During the Han Dynasty, when China s food culture was at its richest, what foods were introduced?

1. In ancient times, the food culture of the Han Dynasty was particularly rich, and the first large-scale change in China's diet was the introduction of the Western Regions food culture, and Zhang Qian sent an envoy to the Western Regions in the Han Dynasty.

When put the grapes, pomegranate, garlic and courgette.

These foods were introduced to China, so our diet was particularly rich in those days. Not only when Zhang Qian went to the Western Regions, but also other species of grapes were introduced.

The cooking technology in China at that time was also particularly advancedHe was able to communicate with foreign countries, introduced a lot of spices and condiments, and the chef was able to create new dishesChinese food cultureHis food culture has national characteristics, so it has been integrated and innovated in the dissemination of food culture.

2. In fact, Zhang Qian's mission to the Western Regions brought a lot of vegetable varieties and fruit seeds that our country did not have at that time, so according to its initial Western Regions, he made great contributions to our country's food culture, all when he went to the Western RegionsIn addition to the several introduced above, there are also watermelons, melons, cucumbers, spinach, carrots,Fennel, celery and green onions he has some squeezingOil cake, and paste cakes, as you know, are also called sesame baked cakes, also called stove fire, in fact, at that time, for our country, these foods were specialMoRaw.

3. Our country's food culture has lasted for more than 1.7 million years, mainly with raw food and cooked food, as well as culinary scientific cooking methods of cooking, and that our country's food culture can vary from hell economy to ethnic and religious differencesTherefore, their diet is also different, according to different eating habits, so they show different cultural tastes and show different values.

The food culture of our country has a direct impact on Japan, Mongolia, North Korea, South Korea, Thailand, Singapore, and many other countries, and they all send senior chefs to our country to study, which shows that the food culture of our country is also broad and profound.

It seems that there is tofu, and tofu arose during the Han Dynasty, and there was no such food as tofu before the Han Dynasty.

For these foods of the Han Dynasty, I seem to have seen it on **, it seems that there is spinach, and spinach seeds are a food introduced at that time.

Did you bring in some poultry? It turned out that people didn't eat meat anymore, and the introduction of new poultry could strengthen their physique.

It seems that a lot of grain seeds have been introduced, like wheat and sorghum, and what else is not very clear.

It is believed that a lot of spices have been introduced, but it is not clear what they are, and fruits.

It's not very clear yet, but I think we were eating a lot at the time, so it's likely that we imported foreign food.

It doesn't seem to be clear to you what you see, but there must be some vegetables or seeds of some grains that you haven't had before.

I don't really know about this, but I personally think that our diet at that time was already very rich, and we knew how to cook more than other countries.

1. Grapes. Zhang Qian of the Western Han Dynasty sent an envoy to the Western Regions.

With the introduction of Dawan grape varieties, the scope of grape cultivation in the mainland began to expand, wine brewing began to appear, and the culture related to grapes and wine began to develop.

2. Spinach. Spinach is a vegetable cultivated by the Persians 2,000 years ago, also known as "Persian grass", which was later brought to China by Nepalis during the Tang Dynasty. At that time, China called the origin of spinach as the country of pineapple in the Western Regions, which is why spinach was called "pineapple", which was later simplified to "spinach".

3. Pomegranate. The pomegranate originated in Persia (present-day Iran) and was introduced to China in the second century BC. It is also because of Zhang Qian's mission to the Western Regions and the food that was brought back.

4. Alfalfa. Alfalfa is a food introduced from the Western Regions in the Western Han Dynasty, which is rich in nutritional value, and alfalfa contains vitamin K

and vitamins C, B, etc., which have the effect of clearing the spleen and stomach, and benefiting the large and small intestines.

5. Cucumbers. Cucumbers were introduced by Zhang Qian of the Han Dynasty when he went to the Western Regions. Cucumbers are highly nutritious, rich in protein, sugars, and vitamin B2

Vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron, etc. Shelter.

China first had a food culture and system in the Western Zhou Dynasty. The Zhou and Qin dynasties were the formative period of China's food culture, with grains and vegetables as the staple food. During the Spring and Autumn Period and the Warring States Period, there were also different grains, so a relatively rich food system was formed.

Chinese food culture has many characteristics, and at the same time, it can also directly affect the development of Chinese food culture in terms of food culture, because of population pressure and many reasons, so the Chinese diet started from the pre-Qin period. Therefore, at that time, it was mainly cereals, less meat and more grains, Chinese rice was the staple food, and the dishes were just to help with food. <>

Chinese food culture is characterized by a variety of flavors. China has a lot of land, and there are differences in customs and habits, so the food in China has also formed a lot of flavors. Chinese food culture is also about aesthetics, as traditional dishes place great emphasis on the taste, smell and flavor of the food.

The four seasons are different, because Chinese cooking also varies with the seasons throughout the year, with more stewed in winter and more stirred and frozen in summer. <>

Moreover, China's food culture is also very closely related to the development of agriculture and the changes in people's lives, and it can also make the development of Chinese food culture play a very important role. Because the development of agriculture has made living conditions better and better, people have been able to develop more harmoniously. Moreover, the ancient food culture is also constantly developing, and it has a lot to do with the cultural exchanges of ethnic groups.

