Art

Chinese cuisine has long been concerned about color, aroma and taste, the "Book of the Later Han Dynasty" - Bian Jean biography: "Hakaniu's tripod to cook chickens, more juice will be too light to be eaten, less juice will be boiled and can not be cooked." Chinese cuisine is named colorful and varied, named in a pictorial approach to the "Dragon and Tiger Club", "phoenix claws and dragon clothes", "lion head", "Buddha jumped over the wall "

Tang Dynasty, the name of the character, such as "Dongpo Pork", "Sister Song's Fish Soup", "Kung Pao Chicken".

Tang Dynasty Emperor Tang Yi Zong ordered the palace to prepare a variety of delicious to the Princess Tongchang eat, which "spirit of elimination of the hot" dish, is a magpie tongue, sheep heart tip and other materials modulation and become.

II. Literature

Chinese cuisine has recorded many famous dishes from different historical periods in literary works, such as Dream of Red Mansions and The Plum in the Golden Vase, etc. Modern gourmets often find ways to innovate and revitalize ancient dishes from these works. Dream of Red Mansions" 60th milk Poria Cream: "...... Only yesterday there were officials from Guangdong Province to pay their respects, sent up two small baskets of Poria Cream.

This place has the most thousand year old pines and cypresses, so I took this Poria's semen and medicine alone, and I don't know how to make this strange white cream. The first with human milk and said, every morning to eat a bell, the most complementary; the second with milk; not, rolling white water is also good. We think, is suitable for nieces and nephews to eat. ......".

Three, philosophy

Chinese food culture is reflected in all aspects of the ancient philosophers often use cooking methods to carry out analogies, such as the "Lv's Spring and Autumn Annals - Chajin" contained: "Taste a 脟 meat and know a wok of taste, a tripod of the tone."

Lao Zi also mentioned in the Tao Te Ching, "To rule a large country is like cooking a small dish." Confucius once mentioned: "food is not too fine, braising is not too small" and "meat is not eaten correctly" as a metaphor for the correctness of the body and strict requirements for themselves. Ban Gu also wrote in the "Book of Han": "The king is based on the people, and the people take food as the day", the diet is regarded as the primary issue of governance.

"Butchering the ox" from "Zhuangzi", talking about the natural way of health. "The gentleman is far from the kitchen", comes from the Book of Rites. It means that a person with a big heart should be kind and should not enter the kitchen to slaughter animals for food. Chinese medicine practitioners believe that diet is the basis of health. Sun Simiao, the king of medicine, said, "The way to save an emergency lies in medicine, and the basis for a peaceful life lies in food." And Li Shizhen, the author of "Compendium of Materia Medica," also said that "medicine is better than food".

Extended information:

National histories are long and short, boundaries are large and small, strength is strong and weak, the population has a large and a small number of people, the composition of the ethnic groups, religious beliefs, the nature of the political regime and the economic structure is also different, so the countries of the food culture is not the same.

From the perspective of history, China's food culture has stretched over tens of thousands of years (the discovery of pottery and rice seeds in Hunan Province), 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 feasts, and colorful flavors and genres.

From the connotation, Chinese 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 operation and management, as well as the relationship between food and national security, food and literature and art, and food and the realm of life, which is profound and broad.

From an outward view, Chinese food culture can be classified from various 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 point of view of qualities, the Chinese food culture highlights the theory of nutritional support and enrichment of Yingwei (vegetarianism, emphasis on medicinal diets and tonic), and pay attention to the "color, aroma and taste" are all complete. Five flavors and the realm of harmony (distinctive flavor, the mouth is precious, "tongue dish" reputation), the odd and positive changes in the cooking method (kitchen rules for this, flexible and adaptable), free of the spirit of the gastronomic view of pleasure (literacy, education in the food) and so on the four attributes of the food culture is different from the overseas countries with the innate beauty of the culture.

Chinese food culture in addition to pay attention to the color of the dishes to be bright as a picture, but also with the atmosphere of the meal to produce a sense of fun, it is the personality of the Chinese nation and tradition, but also the Chinese people's traditional etiquette of the way to highlight.

From the 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 food, ceramic tableware and soybeans, etc, have benefited billions of people around the world.

In a word, Chinese food culture is a kind of long regional culture with wide vision, deep level, multiple perspectives and high quality; it is the material and spiritual wealth created, accumulated and influenced the neighboring countries and the world in the development of food source, development of food utensils, food conditioning, nutritional health care and dietary aesthetics of the people of all ethnic groups in the 5000-year-long practice of production and life in China.

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