Zhong Fang

　　"The Feast of Qin and Han Dynasties: The Powerful Era of Chinese Cuisine" (published by Beijing Daily Press in June 2022) gathers the gourmet era of the Qin and Han Dynasties from a retrospective perspective. With the help of documents and archaeological collections, it is drawn for many dimensions. A wonderful picture of Chinese cuisine.

　　Qin and Han Dynasties were a glorious era of Chinese feudal society.

At that time, a broad and profound Chinese dietary system had been initially formed. It established the basic dietary pattern of later generations for more than 2,000 years in terms of dietary structure, dietary culture exchanges, dietary systems, cooking techniques, banquet etiquette and customs.

In the Qin and Han dynasties, the popular diet, with grains such as millet, wheat, and rice as the main food, supplemented by vegetables and a certain amount of meat, has become a standard on the table of the Chinese people.

The Yellow Emperor's Classic of Internal Medicine, which was written in the Qin and Han Dynasties, has systematically analyzed it from the perspective of health preservation, and fully affirmed that this kind of diet structure, which is mainly composed of grains and supplemented by vegetables and fruits, is relatively scientific and reasonable. .

Based on this consensus, this traditional eating habit has been passed down to this day, benefiting generations of Chinese people.

　　Qin and Han Dynasties was a farming society. The vast Central Plains not only had authentic traditional cuisines of various ethnic groups, but also innovative Chinese people were also good at absorbing the "nutrition" of foreign food culture. And perfect the diet map of the motherland.

In this regard, Zhang Qian has to be mentioned.

It was precisely because he was sent to the Western Regions by order that he not only brought back more than ten kinds of food and wine brewing techniques such as grapes, pomegranates, and garlic, but also, with the promotion of wild, artificial cultivation, and exotic introduction of three kinds of planting methods. It officially opened a new path for Chinese people to acquire ingredients for more than 2,000 years.

　　The wise Chinese people are also good at learning from foreign food culture, and at the same time drawing inferences from one case to another, and skillfully linking the way of food with the governance of the country.

During the Qin and Han dynasties, there was no shortage of capable politicians who were inspired by the ordinary food and beverages, and realized that governing a country is like eating from different plates. Only by grasping the principle of balance, taking into account the interests of all parties, and rationalizing all aspects Only by maintaining a good relationship can we use the smallest price to achieve the state of governance of "what can be done, what can not be done".

From this perspective, there is actually a great interest in food.

　　Looking back at Chinese history, in the five thousand years of civilization, the ancient food culture has been deeply integrated into the grand system of Chinese culture.

For example, modern people often like to gather around a table, order delicious food and wine, and chat while eating, so as to enhance mutual feelings, and call this kind of entertainment a "banquet".

In fact, this custom existed as early as the Qin and Han Dynasties, but it was called "banquet" at that time.

Interestingly, although it was a feast for relatives and friends, the ancients participated in such a "feast", but they were all divided into meals, one person per table, each eating his own.

Only in modern times, in the evolution of thousands of years, it has become a gathering table sitting, and the "banquet" has also been renamed "banquet".

　　"The Feast of Qin and Han Dynasties: The Powerful Era of Chinese Cuisine" is a big book introducing Chinese food culture. Its key recommendations for Qin and Han cuisine include both a humanistic interpretation of the historical evolution and a detailed introduction to the flavor of food. From a macro perspective At the micro level, the charm of Chinese cuisine is presented in a delicious way.

From the roast suckling pig of the King of Nanyue, the charming little hot pot of the Han Dynasty, to the Bashu tea... These many delicacies of the Qin and Han dynasties not only live in the depths of history, but also stubbornly spread the fragrance of the food culture in the pages of the book...