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! Year !! Category !! Event type !! Details
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| 7500BC 7500 BC || Food || Production || According to {{w|Jared Diamond}}, the earliest attested domestication of {{w|rice}} takes place in China around this time.<ref name="sdr">{{cite book |last1=IBP, Inc. |title=China Agricultural Laws and Regulations Handbook Volume 1 Strategic Information and Basic Laws |url=https://books.google.com.ar/books?id=Ow8nCAAAQBAJ&pg=PA57&dq=the+Chinese+had+invented+the+hydraulic-powered+trip+hammer&hl=en&sa=X&ved=0ahUKEwiZ8-CgobTmAhXbIbkGHb2NAgAQ6AEIKTAA#v=onepage&q=the%20Chinese%20had%20invented%20the%20hydraulic-powered%20trip%20hammer&f=false}}</ref>
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| 1766BC–1154BC 1766 BC–1154 BC || Nutrition || Scientific development || Early {{w|Shang Dynasty}}. People cook herbs to treat diseases. Minister {{w|Yi Yin}} invents cooking wares and soup and broth making techniques.<ref name="The History Of Chinese Nutrition">{{cite web |title=The History Of Chinese Nutrition |url=https://www.koosacupuncture.com/the-history-of-chinese-nutrition |website=koosacupuncture.com |accessdate=11 September 2019}}</ref>
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| 1122BC–721BC 1122 BC–721 BC || Nutrition || Scientific development || [[w:Western Zhou|West Zhou Dynasty]]. In the imperial palace “Food Doctors” select and prepare meals for Kings, using vegetables, fruits, grains, poultry, meats, herbs, and other ingredients. The thought is to make food that is both delicious and health preserving. At this time, “Food doctors” have higher status than “disease doctors” (Internists) and “Carbuncle Doctors” (Surgeons). Theses “Food doctors” are considered the first professional nutritionists.<ref name="The History Of Chinese Nutrition"/>
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| c.1000BC 1000 BC || Food || Production || The Chinese first cultivate the wild soybean.<ref name="The Story of Soy">{{cite web |title=The Story of Soy: From Wild Vine to Soy Burger. |url=http://www.eatingchina.com/articles/soystory.htm |website=eatingchina.com |accessdate=11 September 2019}}</ref>
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| 722BC–481BC 722 BC–481 BC || Food || Infrastructure || {{w|Spring and Autumn Period}}. Two revolutionary improvements in farming technology take place. One is the use of cast iron tools and beasts of burden to pull plows, and the other is the large-scale harnessing of rivers and development of water conservation projects.<ref name="sdr"/>
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| 630BC–593BC 630 BC–593 BC || Food || Infrastructure || Chinese hydraulic engineer {{w|Sunshu Ao}} lives. His work is focused upon improving irrigation systems.<ref name="sdr"/>
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| 5th century BC || Food || Infrastructure || Chinese hydraulic engineer {{w|Ximen Bao}} lives. He is credited as the first engineer in China to create a large canal irrigation system.<ref name="sdr"/><ref>{{cite book |title=The History of China |url=https://books.google.com.ar/books?id=69EbKf6JrxYC&pg=PA100&lpg=PA100&dq=first+engineer+in+China+to+create+a+large+canal+irrigation+system+ximen+bao&source=bl&ots=f8iAdKR66k&sig=ACfU3U1otLkPbbRfCmSBGHzuaPyvFn7AOg&hl=en&sa=X&ved=2ahUKEwiqrJOm37XmAhXAH7kGHXUHCgYQ6AEwBHoECAYQAQ#v=onepage&q=first%20engineer%20in%20China%20to%20create%20a%20large%20canal%20irrigation%20system%20ximen%20bao&f=false}}</ref>
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| 403BC403 BC-221BC 221 BC || Nutrition || Scientific development || {{w|Warring States period}}. Doctors pay much attention to nutrition and food therapy. Chinese physician {{w|Bian Que}} says, "As a Doctor, one should investigate the origin of, and pathological changes created by diseases and then treat the patient with food. If food does not cure the disorders, then medicine is given." This advice would influenced succeeding generations of Physicians.<ref name="The History Of Chinese Nutrition"/>
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| 221BC221 BC-220AD 220 AD || Nutrition || Literature || Chinese book on agriculture and medicinal plants {{w|''Shennong Ben Cao Jing''}} is written. It is recognized as the first Chinese {{w|materia medica}}. The text includes references to many grains, fruits, herbs, fishes, poultry and other meats as well as minerals. Dates, sesame seeds, grapes, walnuts, lotus seeds (Lian Zi), Chinese yams, beans, scallions, honeys, and salt are examples of substances recognized as having medicinal qualities.<ref name="The History Of Chinese Nutrition"/>
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| 1st century BC || Food || Infrastructure || The Chinese invent the hydraulic-powered trip hammer for agricultural purposes.<ref name="sdr"/>
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| 25Ad–220AD || Food || Production || {{w|Soy milk}} and {{w|tofu}} are alrerady prepared around this time, as revealed by a stone slab with a mural featuring a kitchen scene which illustrations.<ref name="The Story of Soy"/>
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| 618 AD–907 AD || Food || Infrastructure || {{w|Tang Dynasty}}. China becomes a unified feudal agricultural society. Improvements in farming machinery during this era include the {{w|Mouldboard plough}} and {{w|watermill}}.<ref name="sdr"/>
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| 670AD-907AD || Nutrition || Literature || {{w|Tang Dynasty}}. Chinese physician {{w|Sun Simiao}} lists over 154 foods in his book ''Essential Prescriptions Worth a Thousand Talents of Gold''. He says, “Food can expel pathogens and protect the internal organs, make people happy, and benefits the Qi and blood. A good Doctor explores the origins of a disease and and its pathogenesis, then prescribes foods to treat the patient. Medicine should be used only if food therapy fails. His student Meng Xian writes the book, ''Nourishing Recipes'' in which he increases the number of foods to 241. Meng Xian's student Zhang Ding revises this book and names it ''Dietetic Materia Medica'', the first Chinese book on dietetic therapies and actions of foods, cooking techniques, along with dietary principles discussed.<ref name="The History Of Chinese Nutrition"/>
