Our great Chinese nation has a history of 5,000 years, and the Chinese gastronomic culture has also passed 4,500 years of development history, as early as 2100 BC In the Xia Dynasty, it has begun to form a gastronomic culture, which is composed of imperial court cuisine, official cuisine and local cuisine. Due to the vast territory of our country, the natural conditions, people's living habits, economic and cultural development conditions and historical periods in different places, in terms of diet and cooking and dish categories, different local flavors have gradually formed. In these 4500 years of development, the main energy of the 5 stages, let's take a look at it!
<h1 class="pgc-h-arrow-right" the first stage of the >: 2100 BC to 770 BC, represented by the three dynasties of Xia, Shang and Zhou. </h1>
The food culture of these three dynasties was mainly based on the processing of grain, from the main milling spring to the grinding mainly, stone grinding began to popularize, the dietary situation of the Zhou people has been greatly improved, and they began to eat livestock after slaughter, creating a precedent for the "Eight Treasures" cuisine.
Grain - cultivation of millet
<h1 class = "pgc-h-arrow-right" > the second stage: 770 BC ~ 208 BC, represented by the food culture of the Spring and Autumn, Warring States and Qin Dynasties. </h1>
At this time, it was the earliest period of the formation of local flavor dishes in China, and it was also the rudimentary formation period of Lu cuisine, Su cuisine, Cantonese cuisine and Sichuan cuisine, representing dishes such as "dismantling braised big fish head", "steamed anchovy", "wild duck vegetable rice", "silver sprout chicken shredded" and other cuisines.
Steamed anchovies
<h1 class = "pgc-h-arrow-right" > the third stage: 202 BC ~ 907 BC, represented by the food culture of the Han and Tang dynasties. </h1>
At this time, he began to grow a large number of vegetables such as courgettes, walnuts, watermelons, coriander, flax, carrots, pomegranates, etc., and began to live a settled agricultural life, known for sesame cakes and roasted tail feasts.
Sesame burnt cake
<h1 class= "pgc-h-arrow-right" > the fourth stage: 906 to 1369, represented by the food culture of the Song, Liao, Jin and Yuan dynasties. </h1>
During this period, the expansion of China's territory brought about a great development of food culture, shabu lamb was born under the promotion of Kublai Khan, and Yuan Dadu became the birthplace of the first roast duck shop in history, represented by roasted whole sheep.
Roast whole lamb
<h1 class = "pgc-h-arrow-right" > the fifth stage: 1369-1840, represented by the food culture of the Ming and Qing dynasties. </h1>
The Tang and Song dynasties mixed with the characteristics of Manchu and Mongolian food customs, the diet structure has changed greatly, the planting of potatoes and vegetables has reached a high level, and artificial livestock and poultry have become the main source of meat, at this time the "Manchu Han Full Seat" was born.
Full of people
Through the above introduction, is there an in-depth understanding of China's food culture, the next chapter will give you a detailed introduction to 8 major cuisines, Sichuan cuisine, Fujian cuisine, Zhejiang cuisine, Cantonese cuisine, Su cuisine, Hunan cuisine, Hui cuisine and Hunan cuisine.
Please pay attention to me, continue to learn the development of our country's diet documents, welcome to like, collect and forward, thank you.