At the National Museum of China, Beijing, December 27, photographs show 4,000-year-old noodles unearthed at the ruins of Qinghai Minhe Lajia, made from millet noodles and millet noodles. This bowl of noodles shows that the ancient Chinese ancestors have mastered a series of techniques such as threshing, crushing and molding plant seeds, and have an important historical position in the history of Chinese and even world cuisine. On December 28th, the "Exhibition of Ancient Chinese Food Culture" will be exhibited to the public at the National Museum of China. The exhibition is divided into five units: "Eating from the Eight Directions", "Tea Rhyme and Wine Aroma", "Beautiful Instruments", "The Change of Dingzhong" and "Lishi Diet", exhibiting more than 200 selected cultural relics (sets), starting from different angles such as ingredients, utensils, techniques, and etiquette, and comprehensively presenting the historical changes of ancient Chinese food culture. China Youth Daily, China Youth Network reporter Qu Junyan / photo
At the National Museum of China, Beijing, Dec. 27, a visitor displays pasta made from molds on site. China Youth Daily, China Youth Network reporter Qu Junyan / photo
On December 27, at the Exhibition of Ancient Chinese Food Culture at the National Museum of China in Beijing, Hu Feng noodles excavated from the Astana Tang Tomb in Turpan, Xinjiang, were displayed in 1972. During the Sui and Tang dynasties, wheat in staple food sprung up and became the first staple food in the north, and developed transportation and open policies made the varieties and preparation methods of noodle foods outside the region continue to pour in. China Youth Daily, China Youth Network reporter Qu Junyan / photo
Restoration of the "Hongmen Feast" at the Exhibition of Ancient Chinese Food Culture at the National Museum of China, Beijing, December 27. The description of the seats at the Hongmen Banquet reflects the ancient Chinese tradition of respecting the East. China Youth Daily, China Youth Network reporter Qu Junyan / photo
People visit the National Museum of China at the Exhibition of Ancient Chinese Food Culture in Beijing, December 27, Beijing. China Youth Daily, China Youth Network reporter Qu Junyan / photo
On December 27, at the Exhibition of Ancient Chinese Food Culture at the National Museum of China in Beijing, staff from the Chinese Tea Troupe displayed the Scene of Tea Ordering in the Song Dynasty. Ordering tea was one of the most popular techniques in the Song Dynasty, and it was an elegant cultural activity among the literati and doctors. China Youth Daily, China Youth Network reporter Qu Junyan / photo
On December 27, the National Museum of China, Beijing, the Exhibition of Ancient Chinese Food Culture, displayed portable cooking utensils used by candidates in the examination hall, including steamers, woks, tea stoves, etc., with small shapes and exquisite designs. China Youth Daily, China Youth Network reporter Qu Junyan / photo
On December 27, the National Museum of China, Beijing, the exhibition of ancient Chinese food culture, displayed the copper oven used for roasting meat in the Han Dynasty. In the Han Dynasty, the eating habit of grilling meat and accompanying wine was popular. China Youth Daily, China Youth Network reporter Qu Junyan / photo
The scene of "QuShui Flowing" at the Exhibition of Ancient Chinese Food Culture, National Museum of China, Beijing, December 27, China. In ancient times, when the literati had a cocktail party, they were greeted by a bay of streams, and the wine cup drifted down the stream, and whoever floated in front of them would raise the wine glass and drink it all, and chant poetry. China Youth Daily, China Youth Network reporter Qu Junyan / photo
【Exhibition Information】
Exhibition: Exhibition of Ancient Chinese Food Culture
Venue: National Museum North Hall 11
Duration: On display from 28 December 2021