The Production Development And Spatial Distribution Of Chinese Sauce In Historical Period

Chinese sauce and food sauce have a long history.As a condiment,sauce has a very unique meaning and value in Chinese society.There are many types of sauces,among which the three most representative ones are "meat sauce","bean sauce" and "noodle sauce".Therefore,this article focuses on the production and application of Chinese sauces in historical periods,the production and development process of the three types of sauces,the appearance,characteristics and causes of formation,and the regional differences in the production process of the three types of sauces,and strive to develop and distribute the three types of sauces.Make a comprehensive research.The first chapter combs the historical overview and application of Chinese sauce.The production of sauce is the result of historical development.During the pre-Qin period,the Central Plains gradually had the conditions to produce sauce,and on this basis,sauce came into being.With the continuous development of the smallholder economy,the variety of sauces is becoming more and more abundant.Through combing the edible and medicinal value of different sauces,explore the reasons behind the prosperity of Chinese sauce culture.The second chapter sorts out the production and development history of meat sauce,bean sauce and noodle sauce according to the historical period.The pre-Qin period was an important period for the production and prosperity of meat sauce.There are many kinds of meat sauces,and there are departments and edible groups that produce meat sauces.The meat sauce production has a certain scale.The period of Han,Jin,Southern and Northern Dynasties was the first important period of Chinese sauce production.Bean sauce and noodle sauce were produced,and the status of meat sauce had declined,but the production process was further developed.The Northern Wei Dynasty "Qi Min Yao Shu" recorded the production process of the three types of sauces in full and detailed.The Tang and Song Dynasties were the second important period of Chinese sauce production.The meat sauce production process has been further improved,and there have been many ingredients that add color and flavor,and the meat sauce has a better taste.In the Tang Dynasty,the production process of bean paste was improved,which greatly shortened the production cycle.During this period,the development of noodle sauce was relatively slow,and its production method was not seen.The Yuan,Ming and Qing Dynasties are the third important period of Chinese sauce production.The three types of sauces are flourishing,with rich varieties and further improvement of the production process.The meat sauce production process has become simpler,the soybean paste production process using all the raw materials to make koji has developed and matured,and the wheat flour noodle production process has basically been finalized.The third chapter mainly sorts out the appearance,characteristics and causes of the spatial distribution of the three types of sauces in the historical period.The three types of sauces were first produced in the Central Plains region.With the increasingly close economic and cultural exchanges between regions,meat sauce,bean paste and noodle sauce began to spread to other regions outside the Central Plains,showing that the Central Plains region was the center in space.,The development trend of gradually "expanding east","moving south","going west" and "going north".By the Qing Dynasty,the spatial distribution of the three types of sauces reached the largest range in the historical period.At the same time,the spatial distribution of sauces is affected by natural and human factors such as product resources,water and heat conditions,edible value,and cultural functions.The fourth chapter explores the regional differences of the three types of sauces in the historical period.A comparative analysis of the production process of fish sauce in the north and south during the Tang and Song Dynasties,and the differences in the production process of fish sauce,meat sauce,bean paste and sweet sauce during the Yuan,Ming and Qing periods.Through the differences in the production process of the same type of sauces in different periods,due to the influence of economy,regional food tastes,environment and other factors,the northern regions are relatively conservative in the production of sauces,and mostly follow the traditional production methods of historical periods..The southern region makes full use of abundant natural resources and conditions,and dares to pioneer and innovate in the production of sauces.On the whole,the production of Chinese sauce is a long and complicated process.The production and development process and spatial distribution of the three types of sauces are different.They are not only related to their own value,but most importantly,they are affected by the common influence of natural and social environmental factors,and their production processes show obvious regional differences..Therefore,we should fully realize that Chinese sauce culture is a heritage resource left to us by our predecessors and a valuable asset.Meat sauce,bean sauce and noodle sauce condiments have important value and significance in human life.