Was there soy sauce in ancient times? What dynasty did soy sauce start in?

Soy sauce is a traditional Chinese condiment. Liquid condiments brewed with beans, wheat, and bran. The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite.

Soy sauce evolved from soy sauce as early as 3,000 years ago, during the Zhou Dynasty in China.

There is a record of making sauce. The invention of soy sauce brewing by the Han working people in ancient China was purely accidental. The earliest soy sauce used by ancient Chinese emperors was made from fresh meat and fish sauce.

The manufacturing process is similar, because the excellent flavor gradually spread to the people, and later it was found that soybeans were made with similar flavor and cheap, so they were widely spread and eaten. And early with Buddhism.

The spread of monks spread all over the world, such as Japan, Korea, and Southeast Asia.

Area. In the early days, the manufacture of soy sauce in China was a family art and secret, and its brewing was mostly controlled by a certain master, and its technique was often passed down from generation to generation or passed on by a master of a school to form a certain way of brewing.

In ancient times, soy sauce was available, and the people of the Song Dynasty called soy sauce as a condiment to the various sauces obtained from processing soy sauce and soy sauce, which became popular in the Chinese diet as a condiment.

Soy sauce was accepted in the Song Dynasty: the term soy sauce first appeared in two works of the Southern Song Dynasty: "Shanjia Qing Offering" records that soy sauce and sesame oil were used to fry chunxun, fish, and shrimp; "Wu's Feed" records that crabs are steamed with wine, soy sauce, and sesame oil.

After that, the term soy sauce also appeared in the 1360 "Yunlintang Diet System Collection", the Yuan "Yiya Will", the 1591 "Drinking Food and Serving Notes", the 1680 "Food Constitution Hongmi", the 1698 "Yangxiaolu", the 1750 "Xingyuan Lu", the 1790 "Suiyuan Food List", and the Qing "Tioding Collection" volume.

III. Volume VII.

Abstract]:The production of soybean soy sauce in ancient times is an important aspect of soybean processing, and this paper makes a systematic study on its origin and production technology, preliminarily clarifies the development process of soybean soy sauce production, and analyzes and compares the typical production processes of soybean soy sauce in various historical periods. [Author's Affiliation]:

Agricultural Heritage Research Office, Nanjing Agricultural University.

CLC Number】:d OI]:

Snapshot of the text]: The production of soybean soy sauce is another important aspect of soybean processing. From soybean sauce to prostitute to soy sauce, it can be said that it is a revolution in the production of condiments, and it is also a revolution in soybean deep processing technology.

After the advent of soybean soy sauce, it quickly became popular, so much so that when soy sauce is now mentioned, it refers to soybean soy sauce made from soybeans as the main raw material and fermented by microorganisms. And it is currently commonly used in the world.

Liquid condiments brewed with beans, wheat, and bran. The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite. It is a traditional condiment in China.

I've watched the archaeology show, and I'm very responsible for telling you: Yes. I was dizzy when I watched it upstairs.

Soy sauce is made from the Song Dynasty, and soy sauce is made from soybean sauce Yanqing Bichang and Facong sock exhibition. The earliest use of the name "soy sauce" in Chinese history to praise Zheng Qin was in the Song Dynasty.

It started in the Song Dynasty as a condiment in people's lives to increase appetite and evolved through bean paste.

It began to exist in the Zhou Dynasty next to the stove shed, and in the Western Zhou Dynasty, the hidden oak scripture appeared and trapped the "醫" made by fermenting meat and fish.

Soy sauce is an indispensable condiment in people's lives. According to research, our ancestors have used it as early as the Qin and Han dynasties. Written records can be traced back to the Eastern Han Dynasty.

At that time, there was a person named Cui Shi who wrote a book "The Order of the Four Peoples of the Moon", which recorded that "the first month can be made into clear sauce". In ancient times, soy sauce was a by-product of making sauce, and because it was based on beans as the main raw material, after the Wei and Jin dynasties, people also called soy sauce "soybean sauce qing" or simply "soy sauce qing". In the Northern Wei Dynasty, Jia Sixian's "Qi Min Yaoshu" has a method of using soybean sauce to marinate meat.

In the Tang Dynasty, Sun Simiao's "Qianjin Prescription" recorded: "Make a dog and bite people, and remove the soybean paste"; "Hand and foot fingers to control pain, sauce clear and honey warm". However, with the wonderful development of language, from about the Song Dynasty, this black-red liquid was somehow called "oil".

Lin Hong, a native of the Song Dynasty, wrote "The Qing Offering of the Mountain Family", and repeatedly mentioned the word "soy sauce" when talking about cooking. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty is also called "soybean oil". Probably because the name of soybean oil is easy to be mixed with the oil extracted from soybeans, so in the end, soy sauce is accepted by the people in most areas of our country and is given an official name.

Soy sauce was invented in China from the Song Dynasty. Soy sauce is derived from soy sauce, and as early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty of China.

The earliest soy sauce used by the emperors of ancient China was made from fresh meat, which was similar to the current fish sauce manufacturing process, because the flavor was excellent and gradually spread to the people, and later it was found that soybeans were made with similar flavor and cheap, so they were widely spread and eaten.

Soy sauce was invented in China from the Song Dynasty.

Soy sauce was invented in China from the Song Dynasty.

Soy sauce evolved and evolved from soybean paste. The earliest use of the name "soy sauce" in Chinese history was in the Song Dynasty, and Lin Hong's book "Shanjia Qing Offering" has an account of "those who have tender leek leaves, mixed with shredded ginger, soy sauce, and dripping vinegar". In addition, there are other names for ancient soy sauce, such as clear sauce, bean sauce clear, sauce, sauce, soy sauce, soy sauce, soy sauce, pouring oil, grapefruit oil, sun-drying oil, seat oil, fuyou, autumn oil, mother oil, set oil, double set oil, etc.

After 755 AD, soy sauce production technology was introduced to Japan by Master Jianzhen. Later, it was successively introduced to North Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries. Soy sauce originated in China.

China's soy sauce enjoys an extremely high reputation internationally. More than 3,000 years ago, our ancestors brewed soy sauce. The earliest soy sauce was made with animal proteins such as beef, sheep, deer, fish and shrimp, and later gradually switched to plant-based proteins from beans and grains.

The soybeans are steamed, flour is mixed and inoculated with a mold to ferment and grow into hair. After sun exposure and night dew, the protein and starch in the raw materials are broken down and transformed into soy sauce.

The answer is not a

Selected c Qin and Han dynasties.

The ancients would use peanuts, bean paste, and chili peppers to make sauce. Then there's tempeh and the like.