Skipping breakfast might seem like a modern problem, but history tells us that even some of the most brilliant minds fell victim to poor eating habits. A recent news story about actress Cai Ming needing gallbladder surgery due to years of skipping breakfast sparked widespread discussion. But did you know that even Zhuge Liang, the legendary strategist of the Three Kingdoms era, suffered from health issues due to irregular meals?

Zhuge Liang’s Breakfast Problem

Zhuge Liang, known for his intellect and military prowess, was reportedly so dedicated to his work that he often skipped meals, including breakfast. Historical records describe how he was constantly burdened with military affairs, often working late into the night and waking up early, leaving little time for food. Some reports suggest that he suffered from digestive illnesses, possibly ulcers, which may have been aggravated by his poor eating habits. His meager diet, consisting of only three to four sheng (ancient Chinese volume unit) of rice per day—roughly 510 grams—lacked sufficient nutrients. His rival, Sima Yi, upon hearing of his declining health, allegedly predicted his imminent death, and indeed, Zhuge Liang passed away at just 54 years old.

How Many Meals Did Ancient People Eat?

Unlike today’s standard three meals a day, ancient Chinese people typically followed a two-meal schedule. This system aligned with their work routines. The day was divided into eight periods, with meals occurring during the morning and afternoon. Breakfast, known as yong (饔) or Zhaoshi (朝食), was considered an essential meal to start the day.

Even in war, breakfast was crucial. The phrase “Mie Ci Zhaoshi” (灭此朝食), meaning “Let’s defeat the enemy before breakfast,” originates from a battle where Duke Huan of Qi refused to eat until he won a fight. This demonstrates how deeply breakfast was ingrained in Chinese military culture.

What Did Ancient People Eat for Breakfast?

While modern people often rely on quick options like convenience store buns, ancient Chinese breakfasts were both nutritious and diverse. One of the most common choices was congee, a type of rice porridge. According to the Compendium of Materia Medica by Li Shizhen, congee was praised for its ability to nourish the stomach and improve digestion. Different grains such as millet, glutinous rice, and sorghum were used to prepare congee, often enriched with ingredients like fruits, herbs, or even medicinal additives.

Poet Bai Juyi wrote about his love for morning congee, often adjusting its ingredients based on the season. The Song Dynasty capital, Bianliang, had an extensive breakfast culture, where citizens could purchase porridge, buns, and dim sum from early morning vendors. Even the Qing Dynasty emperors had designated breakfast menus, including millet porridge and delicately prepared pastries.

The Struggles of Ancient Officials

For government officials, breakfast was often a rushed affair. Officials in the Tang and Song dynasties had to report to work as early as 5-7 AM. Many had to eat on the way, much like today’s busy commuters grabbing a quick bite at a food stall. One famous story tells of a high-ranking official, Liu Yan, who bought a freshly steamed bun on his way to court. He reportedly hid it in his sleeve and enjoyed it so much that he couldn’t help but exclaim, “Delicious beyond words!” However, eating on horseback was frowned upon. One unfortunate official, Zhang Heng, was demoted after being caught eating a steamed bun while riding.

Breakfast and Modern Life

Ancient wisdom aligns with modern nutritional advice: breakfast is crucial for maintaining energy and overall health. The traditional Chinese concept of “eating well in the morning and light at night” is supported by modern science, emphasizing the importance of a well-balanced breakfast.

Next time you consider skipping breakfast, remember Zhuge Liang and the countless officials who had to sneak bites on the way to work. If history teaches us one thing, it’s that a good breakfast can set the stage for success.

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