久久久无码人妻精品无码_6080YYY午夜理论片中无码_性无码专区_无码人妻品一区二区三区精99

USEUROPEAFRICAASIA 中文雙語Fran?ais
Lifestyle
Home / Lifestyle / Feature

The history of Chinese imperial food

cultural-china.com | Updated: 2011-03-10 14:12

Altogether, there were 22 departments with more than 2,300 staff. Thus it can be seen that the organization surrounding the imperial foods in the Zhou Dynasty was huge, the establishment was complete, and the division of labor detailed and clear. This guaranteed a standard of performance and quality for imperial meals, state banquets, and sacrificial feasts.

As the ruling class extended imperial food to include sacrificial rites as well as banquets given when the emperor met with princes and dukes, imperial food became linked with politics. Laozi, a famous thinker during the Spring and Autumn Period, said: "Governing a big country is like cooking a small fish." He meant that when governing a large country, one should not make too many changes, and policies should remain stable.

Even 50 years ago, the old Chinese government still called the job of the chief executive "making adjustments to the tripods". Tripod in ancient Chinese refers to all sizes of cooking utensils. "Making adjustments to the tripods" means adjusting the flavors of the dishes being cooked in the pots and pans to please the palates of the diners.

The relationship between food and politics was especially important during the Zhou, Qin, and Han Dynasties (circa 1122 B.C. – A.D. 220). Banquets and feasts were the norm whenever the emperor met with princes or dukes or whenever the latter met with each other.

Chinese dietetic culture flourished after the Han Dynasties (206B.C. – A.D. 220) and became a conscious matter. Numerous writings on dietetic culture appeared, including the Book of Foods, by Cui Hao and some parts of the Essentials for Common People (on food), by Jia Sixie in the Northern Wei Dynasty (386 - 535). These writings, which record the popular thoughts on diets during this period and tell how to cook many dishes, mark the beginning of cooking as a specialty.

During the Han and Wei Dynasties (206 B.C. – A. D. 265), imperial food and drink followed the system initiated in the Zhou Dynasty. By this time China's strengthened economy and its cultural exchanges with other countries had provided new sources of raw materials, better cooking utensils and cooking skills, wider adoption of ironware, and higher standards for imperial dishes.

The Seven Advices was a book written by Mei Cheng, a politician in the State of Wu, to give advice to the crown prince of the State of Chu in the Western Han Dynasty (206 B.C. – A.D. 8). Although the book exaggerates the deliciousness of the food, it still gives a glimpse of imperial food at that time:

Tender calf meat, fresh bamboo shoots and vegetables, thick soup of flattened dog meat, good cooked rice covered with fresh rock mushrooms, rice cooked with mushrooms and made into balls that melt the moment they enter the mouth. It was just as if Yi Yin were in charge of the cooking and Yi Ya had cooked the dishes of tender bear's paw mixed with seasonings, roast tenderloin slices, raw fish slices, flavored autumn eggplant, vegetables so fresh they still had dew upon them, and wine with an orchid flavor. Rinse the mouth after eating. Mountain pheasant, domesticated leopard fetus, less rice, more porridge, as if the hot soup were splashed upon snow, making it easy to digest.

The Han Dynasty imperial kitchens grew vegetables in hothouses, so their availability was not limited by the season. In the final years of the Eastern Han Dynasty food sweetened with honey began to appear in the palace.

It is said that during the period of the Three Kingdoms (A.D. 220 - 280), Cao Zhi, Prince of Chenliu and son of Cao Cao, made a thick soup of camel's hooves that cost 1,000 ounce of gold. Cao Zhi called it "Seven-Treasure Soup." Cao Cao usurped the power by taking the emperor hostage and acting in his name during the final years of the Eastern Han Dynasty, so their eating habits were representative of the palace customs. They paid great attention to the variety, taste, and flavor of food, and to the quality of the dinnerware. By that time, it had become fashionable to drink tea in the palace instead of wine.

Stir-frying was the chief cooking method during the Southern and Northern Dynasties (A.D. 420 - 589), and stir-fried dishes became popular as everyday meals among the common people. Buddhism was spreading in China by this time, and vegetarian dishes began appearing because the Buddhist monks ate vegetarian food. In response to the demand for vegetarian dishes, the cooks of Emperor Wu of the Liang Dynasty (502 -557) introduced the use of gluten.

After the Han Dynasty, thick soup became a less important non-staple food, and roasted, broiled, and baked meats were eaten only when people drank wine; they were not eaten with cooked rice. Some famous delicacies appeared during this period, and they were given special names that reflected Chinese history and culture. In previous dynasties, the names of dishes reflected how the dishes were cooked. (The naming of dishes is discussed in greater detail in the later chapter, "How Chinese Dishes Were Named.")

The technique of using fermentation to make staple foods, such as steamed buns, stuffed buns, and steamed cakes, which are still popular foods today, was already being used in the final years of the Han Dynasty. Other staple foods were baked cakes and noodles.

