Among them, "The Conjuring" and "The Great Move", reflect the rich and delicious dishes, drinks and snacks in this kind of sacrificial activity at that time. There is a description in "The Conjuring" www.biquge.info pen & fun & pavilion: ".. Eat a lot of food, rice and wheat, and sorghum. Big bitter, salty and sour, bitter and dry. The bullock of the fat ox is more fragrant. and sour and bitter, Chen Wu soup.

……

Turtle cannon lamb, there is some syrup. Fry the birds. Showing the chicken's face, it is hard but not cool. The interpretation in the vernacular is this: "The dishes eaten are varied. Rice, millet, wheat, and sorghum are all you need. Sour, sweet, salty, bitter, harmonious and palatable. The tendons of fat cows are soft and fragrant. There is a soup made with a sour and bitter flavor. Roasted soft-shelled turtle and roasted lamb with sugarcane juice. Vinegar-cooked swans, stewed pheasants, pan-fried fat geese and partridge cranes, as well as braised chicken and stewed turtle broth, are delicious and intense – and will last for a long time. In addition, "Big Move" also mentions that there are "Chu cheese" - Chu-style cheese, "porpoise" - small pork sauce, "bitter dog" - dog jerky, "roasted crow" - roasted crow, "boiled" - steamed pheasant, "fried" - fried crucian carp, "finch" - yellow finch soup and other dishes. From this, we can know that in the diet and life of the ancestors of Hunan at that time, there were more than a dozen cooking methods such as burning, roasting, stewing, frying, boiling, steaming, stewing, vinegar cooking, marinating, and sauce. The raw materials used are also the product resources of Chudi Hunan. In addition, according to the records of "Chu Ci", the snacks at that time were also very distinctive. Qu Yuan described it this way: ". . . Honey erbium, some. The syrup honey spoon is a little more fruitful. Frustrate the cold drink, and drink it cooler. Huajiu is frozen, and there is some elixir.." Interpreted in the vernacular, it means: "There are fried honey, glutinous rice, baba and steamed honey cakes, and starch syrup."

……

The chilled glutinous rice wine is really cool and mellow, and the jade yellow rice wine is enough for you to revel in." All of the above shows that as early as the Warring States Period, the dietary life of the ancestors of Hunan was quite colorful, and the cooking skills were quite mature, forming sour, salty, sweet, bitter and other southern flavors. As for the daily staple food of the ancestors of Hunan during the Spring and Autumn Period and the Warring States Period, according to archaeological and historical data, there are rice, sorghum, beans, wheat, millet, millet, millet, rice, etc., but the main thing is rice. Retorts, pots, kettles, etc. for steaming rice. Steamed rice, the particles are not sticky, and the taste is sweet and palatable. To cook porridge, use a mustache, put rice and water in the same mustache and add fire to boil, and the rice is cooked. After the rice porridge is steamed and the dishes are cooked, they must be served in a container to facilitate consumption. At that time, Hunan food utensils were not only complete in variety, but also exquisite and elegant. In terms of materials, it mainly includes pottery, bronze, iron, lacquerware, etc. Although these food utensils have appeared since the Yin Shang dynasty, in Hunan, their shapes have their own characteristics. In particular, thousands of pieces of lacquerware unearthed from Chu tombs in Changsha and other places in Hunan Province have beautiful shapes, bright colors and smooth patterns.

