What food did they eat in ancient China? And how did they cook it?
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Food in ancient China impacted the way of living in Chinese people's society. Today, Chinese food is very popular and is everywhere around the world. Food was always an important aspect in the Chinese culture. The most important crop or food was rice, which is still a stable food in China today. So ancient Chinese food was very important during that time.
People in China first started eating many food that we still eat and is very popular today. For example, they ate a lot of fruits like orange, lemon, peach, and apricot in ancient China. The most important food ~ rice has been planted since 1970 BC. After 800 years, there was "rice culture" in 1170 BC - 771 BC, and after that was when rice became popular. The most important drink ~ tea is said to be growing in China from 3000 BC of before then. People in China had started brewing tea since such an early period. Same with rice, tea is still an important drink in the Chinese culture today. The next important food in the ancient Chinese history was meat. The Chinese people first started eating domesticated chicken around 5500 BC which originally came from Thailand. Between 4000 and 3000 BC, pork made was as a delicacy. Sheep and cattle were also in that period but from West Asia. Other food that Chinese people mainly ate was wheat, which was around 1500 BC, anise and ginger. So their way of living was impacted by these.
Dating back to the 7th century BC, ancient Chinese food can be divided roughly into the Northern and the Southern style of cooking. Generally, Northern Chinese dishes tend to be oily, although they are not cloyingly so, and garlic and vinegar flavoring are more pronounce. Northern Chinese food also includes a lot of pasta; some of the favorite flour-based treats being steamed bread; fried meat dumplings; steamed stuffed buns; dumplings resembling ravioli; and noodles. The best known cooking styles of Northern Chinese food are perhaps the methods used in Shantung, Tientsin, and Peking.
Some of the main methods of cooking are pan-frying, flash-frying, deep-frying, steaming, stewing, and stir-frying. Since the Chinese always knew that the fragrant aroma of a dish whets the appetite, they used various flavoring agents like black, dried Chinese mushrooms, sesame oil, pepper, cinnamon, star anise, wine, chili peppers, garlic, fresh ginger, and scallions. One of the most important aspects of cooking any dish was to preserve the natural, fresh flavor, and remove all unwanted game or fish odors, which ginger and scallion served to do. Ingredients like vinegar, sugar, soy sauce were used to enhance the richness of a dish without smothering the natural flavors.
Over all, ancient Chinese food impacted their living in their society.
People in China first started eating many food that we still eat and is very popular today. For example, they ate a lot of fruits like orange, lemon, peach, and apricot in ancient China. The most important food ~ rice has been planted since 1970 BC. After 800 years, there was "rice culture" in 1170 BC - 771 BC, and after that was when rice became popular. The most important drink ~ tea is said to be growing in China from 3000 BC of before then. People in China had started brewing tea since such an early period. Same with rice, tea is still an important drink in the Chinese culture today. The next important food in the ancient Chinese history was meat. The Chinese people first started eating domesticated chicken around 5500 BC which originally came from Thailand. Between 4000 and 3000 BC, pork made was as a delicacy. Sheep and cattle were also in that period but from West Asia. Other food that Chinese people mainly ate was wheat, which was around 1500 BC, anise and ginger. So their way of living was impacted by these.
Dating back to the 7th century BC, ancient Chinese food can be divided roughly into the Northern and the Southern style of cooking. Generally, Northern Chinese dishes tend to be oily, although they are not cloyingly so, and garlic and vinegar flavoring are more pronounce. Northern Chinese food also includes a lot of pasta; some of the favorite flour-based treats being steamed bread; fried meat dumplings; steamed stuffed buns; dumplings resembling ravioli; and noodles. The best known cooking styles of Northern Chinese food are perhaps the methods used in Shantung, Tientsin, and Peking.
Some of the main methods of cooking are pan-frying, flash-frying, deep-frying, steaming, stewing, and stir-frying. Since the Chinese always knew that the fragrant aroma of a dish whets the appetite, they used various flavoring agents like black, dried Chinese mushrooms, sesame oil, pepper, cinnamon, star anise, wine, chili peppers, garlic, fresh ginger, and scallions. One of the most important aspects of cooking any dish was to preserve the natural, fresh flavor, and remove all unwanted game or fish odors, which ginger and scallion served to do. Ingredients like vinegar, sugar, soy sauce were used to enhance the richness of a dish without smothering the natural flavors.
Over all, ancient Chinese food impacted their living in their society.
By Annoying Orange