The Ming Dynasty was an important period in Chinese history, and it was also a period of prosperity and development of Chinese catering culture. During this period, China's food Xi habits and cooking techniques changed greatly.
Before the Ming Dynasty, the Chinese were mainly vegetarians, but in the Ming Dynasty, people began to eat meat, and there were more and more varieties. Meats such as pork, chicken, beef, and lamb have become frequent guests at the table. In addition, seafood has also begun to be widely consumed, such as fish, shrimp, crab, sea cucumber, etc.
In terms of the way food is cooked, the Ming Dynasty also changed a lot. Traditional methods such as barbecue and stewing have gradually been replaced by steaming, stir-frying, roasting, and roasting. In addition, the chefs of this period invented many new dishes, such as braised pork, sweet and sour pork ribs, kung pao chicken, etc., which are still loved by people today.
In addition to the changes in ingredients and cooking methods, the Ming Dynasty also had a special dietary variety - tea wine. Tea was one of the important drinks of the Ming Dynasty, among which Longjing tea was the most famous. At the same time, wine was also popularized during the Ming Dynasty, especially in the Jiangnan region, where many people enjoyed drinking wine.
The food culture of the Ming Dynasty was an era of pluralism, with both the inheritance and development of traditional food and the addition of new elements. This diversified development made the food culture of the Ming Dynasty more colorful.