Chinese food culture involves the development and utilization of food sources, the use and innovation of food utensils, the production and consumption of food, the service and reception of catering, the operation and management of the catering and food industries, as well as the relationship between food and national prosperity, food and literature and art, and food and the realm of life, which is profound and wide-ranging.

From an outward perspective, Chinese food culture can be classified from various angles, such as era and technique, region and economy, ethnicity and religion, food and eating utensils, consumption and level, folklore and function, etc., showing different cultural tastes and embodying different values of use, which are colorful and varied. Chinese diet not only pay attention to "color, aroma, taste", and "nourishing, nourishing, tonic" characteristics.

With the development of society, dishes are more and more rich, eating is more and more diverse. Eating is also an important part of people's contact feelings, social activities, social networking activities are completed at the table. As the saying goes, it is to fill up the stomach, which is the word "eat". The form is relatively primitive, only to solve the most basic physiological needs of people.

Expanded Information

Take Taiwan as an example

1, the alpine food culture. In the early days, the Alpine people in Taiwan mostly relied on millet and sweet potatoes as their staple food, and all food was eaten by hand. Later, with the increase of immigrants from mainland China, they gradually absorbed the dietary style of the Han Chinese and switched to using chopsticks, and rice gradually became the staple food. However, many Gaoshan tribes still retain a number of traditional features, such as the Yamei tribe on Orchid Island, where there are gender-specific restrictions on fish eating. The Gaoshan people like to drink wine, and their wine made from millet also presents a unique drinking culture.

2. The Minke food culture. This is the most important food culture in Taiwan, which was developed from the food cultures of Fujian and Guangdong on the mainland, and has become today's "Taiwanese cuisine," whose main feature is its emphasis on seafood.

The main feature of Taiwan cuisine is its emphasis on seafood.

In the Min Hak food culture, there are many Buddhist shrines in restaurants and hotels for the purpose of blessing and making wealth. In addition, with Fujian, Guangdong, Taiwan has a strong tea culture, like drinking pots of tea, pay attention to the beauty of the tea and brewing methods, especially popular "Kung Fu Tea". In history, Taiwan has also produced for spring, autumn nursery, Pan pots, such as several kinds of quality hard heat-resistant, elegant appearance of the famous purple sand pots. Today, Taiwan's tea culture has also seen new developments.

3. Religious beliefs in food culture. Taiwan's religious beliefs are popular, in the festival or ancestor worshipers, attaches great importance to the food content of the offerings. Such as raw used to sacrifice to heaven, cooked offerings are sacrificed to ancestors. Nowadays, Taiwan is also very popular vegetarianism.

Baidu Encyclopedia - Dietary Culture

China.com - Dietary Culture