The earliest Hunan cuisine recipe was discovered by archaeology
The author of this article Ni Fangliu
Chinese food culture has a long history, and eight local dishes are the most famous: Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Shandong cuisine, Sichuan cuisine, Guangdong cuisine Cuisine, Fujian cuisine and Hunan cuisine, this is the so-called " eight major cuisines".
Among them, Hunan cuisine is also called Hunan cuisine. Because it is the hometown of the founding leader of the Republic, it has become popular after 1949. There are still many hardcore fans of Hunan cuisine from other provinces.
Hunan cuisine is subdivided into three local flavors: "Xiangjiang cuisine", "Xiangxi cuisine" and "Dongting cuisine", which are said to be Hunan cuisine to the outside world.
Hunan cuisine is the best "Chop Chili Fish Head"
Hunan cuisine is the same as Sichuan cuisine. For me, Jiangsu, it is a dish that can be "spicy to the dead", and the first dish in Hunan cuisine is "chop". "Chili fish head", I am very greedy, but I usually don't eat it. To be precise, I don't dare to cook.
Once I was doing a show on Hunan Satellite TV. After the recording, the beautiful lady director took me to dinner and asked if I could eat spicy food. I want to go to the countryside and do what I like, so try it, but don't be too spicy, "Slightly spicy".
The dishes are here, and I dared not eat it after a bite. Wrong food? Is this slightly spicy? It's so spicy.
The beauty editor said that it is really spicy. If you don’t say “slightly spicy” when ordering, the dish served by outsiders really dare not eat chopsticks.
No feast without wine, no spicy food, no Hunan cuisine.
But the latest archaeological discovery, Hunan cuisine in history is really "not spicy at all"!
Excavation site of Yuanlinghou Tomb
In 1995, Yuanling, Hunan discovered a noble tomb (see "
Unearthed Lacquer Fragments, Very Beautiful
) Unearthed from the head compartment and the north compartment of Yang's coffin,There are 1,346 pieces (paragraphs) in total, of which 1,290 are abbreviated characters, and there are more than 30,000 characters.
The bamboo slips are clearly identifiable in content and the fonts are beautiful.
The bamboo slips that were buried at the time should be far more than these.
Wooden Mud Box
Wooden Mud Box
Many wooden mud boxes were found in the side compartment, presumably left behind after the bamboo slips decayed. The tomb of this large tomb is rather sloppy. If you take it seriously, if the coffin doesn't collapse, these bamboo slips and more burial objects should be able to be preserved.
The content of bamboo slips is rare, and most of them are the first time I have seen them. For example, the account book contains the earliest demographic data of the Hou state in China. The first archaeological discovery is very rare. It is an important data for the study of the ancient Hou-level feudal state and its relationship with the imperial court.
Nanxiang first floor burial vessel
According to the content, these bamboo slips can be divided into three categories: "Yellow Book", "Japanese Book", and "Food Party". "Yan Zhao", "Shi Fang".
Food recipes are the "recipes" that everyone is talking about now.
Shifang and Yan Zhao are mainly unearthed in the border compartment, and most of them have been crippled.
The side compartment of the coffin room
The excavation was very scattered. The unearthed location was close to the inner coffin standing board and pressed under the collapsed coffin cover. There were more than 300 pieces of gourmet food.
Based on this calculation, the number of simplified shifang should be more than 300, and the preserved characters are only one-third of the original simplified, only about 2000 words.
Food recipes are divided into plant-based meals, namely vegetarian food; and animal-based dishes, namely meat dishes.
specifies the cooking method and operation process of different ingredients.
There are 7 "vegetarian" recipes, including "Chinese yellow rice", "off-shelf rice", etc. The ingredients include sunflower, 茈[zǐ], glutinous rice, millet, etc.
Bamboo Slips
Zhonghuang rice is like this: "Medium yellow rice is less than half a bucket,The recipe for cooking is like X (the "wood" on the left of the building is replaced by "rice") yellow rice.
There are as many as 148 "meat dishes" squares, such as "pork-cub recipe", "chicken-cub recipe", etc.
胾念zì, refers to cut into large pieces of meat, which is a way of handling ingredients in ancient cooking , " 閟宫" in "The Book of Songs Lu Song" said in the poem, "Mao 炰胾胾, 笾豆大房", this is the cooking method. People are very particular about cooking meat dishes, and there are many procedures.
