What are the characteristics of food culture in Tang Dynasty?

The food culture in the Tang Dynasty is characterized by "vegetarian steaming, Wangchuan Villa sample", mainly barbecue.

A banquet hosted by a scholar, a new official or a promoted official to entertain relatives and colleagues who come to congratulate. This seemingly strange name comes from three sources:

When a tiger becomes a human, it must burn its tail;

Second, when sheep enter a new flock, they have to burn their old tails before they can be accepted;

Third, Yuelongmen, a carp, can only become a real dragon if its tail is burned by skyfire.

One is to celebrate the first or promotion, and the other is to give a banquet to the emperor when officials are promoted. These two kinds of banquets are related to the sudden change of status from low to high, which embodies the consciousness of pursuing fame and profit. The banquet is set indoors, so we pay more attention to food than pleasure.

Extended data:

Ming and Qing Dynasties are the continuation and development of Tang and Song dietary customs.

Food culture is another peak, which is the continuation and development of food customs in Tang and Song Dynasties. At the same time, it is full of Mongolian characteristics. Great changes have taken place in the food structure. The staple food is wild rice, which has been completely eliminated. Pockmarked leaves the staple food and uses pressed oil instead. Bean material is no longer a staple food, but has become a dish.

The proportion of wheat in the Yellow River valley in the north increased significantly, and flour became the staple food in the north after the Song Dynasty. In the Ming Dynasty, potatoes, sweet potatoes and vegetables were introduced on a large scale again, and the cultivation reached a high level and became the main course. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet represents the highest level of food culture in Qing Dynasty.

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