The existence and development of food culture depend mainly on two systematic factors, namely, the natural ecological environment and the cultural ecological environment. On the material level, food culture depends mainly on natural factors; on the level of ethnicity, it is mainly governed by cultural factors. According to the article, as early as 10,000-4,000 years ago, China had formed the food culture area of the Yellow River basin, where corn, beans, wheat and other "five grains" were the main food materials, the food culture area of the Yangtze River basin, where rice was the main food material, and the food culture area of the Yangtze River basin, where meat and cheese were the main food materials, as well as the food culture area of the Yangtze River basin, where meat and cheese were the main food materials. The food culture of the north-central steppe zone with meat and cheese as the main foodstuffs of the three different styles of regional types of food culture. After about 4,000 years of evolution, by the end of the 19th century, there were 11 sub-genera of food culture regions in today's China, including Northeast, North Central, Beijing and Tianjin, Lower Yellow River, Middle Yellow River, Northwest, Lower Yangtze River, Middle Yangtze River, Southwest, Tibetan Plateau, Southeast, and so on. Since China has historically been a closed small peasant society based on a subsistence economy, food culture has existed in a "stagnant" way, and "inertia" has characterized its changes. The article argues that four principles should be grasped in the research methodology: first, reproducing the historical reality through documentary research, field and folklore investigation, and simulation and repetition; second, treating the food culture as the activities of the people with thoughts and feelings in history; third, the level of productive forces and science and technology is the main factor determining the ethnic style of the food culture; and fourth, calmness, impartiality, and truth-seeking are the principles that must be adhered to in the study of the food culture. Principles. The article also points out that the variety of dishes is only one of the material components of food culture, far from being the main body of national or regional food culture. The article also points out that dish variety is only one of the material components of food culture, and is far from being the main body of national or regional food culture. And these dishes, neither farmers and other ordinary people, nor the main body of citizens, do not belong to the national public daily diet.

Today's pasta in the Ming Dynasty before the basic general called "cake", this title began in the Han Dynasty, Han Liu Xi "interpretation of the name - interpretation of the diet" said "cake, and also. Urinating noodles to merge." Other traditional foods, such as noodles and dumplings, have undergone similar evolutions in their names and forms over the past 2,000 years. The term "Chaos" began in the Han Dynasty and was later changed to "Hundun", which is still in use today. However, in the past two thousand years of history, the form of wontons, the composition of fillings, and the deeper technological and cultural connotations have evolved with the times, and have long since changed from their initial appearance. Even today's most familiar character "炒" (fried) has gone through a series of morphological changes and extensions of meaning from the Han Dynasty onward to the Southern Dynasties, because before the widespread use of the metal "铛" (dang), which could be freely stirred and turned, and the deformed "镬" (wok), the Chinese character "镬" (wok) was used. Before the widespread use of the metal "pang" and the deformed "wok," the concept of "stir-frying" as expressed in the cooking textbooks of China's modern professional skills education - a processing method in which finely adapted raw materials are heated quickly and stirred to cook evenly - was not yet possible. --The concept of "stir-frying" - a method of processing finely modified ingredients by heating them quickly and mixing them evenly to cook them - was not yet possible. The word "stir-fry" was originally written as "?" The original character for stir-fry was "?", which the Shuowen (说文) called "boiling", meaning "drying things by fire". The combination of the character "鬲", indicating that at that time, "boiling" utensils are pottery, and pottery is not possible to dry burning, but also can not withstand high temperatures. After the North and South Dynasties, the Chinese character for "鬲" became "? Became "?" After the Tang and Song dynasties, "fry" became popular, from ? From ? , is with the metal cooking utensils widely into the field of people's food life steps in line, but also with the Shang and Zhou tripod, Qin and Han kettle barrel-shaped wall shape to the evolution of the trend of the ball crown-shaped concave belly shape system. The technique of "stir-frying" is based on the material premise of the kettle, which is concave inside the crown and smooth on the casting surface. Modern and contemporary Chinese cuisine is known for its variety of forms and flavors. This artistic charm of Chinese cuisine is mainly the result of the traditional Chinese cooking process represented by "stir-frying", and this varied stir-frying process is based on the processing equipment suitable for the play of this process - stir-frying pans, stir-frying ladles, stir-frying spoons and so on. Not only the contemporary Western frying pan, flat spoon cooking tools can not play the traditional Chinese frying process, that is, in contemporary China, Xinjiang and many other ethnic minority areas are rarely used in the Han Chinese customary spoon, dipper, pots and other frying utensils. It is not an exaggeration to say that in the field of food culture research, which is based on the specific content of a particular time and space, every kind of thing and information can be discovered to be extremely specific, real and rich in historical connotations, behind which is a series of real stories hidden. Like the stage curtain, the surface seems to be silent, invisible, and once pulled up, intriguing, fascinating play will come together, although the end of the song and the sound is still there, the people have been scattered and the intention is still not finished.

