Ancient Chinese food

It was based Ancient Chinese food around rice as early as 5000 BC. Interesting that point, the proof rice across the Yangtze River is not only cooked, but for the fermented product we know as rice wine. A wild pig species native to south China and appeared to be domesticated around 2000 BC.
Even today, people Dai (Dai and Thai are many interchangeable) live in Xishuangbanna, the area on the outskirts of the modern countries of Southeast Asia Laos and Myanmar (Burma).
The Chinese food is not developing age tofu elsewhere. Bean is tasty and healthy characteristics given constant. Soy milk is yet another product consumption.
food preservation techniques allowed the ancient Chinese to hold during seasonal crops. Salting meat and vegetables have long preserve the variety of foods, especially during the winter. continue to eat many rice porridge with pickled vegetables for breakfast.
When looking at ancient Chinese food, we should not forget the popular drink.
Green tea – Longjing especially those near Hangzhou;
Teas are fermented – Oolong Tea Pu’er and perhaps the most famous and
Flower teas – such as Jasmine and chrysanthemum.
Chinese Food may not be ancient mixed. Introduction of greater diversity when it expanded south China, and particularly when the maritime trade a lot of exotic foods to Guangzhou (Canton) and beyond.