🥟 Food sources in Kyushu, thousands of years of fireworks: the evolution of Chinese food culture in space and time
It can be traced back to the fire-cooking era of the ancient ancestors. The Chinese food civilization was first created. This is also the stone-cooked era of the ancient ancestors. The origin of the Chinese food civilization can be found at that time. The Europeans had a dietary experience of being forced to eat vegetarian food due to religious precepts. This is different from the situation of the Chinese ancestors. In the simple philosophical concept of "food is the first thing for the people", the Chinese ancestors began to explore the taste early at this time. Qin Shihuang unified the six countries and the Han Dynasty achieved great unification. The emergence of iron pots triggered changes in frying techniques. Zhang Qian went to the Western Regions and opened up cultural and trade exchanges on the way. He introduced courgettes and garlic, which greatly expanded the range of food ingredients in the Central Plains and established the cultural tone of exquisite food culture.
When the two dynasties of the Tang and Song dynasties were in a prosperous period, the state of the market system was broken, which led to the emergence of market food with lively and prosperous characteristics. Dongpo layman not only left behind his experience of cooking Dongpo meat, it is like lighting the fire slowly and adding a little less water. When the fire is enough, it will naturally become delicious. He also raised the food philosophy to a level that belongs to the taste of literati. At this time, a pattern emerged, which was the pattern of "rice in the south and wheat in the north", which had been firmly established. Subsequently, pasta and rice developed dazzling systems respectively.
🍜 Five-flavor blend·The universe of pastries: the myriad aspects of regional customs and staple foods
If bread is the primary food for Russians, then in China, all grains occupy an equally important position. In the north, the wheat flavor culture is fully demonstrated. Shanxi's pasta, Shaanxi's steamed buns, and Lanzhou's beef noodles all show a deep understanding of flour. An ordinary-looking piece of food called a steamed bun can be shaped into the shape of a peach or a bergamot in the hands of a skilled person; a simple piece of noodles called noodles can be pulled into a so-called "dragon's whiskers" as thin as hair. Dumplings in the north greatly bring this tolerance into play. They are not just a convenient food like the Siberian Expeditionary Force. It is also a symbol of Chinese reunion culture. Every New Year's Eve, among the lights of thousands of houses, there will be a steaming plate of dumplings, which means the New Year's Eve.
Turning towards the south, what is shown is a different world of rice farming civilization. Rice noodles, rice noodles, rice cakes, these foods use rice as raw materials, thus transforming into soft and smooth textures with countless changes. One kind of Cantonese dim sum is called shrimp dumplings, and another is called rice rolls. Its skin is as thin as a cicada's wing. Under this thin skin, you can faintly see the delicious fillings. This is the ultimate interpretation of "shape" and "color" in "color, flavor, shape". However, the unique characteristics of Jiangnan's boat dumplings push the culinary aesthetics that contain specific concepts to a certain level of art. Those boat dumplings made into the shapes of melons, fruits, fish and insects look extremely lifelike and vivid. When eaten, it is not only a taste experience, but also a visual feast.
🍲 Etiquette and food are the same·Festivals every year: the humanistic spirit permeating the fireworks
When receiving guests, Russians will use bread and salt to show their hospitality. However, in China, this deep friendship is integrated into the rules related to tea, wine and banquets. "When etiquette first began, it started from the aspect of food." The ancient etiquette system first originated from food activities. At the banquet, there are distinctions between seniority and inferiority in seating, as well as the order of holding chopsticks. These all reflect the orderly state of elders and children, as well as the ethical norms constituted by the different situations of closeness and distance. During the banquet, the host diligently prepared the dishes and offered wine and rice. His enthusiasm was very similar to that of the Russians who handed out bread and salt. However, it was a little more reserved and restrained.
The dining table during festivals is a concentrated display of food customs and etiquette. The fish during the Spring Festival has the meaning of having more than enough every year. The spring cakes at the beginning of spring are called "biting spring". For a dish that looks ordinary or ordinary, that kind of "braised pork" with a specific color, the focus is on the heat and color, and this situation secretly echoes the "golden mean"; for a pot with a specific name "Buddha Jumps Over the Wall", it is a gathering of delicacies from the mountains and the sea, and what is reflected is a cultural connotation "food philosophy" with inclusive characteristics. Chinese food, in that pot and shovel, in that bowl of porridge and a grain of rice, silently imprints the code of five thousand years of civilization on the taste buds of every Chinese people, hiding it deep in the memory, thus creating a rich and unique humanistic connotation of food, which becomes fresher and more dynamic over time.
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