Ancient Asian Food That We Still Eat Today - and Some You May Want to Avoid!

You may be surprised to discover how many of the delicious Asian dishes we love eating today have their origins back in ancient times - tofu and rice pudding are just a couple of the delicacies that have been around for centuries. 

And for those adventurous foodies looking for some new authentic ancient Asian food to try out, we’ve got a round-up of some of the most unusual and challenging dishes around - but beware, they’re not for the faint-hearted!

Tofu

The origins of tofu go all the way back to ancient China, and it’s been a staple food throughout much of Asia for hundreds of years. Its use was first recorded around two thousand years ago, during the Han dynasty. Rich in nutrients, high in calcium, protein, and iron, and low in fat, tofu served as an alternative to meat, which could usually only be afforded by the wealthy. At one point in ancient China, a law decreed that every citizen was to receive a cup of tofu each week.

Made from water, soya milk, and a curdling agent, tofu has had something of a renaissance in recent decades - try it in dishes such as teriyaki, curry, stir-fry, or even added to cannelloni or omelets.

Noodles

First recorded as being used in cooking around 200 BC in China, noodles were just as popular all those years ago as they are today. In fact, noodle shops were so well-frequented during the Song dynasty (960 - 1279 AD) that they often stayed open and served their wares all night: these early noodles were traditionally made from wheat dough. During a dig at the Lajia archaeological site in China in 2005, an earthenware bowl containing the remnants of the oldest noodles in the world was uncovered - they had survived for four thousand years.

Rice Pudding

The ancestor of the rice pudding as we know it today in the Western world is kheer - a beautifully rich milk-based dessert that emerged in ancient India and is still enjoyed in the country (and wider continent) today. The sweet treat is also known as payasam, phirni, payesh, and firini, depending on where in the Indian sub-continent it’s found.

Some historians believe kheer is one of the oldest dishes in the world, with recipes dating back as far as 400 BC making reference to it.

Chinese Dumplings

With a 1,800-year pedigree, dumplings remain a popular food in China - and across the world. They are also linked to good fortune - the tradition goes that the more dumplings you eat during the Chinese New Year celebrations, the more wealth you’ll attract over the subsequent twelve months.

While dumplings are typically stuffed with minced meat and chopped vegetables, there are near endless options for fillings. Different fillings are said to bring about different results - eating dumplings stuffed with radish and cabbage, for example, is thought to result in greater prosperity for the body and mind.

And Ancient Asian Food Not for the Faint Hearted

Natto is an ancient Japanese food made from fermented soybeans. With its high fiber, protein, and Vitamin K content, it’s no doubt a healthy choice if you can get past the distinctive, strong smell of the dish and its slimy, sticky texture.

And then there’s balut, originating in the Philippines. Balut is a hard-boiled duck egg that contains inside the shell (get ready for this) a partially-formed duck embryo. Served with salt and vinegar as seasoning, balut remains a popular street food in the Philippines today.

What about trying some Stinky Tofu? Some food historians believe that this type of tofu is more akin to that enjoyed by the ancient Chinese, with the mass-produced modern version tasting way milder in comparison. Stinky Tofu is, as you can imagine, a fairly challenging dish - it's typically fermented for several days, or even months, in a brine comprised of fermented milk, vegetables, and meat or fish. Although the smell has been compared to rotting garbage, if you can get beyond this, Stinky Tofu is prized for its delicious flavor.

Deliciously Blending Past and Present

Lu Bei chicken, a centuries-old Chinese recipe, recently found its way into the spotlight after being featured in a vlog by Amanda Li, in which she recreated a number of ancient recipes - and she’s not alone in her attempts to bring aspects of tradition into the modern world. 

With restaurants putting a new focus on authenticity and seasonality, we can expect to see reworked versions of ancient Asian cuisine increasingly finding their way onto menus - as well as in cookbooks and food podcasts.