Eating Spring and Autumn

Answer 1

China food culture had a long history. After thousands of years of development, its development process was like a vivid historical scroll.

In ancient times, such as the Youchaoshi period before Suirenshi, most people were in a state of "eating raw meat and drinking blood". They basically ate raw food without the concept of food processing. With the arrival of the Suirenshi period, people began to gradually learn to cook food with fire. There were simple methods of processing ingredients such as "cannon"(wrapping food in mud and roasting it with fire, similar to the method of making beggar's chicken) and "pot". However, there was a lack of seasoning at that time, and even cooked food was tasteless. The main purpose of eating was to fill the stomach.

In the Han Dynasty, Zhang Qian brought back many fruits and vegetables from the Western Regions. Salt also developed from bittern to coarse salt and was used in food and beverage production. Chinese food and beverage began to have a taste. During the Tang and Song Dynasties, the development of food was even more rapid. With the emergence of wheat grinding technology, noodles and cakes (steamed buns and buns were also called "cakes" at that time) appeared. The cooking method of "stir-frying", which originated from the Northern Wei Dynasty, was promoted on a large scale, enriching the processing methods of vegetables and meat. The good economic situation of the Song Dynasty led to the development of the food industry. People had the ability to eat in restaurants. The competition in restaurants accelerated the development of new dishes, and professional female chefs appeared.

During the Ming and Qing Dynasties, food culture developed further. After the introduction of chili in the Ming Dynasty, the differences between various cuisines gradually became obvious. For example, Sichuan Cuisine, Cantonese Cuisine, Shandong Cuisine, Huaiyang Cuisine and other cuisines began to develop separately, showing a situation of hundreds of schools.

In ancient times, diet was also linked to social class. For example, the Book of Rites stipulated that princes should not kill cattle for no reason, great officers should not kill sheep for no reason, scholars should not kill dogs and pigs for no reason, and commoners should not eat precious food for no reason. Meat supply was scarce in ancient times, which was related to agricultural civilization, large population, and underdeveloped breeding industry.

In ancient times, food was not only to satisfy one's appetite. The pursuit of food by the ancients also reflected a kind of life art. For example, Confucius said,"You can't be tired of eating fine food, but you can't be tired of eating fine meat." From the poems, one could also see the love of the ancients for food. For example, poets such as Li Bai and Su Shi often reflected their love for good wine and delicacies in their works. The ancient banquets were also bustling and lively, with poetry and wine blending scenes.

With the development of society, modern food culture was facing a new situation. On the one hand, some foods in traditional food culture were challenged by modern experts 'views, such as rice noodles being reminded not to eat too much because of their carbon dioxide content, and lard being advised to eat less because of its high level of calories. On the other hand, fast-food culture prevailed. People were often busy with work and neglected the quality of food. Fast food and take-out became the norm. However, some people began to reflect and try to draw inspiration from the food culture of the ancients to find a new passion and attention to food.

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