Present situation and progress of traditional fermented food in China

"Seven things to open the door, rice, oil, salt, sauce, vinegar and tea", these seven things are mostly related to fermented food.

Fermented food is a kind of food fermented by microorganisms and processed by brewing technology in ancient China.

There are many varieties, the most important of which are brewing, vinegar, soy sauce and soy sauce, which are also essential brewing condiments in China people's life.

Besides, fermented foods such as pickled pickles, fermented bean curd and cheese are also popular traditional foods in China.

These achievements reflect the achievements in biochemistry in ancient China, which laid the foundation for the emergence and development of modern microbiology and made outstanding contributions to the rise of modern fermentation science.

make wine

There are many legends about the origin of brewing in China since ancient times.

"The Warring States Policy" said: "In the past, the emperor's daughter made the foreign brother make the wine beautiful, and he entered it and drank it." It's about making wine for Yidi.

"Shiben" said: "Shao Kang makes wine."

Opinions vary, and it seems difficult to conclude. But brewing is a complicated process, which should be the result of continuous improvement in practice for several generations.

According to archaeological findings, many pottery wine vessels were found in some sites in the late Neolithic period in China. Therefore, some people think that China's wine-making began before the Longshan culture period and had certain experience and scale in the Xia Dynasty.

In ancient China, there was an outstanding invention, that is, using germinated and moldy grains as a primer to catalyze steamed or broken grains to turn them into wine.

In ancient books, this kind of introduction was called "the tiller". At that time, people realized that as long as the grain was cooked and put in the air, it could be moldy and "bent" when the environment was suitable, and wine could be made directly without germination first.

In the Zhou Dynasty, there were "Jiuzheng, Mi Lat, and Pulp Man" in the imperial court. During the Northern and Southern Dynasties, Jia Sixie's Book of Qi Yaomin recorded two methods of making music in the North 12 at that time, and made a detailed account of the method of making music for Jiuqu.

After the Ming and Qing Dynasties, China liquor developed, and there were many famous liquors. According to the flavor type, it can be divided into five types: Maotai-flavor, Luzhou-flavor, Fen-flavor, Rice-flavor and other flavor types, each with its own characteristics.

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