Tang Dynasty cuisine culture

Tang Dynasty cuisine culture was rich and diverse, featuring a wide range of ingredients such as rice, wheat, various vegetables, fruits, and seafood. Cooking techniques were highly skilled, with innovations in braising, stir-frying, steaming, boiling, and other methods. Banquet culture flourished, with both imperial and folk banquets emphasizing etiquette and grandeur. In terms of dietary concepts, Tang people pursued a balance of color, aroma, and taste, while also emphasizing food therapy and health preservation. Furthermore, Tang Dynasty cuisine culture actively engaged in external exchanges, interacting and fusing with cuisines from the Western Regions and Japan.

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