China is a country with rich food culture. There are countless food-related records from ancient times to the present, including poems and songs, allusions and legends. Even people often say that "eating" always comes first, which is really not surprising. Because the phrase "food is the most important thing for the people" has already revealed the weight and status of "food".

We have to admit that the "eating" culture has been influencing and changing people's lives during the continuous development of China's history and culture. At the same time, the food culture tends to be rich and systematic. In order to carry forward the traditional cuisine in China, most Chinese dishes are divided into regions according to the characteristics and taste styles of regional cuisine, that is, eight cuisines, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, have emerged in the world.

At first glance, it seems that the "eight major cuisines" have unified and differentiated Chinese cuisine, but it is not. Therefore, the author puts forward two questions on the division and determination of "eight major cuisines" First, when we divide the cuisines, do we take all the delicious dishes in China into consideration before dividing them? Obviously not. As far as the eight major cuisines are concerned, they cannot cover all the delicious food in the world. Travel all over the country and eat all over the country, and you will find that there are still many delicious foods that linger outside the "eight major cuisines"; Second, when dividing the cuisines, did you take all the regions of China into consideration? The answer is no, obviously, the area involved in the eight major cuisines is roughly a "D" shape, and "D" means close to the coastline, with Shandong and Anhui in the north and Fujian and Guangdong in the south; The "vertical hook" of the word "Ding" represents the Yangtze River, and the bottom of the "Ding" is located in Chongqing and Sichuan. Geographically, the word "Ding" should be Shanghai. If it extends from north to south, Zhejiang, Jiangsu and Hunan are also among them. It is not difficult to see that the "eight major cuisines" are all defined by the word "Ding", so how can it cover the whole land of China? Why are the three northeastern provinces, Inner Mongolia, Xinjiang and other ethnic minorities not involved? Are there no delicious foods in these areas? No food? Don't! It is because of the lack of consideration when dividing the eight major cuisines and the narrow area that some delicacies are temporarily missing in the cuisines. Here, the author is not questioning the unique flavor of the eight established cuisines, but questioning that the division of China cuisines is not extensive and comprehensive enough.

The above two points can fully show that the pattern of "eight major cuisines" is narrow, and "eight major cuisines" is not the only enrichment of the long-standing food culture of the Chinese nation.

The author has to seek justice for the food in other areas except the "eight major cuisines". As an Inner Mongolian, he had to seek a "reasonable position" for Mongolian cuisine with a history of 800 years.

The "eight major cuisines" have their own advantages: Shandong cuisine is characterized by freshness, crispness and tenderness; Sichuan cuisine is characterized by diverse tastes and subtle changes; Cantonese cuisine is light in taste, rich in fragrance, clear but not light, tender but not raw, oily but not greasy; Fujian cuisine is characterized by freshness, freshness, sweetness and sourness. Special attention is paid to the tone of soup, and most of them are soups. Su cuisine is characterized by beautiful appearance, diverse tastes, exquisite production, delicious taste and different seasons; Zhejiang cuisine has the characteristics of bright color, delicious, crisp, soft and refreshing, small and exquisite dishes, beautiful shape and so on. Hunan cuisine is characterized by heavy oil, emphasis on efficiency, emphasis on fresh flavor, sour and spicy, soft and tender, especially stewed dishes and preserved vegetables; Anhui cuisine is salty and spicy, and the soup is thick and heavy.

I want to talk about Mongolian food here. The raw materials of Mongolian vegetables are mainly beef, mutton and milk food. Perhaps people all over China and even the whole world know that "milk makes a nation strong". Imagine the value of milk and dairy foods, so I won't elaborate on milk and its products here. As far as beef and mutton are concerned, the author leads this topic with Mongolian compatriots. When it comes to Mongolian boys, people will use the word "strong" to describe them. Has anyone seen a fat Mongolian boy? This is also the case. Perhaps the word "puffiness" will never be used on Mongolian compatriots. Didn't Genghis Khan, who used to be all-powerful, just drink milk tea and eat beef and mutton to compete with Europe and Asia? Among them, nutritional value comes from nutritionists.

Mongolian cuisine has its own unique advantages and distinctive flavor. If the author wants to say, Mongolian cuisine is characterized by its original flavor, balanced nutrition and homology of medicine and food. If you enjoy Mongolian food and appreciate Mongolian food culture at the same time, your taste will be different.

Shouldn't we strive for a "reasonable position" for such a unique Mongolian cuisine and profound cultural heritage?

Being in China, how can Mongolian food swim outside the "food"!