1, Eight Treasures of Zhou Dynasty: refers to cattle, sheep, elk, deer, tapir, dog and wolf.
2. Eight treasures of the Ming Dynasty: Gan Long, Fengsui, Leopard Fetus, Carp Tail, Braised in red sauce, Red Lip, Bear's Paw and Crispy Cheese Cicada.
3. Eight treasures of Yuan Dynasty: Jing (refined cheese), Ling (some people think it is kumiss, others think it is roe deer), wild camel's hoof, deer's lips, camel's milk (camel milk porridge), roasted swan (roasted swan), purple jade pulp (possibly purple goat's milk) and jet.
4. Eight treasures of the Qing Dynasty: ginseng (sea cucumber), wing (shark fin), bone (fish bone, also known as fish crisp), belly (fish belly), nest (bird's nest), palm (bear's paw), tendon (deer tendon) and frog (clam steamed stuffed bun).
Extended data:
The raw materials used in Chinese cuisine can be divided into three categories: main ingredients, seasonings and condiments, with a total of more than 1 10,000 kinds, and about 3,000 kinds are commonly used, ranking first in the world's cooking. The Chinese nation has recognized the advantages of omnivore from the practice of eating and drinking since ancient times. The principle of raw material combination of "grain, fruit, livestock and vegetables" has been summarized in Huangdi Neijing during the Warring States Period. Even though food has four properties: cold, cool, wet and hot, it can restrict each other and eliminate the disadvantages to health through the control of quantity and the cooperation of "main, mixed, mixed and auxiliary".
Baidu Encyclopedia-Bazhen