……

In the Qin and Han dynasties, Hunan's food culture gradually formed a relatively complete system from materials, cooking methods to flavor styles, and its abundant use of raw materials, colorful cooking methods, and delicious flavors are all more prominent. In 1972, it can be seen from the burial remains unearthed from the tomb of Marquis Xin's wife in Mawangdui, Changsha City, Hunan Province, that in the Western Han Dynasty more than 2,000 years ago, there were nearly 100 kinds of delicacies in Hunan. There are 24 types of meat soup in 5 categories alone. The soup roasted with pure meat is called Taitang, which is the best in the soup, there are 9 kinds, all of which are thick soups; The clear soup boiled by the stewing method is called white soup, and there are 7 kinds of beef white soup, venison taro white soup, fresh mandarin lotus root, abalone white soup, etc.; The meat soup with celery is called the middle soup, and there are 3 kinds of dog towel soup, goose towel soup, and crucian root soup; The meat soup roasted with artemisia is called Feng Tang, and there are cow soup, sheep soup, and pig soup; The meat soup roasted with bitter herbs is called bitter soup, and there are two kinds of bitter soup: dog bitter soup and beef bitter soup. There are also 72 kinds of food. For example, "fish skin" is meat cut from the belly of a raw fish; "Beef brimley" and "deer guidley" are foods made by cutting raw meat into thin strips; "Boiled rabbit" and "boiled quail" are dry-fried rabbits or quails, etc.

……

It can be seen from the unearthed Western Han Dynasty relics that the cooking methods in the food life of Hunan in the Han Dynasty have been further developed than in the Warring States Period, and have developed to soup, broiling, frying, boiling, steaming, wetting, preserving, waxing, cannon, boiling, steaming, etc. The seasonings used for cooking include salt, sauce, soy bean, koji, sugar, honey, leeks, plums, cinnamon, peppercorns, dogwood, etc. Because Hunan is rich in products and known as the "land of fish and rice", since the Tang and Song dynasties, especially in the Ming and Qing dynasties, the development of Hunan's food culture has become more perfect, and it has gradually formed a Hunan cuisine with distinctive characteristics among the eight major cuisines in the country.

During the Republic of China, the celebrity Tan Yanmin and his family chef founded an important cuisine of Hunan cuisine - Xiangan Hunan cuisine. With the gastronomic concept of "excellent selection of raw materials, fine knife processing, exquisite cooking skills, and precise taste harmony", Gu'an Hunan cuisine has won people's favor and is known as the "source of Hunan cuisine".

……

Hunan cuisine has always attached importance to the matching of raw materials and the mutual penetration of flavors. Hunan cuisine is particularly seasoned with sour and spicy. Due to the geographical location, the climate of Hunan is mild and humid, so people like to eat chili peppers to refresh their minds and get wet. The dish made with sour kimchi as a seasoning and served with chili peppers is appetizing and refreshing, and has become a unique local food custom. At the same time, stir-frying is also the specialty of Hunan people's cooking.

It has a long history, and among the three major types of cooking techniques, such as hot cooking, cold preparation and sweet blending, there are a few or dozens of each type of cooking techniques. Comparatively speaking, the simmering skills of Hunan cuisine are even better, almost to the point of perfection. Simmering can be divided into red simmer and white simmer in terms of color change, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Simmer over low heat, original flavor. Some dishes are crystal clear and mellow, some vegetable juices are pure and nourishing, some vegetables are soft and glutinous, some vegetables are crispy and fragrant, and many simmered dishes have become famous dishes in Hunan cuisine.

First of all, in people's weddings and funerals, food is always an important part of it. Marriage is called "eating and drinking"; dead people, commonly known as "eating meat"; If you increase the population, you must eat the "full moon"; On birthdays, you have to eat poached eggs and eat "longevity noodles". Secondly, "eating" is also one of the important means of social interaction, friends and acquaintances meet, the first greeting is often "Have you eaten?" "When you go to a friend's house and eat 10 or 12 dishes, you receive the warmest hospitality from your host.

In Hunan, due to geographical and climatic reasons, rice is grown in most areas, and rice is the staple food in people's daily diet. However, in a few mountainous areas, especially in some places in the mountainous areas of northern Hunan Province, dry grain crops can only be grown with corn, sweet potatoes, potatoes and other staple foods. The economy of these areas has gradually developed, and the production of flue-cured tobacco or medicinal herbs can be exchanged for rice when sold to the state, so rice and corn are gradually becoming the staple food.