Research On The Geographical Of Chinese Noodle In The Qing Dynasty

Noodle has occupied an extremely important position in Chinese food culture since ancient times.After more than three thousand years of development,its production is all over the country.On the basis of the development of the previous generations,the Qing Dynasty noodle reached the peak stage of the development of ancient Chinese noodle,and there were distinct regional differences.This paper aims to summarize the development of noodle in ancient China,especially in the Qing Dynasty,as well as various schools of noodle,and explore the differences and characteristics of the spatial distribution of Chinese noodle in the Qing Dynasty.On the basis of collecting literatures,this paper collected and analyzed the data of Chinese provinces’ noodle in the Qing Dynasty from the perspectives of noodle shape,noodle preparation and cooking methods,and showed the statistical regional differences of noodle in the Qing Dynasty by means of tables,pie charts and historical maps.Moreover,the regional differences of the Qing Dynasty noodle were compared with the traditional schools of noodle through the identifiable historical materials,and the schools of noodle in the Qing Dynasty were reclassified.This paper consists of five chapters.The first chapter summarizes the production of raw materials of noodle in historical periods.Wheat was only planted in the Yellow River Basin in the Stone Age,and expanded to Qinghai,Inner Mongolia,Anhui and Jiangsu in the Xia,Shang and Zhou Dynasties,and was gradually used in sacrifice and wine making.In the Qin,Han,Wei,Jin and Southern and Northern Dynasties,wheat was planted in the Yangtze River basin,extending far to Jiangsu and Zhejiang,Hunan and Jiangxi regions,and becoming an important crop affecting people’s production and life.In the Sui,Tang,Song and Yuan Dynasties,wheat planting areas in the south continued to expand to the west and south.In the late Ming Dynasty,wheat spread throughout the country and became an important national crop.The second chapter briefly summarizes the development of noodle before the Qing Dynasty.Before the Han Dynasty,it was the germination stage of noodle;Han and Wei Dynasties,it was the generation and foundation stage of noodle;Sui,Tang and Five Dynasties,it developed and prospered;Song and Yuan Dynasties,it became mature;Ming Dynasty,it developed comprehensively.The third chapter describes the production and development of noodle in the Qing Dynasty from the aspects of the refinement of noodle production,the development of noodle in the Qing Dynasty and the development of national noodle in the Qing Dynasty.The fourth chapter makes classified statistics on the number of types of noodle,the shape of noodle and the way of noodle cooking in the provinces of the Qing Dynasty,and draws historical maps and pie structure charts to explore the differentiation characteristics of noodle in each region.The fifth chapter compares the characteristics of traditional schools of noodle with those of corresponding regions in the historical data of the Qing Dynasty,and re-divides the schools of noodle in the Qing Dynasty on the basis of statistical analysis of regional noodle.According to the statistical analysis,the regional differences of noodle in the Qing Dynasty have the following characteristics: from the perspective of the shape and cooking of noodle,Chinese noodle in the Qing Dynasty can be divided into three areas: the rich area,the transition area and the lack area.In the middle reaches of the Yellow River Basin,Shanxi,Shaanxi,Henan and Zhili region of the North China Plain,the number of noodle types is the most abundant,and the cooking methods and ingredients of noodle are the most complete,which is the area of abundant noodle.Shandong region flowing through the lower reaches of the Yellow River Basin and Jiangsu and Zhejiang region flowing through the lower reaches of the Yangtze River Basin have a medium number of types of noodle,and there is little difference in the index of certain noodle shape and cooking method among provinces,which is the transition area of noodle.In southeast coastal areas,southwest areas,and northeast and northwest areas where ethnic minorities live,the number of types of noodle is small,the way of cooking is not perfect,and the ingredients are simple,which is the area of lack of noodle.Very few provinces do not conform to the characteristics of the noodle zone,such as Sichuan province should be included in the noodle transition zone,Inner Mongolia should be included in the noodle shortage zone;The number and ratio of certain kinds of noodle in some provinces are much higher than those in neighboring provinces or the provinces at the same level.For example,the national index of baked baked noodle in Hubei Province is the highest,the index of boiled noodle in Hunan Province is the highest,the index of steamed noodles in Yunnan Province is the highest,the index of stir-fried noodles in Inner Mongolia is the highest,the index of noodles in Gansu Province is the highest,the index of steamed stuffed bun in Guangdong Province is the highest,and the index of stuffed noodle in Anhui Province is the highest;There are similarities in the production elements of noodle in some provinces.There are differences in regional noodle ingredients,noodle shape,cooking way,only in the cooking way of cooking,steaming and noodles shape and system have a clear positive correlation,the southern region steamed bun and stuffing type of noodle index is higher.There are some differences between the traditional noodle schools and the Qing Dynasty noodle in the corresponding areas,The schools of Qing noodle reclassified on the basis of statistical data are Yan style noodle(Beijing,Tianjin,Hebei),Jin style noodle(Shanxi),Central Plains noodle(Henan as the center),Lu style noodle(Shandong),Sichuan style noodle(southwest region represented by Sichuan),Jiangsu and Zhejiang style noodle(the lower reaches of the Yangtze River represented by Jiangsu),Northwest style noodle(northwest region represented by Shaanxi))and Northeast noodle(Heilongjiang,Jilin,Liaoning),the conclusion is more reliable.Combined with the regional division of rich area,transition area and lack area of noodle in Qing Dynasty,the results showed a more intuitive and specific regional differentiation of noodle.