Preface:
Since ancient times, China has been famous for its diverse ingredients, cooking skills and unique food culture. Food has played a very important role in Chinese history, not only as a way of life, but also as a way of cultural inheritance and communication.
In the thousands of years of Chinese history, food has always been one of the most important parts of people's lives, and it is also an important carrier of social, etiquette and cultural inheritance.
During the Xia, Shang, and Zhou periods in ancient China, people began to pay attention to cooking skills and food culture. Over time, Chinese food culture gradually flourished and formed unique local characteristics and flavors. This article will briefly analyze what the food culture was like during the Qin Dynasty?
After the rain, listen to the fierce stream, and smell the rice when the wind passes
The Qin Dynasty was an important dynasty in Chinese history, and for the people at that time, the lifestyle and eating habits were different from today. According to historical records, during the Qin Dynasty, people basically only ate two meals a day, one in the morning and the other in the afternoon. At night, before going to bed, they will not eat again. This eating habit is very different from the current three-meal system.
During the Qin Dynasty, staple foods also had some characteristics. The southern region is dominated by rice, while the northern region is dominated by millet. Millet is a cereal, also known as millet, which is one of the main traditional food crops on the mainland.
Since the Spring and Autumn Warring States, millet has become dominant as one of the main food sources of the people. In the Han Dynasty, millet even became a synonym for rations, which shows its importance in ancient times.
It is recorded in the "Mozi Shangxianzhong", "The rule of the sages, fleas do not enter, gather corn forgiveness, and the people are fed by the abundance of millet." It is recorded in the Mencius Chapters and Sentences that "the sages rule the world and make salvation like fire and water." Millet is like water and fire, and the people are unkind?"
In modern society, although millet is no longer one of people's main foods, it is still widely cultivated and used. Especially in some poor areas, millet is still regarded as one of the important crops due to its drought tolerance and strong adaptability.
In addition, because millet has a variety of functions, it is also widely used in daily diet. For example, millet can be used to boil porridge, make steamed buns, noodles, vermicelli and other foods. It can also be processed into rice wine, beer and other alcohol, and is loved by many people because of its soft taste and rich flavor.
Although millet used to be one of the main foods of people, it no longer occupies such a position in modern times. However, it is still a very important crop with a wide range of applications in daily diet and life. Whether viewed from history or reality, millet is a grain full of characteristics and values.
In addition to millet, there is also soybean now, and today's soybean status in grain has been unprecedentedly improved. However, to say why soybeans have become one of the most sought-after nutritious foods today, in addition to its high nutritional value, the invention of stone grinding is also indispensable.
As a traditional food processing tool, stone milling has excellent performance in changing the production process of various foods such as pasta and tofu, and it is of vital significance for the processing of soybeans.
The traditional soybean processing method is usually by boiling or steaming it to soften, stirring it into soy milk, and then filtering, boiling and other steps to make tofu or other foods. Since the invention of stone mills, the way soybeans are eaten has been completely revolutionized.
Stone grinding can beat soybeans into fine soy milk, which has better effect, better taste, easier digestion and absorption than traditional methods, and can also better retain the nutrients in soybeans to achieve better health effects.
In addition, the processing method of stone grinding can also make the soybean protein fuse during processing to form a complete protein similar to animal protein, which greatly improves the utilization rate of protein.
In addition, the isoflavones contained in soybeans can also be better released by stone milling processing, with better bioavailability. In short, it can be seen that the invention of stone mill is of immeasurable significance for changing the way soybeans are eaten.
It is recorded in the "Book of Rites" that the people of the Qin Dynasty mainly ate, millet, millet, rice, millet, white millet, yellow millet, glutin, and grain.
In addition, during this period, vegetables also became an indispensable part of people's daily diet. People in the Qin Dynasty loved to eat vegetables, especially for those who ate less meat, and vegetables provided the nutrients they needed.
Wild mussel mountain vegetables tasted for the first time, transcendent air pressure taiguan sheep
In the pre-Qin period, people mainly cultivated common vegetables such as beans, green onions, ginger, and garlic. Among them, legumes are one of the most common vegetables. At that time, grains such as soybeans and millet were already widely cultivated.
In addition to beans, various green onions, ginger, and garlic are also indispensable ingredients. People usually cook spices such as green onions, ginger, and garlic with vegetables to add flavor and texture to the dishes.
