Yangtze River Daily Wuhan client January 4 (Beijing reporter Ke Li) people take food as the sky. During the New Year's Day holiday, the "Exhibition of Ancient Chinese Food Culture" sponsored by the National Museum of China attracted widespread attention from the public. The Yangtze River Daily reporter visited the scene and found that the exhibition cleverly used more than 240 precious cultural relics and rich and authoritative historical materials to vividly display the food history of China that stretched for tens of thousands of years, of which elements were frequently present.
"Zhong Ming Ding Food" fully reflects the grand scene of aristocratic food life during the Spring and Autumn Period and the Warring States Period. Photo by Ke Li, a reporter based in Beijing
"The house of Zhong Mingding's food, the family of poetry and books", this phrase implies thousands of years of Chinese food etiquette. The exhibition reproduces the Zenghou Yi chimes unearthed in Hubei, plus a number of national treasure-level bronze dings, which means "striking the bell and eating in the ding", showing the grand scene of the eating life of the princes and nobles in the Spring and Autumn And Warring States period, rendering the atmosphere, enhancing appetite and highlighting the prestige through "eating with pleasure".
From Neolithic faience pottery to bronze from the Spring and Autumn period and the Warring States period, the variety of beautiful vessels reflects the long history of Chinese food culture. Photo by Ke Li, a reporter based in Beijing
The lacquerware of the Chu culture has a profound influence on traditional culture. As early as the Eastern Zhou Dynasty, there were tableware boxes placed in one utensil, and a set of Qing Dynasty Zhu lacquer leather tire painted gourd-style tableware boxes on display on the spot included large plates, small plates, cups and saucers of different shapes, rice spoons, a total of 32 pieces, and the outer wall or inner wall was painted with folded branches, peonies, plum blossoms, camellias, lotuses, etc., showing the beauty of Chinese lacquerware.
Lacquerware originating from the Chu culture was widely used in ancient Chinese food vessels. Photo by Ke Li, a reporter based in Beijing
The scene of the Hongmen Banquet is restored, reproducing the sword and light sword shadow of the Chu and Han dynasties, and also reflects the dining etiquette at that time. Photo by Ke Li, a reporter based in Beijing
The "Chu Ci" of the Warring States praised the famous food products of the Chu State at that time, especially in the "Summoning Souls" section, mentioning many famous dishes and delicacies, reflecting the distinct Jingchu food culture style.
【Editor: Zhang Jing】
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