Therefore, China's food culture also has a great positive influence, so it makes China's food go further. <>

Because the variety of food is very rich, so it has also been paid attention to by people, so the development of food culture in ancient China has also experienced a very long period, and in the process of historical development, we can also find that the Chinese people are from the beginning of eating enough to eat well. Therefore, people's nutrition intake will be more comprehensive, so the development of food culture can also reflect the improvement of people's living standards, and in the process of this development, we can also see that the Chinese nation is also slowly developing food culture.

According to historical records, the prototype of medicinal food in food culture appeared in the Shang Dynasty, represented as Taigong Wanghong Braised Chicken. During the Zhou and Qin dynasties, China gradually formed a food culture with grains and vegetables as the staple food, mainly cereals. During the Han Dynasty, especially during the period of Emperor Wu, China once became the largest empire in the world, and at this time, China's food culture was also greatly enriched and developed because of the exchange of Chinese and Western cultures.

Most of the fruits we are familiar with today are pomegranates, grapes, walnuts, watermelons, pineapples, etc., as well as celery, lentils, and cucumbers. The vegetable oil and animal oil we consume today both originated in the Eastern Han Dynasty.

During the Tang Dynasty, the national strength was strong, the folk customs were open, and the food culture developed to a peak. During the Ming and Qing dynasties, China's food culture developed to a new peak, and the representative thing was the "Manchu and Han full banquet".

China has a long history and culture and profound national accumulation, and China's food culture is vividly displayed from the four independent and unified levels of refinement, beauty, affection and etiquette. Exquisite focuses on the image and quality of food, while Erotic Rites focuses on the mentality, customs, and social functions of food. The perfect unity of refinement, beauty, affection and etiquette has made China's food culture go back to ancient times.

At the earliest, in the Zhou and Qin dynasties, the food culture at that time was generally based on grains or vegetables as the main food, and then in the Spring and Autumn Period and the Warring States Period, the structure became more and more abundant.

The theoretical basis of the Chinese nation's food culture.

2] 0, the beginning.

As the saying goes: the people take food as the sky. "Eater" can be either a noun or a verb.

The so-called "chromophobia" also shows that "eating" is actually a human nature. In a famous play by Oscar Wilde, a famous 19th-century British writer, poet and dramatist, the protagonist says, "When I am in trouble, eating is my only consolation."

Chinese talk about eating, not only three meals a day, quenching thirst and hunger, it often contains the philosophy of Chinese people to know things and understand things, a child is born, relatives and friends want to eat red eggs to express joy. "Egg" represents the continuation of life, and "eating egg" carries the high hope of the Chinese to inherit the lineage. Children should be "eaten" when they are one year old, "eaten" when they are eighteen, "eaten" when they get married, and celebrate their sixtieth birthday.

This kind of "eating" is a kind of physiological satisfaction on the surface, but in fact, "the drunkard's intention is not to drink", and it expresses a rich psychological connotation through the form of eating. The culture of eating has gone beyond "eating" itself and has acquired a deeper social significance. For example:

First, the Chinese are good at chewing on the beauty and meaning of life in the very ordinary food life, philosophers and literary scholars are even more so, Zhuangzi believes that the ancient society is beautiful, the most worthy of people's memories and pursuits, the most important reason is that people can "swim with a puffed stomach", that is, after eating and drinking enough, they can fully enjoy the fun of life. Second. Chinese deal with the god of death like interpersonal relationships, always through food to unblock relationships, Westerners mourn the dead is a bouquet of flowers.

But the Chinese do not do it, death is like life, what the living eat, sacrifice to the dead is at least the same treatment (generally a higher grade), ancient sacrifices to ghosts and gods have food, and according to the nobility of the ghosts and gods and the size of the expectations for him to determine the abundance of sacrificial food. This is exactly the same as the common people dealing with the officials and yamen. Therefore, some people believe that sacrifice is nothing more than a bribe of people to ghosts and gods.

Compared with the food life of other countries, Chinese food culture belongs to the category of cultural philosophy, with distinctive cultural connotations and aesthetic characteristics

3] 1) Chinese food culture is based on the Chinese philosophy of "the unity of heaven and man" and "masculine and feminine", with "heaven, earth and man" as the foundation, and "nourishing yin and nourishing yang" as the purpose. Without "nourishing yin and replenishing yang", diet becomes "hunger does not choose food"; If you leave heaven and earth and nature, you will lose the source of food. The great writer Ouyang Xiu Shiyun of the Northern Song Dynasty:

The vast sea is vast, and the treasures of heaven and earth are hidden".

4] 2) Chinese food culture originated from the "peasant family" among the hundred sons of the pre-Qin Dynasty. The farmer is agriculture-oriented, and the life consciousness emphasized is based on the Shennong family. It advocates that "the people take food as the sky".