The system of people taking separate meals, which was popular before the Han Dynasty, changed gradually into joint meals with several people or a family sitting together around a table, as is done today. The gradual change began with the use of wooden armchairs. This transition took more than 1,700 years.

The imperial food of the Sui, Tang, and Song Dynasties (581 - 1279) followed the system and rules of preceding dynasties, but the varieties of food and meal procedures changed tremendously. During Yang Di's reign in the Sui Dynasty (enthroned 605 - 618), seafood appeared much more frequently on imperial menus.

The imperial dishes of the Sui and Tang Dynasties (581 - 907) had far greater variety than did the dishes of previous dynasties, and more attention was paid to their flavor, taste, color, presentation and naming. Famous imperial dishes that have been passed down to today include fried ringing bells, quick – fried prawns, crab rolls, crystal dragon and phoenix cakes, and steamed Mandarin fish without soy sauce.

The characteristics, habits, and customs surrounding food in the Southern and Northern Dynasties and in the Sui and Tang Dynasties belong to the same period. There were also similarities in the imperial food prepared and served in the Song and Yuan Dynasties (960 - 1368). And, there is almost no difference between the food of the Ming and Qing Dynasties (1368 - 1911) and the food served today.

Several hundred writings about using food and dietotherapy for better health have appeared throughout Chinese history. A few examples, listed by dynasty, follow:

The Book of Food, by Cui Hao and the Transactions of Famous Physicians, by Tao Hongjing during the Southern and Northern Dynasties.

The Book of Food, by Xie Feng and the Collection of Writings and Copyings in the North Hall, (the section on wine and foods), by Yu Shinan, an outstanding calligrapher (558 - 638) in the Sui Dynasty.

The Prescriptions Worth a Thousand Gold for Emergencies, (the article on dietetic treatment), by Sun Simiao; the General Descriptions of Diets, by Lou Juzhong; and the Experiences of Chefs, by Yang Ye in the Tang Dynasty.

The Records of Chefs, by Zheng Wangzhi; the Remarks on Delicious Dishes, author unknown; the Records of Mutual Influences of Things, the Simple Remarks on the Hows and Whys, (the part on animals, fowl and fish), by Su Shi; and the Five Looks of Officials at Meal Time, by Huang Tingjian in the Song Dynasty.

The Collection of Dietetic Systems in the Yunlintang, by Ni Zan (a famous painter, 1301 -1374) and the Principles of Correct Diet, by Hu Sihui in the Yuan Dynasty.

The Health Building of the People in the Song Dynasty, by Song Xu; the Gentlemen's Remark on Diets, by Chen Jiru (an outstanding painter); and the History of the Ming Palace- Preferences for Diets, by Liu Ruoyu in the Ming Dynasty (1368 - 1644).

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
久久久无码人妻精品无码_6080YYY午夜理论片中无码_性无码专区_无码人妻品一区二区三区精99

