The food culture of ancient China can be traced back to the Spring and Autumn Period and the Warring States Period. Since then, people have begun to focus on the quality and taste of food, and see food as an expression of art and culture. Confucius once put forward the remark that "you don't get tired of eating, and you don't get tired of being fine", emphasizing the pursuit of exquisite food. Over time, the way food is made and consumed has gradually changed.
During the Tang Dynasty, culinary and food research in China reached new heights. Sun Simiao emphasized the importance of food to health in "A Thousand Golden Prescriptions: Food Treatment" and put forward many dietary concepts. However, due to the limitations of technology and equipment, the cooking methods of the ancients were relatively backward. It was not until the Song Dynasty that the emergence of stir-frying techniques made people's pursuit of food more rich and diverse.
The ancient diet was dominated by grains, and meat was very scarce. Thanks to the use of stone mills, people began to experiment with more diverse foods. During the Zhou Dynasty, meat became the culinary focus of large celebrations. At the same time, spicy cooking and seasoning techniques also emerged during this period. By the Qin Dynasty, the popularity of the five common vegetables made the dishes more colorful. However, the diet of the average person is still quite simple, with a predominance of multigrains, and meat and delicate foods are not common on their tables.
Expansion: In ancient times, food culture was closely related to the lives of the Chinese people. Food is not only a need for survival, but also an important way to express emotions and pass on culture. The ancient Chinese's pursuit of food can be seen in their pursuit of food quality and taste. Confucius's famous saying, "You don't get tired of eating, you don't get tired of eating", which directly reflects the ancients' pursuit of food refinement. This pursuit was further promoted in the Tang Dynasty and became an important part of people's lives.
However, due to the limitations of technology and equipment, the cooking methods of ancient people were relatively simple. As Confucius said, "people are not tired of being fine", although people have high requirements for food, it is difficult for ancient people to achieve such a high standard due to the limitations of tools. It wasn't until the Song Dynasty that the advent of stir-fry techniques made the cuisine richer. The stir-fry technique not only makes the cooking process easier, but also provides a more diverse selection of dishes, allowing people to have more possibilities in their diet.
The diet of the ancient Chinese was dominated by grains, which is closely related to the characteristics of ancient agricultural civilization. Since cereals were relatively easy to produce, cereals became the backbone of the diet of the ancients. However, due to the scarcity and high cost of meat, the general population rarely has the opportunity to enjoy the taste of meat. Even for major celebrations or special occasions, the cooking of meat requires the utmost care.
Spicy cooking and a variety of seasoning techniques gradually emerged in ancient diets. The advent of spicy cooking has made the taste of food more varied. In the case of relatively simple ingredients, the use of spices such as chili peppers can add more layers of texture to the food. At the same time, people have also started to experiment with various seasonings to enhance the taste of food and make it more delicious.
In short, the historical background and evolution of ancient food reflect the Chinese people's pursuit of food and the importance of food culture. Although the limitations of technology and equipment restricted the development of ancient people in cooking, this did not stop them from loving and pursuing food. Ancient food culture has laid the cornerstone of Chinese food culture and provided important reference and inspiration for modern food.
Although the way food was made and consumed changed in ancient times, these rich and diverse foods were not commonly found on the tables of ordinary people. In fact, the diet of ordinary people in ancient times was very simple, mainly based on whole grains, and meat and delicate foods were very rare. In ancient times, people's diets were often limited by their economic and social status.
In ancient China, there was a clear division of social classes, and the diet of the aristocracy and the wealthy was far more abundant than that of the common people. The aristocracy and the wealthy had access to a variety of rare ingredients and delicacies, while the common people faced economic hardship and food shortages.
In times of famine, life is more difficult for ordinary people, and their diet is simpler. Their diet is mainly dependent on farmland and rented fields, and if the harvest is not good, they face a shortage of food. In this case, people may have to look for wild herbs or rely on some of the more bitter foods to get by. Sometimes, there is even a lack of nutrients such as eating Kannon soil.
In general, the diet of ordinary people in ancient times was relatively simple, relying mainly on grains and whole grains. Meat and delicate dishes are rarely on their tables, and they often face food shortages.
Over time, China's food culture has changed dramatically. In the Tang Dynasty, restaurants began to pop up, and delicacies from all over the world came together, forming a unique food culture. During the Northern Song Dynasty, there were obvious differences in diet between regions, and marine resources began to be utilized. However, the diet of the common people remained relatively simple, and due to the shortage of salt, they even seasoned it with the aroma of burning granulated sugar or stale wood. During the Ming and Qing dynasties, traditional cooking techniques were further developed, and many local specialties were gradually formed. At the same time, with the development of China, many foreign ingredients and cooking techniques have also entered China, enriching China's food culture.
In modern times, with the development of technology and transportation, China's food culture has become more diversified and internationalized. The growing influence of Western food and cooking techniques has given the Chinese people more opportunities to taste a wide variety of cuisines. At the same time, people have higher requirements for food, and health and nutrition have become important considerations. People began to pay attention to the quality of ingredients and pursue a green and organic lifestyle.
In general, the evolution of ancient Chinese food reflects the pursuit of food and the importance of food culture among the Chinese people. From simple coarse grains, to colorful dishes, to modern diversification and health pursuits, China's food culture has gone through a long and colorful development process. It is not only a way for people to meet their physical needs, but also an important way to express emotions and pass on culture.