Xi food culture survey report, please ask god.

Food culture is an important part of China's splendid culture. Different genres of food are as colorful as flowers, and Shaanxi cuisine centered on xi 'an is one of the once dazzling flowers. Xi not only occupies an extremely important position in the history of China's food culture, but also is the birthplace of China's food culture. This is not only reflected in the earliest proposal or formation of China's cooking theory, but also in the development of China's cooking practice. After decades of excavation, sorting and research, especially in recent years, the chapter of Zhou Li Tianguan, one of the Confucian classics, should be the first to talk about China's cooking theory. It not only describes the food raw materials, food products and food hygiene of the royal family in the Western Zhou Dynasty in the heyday of slave society, but also describes in detail many aspects of food life such as food etiquette, which is an important material for studying the development of the food culture in Haojing, Western Zhou Dynasty. Later, Lv Buwei, the prime minister of Qin Dynasty, compiled Lu Chunqiu's Ben Wei Pian, which recorded the story of a soup with Yin and Wei in the form of a novel for the first time, reflecting the maturity of cooking theory in the pre-Qin period. The book not only lists the world's delicious food since the end of summer, but also tells a lot of cooking knowledge, especially the theory of "harmony of five flavors", which laid the foundation for China's cooking. Since then, Liu Xin in the Western Han Dynasty, Du Yang Miscellaneous Notes and Duan Youyang Miscellaneous Notes in the Tang Dynasty have pushed China's cooking theory to a new height. Xi 'an was the capital of 10 dynasties, including Zhou, Qin, Han and Tang dynasties, which lasted for more than 1 100 years. In order to meet the needs of many emperors, princes and nobles, Xi 'an emerged and brought up a large number of famous chefs and gathered a large number of famous chefs. These famous chefs not only brought excellent cooking skills from all over the country, but also developed a large number of famous dishes and court feasts, which made Shaanxi cuisine learn from others and become famous for a while, providing unique conditions and opportunities for the development and improvement of cooking in xi 'an and even China. During the prosperous Tang Dynasty, Chang 'an was not only the national political, economic and cultural center, but also an international metropolis with a population of over one million. Developed economy and splendid culture are not only attractive to Japan, South Korea and Southeast Asian countries in the East, but also admired by countries in West Asia and Europe. At that time, as many as two or three hundred countries and regions came to Chang 'an for business. Active and prosperous economic and trade activities have pushed the catering industry in Chang 'an to a new peak, and large-scale and luxurious restaurants and restaurants have begun to appear. In order to meet their needs, the royal chefs studied cooking skills, regardless of the cost, and pursued novelty, creating many famous dishes with mellow taste and beautiful shape, such as camel hoof flower soup, hump moxibustion, alcohol-eliminating moxibustion, HongLing cake, five-color drink and so on. During this period, the exchange of food culture was also very active. Businessmen from all over the world also brought their own different styles of food culture and food, and opened foreign restaurants such as Ji Hu Restaurant, making Chang 'an a gathering place for foreign food such as Hu Shi. Diplomatic missions of many countries never forget to take people to learn the superb cooking skills of China people in various contacts with Chang 'an. Take Japan as an example. During the 260 years from the fourth year of Zhenguan to the eighth year of Zhaozong, a 16 mission was sent to China, and a large number of Japanese students came to study in China, including many "flavor monks" who specialized in cooking. During the Heian period, an empty sea monk from Japan came to Qingliu Temple in Chang 'an with Tang envoys to worship as a teacher, and he also learned the technology of making noodles in the process of learning the law. After returning to Japan, he taught the noodle making skills to the people in Zanqi, his hometown, and brought the corresponding tableware and chopsticks back to Japan. Today, "Zanqi Pasta Culture Research Association" will give a "lecture" at Anqingliu Temple in Xi 'an almost every year to show its gratitude. The Tang Dynasty also sent many missions to outland to teach China's cooking skills. According to the Biography of the Monk of the Tang Dynasty, Master Jian Zhen brought China delicacies such as red and green rice, noodles, tea, Hu cakes, biscuits, pancakes, and many