Grilled skewers with beer are a popular form of entertainment in the summer. In most people's minds, kebabs should have become popular in modern times.
In fact, in my country where Greater China is famous for eating, there were grilled skewers more than 2,000 years ago.
Didn't you expect that China's string of strings actually has such a long history of development, so let's take a look at it together with the ancient construction of China.
<h1>Primitive period</h1>
As early as primitive times, humans learned to put meat on the fire and roast it to eat.
According to archaeological findings, the Beijing ape people who lived in Zhoukoudian about 600,000 years ago have begun to eat barbecue.
In the archaeology of the Majiabin culture in the Neolithic period, which dates back 6,000 years, archaeologists have found utensils used to make barbecues.
In China, legend has it that Fuxi, the humanistic ancestor of the Chinese nation, invented barbecue.
He taught people to catch fish and birds, and also brought "heavenly fire" to teach people to roast fish, birds, etc. and eat them.
People ate roasted meat with a crisp taste, no longer upset, and their bodies were more robust, which greatly extended the life of human beings at that time. From this point of view, barbecue has promoted the progress of mankind.
Fuxi was revered as the "Cu Xi" – the first man to cook animal meat with fire. ”
<h1>Summer Shang Week</h1>
Although human beings first ate barbecue out of survival instinct, even if the cooking technology of later generations continued to improve, the ancient Chinese people never gave up barbecue.
In the Shang and Zhou Dynasties, barbecue was already an indispensable dish in the life of the nobility, it was called "hot", the glyph was meat roasted on the fire, and gradually became a food culture.
At that time, condiments such as salt and sugar had already appeared, so the barbecue at that time was already very delicious.
In the Erlitou site during the Xia and Shang Dynasties, archaeologists found many charred animal bones, mostly pig bones and cow bones. It can be seen that people in the Xia Shang period loved to eat roast pork and roast beef.
<h1>Warring states</h1>
In ancient times, nobles often ate barbecues to help entertain guests when they invited guests to drink.
It is written in the Book of Poetry that "there is a rabbit head, a cannon is burned, a gentleman has wine, and a gentleman is offered with words."
What does that mean? That is to say, drinking wine while eating roast rabbit meat. Roast rabbit on wine, the more you eat, the more you have.
Late Warring States cloud pattern square furnace
The more common in Chu Ci is grilled fish, of course, roast lamb, grilled quail and various game game.
Since ancient times, Huaxia has been a country of etiquette, and the ancients who pay attention to it also have etiquette for eating barbecue.
The "Eating Ritual" in the "Etiquette of Qu Li" puts forward more than a dozen "eating rules", one of which is "no hot"——
It is specifically aimed at eating barbecue, which means not to gobble up, and the appearance of stuffing too much food in the mouth is too unsightly, which also shows that the ancients were good at roasting.
<h1>Qin Han</h1>
During the Qin and Han dynasties, barbecues began to become popular. But the most popular barbecue is still the Han Dynasty.
The "Miscellaneous Records of Xijing" records that Liu Bang, the ancestor of Han Gao, "often drank wine with grilled deer liver"; Emperor Zhao of the Western Han Dynasty also held a "barbecue festival".
Archaeological excavations have also confirmed this food custom, and in 1969, a "Shanglin Square Furnace" was excavated in Yanxingmen Village in Xi'an, Shaanxi Province, which was verified to be the royal property of the Western Han Dynasty.
On the forest square furnace, that's right! This is the barbecue special stove of the Han Dynasty!
The shape is similar to that of modern ovens, which are divided into two layers, the upper layer is a long grooved furnace body, the bottom has a strip hole, and the lower layer is a shallow plate four-legged base, which is used to accept the charcoal ash leaking from the furnace. It can be said that the design is very scientific.
Bronze oven of the tomb of the Nanyue king of the Western Han Dynasty
It was also a barbecue grill, and although it didn't look like it is today, its design was very practical.
The four walls of the oven are equipped with animal head rings, and the chain is hung, so that you can move around at will, and you will not be hot. The four corners of the oven are slightly upturned to prevent the skewers from sliding down the edges.
The designer of this oven must be a veteran foodie, and he is quite thoughtful.
A large number of portrait stones and portrait bricks unearthed in Han Dynasty tombs have left many barbecue scenes.
Han Tomb Portrait Stone "Kitchen Diagram"
In the huge kitchen, some people slaughter sheep and cut meat, some people wear skewers, some people grill, some people serve dishes, like a set of meticulous assembly line operations.
It can be seen that people at that time had mastered the cooking methods and techniques of grilled meat.
In the No. 1 Han Tomb of Mawangdui in Changsha, Hunan Province, in addition to the amazingly intact Lady Xin Chai, a large number of Han Dynasty bamboo Janes were also unearthed.
The above records the raw materials for grilling meat at that time, including cattle, dogs, pigs, deer, beef ribs, cattle multiplication, dog liver, chicken, dog ribs, etc., which can be said to be all-encompassing roasting.
<h1>Why was barbecue so popular in the Han Dynasty? </h1>
One of the most important factors in this is spices.
Zhang Qian opened the "Silk Road" for his mission to the Western Regions, linking the Western Han Dynasty with many countries in Central Asia, and becoming the first cultural fusion between Han and Yi.
