Countries have long and short histories, large and small territories, strong and weak strengths, large and small populations, and differences in ethnic composition, religious beliefs, the nature of political regimes, and economic structures, so the food culture of each country is not the same.

Chinese food culture

In the Chinese traditional culture and education in the yin and yang five elements of philosophical thinking, Confucian ethics and moral concepts, Chinese medicine nutritional regimen, as well as cultural and artistic achievements, dietary aesthetic style, the national character traits of many factors under the influence of the creation of the history of Chinese culinary arts, the formation of the vast and profound Chinese food culture.

From the perspective of history, China's culinary culture has stretched over 1.7 million years, divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking, and has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial food, colorful banquets, and colorful flavors, earning it the reputation of the "Kingdom of Cooking".

From the connotation, China's food culture involves the development and utilization of food sources, the use and innovation of food utensils, the production and consumption of food, catering services and hospitality, catering and food industry management and management, as well as food and national security, food and literature and art, food and the relationship between the realm of life, etc., deep and broad.

From an outward perspective, Chinese food culture can be classified from a variety of perspectives, such as era and technique, region and economy, ethnicity and religion, food and eating utensils, consumption and level, folklore and function, etc., demonstrating different cultural tastes and embodying different values of use, with a variety of colors.

From the qualitative point of view, the Chinese food culture highlights the nutritional support and benefit full of Yingwei theory (vegetarianism, emphasis on medicinal diets and tonic), the five flavors and the realm of harmony (distinctive flavors, the mouth treasures, the reputation of the "tongue dish"), the odd and the positive change of the cooking method (the kitchen rules for this, flexible and adaptable), and the food of the view of the smooth spirit of the pleasure of the soul (literacy and elegance, and the teaching of food) and other four. The four major attributes of the food culture are different from those of overseas countries.

From the point of view of influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, is the axis of the Oriental food culture circle; at the same time, it also indirectly affects Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, soy sauce and vinegar, pasta, medicinal cuisine, ceramic tableware and soybeans, etc, have benefited billions of people around the world.

All in all, Chinese food culture is a kind of long regional culture with wide vision, deep level, multi-angle and high grade; it is the material wealth and spiritual wealth created, accumulated and influenced the neighboring countries and the world in the development of food source, the development of food utensils, the food conditioning, the nutritional health care and the dietary aesthetics of the Chinese people in the more than one million years of production and life practice.

History of dietary development in China

1. The earliest was the Aristotelian (Paleolithic Age): at that time, people did not know how to artificially make fire and cook food. The dietary condition was to drink blood and hair, which was not part of the dietary culture.

2. Suirenshi: drilling wood to make fire, from then on cooked food, into the stone cooking era. The main cooking methods: ① cannon, that is, drilling fire to make the flesh and burnt; ② pot: wrapped in mud and then burned; ③ stone mortar with water, food, with the red-hot stone scalded food; ④ baking and stir-frying: the stone piece of the hot, and then put the plant seeds on top of the stir-fry.

3. Fuxi's: in diet, making netting to teach sharecropping and fishing, and raising sacrifices to fill the kitchen.

4. Shennong's: "plowing and pottery", is the founder of Chinese agriculture, tasting white grass, pioneering ancient medicine, invented Lei 耜, teaching people to harvest. Pottery so that people for the first time have cooking utensils and containers, for the production of fermented foods provide the possibility of wine, minced meat, acyl (vinegar), cheese, vinegar, sweet and so on. Ding is one of the earliest cooking utensils, with claws because there was no stove, and li, whose claws are hollow, ??? used to cook wine.

5. Huang Di: the Chinese nation's dietary situation and improved, the emperor as a stove, the beginning of the stove God, centralized fire to save fuel, so that the food cooked quickly, and widely used in the Qin and Han Dynasties, when it was the kettle, high-footed stoves gradually withdrew from the stage of history, "steaming the grain for drinking, cooking the grain for the porridge," the first time due to the cooking method of distinction between food, steamer pots invented, called the cauldron. Steam salt industry is the Yellow Emperor's vassal Cusha's invention, from now on not only know how to cook also know how to adjust, beneficial to human health.

6. Zhou Qin period: is the formation of China's food culture of the period, to grain and vegetables as the main food. Spring and Autumn and Warring States period, self-produced cereals and vegetables are basically there, but the structure is different from now, when the early field work is mainly: Jigen, (most important) is millet, also known as grain, long dominant, for the longest of the five grains, the good Jigen is called the Liang of the fine products are also known as the yellow beam. Millet, is a large yellow sticky rice is second only to Jik, also known as corn, is threshed millet. Wheat, barley. Beans, beans, mainly soybeans, black beans. Hemp, hemp seeds. Beans and hemp are the people poor people eat, hemp is also called tho. South and rice, ancient rice is glutinous rice, ordinary rice called japonica Panicum, after the Zhou Central Plains began to introduce rice, is a fine grain, more precious. Zizania rice, is an aquatic plant wild rice seeds, black, called carving Hu rice, especially smooth, and broken pieces of porcelain together in a leather bag kneaded to thresh.

