在中国饮食史上,两宋是一个历史性的转折期,中国人的食物开始从匮乏向丰盛过渡。良种水稻的引进、农田的开发、精心的育种,以及深耕细作技术的推广,让人们从大自然获得了更丰厚的馈赠。在北回归线温暖的阳光下,农作物创造出更丰富的食材,并通过发达的市场网络输送到各地。平民的饮食习惯在这个时期从二餐制演变成三餐制。东坡肉与火腿是宋人发明的湖北黄州,在十一世纪还是一个“蛮荒之地”。“一肚子不合时宜”的苏轼在这里度过了他一生中的第一个低 In the history of Chinese food and drink, the two Song Dynasties were a historic turning point. Chinese food began to transition from lacking to richness. Introduced varieties of rice, farmland development, careful breeding, and deep plowing techniques to promote people from nature to get a more generous gifts. Under the warm sunshine of the Tropic of Cancer, crops create richer ingredients and are delivered through well-developed market networks. During this period, the dietary habits of civilians evolved from two meals to three meals. Dongpo meat and ham is invented by the Song Dynasty Huangzhou, Hubei Province, in the 11th century or a “wild land ”. Su Shi, an unhealthy stomach, spent the first low of his life here