During this period, the food culture of the Western Regions was introduced, and at that time, the people of the Han Dynasty mainly used sauce and salt, and later introduced spices and sweet spices of caramel.
The use of spices in the food making process swept the Western Han Dynasty and the public, making the people from the princes and nobles down to the People of Li flock to it, and barbecue meat was the most popular one at that time.
<h1>Wei and Jin Southern and Northern Dynasties</h1>
During the Wei and Jin Dynasties, barbecue meat was also greatly developed.
In the Northern Wei Jia Sixun's "Qi Min Zhi Shu", there is also a special "Burning Law" section, which records as many as 21 ways of grilling meat, including what kind of meat is grilled with what kind of materials, the description is very detailed, can be described as a rich barbecue.
Wei Jin barbecue brick painting "three-strand fork"
<h1>Sui</h1>
During the Sui and Tang dynasties, the ancestors also noticed that the taste of meat roasted from coal, firewood, bamboo fire, grass inflammation, and hemp root fire was different, so they would use different fuels when doing different barbecues, such as dragon whisker burning.
In the "Book of Sui", there is a record of official barbecue, which puts forward certain insights for meat grilled from different materials, which provides an important basis for future generations to understand the development history of barbecue.
<h1>Tang Dynasty</h1>
The wealthy Datang, the richness of its barbecue varieties is breathtaking.
At that time, there were already heartless burning, idle burning, spiritual elimination burning, heavenly hot, clam hot, cockroach hot, hump hot, ox hot, duck hot, hun hot plough cattle, small mussel meat burning, dragon whisker burning, dry burning full of stars, golden bell burning, bright shrimp burning, Shengping burning...
In the "Food Medicine Heart Book" written by Zhao Yin in the Tang Dynasty, it is recorded that wild boar meat, eel mucuna, Mandarin duck, hot partridge, hot yellow hen and other barbecue diet recipes, of which the first four kinds of barbecue can treat hemorrhoids and their complications.
<h1>surname</h1>
The Song Dynasty was the heyday of ancient barbecue, and there were more than 10 kinds of barbecue foods recorded in the "Dream Liang Record". In the Song Dynasty, there were river fish, roe meat, chicken and duck, and bones.
The famous southern Song Dynasty poet Xin Renjie has a saying "eight hundred miles under the command, fifty strings to plug the outer sound" mentioned in the "eight hundred miles" is actually a breed of cattle, eight hundred miles is roast beef.
The Song people are all the best foodies, the brewing technology of the Song Dynasty yellow wine is fully mature, the ingredients of the South China Sea and the North of the Heavens are varietyed, the scene of eating barbecue is not much different from today, family and friends sit around the stove to drink and grill meat, known as the "warm stove will".
The Song Dynasty was the origin of modern Chinese cuisine cooking, the Song Dynasty began to have an iron pot, people found that stir-fry is really a good thing, and then quickly abandoned the barbecue, the stir-fry as a staple food, and the barbecue can only become an occasional change of taste snack.
<h1>Yuan</h1>
The Yuan Dynasty was the world of the Mongols, when sheep barbecue was a treasure of the royal family, with a wide range of categories such as hot sheep loins and hot sheep hearts.
In terms of eating, China has been developing and has never been surpassed. The people on horseback opened up new ideas and invented the "roasted groundhog", which must be served at banquets of any size...
Groundhogs made into barbecue? How many people dare to try?
<h1>bright</h1>
The people of the Ming Dynasty ate the barbecue out of taste.
"Ming Palace History , Good Diet" says that "when there is snow, then warm the room to appreciate the plum, eat the hot lamb", singing lyrics and poems when stepping on the snow to find plums, that is poor acid, watching plum blossoms eating barbecue meat is life!
<h1>clear</h1>
In "Dream of the Red Chamber", it was written that the scene of grilling venison in the Grand View Garden. According to historical records, in the 25th year of the Kangxi Dynasty, there were hawkers selling barbecue meat on the streets of Beijing.
In the Qing Dynasty, the Manchus roasted pork at a higher level, and the pattern of eating barbecue was further developed, at that time, barbecue dishes were the main dishes of various banquets.
Among the Manchu han seats were "hanging stove pheasant, raw roast roe deer, sliced skinned suckling pig, Uyghur roast lamb, hanging stove sand plate chicken, ma ren venison skewers, imperial roast chicken, grilled fish fan, guinea fowl with oven, grilled deer breast... On top of the lotus leaf rolls, shallots, garlic paste, sweet noodle sauce".
Looking back at history, the Chinese civilization, as one of the oldest civilizations in the world, has great inclusiveness, not only the ritual music system, the I Ching Bagua, the Danshu Zhuwen, but also the diet and string culture that are closer to the lives of ordinary people.
Today, our beloved barbecue can be said to be passed down from generation to generation. What you eat is not a barbecue, it is more than two thousand years of history and culture.
The so-called poems and distant places, as well as the gouge in front of them, melted in the thick smoke and fire, and a group of people sat together, tasting the ordinary and delicious bitterness of the world.
Gujian China - the industrial chain incubation platform for future construction. It integrates the three major industries of architecture, culture and cultural creation, and brings together the four service platforms of "information, business, culture and exchange".