Ancient Chinese Food

 

Ancient Chinese food was to rice as early as 5000 BC based. Interestingly, the evidence points to the Yangtze River basin, not only rice, but to the fermented product that we know that the rice wine. It was probably an accidental discovery, but remained very popular in Chinese history.

Species of wild animals are native to southern China and appears to have been domesticated around 2000 BC. It is unclear at what stage of the hunt was replaced with the domestication and breeding of pigs - the bones do not tell this story - but it was probably after the introduction of the chicken.

The chickens were probably the area we know today as Thailand adopted. They were almost certainly domesticated pigs before. Even today (Dai and Thai almost interchangeable) in Xishuangbanna Dai people live, the area on the outskirts of the modern Southeast Asian countries of Laos and Myanmar (Burma).

In the north, where it was too cold for rice farmers grew millet and sorghum. This could also be cooked in porridge or fermented to produce alcohol.

One element of the old Chinese food is not well developed tofu. This product fermented beans were thought to have been made about 1000 BC. Soy is delicious and has reportedly features healthy. The intention is particularly good for diabetics. Soy milk is another product is still valid.

Food preservation techniques, the former Chinese, so the season year-round crops approved. The salting of meat and vegetable stains have long been the variety of foods have, especially in the winter months. Many people eat rice porridge with pickled vegetables for breakfast. It is simple and easy to digest.

If you look at the old Chinese food, we must not forget the popular drinks. Boiled water is always the favorite because it is a principle long, the food and beverage at a temperature similar organizations in order to not disturb the natural balance has been consumed. This attitude may have led to the discovery of tea leaves as a spice.

Admittedly, the first Chinese experimented with many plants and drying processes have to produce a wide range of healthy and delicious drinks. Favorites are now:

* Green tea - especially near Hangzhou Longjing;

* Fermented Tea - Pu'er tea and oolong are perhaps the most famous of these;

* Tea flowers - such as jasmine and chrysanthemum.

Ancient Chinese food can not be different. This was mainly due to the relative isolation of China. Only if hardy adventurers are doing along the Silk Road itineraries wheat, cattle and sheep in China. More variety was introduced to China increased to the south, especially when the sea trade, many exotic food in Guangzhou (Canton) and placed beyond. These developments were for later.