Why do ancient medical books say that flour is poisonous? Why is the quality of royal pasta not high?
0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2? 0? 2 PANDA KID/Photo courtesy "Noodles are slightly poisonous", which has been recorded in medical books in past dynasties. In Compendium of Materia Medica, Li Shizhen also said so. But for northerners, noodles are the staple food. Do you eat poisonous things every day? Wheat is native to the Middle East and is a staple food for non-Chinese. According to archaeological findings, 6000 years ago, people in the north of China ate more millet and yellow rice, while people in the south paid more attention to rice. A week later, the number of pasta recorded in the literature gradually increased. In the tombs of the Spring and Autumn Period, jiaozi and wonton were also found at that time, which shows that pasta has become a staple food. But why do doctors think flour is poisonous? First, because noodles are high in calories, they are easy to get angry after eating. In addition, the ancient way of eating is also problematic. In ancient times, there was a cold food festival, and the elderly could last for a month, during which they could not use the stove fire. In order to ensure that food won't go bad for such a long time, they can only fry it, which is the so-called "cold food utensils". Today's jiaozi and fried dough sticks all come from this. Eating this every day will naturally make you feel unwell. The ancients thought that there were two ways to detoxify flour: one was to store it for a period of time to reduce toxicity, and the other was to ferment it. Pasta developed rapidly in Song Dynasty and reached its peak in Qing Dynasty. There were special pastry rooms inside and outside the Qing court, which were responsible for making all kinds of cakes. Why are you so concerned about cakes? Because the Qing emperor only ate two meals a day, breakfast at 6: 30 in the morning and dinner at 12: 30 in the evening, the middle span was so long that he couldn't stand eating nothing. In the early and middle Qing Dynasty, the emperor was diligent. According to records, Daoguang's dinner was only four dishes and one soup, including cabbage, tofu and spinach, which was far worse than the ostentation and extravagance of Empress Dowager Cixi. Another reason why the Qing emperors attached importance to cakes was that they often held memorial ceremonies, and most of the tributes were cakes. What's the difference between royal cakes? From the archives, it's nothing more than sesame cakes, steamed dumplings, sugar ears, Saqima and so on. There is nothing new. Due to the lack of varieties, we have to constantly collect new varieties from the people, such as pea yellow, which is a traditional snack in Beijing and later entered the court. So, why is the quality of royal pasta not high? There are two reasons: first, the Qing dynasty was very strict with the royal diet management, and every move should be recorded. Once something goes wrong, the chef will be held accountable, so he dare not innovate and try to be mediocre in production. Although the quality is stable, he lacks creativity. Second, pasta is easy to cause gastrointestinal discomfort, which coincides with the saying that "noodles are slightly toxic" and also inhibits the development of pasta. But doctors in Qing dynasty have realized that noodles are not poisonous, but they use too much oil and sugar, which is the root of the problem. Therefore, royal noodles are often careful not to use too much oil, sugar and salt, so the taste is lighter. From the perspective of strong flavor, they are not as good as folk noodles. In order to keep fit, Royal Pasta also provides many dietotherapy cakes, such as "Poria cocos cake" and "Bazhen cake". Among them, "Bazhen cake" is made by Qianlong and contains ginseng, poria cocos, yam, coix seed and so on. When you are dry, eat 4-6 pieces a day, which really prolongs your life. The reason why court cakes are unique lies in their superior raw materials, which are famous all over the world. The taste of food itself is enough to cover up the shortage of oil and sugar, but it is more "light and tasteful". Once the materials were changed, the shortcomings of their production methods were immediately revealed, but they could not compete with folk cakes. The information in this article is mainly quoted from the records of Beijing and the Forbidden City.