Once again, the ethnicity of food culture. If the regional food culture depends more on the natural ecological environment of the region, then the national side is more determined by the cultural ecological environment factors. The most important factor in the cultural ecological environment should be the productivity. A certain level of productivity and science and technology is the decisive factor in the era of cultural ecological environment. In the era of the Book of Songs, the minced meat in the Yellow River basin was originally preserved for storage purposes, but later became a specially processed flavorful food. Today's sauerkraut and Sichuan kimchi in the Northeast should all rhyme with the rest. Today's Northeastern Korean rice cake and many Southwestern ethnic minorities of poi, bait block, is the ancient mortar and pestle pounding mochi bait flow style. Mongolia and other grassland cultural belt of some ethnic minorities of the hand-picked meat, is undoubtedly the grasslands under the conditions of grazing production and life of the most simple and easy way, but now even into the grassland mood of the nation's unique food. Similarly, Southwest, Central China, Southeast Asia, many ethnic minorities used to lavender food, sour fermented food, etc., is mainly storage, preservation needs and the formation of the flavor of food. This is also with the people in the Northeast region in winter with snow, ice cover, or splash water hanging wax (in meat and other ingredients outside the splash of water to form a layer of ice protection) the same reason. To the north in winter to eat frozen tofu, has become a unique flavor of food. Because people in history did not have a better way of preserving food. Therefore, it can be said that the ethnicity of the food culture, both the geographical natural ecological factors determine, but also cultural ecological factors determine, and therefore a certain level of productivity is determined.

And secondly, the correct research mentality is of particular importance in the current Chinese food culture. Calm and impartial, seeking truth from facts, is the absolute principle of academic research in any discipline. Academic and scientific research is different from men and women in love, it is opposed to emotional tendencies, do not enthusiasm, to be calm; do not feelings, to be rational; opposed to partiality, adhere to justice; "seeking truth from facts" is the only feasible methodological principles. In the spirit of this principle of recognizing the current situation of food culture research in contemporary China, we notice that, while accumulating many achievements and deepening development, there are also some unsatisfactory deviations, which cannot but cause serious concern among serious thinkers. One of them is the "culinary research" that has been stuck at the level of popular cuisine varieties operated by hotels since the 1970s, and this kind of research focuses only on cuisine, and mainly on cuisine varieties operated by hotels in large and medium-sized cities. Admittedly, this culture is realistic and directly related to the majority of consumers, and therefore should be given sufficient attention. But the problem lies in the methodology. The fact is that this popular dish in the contemporary catering industry has been expanded by some researchers into a national or regional food culture, i.e., into a food = food culture mode of thinking. As a result, the food production and life activities of the people in contemporary society, their food behaviors and thoughts have been neglected in the study of simple dishes; the rich and real content of food culture in the history of the nation has likewise been abbreviated and abstracted into the records and expressions of dishes. It should be soberly noted that these dishes are mainly popular varieties guiding the operation of the catering industry, and in general they represent neither the rural and mountainous areas of the vast region nor the majority of Chinese farmers; not only seldom represent the various ethnic minorities, but also only a very small portion of the Han population; and even mainly represent a small portion of the urban population; and at the same time, they are also at a considerable distance from the food of the general public in the three meals of the common people. This is determined by the degree of development of the contemporary Chinese catering market and the limitations of the era of the general public's consumption level. More than twenty years ago, a foreign food culture researcher said something like this, "To understand the food life of the Chinese masses, you cannot go to a restaurant." Today's situation has changed a lot, but this view is still not outdated. "Promote Chinese cooking" or "promote Chinese food culture" slogan, has been shouted by some people for some years, the author believes that this is an undesirable slogan. It is too much enthusiasm, too much to strengthen the feelings, and therefore there is a tendency to dilute the spirit of science. It is not a slogan of academic research, at least not in the field of education and academic research to promote.

In France, restaurants are generally open from 12:00 noon to 2:30 pm, and from 7:00 pm to about 11:00 pm in the evening. At other times, you can go to a cafe or brasserie, or to a creperie. Most restaurants have their menus and prices posted on the door. At lunchtime, most restaurants have a plat de jour (today's recommended menu), which is reasonably priced. Menus are usually written in the following order: Entree, the first course before the main meal, usually a soup or salad; Poissons, fish; Viandes, meat; Legumes, vegetables; Dessert. It is not necessary to eat every item.

Famous dishes abound, including foie gras, seafood, escargot, cheese, and more. Eating in France is not very expensive. The menus are full of simple, tasty food at fixed prices under 10 euros. For a little more money there are more dishes to choose from. Once you get over 20 euros, you can get a gourmet's satisfaction, and there are many different countries to choose from. There are restaurants in North Africa, South Africa, China, Japan, Vietnam, Greece and many more. The number of vegetarian restaurants is growing, and Indian, Jewish, and Italian restaurants are great places to serve vegetarian dishes.

Almost all restaurants have included tax and a 15% service charge in their prices. If the food or service at a particular restaurant is particularly good, the average guest will pay 1-1.5 euros more.

French specialties: French champagne (from the Champagne region of France) and a variety of red and white wines (Bordeaux and Burgundy are famous), a variety of cheeses, chicken simmered in white wine, beef boiled in red wine, French lobster, snails with garlic, and frog's legs with garlic.

France is the world's largest producer of cheese varieties. French cheeses are made from cow's milk, sheep's milk, goat's milk or a mixture of milk. Everywhere there are authentic cheese products, the system has a long history and a long history, such as the first dairy production area in Normandy (Normandie) to contain rich milk fat Camembert and Pont L'Eveque cheese is famous; the Royale Valley (Loire) and Puatou (Poitou) is a strong smell of goat's milk cheese; Alsace region ( The Alsace region is famous for its Munster; the Alsace region is famous for its Munster; and the Pyrénées region is famous for its Tourton, which is hard and nutty. In order to protect the characteristics and patents of local varieties, the cheese producing regions established the Comite National Des Appellation D' Origine Des Fromages in 1974, which is not only a proof of origin, but also a guarantee of quality.