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Food for Thought: Archeological Findings Point to Chinese Dietary Culture
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Pottery
kettle | Chinese archeologists have made many
important discoveries in the 20th century, such as the fossils of Peking
Man, Mawangdui
Site, the Yin
Ruins, Sanxingdui
Site, and so on, which provide some clues into the long-lost Yangshao
Culture and Longshan
Culture. From these findings we have learned a lot that cannot be found in
documents, like the many long-forgotten historical stories that were unveiled.
From these findings, we have also learned something about the lifestyles of
Chinese ancients, even very detailed aspects of their lives -- including their
dietary cultures.
Cooking methods and cookers
First, let's take a look at cooking skills and traditional cookers of ancient
times. Cooking, roasting, steaming, rinsing are the four basic ways of Chinese
cooking.
** Cooking
Cooking originated in the New Stone Age more than 10,000 years ago when
pottery was first invented. Pottery kettles and dings (ancient cooking vessels)
were mainly used to cook food. Prehistoric cooking vessels unearthed in China
have several notable characteristics. Take the ding for example, which is
actually a tripod kettle. The nine-ding tripod was once the symbol for central
authority and whoever possessed a tripod, seized sovereign power. It is said
that the nine-ding was lost during the reign of Emperor Qinshihuang, the first
emperor that unified China.
Cooking is prevalent both in China and abroad, but it was first practiced in
China over 10,000 years ago. For example, a porcelain
kettle from the New Stone Age site of the 10,000-year-old Fairy Cave in East
China's Jiangxi
Province, which features a very simple design and a round base at the
bottom, is the oldest cooking vessel known to man. Other findings at the Hemudu
Culture site include kitchen ranges and kettles -- both made of pottery and
featured advanced craftsmanship. In fact, kitchen ranges were portable and are
believed to be the origin of today's famous hot pots.
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