According to the different characteristics of animals, the processing methods are different, and different parts of the meat and internal organs must be processed separately.
bamboo slips (counting book)
meat dishes material The sources are very rich, including horses, cattle, sheep, deer, hogs (pigs), dogs (dogs), fish, magpies, chickens, geese, parrots, etc. They will not discard the water and feet of animals, even The fish intestines that modern people don’t eat will make full use of them and make them delicious. "Fish intestines" and other words are a reflection of this situation.
Ruanling Huxi Mountain No. 1 Han Tomb excavation site
The condiments used in cooking include salt, wine, and fine wine (lamb). Wine), white wine, meat sauce, ji sauce, ginger, magnolia, Zhu Ying, 醯[xī] acid (vinegar), etc.
but there is no chili and pepper, even Chinese pepper, which is essential to modern Hunan cuisine No need. This shows that the Hunan cuisine in the early years is similar to the current Jiangsu Huaiyang cuisine. It is lighter and not "spicy."
The seasonings commonly used in modern households
The comparison found that it was unearthed from the Yuanlinghou tomb. The recipes, the names of their dishes and the ingredients, are also recorded in the policy and funerary items of the Han Tomb No. 1 in Mawangdui, Changsha.
It seems that the early Hunanese could not eat spicy food, the taste is not heavy, "not spicy" "It should be the characteristic of early Hunan cuisine.
It is the earliest "recipe of Hunan cuisine" discovered so far, which is of great significance to the study of Hunan cuisine culture.
While Shi Fang proved that Hunan cuisine has a long history, it also shows that Hunanese were “foodies” early on. At least Yuanling Hou Wuyang was like this. If he is not interested in food, he would not bury the recipes in his tomb.
The last topic: When did Hunan cuisine start to become spicy?
Modern Hunan cuisine
This process is very long, but I think it has experienced two "spicy changes", one more spicy!
Chinese food is "heavy taste", which is recognized by Westerners. The so-called "five flavors" means this.
Spicy taste is achieved by stimulating people's mouth, nose and tongue through spicy condiments containing volatile components, which can greatly induce appetite.
Chili
The early seasonings were mainly pepper, cinnamon, ginger, green onion, polygonum, mustard, etc. These are all local condiments originally produced in China. Among them, prickly ash and ginger are the most distinctive. The ancients liked it and used it a lot, so far. Eastern Han people Zhang Heng "Seven Discriminations" is called, when making meat food, "the fragrance is ginger and pepper, and guilan".
The two "spicy changes" of Hunan cuisine all occurred after imported spices were introduced into China.
cilantro
There is a word in the food cultural heritage called "spicy". Both of these words mean "spicy", both of which are pungent, but there are still differences between the two characters, and the degree of stimulation No, "spicy" is more exciting than "spicy". The two words
are separated, which is the specific process of "spicy change" in Hunan cuisine: the transition from "spicy" to "spicy".
ginger
The first spicy change started from "spicy". The time was in the Western Han Dynasty and the sign was the import of pepper.
After the Western Han Dynasty Emperor Liu Che took power, he sent Zhang Qian as an envoy to the Western Regions to open up the Silk Road and brought back garlic, coriander (coriander), etc.,These exotic condiments, which are known for their pungent flavor, and the subsequent "pepper" that came in, let the Chinese taste the foreign flavor-Hu flavor.
pepper
green pepper
pepper
_p3sSui Span 8 is good, but the kitchen is in the past. It doesn't seem to be worthy of this high-end condiment.
The second spicy change started with "spicy taste". It was in the Ming Dynasty and marked the introduction of peppers. This is also a change in the quality of Hunan cuisine!
Peppers are native to the Americas. They were planted in Europe and Asia after they were discovered by Spanish spice dealers. In the late Ming Dynasty, peppers were introduced to China as ornamental flowers.
What do you think, the Chinese-specifically Jiangsu and Zhejiang people , discovered the deliciousness-spicy flavor from the green or red fruits of this ornamental plant.
Chili Bonsai
Chili quickly became an edible plant all over the country, but the people in Jiangsu and Zhejiang who first discovered the edible pepper did not change their traditional lightness and fineness with the spiciness, but let the Hunanese find it The feeling of chili on the tip of the tongue triggered a dietary revolution.
Their culinary master boldly uses chili to change the taste of traditional dishes. They are widely welcomed by Hunanese who need to sweat and get rid of moisture.
Since then, people in Hunan have fallen in love with peppers.
In fact, not only Hunan cuisine, but also all spicy dishes such as Sichuan cuisine have undergone these two "spicy changes" processes.
Eastern Han Dynasty stone portrait, kitchen scene
Eastern Han Dynasty stone portrait, fish-killing scene
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