In this case, the animal husbandry production technology, animal husbandry technology and animal disease prevention technology contained in the animal husbandry volume of Qi Yao Min Shu should contain the rich experience of the people in pastoral areas, and the proportion should not be too small. Because the experience of ethnic minorities and the experience of Han nationality have been integrated, it is difficult to distinguish them now. But there are still signs to be found. For example, the successful breeding of mules, the offspring of horses and tapirs, is a great contribution of the northern grassland nationalities. Where's Yi? 6? Wang Huijie (1) recorded Yi Yin's "Four-way Sacrifice Order" in the early Shang Dynasty, which stipulated that the sacrifices of northern countries were "rich", that is, mules took horses as their fathers. As mentioned earlier, from the Warring States to the Wei and Jin Dynasties, the mule introduced into the Central Plains changed from an "exotic animal" to a regular animal. The book Qi Yaomin systematically expounded the method of horse-donkey hybridization and related technical principles for the first time, which was a summary of the long-term practical experience of herders and related to the southward migration of a large number of nomadic people. Another example is Qi Yao Min Shu, which advocates that sheep are always bred in the twelfth month and the first month, and points out that choosing winter lambs as seeds can make pregnant female animals "full of flesh" and have rich milk to raise winter lambs. When breast milk is sufficient in spring, if spring grass can be grafted, the mother can be fat and strong, thus achieving ". Its basic spirit is the relationship between livestock raising and seasonal changes of pasture environment. This is obviously the experience gained from the practice of people in pastoral areas. Of course, the experience of Han people is not excluded, but at least it is based on the experience of pastoral areas. Qi Yaomin Shu? 6? 1 The fifty-seventh sheep is called a sheep with a pus nose and a sore on the mouth and cheeks, which is undoubtedly the transliteration of Hu Yu. This is only an occasional trace left in the process of scientific and technological cultural exchange and integration between pastoral areas and agricultural areas. The scientific and cultural achievements of agriculture and animal husbandry of ethnic minorities have been integrated into the agriculture and animal husbandry culture of Han nationality, and the traces have been erased by history, so there should be more.
The Book of Qi Yaomin is not only a classic work of Chinese traditional agriculture, but also the first well-preserved nutritional work in China. It is a masterpiece that summarizes the food culture of China before the 6th century A.D., and also includes the achievements and influences of ethnic minorities, especially the northern grassland nationalities. The following is a brief discussion on the production of cheese (including cheese crisp and cheese), the production of cake food and the cooking methods reflecting the customs of ethnic minorities.
(1) cheese products
Nomads in the northern grasslands are famous for "eating meat and drinking cheese" [33]. Cheese products are the invention and creation of the people in the northern grassland. There was also "cheese" in ancient Central Plains, but it was not the same as cheese. Book of rites? 6? At 1 Li Yun, "the later sages wrote ... thought it was fermented cheese", and Zheng Xuan explained it as vinegar, so the ancient "fermented cheese" was a kind of sour drink. The so-called "salt cheese" in later generations also refers to this. However, with the formation of farming and nomadic economic and cultural regions and the development of mutual communication, the dietary customs of grassland herders have gradually spread to the Central Plains. In the Han Dynasty, the royal family set up special officials to manage milk horses and produce horse wine, which was called "horse". The production method of this kind of horse licking wine is: "Take Ge Wei as a pocket, put horse milk in several buckets, and pick up the fat, so it is called horse licking wine" [34]. This is a kind of food belonging to Zhuo; Later Mongols still brewed koumiss in this way [35]. Probably because of its sour taste, Zhongyuan people also call it "cheese"; "Cheese" has gradually become the name of dairy products. Liu Shen in the Western Han Dynasty "Interpretation of Names? 6? 1 released a diet saying: "Cheese, cheese and milk make people fat. "It seems to be a general term for dairy products, reflecting people's understanding of dairy products. By the end of the Eastern Han Dynasty, people could further distinguish different dairy products. For example, Fu Qian's popular literature says that "stirring goat's milk is called cheese, and it's crisp"? Hey. "But cheese products are rare in the Central Plains after all [36]. During the Wei, Jin, Southern and Northern Dynasties, nomadic people gradually went south, and grassland food customs swept across the Central Plains. As early as the Jin Dynasty, goat cheese was a common food for people in the Central Plains. Pan Yue's "Idle Residence Fu" in the Western Jin Dynasty includes "Watering the garden vegetables for daily meals; Sheep and cheese, once the cost of Ralph "poem [37]. Cheese has even become a treasure that the Central Plains boasted to the Southerners [38]. With the people of the Central Plains crossing south, this dietary custom even had an impact on the south [39]. In the Northern Dynasties, goat cheese was called "the taste of China". According to "Luoyang Galand Ji" Volume III, Wang Su, an official in Nanqi, ran to the Northern Wei Dynasty:
When Su Chu entered China, he didn't eat mutton, casein and other things. He often drinks crucian carp soup and is thirsty for tea juice. ..... A few years later, Sue and Gaozu met in the temple and ate a lot of mutton, cheese and porridge. Gaozu blamed it, saying that Su Yue said,' Qing country tastes good, why is mutton like fish soup? "What is tea like cheese?" Su Dui said:' Sheep are the most prolific on land, and fish is the best among the aquarium. They all like Jane. In terms of taste, it's good and bad. Sheep are bigger than Qilu and fish are smaller than Zhu Ju, so they are slaves of cheese. "High-impedance laughed.