    欧美一区二区三区四区五区| 日韩精品一区二区三区老鸭窝 | 久久久久青草大香线综合精品| 国内偷窥港台综合视频在线播放| 国产欧美一区二区精品秋霞影院| av一本久道久久综合久久鬼色| 亚洲高清中文字幕| 欧美一级二级在线观看| 国产一区二区三区黄视频| 中文字幕中文字幕在线一区 | 久久综合色8888| 成人三级在线视频| 亚洲一区二区在线视频| 日韩欧美亚洲另类制服综合在线| 国产成人自拍在线| 一区二区国产视频| 精品嫩草影院久久| 99久久国产综合精品女不卡| 亚洲欧洲在线观看av| 欧美日韩一区二区欧美激情| 麻豆国产精品777777在线| 国产精品国模大尺度视频| 欧美午夜精品久久久久久孕妇| 久久精品999| 亚洲色图丝袜美腿| 欧美电影免费观看高清完整版在 | 国产欧美日韩精品a在线观看| 色999日韩国产欧美一区二区| 美女视频黄a大片欧美| 国产精品不卡在线| 91精品国产色综合久久不卡电影| 国产1区2区3区精品美女| 亚洲国产精品精华液网站| 久久先锋影音av| 在线免费观看日本一区| 国产一区二区三区免费在线观看| 亚洲最新视频在线观看| 久久精品一区二区三区不卡牛牛 | 国产一区日韩二区欧美三区| 亚洲精品国产一区二区三区四区在线| 日韩一区二区三区在线观看| 91浏览器打开| 国内精品久久久久影院薰衣草 | 亚洲一二三区在线观看| 国产欧美一二三区| 8v天堂国产在线一区二区| 成人白浆超碰人人人人| 麻豆91在线播放免费| 亚洲资源中文字幕| 中文欧美字幕免费| 日韩免费成人网| 色婷婷综合久久久久中文一区二区| 老司机免费视频一区二区三区| 一区二区激情视频| 国产精品婷婷午夜在线观看| 日韩精品一区在线| 欧美日韩免费视频| 色综合久久综合网97色综合| 国产精品自拍网站| 麻豆国产91在线播放| 亚洲第一激情av| 亚洲欧洲另类国产综合| 国产午夜亚洲精品理论片色戒| 在线不卡一区二区| 在线观看视频一区二区欧美日韩| 豆国产96在线|亚洲| 国产一区在线不卡| 欧美aaaaa成人免费观看视频| 亚洲一区精品在线| 亚洲欧美一区二区三区孕妇| 亚洲国产精品激情在线观看| 精品国产乱子伦一区| 欧美一二三区在线| 欧美日韩大陆一区二区| 在线免费观看日本一区| 91日韩一区二区三区| av在线一区二区| 成人黄色av电影| 大陆成人av片| 国产精品白丝av| 国产一区二区三区四| 狠狠色狠狠色综合| 久久99精品国产| 久久精品国产在热久久| 麻豆精品视频在线| 日韩精品电影在线| 五月婷婷欧美视频| 天天综合色天天综合色h| 亚洲一区二区三区四区在线| 亚洲综合偷拍欧美一区色| 亚洲欧美激情视频在线观看一区二区三区| 国产日本一区二区| 中文字幕免费一区| 国产精品网站在线播放| 国产欧美视频在线观看| 亚洲国产成人一区二区三区| 国产偷v国产偷v亚洲高清| 国产欧美视频一区二区三区| 国产欧美一区二区三区在线老狼| 国产亚洲精品资源在线26u| 久久精品一区二区三区不卡牛牛| 国产日韩欧美在线一区| 欧美韩国日本综合| 最新成人av在线| 亚洲美女偷拍久久| 亚洲一区二区视频在线观看| 亚洲国产成人91porn| 性做久久久久久| 美女性感视频久久| 韩国精品一区二区| 成人深夜在线观看| 91论坛在线播放| 欧美日韩一区视频| 欧美一区二区三区日韩视频| 日韩精品一区二区三区swag| 久久精品一二三| 国产精品理论片| 一个色妞综合视频在线观看| 亚洲成人av福利| 美女在线观看视频一区二区| 国产剧情一区二区| 99re这里都是精品| 欧美综合亚洲图片综合区| 在线综合视频播放| 精品少妇一区二区三区在线播放| 国产欧美中文在线| 亚洲男人的天堂在线aⅴ视频 | 乱中年女人伦av一区二区| 国内久久婷婷综合| 波多野结衣中文一区| 91精品福利在线| 日韩欧美视频一区| 国产精品视频看| 亚洲一区自拍偷拍| 美女脱光内衣内裤视频久久网站| 国产夫妻精品视频| 日本韩国视频一区二区| 91精品国产综合久久香蕉的特点 | 中文在线免费一区三区高中清不卡| 日韩一区有码在线| 亚洲va天堂va国产va久| 久88久久88久久久| 99久久综合色| 9191成人精品久久| 国产欧美1区2区3区| 亚洲国产乱码最新视频| 国内精品免费**视频| 色综合久久88色综合天天6| 91精品国产入口| 国产精品久久午夜夜伦鲁鲁| 午夜欧美在线一二页| 国产伦理精品不卡| 欧美优质美女网站| 久久久久久电影| 亚洲国产综合91精品麻豆| 国产麻豆一精品一av一免费| 欧洲激情一区二区| 久久嫩草精品久久久久| 一区二区三区中文字幕电影| 激情深爱一区二区| 欧美怡红院视频| 久久午夜电影网| 亚洲一区二区三区四区五区黄| 国产在线视频一区二区三区| 色哟哟一区二区在线观看| 欧美mv日韩mv国产网站app| 伊人色综合久久天天| 国产综合成人久久大片91| 91国模大尺度私拍在线视频| 欧美精品一区二区在线观看| 亚洲制服欧美中文字幕中文字幕| 国产激情精品久久久第一区二区| 欧美三级电影在线看| 中文字幕av不卡| 久久精品国产秦先生| 色婷婷国产精品| 久久精品夜夜夜夜久久| 日韩电影免费在线观看网站| 99久久国产综合精品女不卡| 26uuu亚洲综合色| 日韩极品在线观看| 色先锋资源久久综合| 久久精品一区二区三区av| 欧美96一区二区免费视频| 91黄色免费版| 中文字幕日韩一区| 精品一二线国产| 欧美精品一二三区| 亚洲精品欧美综合四区| 国产美女一区二区三区| 日韩亚洲电影在线| 亚洲一区二区在线观看视频| 不卡的av在线| 久久一日本道色综合| 青青国产91久久久久久| 欧美中文字幕久久| 亚洲三级在线观看| 成人黄页毛片网站| 国产日韩影视精品| 国产在线国偷精品免费看|