The major turning point of Chinese pasta is the transition from rough to fine. This transformation has a huge impact on both the pasta industry and the development of China's entire culinary culture. This is a qualitative transformation. Peugeot is officially entering the era of civilization. Today, five thousand years later, Chinese pasta has been ever-changing. There are countless new varieties. Let's follow us to see the story of the development of pasta
When Chinese pasta was in the Qin, Han, Wei, Jin, Southern and Northern Dynasties, it was a major invention that had a major impact on people today due to its great influence on people today. Vegetable oil has emerged, with exquisite stone mills, "Huosheng Tangyong" large steamer, convenient chuck oven, one-time molding beast mold and pore-drilled bamboo spoon. The fermentation method of sour slurry and wine porridge fermentation method are commonly used. Coupled with the introduction of the " Hucai " process, the pastry process has undergone sharp changes, forming the first climax in the history of Chinese pastry development. There are four main signs: First, the raw materials are mostly powdery, rice and wheat are used, and the difference between cakes and cakes is obvious. Second, fermentation processes and mold forming are widely used, with dozens of varieties and different flavors. Thirdly, the noodles have been formed in series, mostly in sheets, strips or rings, and there are many ways to eat them, steam, boil and roast.
has many innovative varieties, and has successively launched buns, flowering steamed buns, fermented products, dairy products, egg products, fruit products and lotus paste snacks, with the shape being more particular than before. The prosperity of pasta in the Han, Wei and Six Dynasties was reflected in two aspects. First, there are many ancient books that record pastry. Those who choose the key points include Shi You's "Jijiu", Yang Xiong's "Dialects", Liu Xi's "Explanation of Names", Cui Da 's "Four Minutes" and Gao Cheng's "Things and Chronicles" as well as "Book of the Later Han", Jin Shu , "Book of Qi", "Jingchu Sui Shi Ji", etc. Among them, Jia Sixi's "Qimin Yaoshu" systematically introduces more than 20 pastries, including white cakes, powder cakes, ginger and dreams, and first starts with the precedent of pastries. Shu Xi's "Bai Fu" is the first literary work in my country that praises pastries, which depicts more than 10 varieties such as pig ears, dog tongues, thin braces, and slaughter balls, and introduces their color, fragrance, taste and shape to the fullest. The above books also include "Ling Emperor likes to eat Hu cakes, and all the capitals eat Hu cakes", "Use milk cakes in summer temples, and white ring cakes in winter temples", "Eat spring cakes in spring", "Eat rice dumplings" in summer solstice, "Make soup cakes in ", "Hongyang lotus bait" and "Let's live long", etc., which preserve precious pastry customs and materials. The variety of flowers and colors is rich, including "Hu cakes (approximately sesame cakes), "steamed cakes (earliest steamed buns), "soup cakes (boiled in water and dough), "soup cakes (coarse wet noodles), "marrow cakes (made with bone marrow, oil, and flour. stove cake ), "cut cake (frying the dough with beef and goat milk)", " spring cake (the predecessor of modern spring rolls)", "ring cake (similar to twists and flowers)", "dough cake (fermented with sour slurry)", "wine cake (fermented with wine porridge)", "chicken cake (mixed with eggs)", "pig crust cake (fried first and then cooked)", "pangbait (early lotus seed cake)", "date? (early filling steamed cake )", "cut porridge (made into chess pieces and steamed, poured into broth)", "zongzi (using thick grass and wood ash juice ) ”, “? Mix glutinous rice with honey, dates and chestnuts, and steam out of the reed leaves)” and “cakes”, “gold cakes”, “sword belts”, “case completion”, “can”, “won”, “water induction”, etc.
The Sui, Tang, Five Dynasties, Song, Jin and Yuan Dynasties were a new stage of comprehensive development of Chinese pastries, with five distinct characteristics. First, the pastry production technology has been greatly improved, and the dough, filling, topping, molding and ripening methods have been diversified. In terms of dough, fermented dough includes fermentation juice fermentation, wine fermentation, fermented noodles fermentation, and alkali fermentation Four types; water-mixed dough can be used in cold water and hot noodles and boiling water; oil-cooked dough is becoming more mature, and there are mung bean paste crust, egg dough, etc. In terms of filling, various meat fillings, vegetable fillings, mixed fillings, bean paste fillings, crystal fillings, honey jelly fillings and nut fillings are prepared. In terms of toppings,
uses meat and vegetables, and some pour on the dough, and some are harmonious in the dough. There are rare products such as Lingqing Pear and chamomile cold-baked. In terms of molding, it can be rolled, ripped, leaked, pressed, cut, and carved, focusing on simulating the graphics of flying and diving animals and plants.In terms of cooked preparation, steaming, boiling, frying, frying, roasting, baking, frying, and stewing, as well as ancient methods such as gravel buns and bamboo plates.
has appeared large-scale pastry workshops and pasta shops. Like Chang'an in the Sui and Tang Dynasties, Changxingfang sold glutinous rice cakes, Fuxingfang sold hu cakes, Baozhengfang sold wontons, Shengyefang sold steamed cakes, and the specialization tendency was obvious, with famous noodle teachers "Huacake Yuanwai" and "Zhang Shoumei". Nanjing in the Five Dynasties launched the "Seven Wonders of Health". Spring cakes can illuminate the shadow of the characters, and wonton soup can be ground ink. To the Song Dynasty, there were dozens of professional cake shops in Bianjing and Lin'an , and some had more than 20 stoves or even more than 50 stoves. Third, the variety of patterns and colors is unprecedentedly rich. There are more than 100 improved varieties, such as honey cake, millet cake, glutinous cake, soy cake, new style, full marijuana, door oil, wide scorch, etc.; innovative varieties include noodles, thin crispy, dumplings, horns, sour rice, river leak, water balls, marijuana, moon cakes, Lantern Festival, fish, shabby, Wufu cakes, rolled pancakes, fried fruits, bald marijuana, etc. Among them, Baiwei Cake, Gulouzi, Foutu, Diaoshu, Bafang Hanshi Cake and Single Cage Golden Milk Crisp are all quite exquisite.
holiday snacks, banquet snacks and dietary therapy snacks are valued. In terms of holiday snacks, in addition to the spring cakes, zongzi and Chongyang cakes already available in the Han, Wei and Six Dynasties, they also add Nirvana Dou on February 15th, the fingering sky stuffing on April 8th, Ruyiyuan on Duwu, Green Poached buns on Fuyu Day, Menglan cake on Zhongyuan, and Daylily pastry on Wayang Day. In terms of the snacks at the banquet, there are more than one hundred and small. For example, there are more than 10 styles such as double-low hump horns, honey floating crispy flowers, white meat cakes, and Taiping glutinous rice cakes; while "Wei Juyuan Food List" includes more than 20 items such as Guifei Red, Han Palace Chess, Jade Dew Round, and Golden Bell Roast. Dietary therapy
snacks are mostly included in medical citizenship, and more than 50 kinds of famous ones are Shenxian porridge, beef marrow paste, Schisandra chinensis soup and ginger wonton.
Ethnic minority pastries spread quickly, and exchanges are conducted between China and foreign countries. At this time, the rice cakes of Khitan , gold-based soft meat, Xixia flower cakes, Mongolian Shurotuyin, Uyghur ceiling buns, Huihui Haerwei, Jurchen Korean glutinous rice cakes, etc. were all circulated in the Central Plains; at the same time, Chinese pastries spread to Japan and Italy in the west, Brahmin light high noodles in Southeast Asia and Western Regions also introduced to China, and the diet market was quite active.