apprentices who were good at cooking with him. The vigorous development of Shaanxi cuisine centered on xi 'an not only brought Shaanxi cuisine to its peak, but also promoted the overall development of China cuisine and its culture, including drinks. Mainly manifested in: First, tea and tea culture. According to the Records of Huayang Country, tea production began in southern Shaanxi during the Shang and Zhou Dynasties more than 3,000 years ago. In the Tang Dynasty, Shannan Road, including Ziyang, was listed as the first of the eight major tea-producing areas in China by Cha Sheng and Lu Yu's Tea Classic, and participated in the "Tea-Horse Exchange" activity. The tea shop founded by Yongchangfang in Chang 'an became the earliest professional teahouse in China, from which tea culture came into being. Second, wine and wine culture. Historical relics show that Kangjiawei Village, Baishui County, Shaanxi Province is the hometown of legendary wine inventor Du Kang, where Du Kang brewed the first pot of wine in China. By the Tang Dynasty, the brewing technology had reached a very high level, and the variety had increased to more than 30 kinds. Besides Lansheng wine and chrysanthemum wine in the palace, there are also wine, cypress wine and sugarcane wine on the market, accompanied by the emergence of liquor season and its culture. Third, food and food culture. The emergence and development of delicious food benefited from Xi 'an. For example, Zhou Bazhen, who appeared in Chang 'an Scenic Spot, not only opened the precedent of China cooking, but also became a model of China cooking; Five-stage mackerel created by Chang 'an in the Han Dynasty was the ancestor of China hodgepodge dishes, and the family photos, three fresh vegetables and Buddha jumping wall spread all over the country later evolved from five-stage mackerel. In addition, the 58 dishes recorded in Shao Weiyan's Food Record in Tang Dynasty are rare and exquisite, which have had an important influence on later dishes. The dishes handed down for thousands of years, such as grilled fish belly, mandarin fish soup and raw meatballs, all have a strong flavor of the prosperous Tang Dynasty. Even the world-famous roast duck, known as China, originated in Chang 'an in the Tang Dynasty. Fourth, diet and diet culture. The steamed buns popular in Xi 'an urban and rural areas can be traced back to the stone cooking method in the Neolithic Age. Steamed cakes made of glutinous rice and red dates are steamed by China, a cooker based on steam principle. There are also the thick pot helmet, slender noodles, mellow preserved meat cakes, crisp pastry, delicate gold thread oil tower, soft cold rice noodles and the fragrance of Sophora japonica, all of which show the attractive charm of Xi 'an food culture. Five, banquet and banquet culture. The basic characteristics of banquets are dinner-gathering, standardization and sociality. The earliest dinner-gathering, standardization and sociality banquet was the "ritual banquet" of the Zhou royal family. In the Tang Dynasty, the banquets in Chang 'an not only had various names, but also had high specifications and obvious social characteristics. In addition to the royal banquet, celebration banquet, lantern banquet, and barbecue banquet, there are also Lu Ming banquet after having obtained the provincial examination, Qujiang Xinshi banquet and Xingyuan banquet, which occupy an extremely important position in the history of China banquet. Today, Xi 'an's banquets include eight scenic banquets, dumpling banquets, snack banquets, first emperor banquets, imperial banquets in the prosperous Tang Dynasty, official banquets in the Ming and Qing Dynasties, mutton buns in soup, and Fan Ji bacon packages, which add new contents to the banquet culture in China. On July 6th this year, entrusted by the provincial government, the Provincial Department of Commerce held a theoretical seminar on "Shaanxi cuisine brand innovation project" around the theme of "excavating, sorting and inheriting traditional Shaanxi cuisine, developing and innovating Shaanxi cuisine, and forming Shaanxi cuisine brand", and invited famous domestic catering scholars and experts, experts and scholars from cooking and catering associations, relevant universities and research institutions, senior chefs and heads of more than 50 catering enterprises, and formulated the inheritance and promotion plan. Xi 'an Restaurant, Li Tao Village, Tongshengxiang Restaurant and other traditional old shops operating Shaanxi cuisine also preached their respective inheritance plans and implementation plans at the meeting. I believe that with the government's attention, organization and advocacy, and the active participation of many people in the catering industry, Xi 'an's catering culture will be further promoted, and the catering industry will surely reproduce new glory.