Yuan
What cuisine do Mongolians know? In addition to taking land is to kill people, it is too late to create the aesthetics of life
Bananas: native to Southeast Asia (it is said that China is one of the origins, but it is doubtful whether the ancient name "sweet banana" is indeed a banana)
The Ming Dynasty ushered in the peak of ingredients, and the real take-off of Chinese cuisine was this period
Before the Ming Dynasty, the level of Chinese cuisine was general, related to ingredients and spices, first the Han Dynasty from Istanbul, which was connected on the Silk Road, into China's spices, and the exchange of Eastern and Western products that began in the Marco Polo era had a great impact on China
Ming dynasty
Immigrant culture has also promoted the progress of gastronomic culture, and the six great migrations in Chinese history have far-reaching significance, not only ethnic mixed, Hu and Han blending, north and south intersecting, and then forming the renewal and re-creation of gastronomy. Zhu Yuanzhang exterminated the Mongols with a single blow, and the Han people once again flourished briefly, the southerners began to grind tofu, and the northerners began to graze cattle and sheep.
New ingredients added in the Ming Dynasty
1. Pineapple: Native to Brazil
2. Chili pepper: native to the Americas, introduced in the late Ming Dynasty
3. Pumpkin: Introduced in the late Ming and early Qing dynasties
4. Bitter melon: Zheng He brought back to China
5. Potatoes: native to the Americas, introduced to the late Ming Dynasty
6. Sweet potato: native to the Americas, imported from Southeast Asia during the Wanli calendar
7. Sunflower: Native to the Americas
8. Corn
9. Peanuts: Native to the Americas
The introduction of potatoes, sweet potatoes, corn, and peanuts to China greatly alleviated the grain pressure attached to population growth and provided the conditions for the population explosion in the Qing Dynasty (120 million in the twelfth year of Qing Shunzhi and 430 million in the first year of Xianfeng). Previous staple food processing time-consuming and laborious, harvesting, shelling, grinding, pasta also have to be molded, look at the Tang Dynasty recipes, when the staple food was a variety of scones. Imagine the joy of seeing potatoes and sweet potatoes for the first time: the trough! Such a large chunk of grain? Dig it up and eat it? Eat a little and you'll be full... It is reported that with the large-scale planting of potato sweet potatoes, I am fully open to the eight-child policy. There are sweet potatoes, brave love.
The Qing Dynasty went to the next level,
There is something in the feast in Teacher Cao's "Dream of the Red Chamber", that is because after Marco Polo came, he brought spices, Chinese artistic talent, plus the Jinling land where the Jiangling Weaving House is located.
New ingredients added in the Qing Dynasty
1. Strawberry: There are wild varieties in China, and fine varieties were introduced from abroad in the middle of the Qing Dynasty.
2. Papaya: Late Ming and early Qing dynasties, native to Mexico
3. Apple: Apples originating in China are called "柰", also known as sand fruit, and the common apples today are introduced in the late Qing Dynasty
4. Cauliflower: Introduced by the Guangxu Dynasty
5. Cabbage: introduced in the early Qing Dynasty, native to Europe
6. Onion: introduced in the late Qing Dynasty, native to West Asia
7. Tomato: There are records in the Ming Dynasty, and now tend to introduce planting in the 18th century, and there are reports that tomato seeds were found in western Han tombs, and the evidence is not conclusive
8. Zucchini
"The Orient on the Tip of the Tongue" text / Wang Wei