For example, the young shoots of "weed" soybeans, during the Qin Dynasty, lotus leaves have been eaten as a vegetable and widely cultivated in the south of the mainland. It has the characteristics of fresh and refreshing taste and elasticity, and can not only be eaten as a dish alone, but also added to stews, soups and other dishes to increase taste and nutritional value, and in the Qin Dynasty such food was eaten by ordinary people.
The "Saying Yuan Good Talk" records, "At the time of the dedication .... The day of the consecration of the minister: "What is the point of the meat eater who has been worried, and what is the problem of the weed eater?" Ancestor..... Once the flesh eaters are miscalculated on the temple, Ruochen and other eaters would rather not have liver and brain in the middle of the place?"
Not only that, lotus leaf is also widely used in traditional Chinese medicine diet. Traditional Chinese medicine believes that lotus leaves are sweet and cold, and have the effects of clearing heat and detoxification, diuresis and laxation, clearing blood and cooling blood. Therefore, it is widely used in traditional Chinese medicine and can be used to treat a variety of diseases.
In short, as a nutritious and fresh green vegetable, lotus leaf has a long history of edible and medicinal use in the history of mainland China. Nowadays, in the context of the increasing concern about healthy eating, lotus leaf is even more popular.
In addition, in the pre-Qin period, there was also a wild vegetable called "Wei" and "Xiaoya April" recorded: "There are ferns in the mountains, and there are qimuyi in the block." In the "History of Ren Yi Lie", it is said: "Uncle Boyi is ashamed of him, righteousness does not eat Zhou Su, hides in Shouyang Mountain, and eats Wei."
In the pre-Qin period, it was also a wild vegetable for the masses. The feeding is mainly to satisfy people's appetite. Due to the relatively low level of technology at that time and people's productivity was relatively limited, wild vegetables became one of the main sources of people's daily diet. As a common wild vegetable, it was also widely recognized and used at that time.
"Wind and Valley Wind": "Whoever is bitter is as sweet as a camelin." "Lü's Spring and Autumn Rendi": "Bitter vegetables die and live."
These wild vegetables often have a unique taste and nutritional value, and can add color to dishes. To sum up, in addition to staple foods, various vegetables were also one of the important ingredients in the pre-Qin period.
These vegetables can not only provide various nutrients needed by the human body, but also play a role in clearing heat and detoxification, moisturizing the lungs and relieving cough. Therefore, people widely use a variety of vegetables to match staple foods, enrich the variety of diets, and also make people's diets healthier.
Secondly, people also know how to skillfully match and cook vegetables when eating. In the pre-Qin period, people began to pay attention to the taste and form of dishes, and comprehensively considered the color, aroma, taste and shape of vegetables, thus creating many delicious and unique dishes.
It can be seen from these that the diet during the Qin Dynasty was very different from today. At that time, people's pace of life was relatively slow, and there was no such a variety and rich taste of food as modern times. They ate simple and simple, but nutritionally balanced, which was completely adequate for the people of the time.
At the same time, there are also some problems under this eating habit, such as lack of diversification, monotony, etc., but this is also inevitable under the limitations of material conditions and social production levels at that time. In short, understanding the ancient diet and living habits also has great enlightenment significance for us now.
Draw me a glass of wine and drink and sing with the pen of Jun
Not only are there requirements in terms of diet, but also the equipment used in eating and drinking. During the Qin Dynasty, drinking bottles was a common way to drink. According to historical records, people during the Qin Dynasty often drank alcohol at banquets and parties, and the drinking tools were mainly bottles.
A bottle is a hollow cylindrical container, mostly made of wood or ceramic, sometimes made of bronze or iron. These bottles are often filled with fine liquor for people to taste and enjoy.
The "I Ching" says in the "Words of June Fourth": "Bottle wine, guanxi, with silk, Nayo self-destruction, in the end there is no blame." ”
The use of bottles as a tool for drinking wine was widely used during the Qin Dynasty. The shape of the bottle is simple, easy to make, and it can be loaded with a large amount of liquor. At the same time, the use of bottles can avoid the volatilization and waste of alcohol, so that people can enjoy the wine for a long time.
In addition, the use of bottles also has its cultural background. In the culture of the Qin Dynasty, drinking was not only a way of life, but also a social activity and etiquette. People use bottles at banquets, not only to taste fine wine, but also to highlight their identity and status, and to show their spiritual pursuit of elegant life.
