The Way of Eating and Drinking·A Study on the Origin of Chinese Eating Etiquette
Chinese food civilization has a long origin and broad and profound connotation. In terms of its development context, it not only followed the rhythm of the seasons in the farming civilization, but was also influenced by various regulations and systems in the ritual and music culture. Starting from the "Food Doctor" recorded in "The Rites of Zhou·Tianguan" who was responsible for blending the six kinds of food for the emperor, until the "Book of Rites·Nei Principles" carefully and in detail describes various dietary rules when serving relatives at home, it can be seen that as early as the pre-Qin period, During this period, the ancestors of the Chinese region had already included diet within the scope of strict rituals, thus forming a preliminary dietary structure in which five grains were used as nourishment, five fruits were used as supplements, five animals were enriched, and five vegetables were supplemented, which laid the foundation for Eastern food philosophy.
Changes in Ding·Continued Examination of Cuisine in Past Dynasties
During the Han, Wei and Jin Dynasties, the Silk Road was opened, which gradually introduced courgettes, garlic, beans and other items from the Western Regions, enriching the local food spectrum of the Central Plains. In the heyday of the Tang and Song Dynasties, the market system was broken, giving rise to a prosperous market diet. The "Wangchuan Sample" scenic cold dishes recorded in "Qing Yi Lu" are enough to prove that cooking at that time had been sublimated from a simple meal to an artistic creation with aesthetic interest. The participation of literati and poets gave the food a rich poetic and picturesque flavor. Su Shi's Dongpo Pork "fire slowly, use less water, and it will be beautiful when the fire is sufficient" is an example of the combination of fire philosophy and humanistic sentiments.
The fragrance of beans·A study on seasonal food customs and etiquette
Chinese festival food customs reflect the ancestors' respect for heaven and ancestors, and the survival wisdom of keeping in good health at the right time. On the first day of the year, Tusu wine is drunk to ward off evil and epidemics; at the beginning of spring, eating spring radish is called "biting spring"; during the Dragon Boat Festival, rice dumplings are wrapped not only in millet leaves, but also as a sacrifice to the loyal soul of Qu Zi; the round shape of the Mid-Autumn moon cake symbolizes the deep feelings of family and country that are two full moons. The following customary food rituals are not only a pleasure for the taste buds, but also used to maintain clan emotions, which are very important carriers for the inheritance of etiquette culture. "Tokyo Menghualu" contains a detailed description of Kyoto's festival food customs, which allows us to get a glimpse of the richness and warmth of the citizens' lives at that time.
Five-flavor blend·A subtle examination of cooking aesthetics
Shandong cuisine has the characteristics of mellowness, Sichuan cuisine has the spicy characteristics, Jiangsu cuisine has the characteristics of freshness, and Cantonese cuisine has the characteristics of freshness. Together, they build the colorful picture of the eight major cuisines. Due to differences in geographical phenology and folk customs and hobbies, different regions have developed unique cooking techniques and flavors. However, the core of them is all inseparable from the general program of "five-flavor blending". Chinese cuisine has the ultimate pursuit of the harmony and unity of color, aroma, taste, shape, and utensils, which is reflected in the fine knife work, precise cooking, and elegant plating. "Suiyuan Food List" states that "Everything has its own innate qualities, just like people have their own talents." This is a culinary aesthetic idea, which embodies the perfect combination of the original taste of materials and artificial cooking.
Combination of Rites and Food·A Study of Ancient and Modern Banquet Ritual
China has been a land of etiquette since ancient times, and food is an important occasion for etiquette.
The main purpose of the "Country Drinking Ceremony" in "Rituals" is to respect the virtuous and the elderly, and to show the order of the elders and the younger.
In a traditional banquet, the order of seating is divided into noble and humble, there is a sequence of eating food, there are corresponding etiquette for the placement of dishes, and there are certain rules and regulations for the use of chopsticks and spoons.
This complicated dietary etiquette is actually a microcosm of social order and ethical norms.
Even if it is just an ordinary banquet, family mottos such as "Don't talk when eating, and don't talk when sleeping" also integrate Confucian principles of self-cultivation into daily life.
Today we are picking up the etiquette between chopsticks again, not to stick to ancient methods, but to cultivate respect for others and reverence for food.
A history of Chinese food is exactly half of the history of Chinese civilization, and the taste is intriguing.
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