Was there white sugar during the Qing Dynasty, and was there white sugar in ancient times? How? Is t

Before Jiajing in the Ming Dynasty, there was no white sugar in the world, and all the Fujian people boiled was brown sugar. In the middle of Jiajing, there was a system.

In the sugar workshop, the soil in the cracks of the roof tiles accidentally falls into the funnel of sugar production, and the sugar on the sugar vat is as white as frost.

Snow, which has a sweet and unusual taste, is brown sugar in the middle and brown sugar in the bottom. The sugar producer felt very strange, and took the mud and pressed it on the sugar, and after many experiments, it was all like this, so white sugar began to come out.

Guangyang Miscellaneous

White sugar should have been available later, but in ancient times, there was a method of boiling sugar, and brown sugar was boiled. It came from other countries.

No, only brown sugar. And it's boiled.

Such as tomato, eggplant, celery, asparagus, bamboo shoots, lotus root, ......etc., can be used for cold dressing.

If you want to quench your thirst, you can squeeze some fresh vegetable juice to drink, not only cool the blood and detoxify, but also supplement vitamin C to whiten by the way, such as kiwifruit, grapefruit, apples, grapes, etc. are good for natural vitamin C**.

Best condiment – vinegar.

Best vegetable – bitters.

Common "bitter" foods include bitter gourd, bitter herbs, kale, etc.

Best meat – duck.

Best fruit - watermelon.

Best porridge - mung bean porridge.

The best anti-fatigue food - fruit and vegetable juice.

Best food for sun protection – tomatoes.

Cantonese herbal tea. 5 grams of mulberry leaves, 5 grams of chrysanthemum, 3 grams of mint, 30 grams of bitter bamboo leaves and white grass roots, put them in a teapot, and soak them in boiling water for 10 minutes. Drink it at any time instead of tea, spicy and cool, suitable for wind, heat and cold.

Watermelon rind herbal tea.

The green layer of watermelon skin, wash it and cut it into pieces, put in an appropriate amount of water and boil for about half an hour, remove the slag and extract the juice, then add a small amount of sugar and stir evenly, and the watermelon skin herbal tea for diuresis and detoxification is made.

Peppermint herbal tea. Go to the Chinese medicine shop to buy some mint leaves and licorice, take 6 grams each time, add about 1000 grams of water, boil for 5 minutes, add sugar and stir well. Drinking this tea often can refresh the mind.

Lotus leaf herbal tea. Tear half a lotus leaf into pieces, put it into water with 10 grams of traditional Chinese medicine talc, 10 grams of atractylodes, and 6 grams of licorice, boil for about 20 minutes, remove the slag and extract the juice, add a small amount of sugar and stir well, drink after cooling, and prevent heatstroke and cool down.

Tangerine peel herbal tea. Wash 10 grams of dried orange peel, tear it into small pieces, put it in a teacup, rinse it with boiling water, cover the cup and stuff it for about 10 minutes, then remove the slag and add a small amount of sugar. Once cooled, it is better to chill it in the refrigerator. Drinking this tea often can not only relieve the heat, but also relieve cough, phlegm, and strengthen the stomach.

Sangju herbal tea. Put 10 grams of mulberry leaves, 10 grams of white chrysanthemum flowers, and 3 grams of licorice into a pot and cook slightly, then remove the slag leaves, add a small amount of sugar, and mulberry chrysanthemum tea is made. Drinking this kind of mulberry chrysanthemum tea often can dissipate heat, clear the lungs and throat, clear the liver and eyes, and also have a certain effect on wind, heat and cold.

Pandan herbal tea. After washing 9 grams of Huoxiang and 9 grams of Peilan, put them in a teapot with 6 grams of tea leaves, dissolve them with 500 ml of boiling water, cover and let them simmer for 5 minutes, then add ice cubes to cool and drink. This blended tea can relieve heat and dispel wind, clear away heat and dampness, and appetize and stop nausea.

Herbal tea with fruit juice. Ingredients: 50 grams of black tea, 350 grams of sugar, several oranges, 50 ml of lemon juice and orange juice, 40 ml of brandy, 750 ml of water, 2500 ml of ice water, a little crushed ice. Add 750ml of water to the pot first, heat until boiling, then put in the black tea leaves, maintain a slight boiling for 5 minutes, filter the tea leaves off the fire, let cool and then put them in the refrigerator for refrigeration.

