<h2 class="pgc-h-arrow-right" > the influence of the Zhou people's "bell ringing ding food" wind on the food wind of the city well in later generations</h2>
"Bell Ringing Ding Food" is to strike the bell and eat it. It is said that when the rich nobles of the Zhou Dynasty ate, they played music to strike the bell and used all kinds of precious food to be served, so they used "bell ringing ding food" to describe the extravagant pomp and circumstance of the magnates. The Book of Rites and Music records the relationship between the feast and the ceremonial vessel: "Laying the feast, Chen Zunliu, Listing beans, those who take the lifting and descending as the ceremony, and the end of the ceremony is also." It means that the pomp and circumstance of the "feast" like "Zhong Ming Ding Food" is exquisite, and the "feast" and "Shuowen" interpret "bamboo mats", which are extended to lay mats, seats, and banquets. The feast focuses on the abundance of furnishings. The "feast" of "feast", the interpretation of "Anye" in the "Shuowen", and the extension of the meaning of obtaining comfort and enjoyment for guests, focuses on the richness of human sensory enjoyment. "Bell singing" is both "feast" and "feast". This fashion had a great influence on the food style of later generations of Ichijing restaurants.
The restaurant is a symbol of the prosperity of the city, in the city, in addition to the merchant and eunuch compounds, the state and county yamen, for the citizens to drink and have fun, specializing in profitable high-rise buildings, is the restaurant tea shop. Partridge Heaven, a poem from the Song dynasty "Zhao Bosheng Tea Shop Meets Renzong":
The restaurant in the city is as tall as the sky, and the cooking dragon boiled phoenix flavor is fatty and fresh. Gongsun got off his horse and smelled drunk, and he did not hesitate to spend ten thousand dollars to drink. Recruit distinguished guests, attract high sages, and sing and line the orchestra upstairs. All kinds of beautiful things are delicious, and the four sides of the railing are painted with eaves.
In fact, in all walks of life in the city, restaurants, restaurants, and tea houses always come out on top with the largest number, the largest scale, and the highest profits. Often determine the main food lifeblood of the city, most of them are decorated with gorgeous and magnificent buildings, embroidered flags, covering the sky, dominating a city, attracting attention, and elegant and funny. It is not only the epitome of the urban catering industry, but also embodies the light of civilization of this era, which is reflected in the decoration, environment, service, brewing, cooking, tableware, utensils and other six aspects of the restaurant. Make people feel the magnificent courage, feel the magnificent, beautiful garden environment, thoughtful and delicate service, all make people linger.
As soon as you are seated, a cup of tea is greeted, the dishes under the wine are arbitrarily called, and the running hall can say that ten or even hundreds of dishes are drunk like a stream, and they are extremely flattering. Next to the customer, there will also be a music accompaniment to cheer up, to soothe their hearts and soothe their spirits. The people who play this kind of casual play are called "catch-ups", they are full of art, playing, singing, talking, and amusing. Register at the restaurant operator, call with the customer, and be on call.
In line with the beautiful environment, dining utensils, tables and chairs are specially made fine-flowered porcelain or silver bronzeware. The bartender summons you, that is, the wine cup, plates, saucers, tendons (chopsticks), bowls, spoons in front of you, the beautiful utensils are exquisite. It is not enough to have beautiful utensils, but also to have the food of famous chefs, which is often recognized by the public as a "delicacy". There are often food products around famous buildings that do not make a blind lack, bits and pieces of snacks sold along the street, and daily dishes that are popular for big catering. There are foot shops near the famous buildings, and they sell their liquor. There is also a bath tea shop, and after a meal, you can take a shower and drink tea. In the city, restaurants and tea shops are like a pair of partners who help each other, complementing each other. Looking back at the ancient times, "guests will set tea, and if you want to go, you will set up soup" has become a rule in the city, and you add a cup in time, not because the cup is empty and disrespectful. Whether it is tea after soup, or soup after tea, it is always two flowers with a trunk, and they are put into bloom and complement each other. This kind of food style is no less than the "bell ringing ding food" of the Zhou Dynasty nobles.
<h2 class= "pgc-h-arrow-right" > the invention and use of the Qin and Han "stone mills" opened a new chapter in "powder food"</h2>
Due to the invention and widespread use of stone grinding, the Huaxia people, whose main food is "five grains", have progressed from the "grain food" of the pre-Qin era to the "pasta" era. It is an epoch-making promotion of Xifu cuisine.
