountain, and the fish in the Peach Blossom River Mandarin Fish are fat"; and in the Northern Song Dynasty, Su Dongpo wrote, "I eat 300 lychees every day. He ate 300 lychees a day and never quit being a Lingnan man. And so on.

But there are too many ancient dynasties, all dynasties have their own cuisine, these through the dynasties derived from the food, cast China's dazzling food culture. I'll pick a few more representative cuisines to talk about.

Zhou Dynasty

Zhou Dynasty is the pre-Qin period, in the culinary technology has made significant progress in the dynasty, according to the "Zhouli? Tiangong" records, responsible for the Zhou royal family's dietary institutions of officials amounted to 2,294 people, accounting for 58% of the total number of officials of the entire Zhou Dynasty, ranking the most of all dynasties. Such a huge dietary organization raised the dietary level of the Zhou Dynasty to a new historical height, of which ? Zhou eight treasures? is the highest representative of its culinary art.

According to the Records of Rites, ? The eight treasures of Zhou? are eight kinds of delicacies for the Zhou royal family to eat, there are? Chunboo? The first is the "Chun Bo Bo", which is the name of the eight delicacies for the royal family. Chunmu? The eight delicacies of the Zhou Dynasty were the following Dolphin? What's your name? What's the matter? What's your name? What's your name? What's your name? What's going on? What's your name? Grits? The following are some of the most important ingredients in the diet of the intestines Liver Complex (li?o)?

Chun boiled is meat sauce poured over rice made of glutinous rice and poured into animal fat. The Book of Rites? Internal Rules: ? Chun boiled, fried minced meat (hǎi) added to the land rice, wo to paste.?

Chunmu is similar to chunbo, except that chunmu is meat sauce poured over rice.

Cannon dolphin, is the roasting of a muddy pig over a fire, but is only a slightly more complex practice. According to the Book of Rites? According to the "Rituals", the pig is hollowed out, stuffed with dates, then tied with straw rope, coated with mud and roasted, the mud is roasted and dried, then broken off the dry mud, and then drizzled with rice paste, then put into a small tripod and fried with animal oil, and then with herbs. Then the small pot is put in a big pot with soup, boiled for three days and three nights, and the soup and oil are boiled together, and then it is taken out and dipped into the sauce and eaten.

Pounding the meat, is to go to the cattle, sheep, pigs, deer, roe deer and other animals of the tenderloin, repeated pounding, pounded into mush, add vinegar and mix.

Staining, soaking fresh beef in good wine for a day, after which it is taken out and mixed with meat paste, plum syrup and vinegar and served.

Boiling, raw meat is pounded and hammered, spread on a mat, ginger and cinnamon are sprinkled on top, salted and dried in the sun.

Grits, three equal parts of beef, mutton and pork, two parts of rice flour and one part of meat into a cake, fried in oil.

Liver intestines, the dog's liver wrapped in dog net oil, put on the fire barbecue.

The above is the highest representative embodiment of Zhou Dynasty diet, ? Zhou eight treasures?

Han Dynasty

The Han Dynasty was a period when the stone mill was improved to make pasta, which was then collectively known as ? Cake? Zhang Jian's mission to the West brought with him the practice of hu biscuits, which are known as baklava.

There is also a? water-induced cake?

There is also a kind of "water-induced cake", which is a kind of noodle soup made by stirring flour with broth, among which the noodle soup made of chicken broth tastes the best and the most delicious.

Wuhou mackerel (pronounced here as ?) is the most popular type of mackerel. Steamed?

Five marquis mackerel (here pronounced "steamed", meaning "chowder") is a dish with an allusion to Emperor Chengdi of Han, who had five uncles who became marquis on the same day, and so was called "five marquis" in history. Five Marquis? But in fact they do not get along, during the period of a Lou guard (the name of the official position) can speak well, moving between the five marquis, y loved by them, so the five marquis are sent to him delicacies, Lou guard will be set of five delicacies made of this dish, and then y loved by the aristocracy.

Wei-Jin-North-South Dynasties

This period of the Chinese land and experienced a great division and turmoil, most of the northern regimes to the ethnic minorities, so in the diet is y affected by their influence.

The delicacies of this period include steamed dolphin (steamed pig), hu gun meat (roasted sheep with nomadic roasting method), brunoise soup, camel's foot soup, preserved fish (sashimi) and so on.

Tang and Song dynasties

This period of Chinese food ushered in the development of the peak, cultural exchanges with neighboring countries, a variety of food endless, here I take the Tang Dynasty Chancellor Wei Juyuan? The menu in the roasted tail banquet and the Qing dynasty's menu in the Southern Song Dynasty. In the Tang Dynasty, Chancellor Wei Juyuan, the menu and the Southern Song Dynasty, King of Qinghe County, Zhang Jun, feast banquet menu for Emperor Gaozong of the Song Dynasty, listing a part of the main.

The Tang Dynasty's roasted-tail banquet included? The soft beef intestines of Tonghua? (beef sausage with sheep bone marrow as the mixing material), ? phoenix tire? (egg custard made of steamed fish pancreas),? (shredded mutton skin) (shredded lamb maw),? Gekkei? (mutton, sheep intestines mixed with soybean flour fried) and so on.

Qinghe County King's House feast menu has nearly 200 dishes, so it is not possible to list, I only list some representative of the menu: Lotus duck stick, cocoon soup, three diagnosis of chopped eel, southern fried eel, chopped fish, three crispy soup, river skate fried tripe, fresh hoof soup, seven treasures chopped clams, small head of soup rice, dried chicken, dried duck, and so on.

Ming and Qing Dynasties

To the Ming and Qing Dynasties, a variety of food has been very close to the modern period, China's current eight major cuisines, many representative of the cuisine are originated in the Ming Dynasty, perfected in the Qing Dynasty, mature in modern times. This stage due to the Americas, many representative crops and spices have been imported into China, adding to our food culture, after the Ming and Qing dynasties court chefs and folk chefs shine, to the modern era has formed a relatively perfect colorful food dishes.