readx;?? Although Zhang Jiashi was a traverser, in terms of the improvement of food at that time, it was more of a hardware improvement. Pen % fun % Pavilion www.biquge.info Co * Le * Speech * Love * First * Speech * Love * First * Hair [Big ◇ Book ◇ Bag ◇ Small ◇ Say ◇ Net .>

For example, replacing bronze tableware with iron pots and others may cause copper and lead poisoning.

As for some "software" configurations, such as ingredients or something, Zhang Jiashi said hehe.

Because in this regard, it's not that he doesn't want to do the kind of things in the future, but it's more of a good woman's hard work for rice.

The history of Chinese food has also undergone corresponding changes:

According to later archaeological research, the people of Beijing knew about the use of fire to barbecue food more than 500,000 years ago. This situation brought tears to the eyes of the Suiren clan in Chinese mythology, because according to the corresponding circumstances, the Suiren clan was far from as old as the Pekingese at that time.

After all, even if it is a myth or something, if you want to pass it down, you must at least have a corresponding inheritance. During the period of the Pekingese, there is no evidence to prove that the other party had a written or even a relatively systematic language, so even if it is a myth, it is unlikely that it was handed down by the Pekingese.

From the Neolithic period to the Yin Shang period, the processing of grain has been relatively primitive and simple. The ancestors used grinding plates, grinding rods, pestles and mortars to rough process the grains, and it was difficult to provide a large amount of shelled net rice. In the Zhou Dynasty, the emergence of Shi Qi was a leap forward in the initial processing method of grains. Stone mill, that is, stone grinding. The primary processing of grains has changed from milling to grinding. With the popularization of stone mills, the dietary conditions of the Zhou people have been greatly improved.

Compared with grain processing, meat processing in the Zhou Dynasty was more elaborate. In addition, as a selection of meat for the first processing, it is as important as the subsequent cooking. In particular, the selection and cooking of all kinds of meat enjoyed by the Zhou royal family and nobles during sacrifices and banquets were handled by the special official offices "internal dumplings" and "external dumplings". The Zhou people have fully understood how to select healthy livestock and poultry that are free of disease and no special fishy smell, and identify various parts of livestock and poultry, and then slaughter. When eating, all kinds of dishes have a fixed position, and the eating is also carried out according to a certain procedure. These are determined by the different shapes of the meat cut.

There is an idiom that clearly states that in the Zhou Dynasty and the Warring States period, the food civilization of the Chinese has reached a corresponding height. And this idiom is from the Zhuangzi inner chapter of the health master "Ding Jie Niu".

There was a cook named Ding who slaughtered cattle for King Liang Hui, and where his hands touched, where his shoulders rested, where his feet stepped on, and where his knees were on his feet, there was a sound of skin and bone parting. The knife stabbed in louder, and there was nothing out of tune with these sounds. It is in tune with the dance rhythm of the mulberry forest and the first two pieces of music.

King Liang Hui said: "Hey, how can your skills be so clever?"

He put down his knife and replied, "What Your Majesty is looking into is the law of things. This has surpassed the pursuit of cattle slaughtering technology. When I first started slaughtering cows, I didn't know much about the structure of the cow's body, and all I saw was the whole cow. Three years later, I saw the internal texture of the cow, and I could no longer see the whole cow. Now, when the ox is slaughtered, the subordinates only touch the body of the ox with their spirits, and do not need to see with their eyes, just as the vision stops moving and moves according to the will of the spirit. Follow the texture structure of the cow's body, and split the large gaps between the muscles and bones. The knives are made along the cavities between the bone joints, all of which follow the original structure of the cow's body. The knife used to slaughter cattle never touched the place where the meridians connected, the muscles and muscles that clinged to the bones coalesced, not to mention the large bones of the thighs, and the skilled cooks changed the knife every year because they used the knife to cut the meat. Skilled cooks change their knives every month because they use knives to chop bones. Now his servant's sword has been used for nineteen years, slaughtering thousands of cattle, and the edge of the knife looks as if it had just been sharpened from a whetstone. There are gaps in the bones of the cow. But the blade was not thick, and it must have been more than enough to run the blade when it pierced into a joint, so that it took nineteen years and the blade was still sharpened as if it had just been sharpened from a whetstone. Even so, whenever I come across a place where the muscles and bones are intertwined, I see that it is difficult to go under the knife. He is very vigilant and cautious, his eyes are focused, and his movements are slow. The knife moved slightly, and with a bang, the flesh and bones had already separated, like a pile of dirt scattered on the ground. I stood with my knife in hand, looking around triumphantly at the success, looking leisurely and contented. Wipe the knife and put it away. ”

King Liang Hui said, "Okay, I listened to Ku Ding's words. I've learned how to maintain health. ”

From the above explanation, it can be seen that in many ways, Ku Ding Jieniu shows that there was a complete set of steps when slaughtering livestock during the Warring States period, and some clever chefs were able to easily divide an animal with their own experience.