Due to the long breeding cycle of wild animals and livestock, coupled with backward hunting tools and few meat sources, humans must find another way to develop food sources if they want to survive. Thus, settled agriculture came into being. The White Tiger Tongyi records: "The people of ancient times all ate the meat of poultry and beasts, but as for Shennong, there were many people and insufficient livestock, so Shennong, because of the food of heaven and the benefit of dividing the land, made the people of the land, taught the people to cultivate, and the gods transformed it, so that the people were suitable, so it was called Shennongye." "During the Yandi Shennong era, the agricultural civilization was pioneered, and settled agriculture provided a stable source of food for people, and grain became the main food of the agricultural tribe. Cooking grains requires a certain degree of processing of grains, which are easy to mature, palatable, and conducive to digestion and absorption after dehulling. At that time, the tools for corn processing were stone grinding discs and stone grinding rods, as well as pestles, which are now called "mixing nests". Gu Shuyun: "Broken wood is a pestle, and digging ground is a mortar." "In the early Yangshao culture, about 7,000 years ago, grain processing was the grinding method of stone grinding discs and grinding rods, and then replaced by the grinding method of mortar combining pestle and mortar. Therefore, people eat grains mostly "grain food", or mashed "food cake". Pestle mortar rice has high labor intensity and low efficiency. Qin Shi Gang Mi is one of the ways criminals serve.
By the end of the spring and autumn, there was a man named Lu Ban, who felt that people wanted to eat rice flour and wheat flour, they all put rice and wheat in the stone mortar, and used coarse stone sticks to pound, which was very laborious in this way, and the powder that was mashed out was coarse and fine, and there was very little pounding at one time. Lu Ban wanted to find a way to use less force and greater results, so he used two cylindrical stones with a certain thickness to make a grinding fan, and the middle of the lower fan was equipped with a short vertical shaft, made of iron, and there was a corresponding empty sleeve in the middle of the upper fan. The opposite side of the two fans, leaving an empty chamber, is called a grinding chamber, and the outer perimeter of the chamber is made into a one-volt grinding tooth together. The upper fan has a grinding eye, and when the surface is ground, the grain flows into the grinding chamber through the grinding eye, is evenly distributed around, and is ground into a powder. The grinding thrust rotates with human, animal and hydraulic forces. With stone grinding there is flour, there is "flour food". The invention and use of stone mills is an epoch-making innovation and powerful impetus in food culture.
At the same time as the invention of stone milling, the late Qin Dynasty invented the 碓. Using the principle of leverage, the foot is stepped on and scooped, and later there is the use of animal power or water power, the efficiency is improved by 100 places compared with manpower, and it is mostly used for rice hulling and making "food cakes".
The invention and use of stone grinding and mortar made the processing of grain fine, the "grain food" of the skin, the "powder food" of the grinding powder, and the increase in the production method and variety of staple foods. There are three kinds of bread, rice and porridge. There are three ways to make a "cake":
One is steaming. Mixed with water, the noodles are not fermented, kneaded into a cake shape, and steamed in a kettle.
The second is to cook. Slice the dough into a cake and cook it in water, called a "soup cake". This is the earliest "noodles". The predecessor of today's Nishifu noodles.
The third is roasting. The cake made of noodles is baked in the cake oven, and because there is "flax on the cake", it is called "pepper cake". There are "cake shop workshops" in the town market, and now there are "cake shops".
About the production of "rice": that is, dry rice made with millet, millet, rice, millet, etc. In addition, it is also called "bèi" or "qiù", which is a flour milled after frying rice, beans, wheat, etc., and also has the name of "rice grain", which is dry food, and now "fried noodles of Longdi". Easy to travel, march carry. There is also a dry steaming of rice noodles, which is kneaded into a ball when it is moist, called "cí". Pour today's bowl of rice, that is, pour soup (gravy with juice on rice) rice on dry rice, called "dumplings". Dry rice made with rice is called "millet rice" and is the coarsest.
Regarding "porridge", it is made by boiling water mixed with grains such as millet, millet, wheat, and rice. Porridge is easy to digest, especially for the elderly and children, the Han Dynasty implemented the "old-age ceremony", in the mid-autumn to give the elderly porridge.
About author:Li Fuwei, member of the Chinese Folklore Society, director of the Shaanxi Folklore Society, director of the Baoji Yandi and Zhou Qin Cultural Research Association, supervisor of the Confucius Research Association of Baoji City, and special consultant of the Baoji Folk Customs Museum.