During the Qin and Han dynasties, what was the beginning of the most characteristic development of China's food culture.

Hello dear, during this period, food raw materials are more abundant. Zhang Qian went to the Western Regions and brought back more than a dozen kinds of food and wine brewing techniques such as grapes, pomegranates, and garlic. Particular emphasis is placed on cooked foods and the rough processing of cereals to remove chaff, and a variety of staple foods are prepared under the guidance of the basic principles of this diet.

Traditional Chinese cooking methods, with the exception of stir-frying, have appeared in the Qin and Han dynasties. The rise of tea drinking and the beginning of the salt and wine monopoly system are all major events in the history of food during this period, and I hope it can help you<>

During the Qin and Han dynasties, the most characteristic development of China's food culture was the beginning of the theory of dietary therapy.

During the Qin and Han dynasties, the food etiquette system was loosened, and the food culture developed in the direction of flexibility, freedom, richness and diversity. During the Qin and Han dynasties, the biggest change in food culture was the gradual transformation from food etiquette to food pleasure.

During the Qin and Han dynasties, although it inherited the dietary etiquette system of the Zhou Dynasty, it was greatly less rigid and single. Although the society still abides by the tradition of food and inferiority, the food etiquette system is no longer a mandatory regulation imposed by the state, but has become a social culture. In this context, the food culture has become more flexible and rich.

In addition, during the Qin and Han dynasties, due to the increase in productivity and the strengthening of cultural and economic exchanges with the Western Regions, food became extremely rich and diverse. Eating in this period has become more than just a way to fill the stomach, but a form of pleasure. During this period, new cooking utensils such as iron pots appeared, and the way food was cooked was greatly developed, and new forms of food such as stir-frying appeared.

The continuous enrichment of the dietary structure from the Qin and Han dynasties to the Wu, Tang and Song dynasties promoted the formation of the meal system.

In the pre-Qin period, food was scarce, the type was single, and ordinary people could eat with a bowl of noodles, or a bowl of corn and a casual stew, and such a simple diet was very suitable for each person to eat silently with their own bowl.

From the Qin and Han dynasties to the Song Dynasty, a wide variety of stir-fried vegetables, fruits, pastries and other foods began to appear, and people had more choices for eating. In this way, you may not be able to eat a lot of food, and the best way is to sort the various foods together, and then everyone can eat according to their needs. Gradually, it developed into a meal system.

China has been a big agricultural country since ancient times, and the development of agriculture is the most basic way of development, with a large Chinese population. With China's continuous efforts, China's agricultural development is getting better and better, and now it has the ability to lead the world's agriculture. This is something we are proud of, and it is also one of the bargaining chips for the Chinese to gain a foothold in the world.

However, we all know that many crops are not produced in China from the beginning, but are slowly increasing in the process of continuous development and exchanges with other countries. We all know that the name of the crop with "foreign" comes from the foreigners, and the foreigners are Westerners in the eyes of the Chinese, and the things imported from the West are named "foreign what", such as artichoke (potato), cabbage (cabbage), etc., are all crops imported from foreign countries to China. Next, let's take a look, our common crops today are imported from **, which dynasty was introduced, after reading it, it is estimated that many people will be curious, what did the Chinese eat before introducing these?

Because there are so many, too common.

In fact, in addition to the word "foreign", there are also crops with the word "hu" and the word "fan", all of which are imported from foreign countries. In ancient China, the first large-scale foreign trade should have been some of the things that Zhang Qian brought out and brought back, and the things he brought back were all kinds of things, and after that, they became the main necessities of life in China. The cucumber (cucumber) was brought back by Zhang Qian's envoy to the Western Regions, and the name was changed to cucumber because Emperor Yang of Sui was taboo against the Hu people.

Sesame (sesame) was also brought back by Zhang Qian, and some people call sesame oil sesame oil as sesame oil. Pepper, walnut (walnut), bean (broad bean), coriander (coriander), garlic (garlic), etc., are all credits to Zhang Qian that brought these crops into China's hands.

Most of the crops of the above "Hu" generation were introduced from the Western Regions during the Tang and Han dynasties. The next thing to look at is the word "fan", everyone is familiar with Dan and tomatoes, sweet potatoes (sweet potatoes), sweet potatoes (pumpkins), wheat (corn), peppers (peppers), etc., these crops are the ancient Southern Song Dynasty, Yuan and Ming dynasties, introduced by "Fanbo", so they are named "Fanwhat". Finally, there is the well-known "foreign" generation, which is some crops introduced from the Americas during the Ming and Qing dynasties, such as artichoke, cabbage, onion and so on.

So, some people are curious, what did China eat before the Han and Tang dynasties, before the introduction of these crops?

Yes, these familiar and common crops were introduced from abroad, so what did our ancient ancestors eat? If it is said that the introduction of some vegetable crops, China's native crops can be regarded as staple foods, such as rice, wheat, millet, etc., are all local Chinese crops. From this, we can see the importance of communication, and what do you think about the classification of late matching?