It is not modest to say here that Chinese food is definitely one of the best in the world in terms of the position it occupies. The feast for the palate and the feast for the eyes are perfectly combined in Chinese cuisine, and the fusion of the five flavors of sweet, sour, bitter, spicy and salty hooks the palate of the eater's barriers to immersing himself in the gastronomic? Temptation?

Long history, from more than 500,000 years ago when the Beijing people used fire to barbecue food, the Chinese people have begun the history of the evolution of dietary flavor and culture. The fusion of ingredients and seasonings from all over the world, each with its own distinctive cuisine, has produced either mouth-watering mountain treasures or evocative delicacies. In China, food in addition to hunger, people also give the diet more cultural elements, food once produced and culture are inseparable, simply recounting the flavor of food, ignoring the culture of food, will make the Chinese cuisine tasteless.

The traditional diet of the Chinese people, grains and cereals as the main food, vegetables as a supplement, followed by meat. With the vastness of the country and the vastness of the world, there are differences in climate, customs and products, which naturally give rise to a lot of flavors in the diet.

Spring, summer, fall and winter, different temperatures, humidity, but also makes the same area of different world cuisine. Chinese cuisine is not just about technique, but also about the beauty of the dishes, and the pursuit of excellence for the names of the dishes, so that when you drink the food, you feel the charm of the culture.

Chinese culinary culture can be traced back to the time of the Yellow Emperor and the Yan Emperor, but at that time there was a scarcity of ingredients and flavorings, and the people were still in the stage of filling their stomachs. In the Han Dynasty,

the opening of the Silk Road introduced 20 kinds of ingredients such as sesame seeds, watermelon, carrots, onions and garlic, which opened up the world of Chinese cuisine, while the invention of vegetable oil in the Eastern Han Dynasty elevated Chinese cuisine to a higher level.

Changan in the Tang Dynasty was as the world's cultural center, for the exchange and integration of food culture of various ethnic groups to provide a convenient, but also China's traditional way of eating gradually changed during the period.

During the Han Dynasty, people sat on the ground*** to enjoy the food, and during the Sui and Tang Dynasties, furniture was improved and people began to sit around a table to eat, enhancing the experience of eating comfortably. To the Ming and Qing dynasties, Han Chinese diet and Mongolian and Manchu diet collision fusion, dietary structure has changed dramatically, the Ming Dynasty and the introduction of potatoes, sweet potatoes, corn, etc., the modern diet as well as the embryonic culture has arisen. In the feudal society, the Manchu-Han banquet not only represents the highest level of dietary culture in the Qing Dynasty, but also represents the highest level of dietary culture in the feudal society.

Republic of China period, the culture of various places has also made great progress, and gradually formed four genres of North China, Jiangsu, Zhejiang, South China and Southwest China, the North China genre representative cuisine is Lu Cuisine, which is now the first of the eight major cuisines, Jiangsu and Zhejiang genre representative cuisine is Su Cuisine, Zhejiang Cuisine and Hui Cuisine, South China genre representative cuisine is Cantonese Cuisine, Min Cuisine, Southwest China genre is Sichuan Cuisine and Hunan Cuisine. Lu, Sichuan, Suzhou, Guangdong four major cuisines formed earlier, Zhejiang, Fujian, Hunan, Hui and other local dishes gradually became famous, the formation of China's eight major cuisines. eight major cuisines?

Spring and Autumn and Warring States period, the great integration between the various ethnic groups, the formation of the two major flavors of the north and south in the diet. In the north, Qi and Lu food culture inherited the cooking methods of the Zhou Dynasty, a long history and skillful technology, forming the earliest local flavor dishes in China? The prototype of Lu cuisine. In the south, the state of Chu occupied the area, ? the land of fish and rice? , the year-round abundance and freshness of ingredients, in order to produce food to provide a wealth of ingredients, the northern food production methods fusion of the southern multi-ethnic folk customs, folklore and eating habits, and gradually formed the prototype of the Soviet cuisine. Guangzhou is located in the southeastern coast of China, the warm climate makes the variety and quantity of plants and animals rich and diverse, Liu Bang took advantage of the favorable terrain and well-connected transportation to establish the economic, political and cultural center of Lingnan. By the end of the Eastern Han Dynasty,

Hua Tuo brought advanced cooking techniques and utensils from the Central Plains to the region, and combined them with local culinary customs to form the eclectic Cantonese cuisine. Li Bing's Dujiangyan transformed the Ba Shu region into ? The Land of Heaven? Liu Bei became the emperor of the region, and the population continued to increase, while accepting many immigrants from the Central Plains. The fusion of the local climate, customs, and eating habits of the original inhabitants with the culinary techniques of the immigrants formed the prototype of Szechuan Cuisine.

The development of culinary culture also led to the creation and development of tableware culture, the Bronze Age there are weapons for war, but also for dining utensils, especially wine utensils of high attainments, can not be reached. High-footed tables and chairs in the Sui and Tang dynasties, the popularity of sitting on the ground in ancient times, one person a tableware evolved into a form of multi-people around the table to eat together, pottery and gold and silverware production process progress, a large number of exquisite tableware, promote the development of food.

During the Western Han and Ming dynasties, many ingredients were introduced from outside China, increasing the variety of Chinese cuisine, but of course, China itself is constantly researching ingredients and acquiring new ones from nature, flying in the sky, running underground, swimming in the water, and everything can be used as ingredients. Whether it's carp, which is ubiquitous in the United States, or crayfish, which is ubiquitous in Europe, it is instantly transformed into a delicacy by the hands of a Chinese chef. Of course, our Chinese culture also praises the first crab-eater, and many people continue to explore the ingredients to add to the Chinese cuisine.

The center is also the world's great foundation; the harmony is also the world's reach. The Chinese government has been working on the development of the Chinese food industry for a long time, and it has been working on the development of the Chinese food industry for a long time. Zhongyong"

Chinese philosophy emphasizes the harmony of yin and yang, yin and yang and is the ideal state of the pursuit of Chinese medicine, yin and yang imbalance will produce disease, the pursuit of Chinese medicine also extends to the food, the use of

food ingredients also has the effect of medicine, made into a variety of delicious food, food supplements are also medicinal supplements.

Chinese food practices in the fire is the most difficult to master, there is no clear stipulation of what kind of fire, cooking to what time is the best, can only rely on the chef in the process of making continuous exploration, the use of fire is really wonderful, accumulation of a lifetime of experience, understanding of the spirit of their own body, the study of the perfect fire, cooking the wonderful food. Fire mastery is certainly important, cooking techniques are also essential, stir-frying and steaming, cooking slippery cooking and deep-frying, each technique has a few or even dozens of famous dishes, visible Chinese cuisine cooking skills of the exquisite and unparalleled.

The combination of culture and cuisine, the long history of the method of production, taste and visual? The combination of culture and cuisine, the long history of the method of production, taste and vision of the temptation?