Ancient Chinese food - Ancient China for kids
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Ancient Chinese food

Chinese food

When you think of Chinese food you think of rice, and rice was the first grain that people farmed in China. There is archaeological evidence of rice farming along the Yang-tse River as early as about 5000 BC. People cooked rice by boiling it in water, the way they do today. Or they made it into wine. Rice wine has been popular in China since prehistory.

But rice doesn't grow in northern China, which is much drier and colder. People in northern China gathered wild millet and sorghum instead. By 4500 BC, people in northern China were farming millet. They ate it boiled into a kind of porridge.

Another food people associate with China is tea. Tea grows wild in China. By about 3000 BC (or it could be much earlier), people in China had begun to drink tea. Soon everybody drank tea.

Wheat was not native to China, so it took much longer to reach China. People in northern China first began to eat wheat in the Shang Dynasty, about 1500 BC. People brought wheat to China from West Asia. People in China boiled wheat like millet, to make something like Cream of Wheat.

These were the main carbohydrates of China - rice, millet, sorghum, and wheat. In northern China, people mostly ate millet, wheat, and sorghum. In southern China, people mostly ate rice. For fat, they crushed soybeans for soybean oil. Poor people ate almost nothing but these foods - they hardly ever had meat or fruit.

When people could afford it, they bought or grew vegetables to put on their rice. Cucumbers and bok choy, for instance, are native to China. For fruits, the Chinese had oranges and lemons, peaches and apricots. Ginger and anise are also from China (Americans use anise to make licorice).

On special occasions, people also put little pieces of meat on their rice. By 5500 BC, the Chinese were eating domesticated chicken, which came originally from Thailand. By 4000 or 3000 BC, they were eating pork, which was native to China. Sheep and cattle, which were not native, reached China from West Asia also around 4000 BC.

Since meat was so expensive, and because Buddhists didn't eat meat, starting around the Sung Dynasty (about 1000 AD) people also put tofu, or bean curd, in their food as a source of protein.

Because China doesn't have big forests, it was always hard to find fuel to cook with. Chinese people learned to cut up their food very small, so it would cook quickly on a very small fire.

During the Han Dynasty, millet wine became very popular and was even more popular to drink than tea. Also beginning in the Han Dynasty, about 100 AD, Chinese people began to make their wheat and rice into long noodles.


Video of some Chinese kids eating with chopsticks

Marco Polo, who may have visited China from Venice, wrote that by the time of Kublai Khan, about 1200 AD, Chinese people ate millet boiled in milk to make porridge. Even as late as 1200 AD, Chinese people did not bake bread.

Learn by Doing - Chinese food project

To find out more about ancient Chinese food, check out this book from Amazon.com or from your library:

Moonbeams, Dumplings & Dragon Boats: A Treasury of Chinese Holiday Tales, Activities & Recipes, by Nina Simonds and others (Children's Museum of Boston, 2002).

The Young Chef's Chinese Cookbook (I'm the Chef), by Frances Lee (2001). Fifteen easy recipes for kids, with pictures. Shows how Chinese food fits into Chinese culture.

The Food of China, by E.N. Anderson (reprinted 1990). Not for kids, but it explains the history of food in China.

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