Zhou Dynasty Zhou Li Tianguan mentioned the way of preparing food known as "Eight Treasures": "Treasure Eight Things" and "Eight Treasures of Qi". The corresponding description of these production methods is as follows: Chun boiled meat soy sauce poured rice, Chun mother meat soy sauce poured yellow rice, pork simmered roasted fried stewed suckling pig, simmered lamb simmered roasted and fried stewed lamb, pounded Zhen roast beef, sheep, deer loin, soaked wine sugar beef and mutton, boiled Zhen similar to spiced beef jerky and liver Liao net oil roasted dog liver eight kinds of food, which also refers to eight ways of cooking meat food.

Later generations believed that the term "Bazhen" referred to eight kinds of meat that could be eaten at that time, but Zhang Jiashi knew that Bazhen was indeed eight ways of cooking. Because in the Western Zhou Dynasty, except for boiling Zhen did not refer to jerky, but to stewed broth, there was not much difference in other production methods.

Some people in later generations questioned that there was no sugar in the Zhou Dynasty, so it was naturally unlikely to make any wine sugar beef and mutton, but Zhang Jiashi said that there were already maltose and other things in the Western Zhou Dynasty.

Later generations have a view that in the Spring and Autumn Period and the Warring States Period, the prototypes of the four famous dishes of later generations appeared in China.

During the Spring and Autumn Period and the Warring States Period, various ethnic groups integrated with each other, and gradually formed two major flavors of the north and south in the food culture. In the north, the ancient Qilu food culture has a long history and the cooking technology is relatively developed, forming the prototype of Lu cuisine, the earliest local flavor dish in China.

In the south, the Chu people unified the southeastern half of the country and occupied today's "land of fish and rice". "There are swordfish in spring, anchovy in summer, and fat ducks in autumn. There are vegetables in winter". Throughout the year, aquatic products, livestock and poultry vegetables are put on the market, which provides superior material conditions for the development of cooking technology. Due to the integration of the folk customs, folk customs and eating habits of many ethnic groups in the south, the prototype of today's Su cuisine has gradually formed.

In the west, the Qin State occupied the ancient states of Ba and Shu, and then sent Li Bing to transform the flooded country into the "Land of Abundance", coupled with the arrival of a large number of Hanzhong immigrants. Combined with the local climate, customs and the traditional diet of the ancient Ba and Shu countries, it has produced the predecessor of Sichuan cuisine, which has a great influence today.

The unification of the Qin state was carried out in the later stages. At the end of the Qin Dynasty, troops were sent to annex Guilin, Nanhai and Xiang counties to establish the Nanyue State. In the eleventh year of Han Gaozu, he was named the king of Nanyue. Taking advantage of Guangzhou's location on the southeast coast, the mild climate of the Pearl River Delta, the abundance of products, the variety of edible animals and plants, and the advantages of water and land transportation extending in all directions, the political, economic and cultural center of Lingnan has been established. The food here is relatively developed, and the current food culture of Guangdong is actually introduced by Zhao Tuo to the advanced culinary arts and utensils in the Central Plains. Combined with the local food resources, "flying, diving, moving, and planting" are all delicacies, and have been passed down to this day, and the eclectic food fashion has produced the prototype of Cantonese cuisine.

Zhang Jiashi thinks that there is a little truth in this statement, but he also has to say that these statements are more nonsense.

Zhang Jiashi doesn't know much about the situation of Lu cuisine, but Su cuisine is in a certain aspect. It is more about the food style of Wu and Yue, which originated in the Spring and Autumn Period and the Warring States Period, and has no corresponding relationship with the Chu State. After all, at the beginning, Wu and Yue were the rulers of this region, and their food styles were handed down, and combined with the food styles of Chu that later conquered Yue, the foundation of Su cuisine was gradually formed.

And the case of Sichuan cuisine. Zhang Jiashi said: Spicy is the style of Sichuan cuisine, and now he wants to make a spicy tang, but it is useless, because the main material of Malatang is chili pepper instead of Sichuan pepper, and chili is not a local product of China, but a local product of the Americas.

According to archaeologists' estimates, the Mesoa, Merica, and Maya began eating chili peppers as early as 5000 BC. It was grown here in 7000 B.C., so chili peppers are arguably one of the oldest crops cultivated by man. Originally found in Mesoa Merica, this is an annual pepper that includes paprines, bell peppers, and jalapeños.

South America: Chili peppers have been in the Americas long before Columbus discovered the taste of chili peppers on his way to the Americas. In fact, because Columbus confused chili peppers with peppercorns found in India, Columbus later brought them back to Spain, saying that they were a spice, and although it was a nightshade plant, Columbus's mistake did not prevent chili peppers from spreading almost immediately throughout the world. The famous bell pepper was first discovered in South America.