7. Han Dynasty: the richness of China's food culture period, thanks to the Han Dynasty, the Chinese and Western (Western) food culture exchanges, the introduction of pomegranate, sesame seeds, grapes, walnuts (that is, walnuts), watermelon, melons, cucumbers, spinach, carrots, fennel, celery, beans, lentils, alfalfa (mainly used for horse food), lettuce, green onions, garlic, but also imported a number of cooking methods such as deep-fried pancakes, pancakes, that is, sesame seed! The baklava is also called stove copra. King Liu An of Huainan invented tofu, so that the nutrients of beans to be digested, inexpensive, can make many kinds of dishes, in 1960, Henan Mixian found in the Han tomb of the large portrait stone on the stone carving of the tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before this were used animal oil, called fat paste, animal oil with horns called fat, hornless as dogs, called paste. The fat is harder, the paste is thinner and softer, the vegetable oil has almond oil, nesi oil, hemp oil, but it is very rare, after the North and South Dynasties the varieties of vegetable oil increased, and the price is cheaper.

8. Tang and Song dynasties: the peak of food culture, overly elaborate. "Vegetarian steam sound department, reckless Chuantu small sample", the most representative of the burnt ends of the feast.

9. Ming and Qing dynasties: food culture is another peak, is the continuation and development of the Tang and Song food customs, while mixing with the characteristics of the Manchu and Mongolian, the dietary structure has changed a lot, the staple food: Mizutaki rice has been completely eliminated, hemp out of the ranks of the staple food to the use of extracted oil, soybean is no longer for the staple food, to become a dish, the proportion of the northern Yellow River Basin of wheat large spoke degree increase, the surface of the northern staple after the Song dynasty, the Ming dynasty and once again! Introduced on a large scale, the cultivation of potato, sweet potato and vegetables reached a high level and became the main dishes. Meat: Artificial livestock and poultry became the main source of meat. The Man Han Quan Xi represented the highest level of food culture in the Qing Dynasty.

Japanese food culture

Author: anonymous Source: unknown Hits: 314 Update Time: 2005-9-4

Japanese food

The general conception of the westerners of Japanese food is only beef hot pot or the odd appearance of the sushi, but the Japanese food in recent years has been known to all the world famous. Many tourists to Japan know how to taste fresh sashimi and tender fried meat, and some tourists are ready to go to Japan to enjoy a variety of Japanese traditional food, in short, enjoy Japanese food is the most memorable thing in your life.

Eating habits

Japanese cold noodles are placed on a bamboo plate and eaten with chopsticks in a cold broth in bite-sized portions. Some restaurants do not include a spoon, and it is customary for Japanese to pick up and drink the soup.

Nightlife

Japanese people used to go drinking in groups after work. There are bars, discos and nightclubs everywhere in the entertainment centers within the metropolis.

Alcohol in Japan

Beer: Beer is the favorite drink of the Japanese, both draft and bottled. In the summer, some department stores have open-air beer halls, attracting a large number of tourists.

Japanese Sake: Sake can be drunk hot or cold, and is a perfect accompaniment to Japanese cuisine. The flavor is deliciously sweet and it is easy to get drunk on it.

Whisky: Japanese people love to drink whisky with ice and water called (Mizuwari)

Dining wine: in the Western restaurant are made in Japan and imported dining wine. In Chinese restaurants, Shaoxing wine is also available.

Shochu: This is a filtered alcohol made from sweet potatoes, barley, sugar and other ingredients, and is somewhat similar to vodka.

Drinking etiquette

The atmosphere in a normal Japanese pub is generally casual and relaxed, with fellow patrons pouring beer for each other. If you are drinking in a group, you should wait until everyone raises their glasses and says "cheers" before taking the first drink.

Korean food culture

The staple food is white rice. Common dishes include hot pots with meat, fish, tofu and vegetables, and kimchi, a nutritious dish unique to Korea. The food is also prepared with a variety of small dishes that are seasoned with Korean seasonings. Spoons and chopsticks are used for cutlery.

The basic spices of Korean cuisine are chili peppers and garlic, and a variety of other flavors are added. As a result, Korean food has a unique color, aroma, and taste in addition to a spicy flavor that is mouth-watering.

Hanjeongseo (Korean-style rice):

The traditional flavor of Joseon Dynasty palace cuisine is inherited, with a variety of small dishes on the table, and no chili powder is added except for kimchi. Cooking methods vary from steaming, grilling, blanching and mixing. The recipes and prices vary from restaurant to restaurant, but almost all of them have "Kuzu-zaka," which is a dish of eight kinds of small dishes, including meat and vegetables, wrapped in a wheat pancake, and "Shinseonbok," a hot pot in which meat, fish, vegetables, and mushrooms are simmered.

