A common food on the tables of ancient people

Huang Di eats and lives and lies down with ligatures, haha.

The ancients had two main meals, breakfast and dinner, breakfast between 7 and 9 o'clock in the morning, and dinner between 3 and 5 o'clock in the afternoon. But there will be porridge in the afternoon, and there will be supper in the evening, and the general food is dim sum, porridge, noodle tea, and health soup, and will not serve food. (Serious big families eat like this, and it is estimated that there are two meals a day for those who are out of poverty, and there is coarse tea and light rice.) )

The eating habits of the ancient Chinese people were as follows:

1. Pay attention to diet, the ancient Chinese said that the people take food as the sky, and the esophagus advocated by Confucius and Mencius does not get tired of eating, which makes ancient China pay more attention to the pursuit of food quality and hygiene, and provides mountain pulley conditions for the development of China's food cooking skills;

2. The flavor is diverse, so that Cong China has always had the saying of south rice and north, and the taste is divided into sweet in the south, salty in the north, sour in the east, spicy in the west, mainly Bashu, Qilu, Huaiyang, Guangdong and Fujian;

3. The diet is based on grains, ancient China's agriculture was developed, and the farming civilization continued to develop and mature, which determined the dietary structure of China's staple food, which refers to the five kinds of grain crops such as rice, wheat, millet, millet and mushroom;

4, the four seasons are different, the ancient Chinese also particularly emphasized the coordination and synchronization of eating and the rhythm of the universe, Confucius said that not eating from time to time, contains two meanings, one is to eat regularly, the other is not to eat anti-seasonal food, the taste is mellow in winter, light and cool in summer, more stewed and simmered in winter, and more cold and frozen in summer.

It's almost the same, except for some extra-food that hasn't been introduced, it's actually not much the same as now, but it's just more and more with the growth of time.

The food eaten by people in ancient times was not as fine as the food eaten by people now, it was relatively coarse, and the rice eaten by large families had shells.

Of course, it was not as abundant as it is now, coarse rice and coarse grains, coarse tea and light rice. Of course, there were some dishes similar to those now, but the meals of ordinary people were nothing more than some rice, green vegetables, grains and meat.

The food materials of the ancient people were similar to those now, mainly pasta in the north, barley in the south, but there are many more cooking techniques and seasonings in modern times, and they are still a little different.

The grains that people often ate in ancient times were mainly grains, namely millet, beans, hemp, wheat, and rice. The five types of grains referred to in ancient times.

There is not much difference between what is often eaten in ancient times and modern times, but it is limited to science and technology and logistics and transportation, and the local seasonal food is eaten more, and the staple food has always been the northern noodle (coarse grain noodles), and the southern millet and sorghum rice are the mainstay, and modern agricultural technology has developed, and white flour and rice have become the staple food. It used to be very luxurious.

It is certainly different from now, today's level of science and technology is so developed, like the Western fast food McDonald's in ancient times.

Writing grapes, stone honey, Anyi dates, and Zhending pears are super delicious, and by the way, the black lychees and longan have no taste, and the ingredients of Shu have to be dipped in sugar to eat, heresy, all heretics.

First, there are longan and lychee in the south, and it is better than the purple grape and stone honey in the west? The sorrel is not as good as China, and now the lychee is given to the soldiers, and the taste is thin. Where the jujube flavor is Mo Ruo Anyi royal jujube also.

Second) Zhending royal pear, big as a fist, sweet as honey, crisp as a pear, can quench annoyance and thirst.

Fourth) Xincheng Meng Taishou Dao Shu sheep, chicken, and crane taste are light, so Shu people eat, like sweet honey, to help taste also.

Nowadays, except for corn, potatoes, tomatoes and other foods, which were introduced in the Ming Dynasty, the others are.

Aoi (Hollyhock,

Copying winter cold vegetables), Herb (big attack.

Young leaves of beans), amaranth, mustard greens (some people don't know that mustard is the stem pickled cranberry (turnip)), toon, gourd, lotus root, aunt, water chestnut, water chestnut (also known as Tongtian grass, don't make up a name for Tongtian grass in the future, hehe......Ulva, radish, winter melon, loofah, bamboo shoots, green onions, ginger, leeks.

In ancient times, materials were relatively scarce, and there were few choices of breakfast types, and the Tang Dynasty was taken as an example.

The Tang Dynasty mainly focused on pasta, including dozens of cakes, including many types, such as pancakes, steamed cakes, soup cakes, etc.

The most common breakfast is "noodle soup", which is a type of soup cake that is torn to the size of a thumb and boiled with a little spice. There are also noodles steamed in a steamer, including steamed buns, which are called steamed cakes.

The other is porridge, which is simple and nutritious, and was also loved by many people in the Tang Dynasty, including barley porridge, sesame porridge, almond porridge and other various choices.

tsd，m】