Africa: Africans love the ginger and spicy "cereals of paradise", which makes it easy for them to incorporate appetizing chili peppers into their recipes. In just a few years, through the introduction of the Portuguese, chili peppers spread all the way to Mozambique, on the eastern edge of the African continent. At that time, the Portuguese cast a large net to buy African slaves, and wherever they bought slaves, they took chili peppers with them, so that chili peppers quickly spread across the continent.

Europe: Initially, Europeans were less receptive to chili peppers. Chili peppers came to Antwerp from Spain, then to Italy in 1526 and to England in 1548. Many theories suggest that merchants brought chili peppers from India via the Persian Gulf to Aleppo, northwestern Syria or Alexandria, Egypt, and then north into Eastern Europe. Another theory is that the Turks brought chili peppers from Asia to Eastern Europe: through the Persian Gulf and Asia Minor and the Black Sea, into Hungary, which the Turks conquered in 1526. Peppers then came to Germany from Hungary. A third possibility is that the Portuguese exported chili peppers from Hormuz, one of their colonies, to Eastern Europe to compete with black pepper from India.

North America: Although chili peppers have been cultivated in Mexico for centuries, they did not appear in North America until the slave trade was in full swing. The prevalence of chili peppers in African food contributed to its spread to the New World. Africans were so fond of chili peppers that slave traders had to carry large quantities of chili peppers on their transatlantic voyages. And, in order for African slaves to maintain their eating habits while living in North America, plantation owners also had to grow chili peppers. As a result, after the 17th century, chili peppers settled in North America.

Asia: Chili peppers were introduced to China during the Ming Dynasty. Historical records record that Guizhou and Hunan first began to eat chili peppers in the Qianlong period of the Qing Dynasty, and generally began to eat chili peppers later than after Daoguang. Since then, it has been widely cultivated throughout China, and it is the latest but most widely used spice introduced in China.

The Mingcao flower pedigree records "pepper", and the first Chinese who ate pepper were all in the lower reaches of the Yangtze River, the so-called "Xiajiang people". When the people of Xiajiang tried chili peppers, the people of Sichuan did not know what chili peppers were. Interestingly, chili peppers were first introduced from Jiangsu, Zhejiang, and Liangguang, but they were not fully utilized in those places, but they flooded in the upper reaches of the Yangtze River and southwest China. After Jiaqing in the Qing Dynasty, Guizhou, Hunan, Sichuan, and Jiangxi provinces have been "planted as vegetables", "no pepper mustard is not under the chopstick, and there are many soups", "choose those who are extremely spicy, and every meal and every dish must be spicy". It shows that the history of Sichuan people eating chili peppers is about 400 years.

Well, if we talk about the prototype of Sichuan cuisine, it is estimated that the formation period should be the latest, or that the formation period of Sichuan cuisine, which is dominated by spicy cuisine, should not be earlier than the end of the Ming Dynasty.

Gao Lian of the Ming Dynasty wrote Zunsheng Eight Notes in 1591, saying: "Peppers are thick, white flowers, fruits are like bald pen heads, spicy and red, very considerable" description. According to this account, it is generally believed that chili peppers were introduced to China in the last years of the Ming Dynasty.

Therefore, for the statement that the prototype of the four major cuisines was formed during the Spring and Autumn Period and the Warring States Period, Zhang Jiashi could only hehe in his heart.

However, during the Spring and Autumn Period and the Warring States Period, until the Han Dynasty, China's food culture can be said to have progressed gradually.

With the full birth of China's unification, the Han Dynasty emperor had the most complete food management system in the country at that time. Among the officials in charge of the emperor's daily affairs, there were Taiguan, Tang Guan, and Dao Guan, who were related to dietary activities, and they were respectively "the main meal", "the main bread bait", and "the main rice". It's a system of bureaucrats with a huge number of people. The food expenses for the emperor and the harem were equivalent to the family property of 20,000 households of the average level of the Han Dynasty.

As for whether the corresponding system of the cooks of the Shaofu during the Han Dynasty continued to the corresponding situation of the Qin Dynasty, Zhang Jiashi could not make a conclusion for a while. But there is no doubt that the Qin Dynasty also influenced the Han Dynasty's arrangements in this regard in a certain sense.

During this period, the spread of Chinese food culture intensified. In addition to introducing courgette, walnut, coriander, flax, carrot, pomegranate and other products from the Western Regions, Zhang Qian and others also introduced the peach, plum, apricot, pear, ginger, tea and other products and food culture from the Central Plains to the Western Regions. Today, among the cultural relics unearthed from the Han tombs in the former Western Regions, there are wooden chopsticks from the Central Plains. There is a kind of scorching method in China's traditional barbecue technology, which was also transmitted to Central Asia and West Asia through the Silk Road very early, and finally formed a local barbecue lamb skewer that people like to eat. To be continued.