Yakiniku and yakiniku:

The most popular of the many types of yakiniku are yakiniku (thinly sliced beef marinated with seasonings and grilled) and yakiniku (grilled steak marinated with seasonings and grilled on an iron plate). Both are served with lettuce and sesame leaves in chili sauce or bean paste. Sometimes three to five kimchi or side dishes are served, and in some restaurants, white rice and soup are added. The signboards of the restaurants are often named after gardens. Itaewon Garden (Itaewon-dong, Hwasan-gu (797-1474)), Samwon Garden (Sinsa-dong, Gangnam-gu (544-5351)), and Seomunhakkwan (Seoso-mun-dong, Jung-gu (755-4645)) are more famous, and can be savored at regular Korean restaurants.

Grilled Beef Tenderloin:

Grilled beef tenderloin of appropriate thickness is served wrapped in fresh vegetables, such as lettuce, with a little soy sauce. Or serve with sesame oil and salt.

Noodle Hot Pot:

Thinly sliced beef or seafood, along with seasonal vegetables and noodles, are placed in a boiling pot of soup and cooked to perfection. It's light and delicious with a lingering aftertaste.

Wrapped Rice Set:

Fresh vegetables wrapped around cooked meat or other vegetables. The main ingredient varies slightly from restaurant to restaurant, but most of them use vegetables with a little sauce (soy sauce, chili sauce, or a mixture of sauces), and then wrap them up and eat them. Unlike meat-based "bao-mei," the main ingredient of bao-mei is vegetables, so you don't have to worry about cholesterol. The sweet and bitter flavors of the vegetables also help to improve your appetite.

Cold Noodles:

There are two main types of cold noodles: water cold noodles, which have a lot of soup and are refreshing, and spicy cold noodles, which are flavored with chili sauce. Cold noodles are a favorite way to eat after a meal of grilled beef or other dishes in any season. There are Pyongyang-style cold noodles made of buckwheat and Hamhung-style cold noodles made of potato. The variety varies from restaurant to restaurant, and most of the toppings on the noodles are meat, vegetables, or boiled eggs, and there are also restaurants that serve sliced raw fish. The noodles can be cut with scissors before eating.

Ginseng Chicken Soup:

Sticky rice, jujubes, garlic, and ginseng are added to a young chicken and simmered for a long time. With personal preference can also add pepper, salt and other edible. Because of its rich nutrition, it is a high-level tonic for the hot summer.

Pot soup, hot pot:

Korean families most often eat home-cooked food is the bean paste hot pot cooked with bean paste and vegetables, fish and beef offal cooked in the assorted hot pot. The most famous hot pot is the beef intestine hot pot, which is made by stewing cow's internal organs and vegetables. In addition, there are many other types of hot pots such as octopus hot pot with chili sauce and other condiments. In Korea, seafood is the main ingredient in hot pots, so you can enjoy the fresh flavor of various seafood.

Bibimbap:

Korean-style bibimbap, including "stone bowl bibimbap," is a unique Korean recipe that is worth trying. White rice is covered with vegetables such as soybean sprouts, meat, eggs and other condiments, and served in a hot stone bowl with an appropriate amount of chili sauce and stirred. The flavors of the ingredients are blended to create a unique flavor, and the potpourri at the bottom of the bowl is the best. It can be enjoyed at most Korean restaurants, including Jeonju Central Hall (776-3525 Chungmuro), which specializes in bibimbap.

Soup Tea:

The tea is made by using herbal medicines such as ginger, cinnamon, ginseng, schizandra, jujube, cassia, and kudzu, which are boiled for a long time. The herbs provide fitness and healing against diseases. Therefore, when Koreans feel tired, they always drink herbal soup tea to refresh themselves and prevent diseases.

Fruit Tea:

The main choice is to use pomelo, papaya, orange peel and other fruits that are rich in vitamin C, add water to a long time decoction and drink it, or flooded with honey and diluted with heated water to drink. Drinking it often in winter can prevent colds.

Flavored enema:

Enema is a delicious Korean-style sausage processed by mixing tofu, vermicelli, rice and vegetables in a certain ratio and pouring them into pig intestines.

Hango:

Hango has been a ritual offering since ancient times, and is also a traditional Korean snack eaten during wedding ceremonies or tea drinking. There are oil honey straw, which is deep-fried flour with honey and sesame oil; "Tea Food", which is similar to the Chinese style, and ginger candies and malt candies, which are deep-fried with glutinous rice and other herbs, which are also similar to the Chinese style. In addition, there are also honey fried fruits and vegetables marinated in honey, and Korean fruits used in weddings are delicious and beautiful.