It is against this background that Qi Yao Min Shu takes sheep as the first meat raw material in three volumes describing food production and cooking techniques, and at the same time, it makes a detailed summary of the production techniques of various cheese products for the first time in the chapter of raising sheep. Jia Sixie's introduction includes cheese making, cheese making, cheese making, cheese making, horse making, cheese making and crispy. The technical points of each step of each product are explained. In order to avoid the tedious narration, take cheese making as an example, and the summary table is as follows:
Table 2 Qi Shu? 6? Technical points of raising sheep to make cheese 1
Steps | Technical Points
Preparation | Cows should be fed gruel before delivery; Postpartum "nuclear rupture of the breast" makes "nuclear rupture of the pulse open, and the breast is easy to get"
Breastfeeding | Breastfeeding lambs and calves should be carried out on the 5th 5- 10/0 day after delivery, when lambs and calves can eat grass, 1/3 is reserved for lambs and calves; The milking season is from March to April to the end of August; Every morning, the sun rises from the southeast corner, and the cows and sheep are "covered with grass" to take milk. After taking the milk, let the calf eat grass with its mother. When it is released in the morning, mother and son will be separated.
Stir-fry milk | Stir-fry milk with low fire until it boils four or five times; It is best to use air-dried cattle and sheep dung; In the process of frying milk, always scoop up the milk, don't spill it, and make it completely vertical and horizontal to make it even.
Lie on the cheese | First filter the boiled milk with a raw silk bag, and then fill it with a tile bottle. If the ceramic tile bottle has been used, it must be heated to remove water; The temperature needs to be "warmer than human body"; Inoculate "sweet cheese" first, or replace it with "vinegar paste" (sour rice), mix well with a spoon, and cover it with felt to keep warm.
As can be seen from the above table, Qi Yaomin's book is very detailed and scientific in explaining the manufacturing methods and technical points of cheese products. This obviously includes the accumulation of long-term experience of northern grassland nationalities, and should be regarded as an important contribution of ethnic minorities to China's food culture.
Of course, this influence is two-way: while nomadic people spread their eating habits, they also accepted the eating habits of the farming people in the Central Plains to a considerable extent, and plant foods have already accounted for a large proportion in their recipes. In the second year of Shenrui in the Northern Wei Dynasty (4 15), the autumn valley was not available, and people at home were worried. It is proposed to move the capital. Ho Choi and others objected. He also pointed out that as long as winter lasts, "when spring grass grows, cheese will come out, both vegetables and fruits, enough for autumn." If you are rare, things will be economical. "It shows that although the Xianbei Tuo family still keeps the habit of eating meat and drinking cheese, grains, fruits and vegetables have become important or even main foods.
(2) Cake and food
Millet (millet) is a primitive food crop in the middle and lower reaches of the Yellow River Basin. People in the Central Plains threshed them and boiled them into rice, calling themselves "people who eat grains". Wheat originated in West Asia, and was introduced to the Central Plains through the ethnic groups in western China as early as the end of primitive society. However, after planting wheat in the Central Plains, the habit of "whole grains" has been maintained for a long time, and wheat has also been made into "wheat rice" to eat. There are no words "noodles" and "cakes" in the Thirteen Classics. 6? 1 The internal rules don't talk about making cakes when introducing various foods. Therefore, the western Jin dynasty's "cake fu" said: "the work of cake is also near. ..... or was born in the alley, or the law is extraordinary. " The so-called "strange customs" should mainly be the dietary customs of western nations. Because it was the West Asians who first planted wheat and milled it to make cakes, wheat first spread to the western part of China, and the technology of milling flour to make cakes was also developed among the western nationalities. People in the Central Plains grind flour and make cakes, mainly from western ethnology. Among the known pre-Qin documents, the word "cake" is only found in Mozi. 6? 1 ploughing column, it is said that the stone mill was made into a public transport in the Spring and Autumn Period [40], and the physical remains of the stone mill in the Warring States Period have also been found. It is believed that people in the Central Plains began to grind flour and make cakes in the pre-Qin period. Since the Han Dynasty, people in the Central Plains have collectively referred to all kinds of pasta as "cakes" to distinguish them from traditional "granular food". Cake food is developed in ethnic integration and exchange. However, until the Wei, Jin, Southern and Northern Dynasties, there were still some cakes with obvious marks of northwest nationalities. Some of them can also be found in Qi Yao Min Shu.
Among the cakes branded with the imprint of the northwest nationalities, the most famous one is Hu cake. Hu cake is sesame cake. "Announce the name? 6? 1 release diet: "Hu cake, make it bigger." Others say it's also on hemp. "Man Long" and "Taiping Yulan" are cited as "Man Han", which means boundless and describes the size of their cakes. Hu cake is really sesame, so Shi Hu later renamed Hu cake "sesame cake" [4 1]. This kind of cake is very popular in northern ethnic areas. For example, Zhao Qi took refuge in Beihai during the Eastern Han Dynasty and often sold Hu cakes in the city [42]. It was introduced to the Central Plains earlier. At the end of the Eastern Han Dynasty, "Lingdi likes Hu cakes, and all students in the capital eat Hu cakes" [43]. Hero at the end of Han Dynasty contains Li Shujie's "Making Wan Hu Cake" to comfort Lu Bu. "The Story of Guang Yi" tells the story of a man and his wife who opened a shop and "sold Hu cakes for a living". There are many such records in ancient books, reflecting the widespread spread of Hu cakes in the Central Plains. Because Hu cakes are quite popular, special equipment for making Hu cakes has appeared. Qi Yaomin Shu? 6? 1 cake method Article 82 "Slurry cake method" includes: