What dynasty was the most prosperous in Chinese cooking?

Hello! The Tang Dynasty was the most prosperous era of cooking in Chinese history, with pilaf, lamb kebabs, Persian pancakes, Arabic pancakes, sesame rice, marline and so on. In addition, food raw materials such as Persian grass (spinach), Egyptian mille-feuille tower, celery, Persian dates, camel meat, cheese and so on were also introduced to China.

In the Song Dynasty, the development of market culture led to the prosperity of the catering industry, on the one hand, professional chefs changed from the slaves of the original aristocratic class to self-supporting citizens in the city, so that some cooking skills could be known to the public. On the other hand, the relatively high income of business citizens allows them to eat in restaurants frequently, thus forming the economic basis for the promotion of new cooking techniques.

The development of Chinese food can be roughly divided into four periods: the pre-Qin, the Han and Wei dynasties, the Sui, Tang, Song and Yuan dynasties, and the Ming and Qing dynasties.

Pre-Qin period. This refers to the historical period before the Qin Dynasty, that is, from the date of the birth of cooking to the unification of China by Qin Shi Huang in 221 BC, a total of about 7,800 years. This is the founding period of Chinese cooking, which includes three distinct stages of development: the Neolithic Age (c. 6,000), the Xia, Shang and Zhou dynasties (c. 1,300), and the Spring and Autumn Period and the Warring States Period (c. 500 years).

Neolithic cooking.

Due to the lack of writing in the Neolithic period, the general situation of the evolution of cooking can only be inferred by relying on excavated cultural relics, myths and legends, and posthumous records of later generations. Its general outline is:

1. The food raw materials are mostly fresh and wild animals of fishing and hunting, and there are domesticated poultry animals, collected grass and fruits, and the trial grains are not abundant. The condiments are mainly coarse salt, but also plums, bitter fruits, herbs and wild honey, and the food sources vary from place to place.

2. The cooking utensils are pottery tripods, retorts, mustaches, kettles, pots, floor stoves, brick stoves, and stone stoves; The fuel is still firewood and grass; There are also crude bowls, bowls, plates, and basins as eating utensils, and the cooking method is to burn, burn, and steam at the same time, which is more extensive. As for the dishes, they are also quite simple, and the best delicacy is nothing more than the legendary Peng Zu (Peng Keng) who cooked it for Emperor Yao"Pheasant soup"(Pheasant soup).

3. At this time, the ancestors cooked only out of survival needs; Their understanding of the relationship between food and health is hazy. However, judging from the myths and legends of the Suiren clan using fire, the Youchao clan building houses, the Fuxi clan cultivating beasts, the Shennong clan farming, and the Xuanyuan clan's culture, the ancestors had a civilization inspired by the cooking activities.

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The development of food in ancient Chinese dynasties mainly includes the following stages: Xia, Shang and Western Zhou dynasties (21st century BC-771 BC) This period is the embryonic stage in the history of Chinese food. Rice, wheat, millet, beans, vegetables, fruits, fish and shrimp are the main foods.

At the same time, there are also processing methods such as pickling, smoking, and cooking, and food begins to undergo a variety of changes. During the Eastern Zhou Dynasty (771 BC-221 BC), the food culture of this period was more developed than that of the Western Zhou Dynasty, with various porridges, rice, cakes, and pasta as the mainstay, and meat such as fish and shrimp, chicken, duck, beef and sheep began to be widely used. At the same time, a banquet culture has also been formed, such as the Le Yi banquet, the Jin Marquis pious banquet, etc., and the dishes on the banquet are more varied.

The development of food in various dynasties in ancient China.

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The development of food in ancient Chinese dynasties mainly includes the following stages: the Xia, Shang and Western Zhou dynasties (21st century BC - 771 BC) This period is the embryonic stage in the history of Chinese food. It mainly uses rice, wheat, millet, beans, vegetables, fruits, fish and shrimp as the main source of deficiency and ridge food.

At the same time, there are also processing methods such as pickling, smoking, and cooking, and food begins to undergo a variety of changes. During the Eastern Zhou Dynasty (771 BC-221 BC), the food culture of this period was more developed than that of the Western Zhou Dynasty, with various porridges, rice, cakes, and pasta as the mainstay, and meat such as fish and shrimp, chicken, duck, beef and sheep began to be widely used. Tongyu Yuanshi also formed a banquet culture, such as the Le Yi banquet, the Jin Marquis piety banquet, etc., and the dishes on the banquet were more varied.

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During the Qin and Han dynasties (221 B.C.-220 A.D.), the food culture was further developed. In terms of ingredients, rice and pasta are equally important, and meat is also widely used, and famous dishes such as steamed lamb, boiled fish, and roast duck have appeared. At the same time, self-service dining began to spread, and "teahouses" and "taverns" appeared, where people could order food freely.

During the Wei, Jin, Southern and Northern Dynasties (220 AD - 589 AD), the food culture of this period was influenced by Buddhism and Taoism, and vegetarian food was greatly promoted. At the same time, many new cooking methods have been developed, such as teriyaki and fried sauce, and the dishes have become more complex, and food culture has gradually become a part of social entertainment. <>

Using one ingredient as a starting point, introduce your favorite dynasty in Chinese history, no less than 2,500 words.

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Personally, I think there are mainly the following changes: ingredients; utensils and kitchenware; Culinary process.