The Development of Traditional Pasta in China

China has a history of 5,000 years, and oriental civilization has a long history. China's diet is very ethnic. Since China entered the agricultural society, it has taken grain as its staple food.

China ancient civilization and pasta civilization originated from the Yellow River basin, which is called the Mother River. After countless attempts and confirmations, Shennong confirmed that millet, millet, wheat, glutinous rice and hemp grains can be used, which opened the era of eating animals and eating blood and opened up agricultural civilization.

With the passage of time, people gradually discovered the growth characteristics of grain, such as spring sowing, Xia Geng, autumn harvest and winter storage. People gradually mastered these self-cognition laws and began to work hard. In addition, the development of stone tools also promoted the development of food culture. The appearance of some Neolithic tools, such as stone mill, grinded grains into powder, making them finer, which laid a solid foundation for the appearance and development of pasta in the future.

During the Yao and Shun period, with food, hard farming began. With the development of stone tools, styles began to increase. By the end of the Han Dynasty, cakes appeared. During the Wei, Jin, Southern and Northern Dynasties, pasta was well popularized. During the Wei, Jin, Southern and Northern Dynasties, people gradually mastered some fermentation techniques, and cakes began to evolve into steamed cakes, pancakes and soup cakes with various patterns. Rice is ground into powder and made into various kinds of porridge. In the Tang dynasty, pasta developed very well, and famous Hu cakes, pancakes and soup cakes appeared.

The development of pasta was introduced from Shanxi, which changed China's diet, carried Chinese civilization, symbolized China's food culture and led China's pasta to the world.