Therefore, it can be said that the drinking bottles used by the Qin Dynasty have become an indispensable part of the social life at that time. Whether in terms of practicality or cultural value, the use of bottles was one of the important ways for people to appreciate fine wine and share the joy of heaven during the Qin Dynasty.
Another is called guan, a traditional Chinese vessel used mainly to load grain. It is shaped like a rectangular basket and is woven from bamboo. In ancient times, gui were usually made of bamboo and wood, but also from other plant materials.
They vary in size and shape, ranging from large and wide enough to hold many grains, to smaller enough to hold individual grains.
"Zhou Li • Diguan • Sheren": "All sacrifices, together with the bang, the truth of Chenzhi". Han Zhengxuan's note: "Fang Yue Yan, Yuan Yue Guan, Sheng Huang Millet Rice Sorghum Vessel".
Gui occupies an extremely important place in ancient Chinese culture, and its role is not only as a container for grain. In ancient times, gun was also used as a sacrificial vessel.
During the Zhou Dynasty, the gui was regarded as an official ceremonial instrument of the state and was widely used in state, religious and social activities. For example, in sacrificial activities, tufts are usually placed on altars for the gods to enjoy.
In addition, the gui also has certain aesthetic value. In ancient times, tufts were usually hand-woven by craftsmen using materials such as bamboo, so each tufts had a unique texture and shape.
These unique features made Gui one of the cultural artworks of the time. In the field of culture and art, Gui also provides inspiration and materials for art forms such as calligraphy, poetry, music, and dance.
In short, as a traditional Chinese vessel, Gui has an important position in culture, art and religion. Although it has been replaced by modern life, its cultural and historical value cannot be ignored.
Casting Ding Kaiyue to build a bright hall, jade li from the origin to give birthday
During the Qin Dynasty, ding was widely used in life and social activities. According to historical records, during the Qin Dynasty, people often built fires in Dingzhong to cook. This way of cooking has certain characteristics and advantages.
The "Legend of Zhou Yi Xiang" recorded: "Ding, Xiangye. With wood sunfire, Heng cooks also. The saints enjoy God, and the great enjoy to nourish the sages. "Say Wen Jie Zi" also contains: "Ding, like dissecting wood to cook."
First of all, Ding is a very strong container that can withstand high temperatures and can evenly transfer heat into food. This makes the food cooked in Dingzhong tastier, more nutritious and easier to digest.
Secondly, cooking with a fire can save time and fuel. Ding's shape allows it to use heat energy more efficiently, reducing energy waste and making cooking faster.
At the same time, during the Qin Dynasty, Dingzhong fire cooking was gradually used for diplomacy, feasts and other major occasions. The ding is not only a cooking tool, but also an object that symbolizes power and status.
In banquets, weddings, sacrifices and other occasions, people often use large dings to cook sumptuous and delicious dishes to celebrate and commemorate. In short, the unique cooking method of Qin Dynasty people lighting fire cooking in Dingzhong not only met people's daily life needs, but also showed the culture and civilization of the society at that time.
With the course of history, this cooking method has also been continuously developed and improved, and has become an important part of traditional Chinese cooking culture.
In addition to these, people in the Qin Dynasty would sit on the ground when they participated in banquets, and the things underneath were "banquets" and "seats". The "feast" refers to the mat, while the "mat" refers to the bamboo or straw mat.
These things are spread on the ground, and people sit on them and enjoy drinking and feasting. In the pre-Qin period, participation in wine banquets usually followed certain rules, such as the host to toast the guest three times, and the guest to return the host three times to show respect and gratitude.
At the same time, when drinking, you also need to pay attention to the difference in the occasion and the identity of the person, for example, when banqueting kings or nobles, you need to pay more attention to etiquette and rules to show your own quality and status.
Epilogue:
Through the analysis of this article, we can understand that the food culture of the Qin Dynasty has been enriched by the agricultural economy and the reform of Junfa; Commercial development and cultural achievements have led to a diversified and refined food culture; Banquets during festivals and social occasions were an integral part of the social life of the Qin Dynasty, and while enjoying joy, it was also necessary to pay attention to etiquette and rules.
Bibliography:
Mencius. "Mencius Dedication to the Chapters and Sentences". Spring and Autumn Warring States
Sima Qian. "Shiji Ren Yi Lie". Western han dynasty
Mozi. "Mozi Shang Xianzhong". Spring and Autumn Warring States
LIU Xiang. "Say Yuan, Good Talk". Western han dynasty
DAI Sheng. "Book of Rites". Spring and Autumn Warring States