When drinking, pour 40 ml of black tea into each cup, add a little lemon juice, orange juice, white sugar, add 100-150 ml of ice water, and then drop a little brandy, put a clove of orange and a little crushed ice.

White sugar entered China in the early Song Dynasty by the national tribute of Dashi and other countries, but the white sugar at that time was white sugar, in fact, it was not very white, and later the Ming Dynasty Chinese processed the sugar in addition to the real white as snow, that is, the yellow mud water drenching decolorization method. Since the Ming Dynasty, China has changed from an importer of sugar to an exporter, not only to Japan, but also to India.

As for salt, human beings can't live without salt, so in fact, there are humans who have been eating salt, as for what you said as additives and seasonings, China started from the Spring and Autumn Period and the Warring States Period, or even earlier, the largest salt-producing country was the Qi State, and the method used was mainly to dry salt, or brine wells.

The Tongzhi (1862-1874) dynasty was relatively short, and the production of porcelain basically followed the previous dynasty, and the amount of production and inheritance was small. It is worth mentioning that the official kiln ware is the porcelain used for firing at the time of the wedding of the Tongzhi Emperor, the general vessel type is huge, the color painting is more red, the meaning is mostly the dragon and phoenix Chengxiang, auspicious Ruyi, many sons and many blessings, Hongxi Qitian, etc., but there are very few surviving; The second is Cixi's porcelain, and the utensils are generally recognized as "Daya Zhai" regular script and "Heaven and Earth One Spring" seal book width under the mouth edge, and the outer sole has "Yongqing Changchun" red color regular script.

The official kiln ware mostly uses the "Tongzhi Year System of the Qing Dynasty" double-line six-character or the "Tongzhi Year System" four-character regular script blue and white model, and a small number of imitation Kangxi white ground red color porcelain uses the "Tongzhi Year System" four-character regular script red color model. There are also a small number of pastel porcelain of the "body and hall system" section, and the font writing is very standardized. In addition, there are also gold color models, red models, and carved models on tea leaves and kiln glazed porcelain.

The porcelain of the folk kiln is popular with red color seal book seals, but the font is not correct and the writing is sloppy.

The production of official kiln ware is still very standardized, and the same is true for thin tire ware, but the shape of the vessel is clumsy and not beautiful. The folk kiln ware is more irregular, and the thick tire ware is more coarse, thick and clumsy.

The porcelain of the Tongzhi period has not been imitated in history, and it has only been imitated in recent years. But the fakes reveal the characteristics of modern porcelain. It's easier to tell.

Your sugar jar is a genuine product of the folk kiln in the Tongzhi period, and the quality is relatively complete, and I feel more than 10,000 yuan.

Tongzhi year pastel porridge pot, no lid, three or five hundred.

It is the late Qing Dynasty folk kiln pastel porridge pot, the vessel type is larger, the double-sided painting is very good, it is rare that the upper cover is intact, the accurate paragraph is not much different from the Tongzhi period, the price is more than 6000, it is worth collecting, carefully preserved.

It is indeed the same year, this is called porridge pot, folk kiln, lack of cover, but the tank is very well preserved, the painting is the icing on the cake, or double-sided color, the characteristics of the times are obvious, the glaze is exquisite, but ** is not high, about 500 yuan.

Your Excellency's jar of sugar is very good, the Qing Dynasty Tongzhi year, if it is a character painted on it, its value is even higher!

If this jar has really been in your house for more than 40 years, then it is really possible that this jar is real, even if it is not true, it will be a high imitation of the past, and the value will be greater.

Don't care, the Qing Dynasty Tongzhi year, look at the glazed porcelain of the folk kiln.

Judging from the picture, this object should be a pastel work in the late Qing Dynasty and the early Republic of China? Is it a folk kiln imitation official kiln, because the preservation is not too good, there is a glaze detached and affects the value? If an object like yours is complete, the market price is tens of thousands? The above information is for reference only! Good luck!

According to the records of Yiwu County, Yiwu has a history of planting cane and sugar for more than 400 years. During the Shunzhi period of the Qing Dynasty, Jia Weicheng, a native of Yanli Village, Fotang, first introduced the method of planting cane and making sugar from Wenzhou, and Yanli Village was the birthplace of Yiwu's "sweet cause". During the Qianlong period of the Qing Dynasty, Yiwu people made ginger candy from brown sugar in exchange for chicken feathers and other forms, shaking rattles and going to the market.