Looking around the world, looking at China, it is not difficult to find that, with the improvement of productive forces, the development of commodity economy, the socialization of household chores more and more deepening, today's people's dietary life has formed a new mode of operation: the modern food and beverage industry with food and beverage products as a bridge to the food and beverage enterprises and food and beverage consumers are closely linked together, forming a The modern catering industry uses catering products as a bridge to closely link catering enterprises and catering consumers, forming a complete running mechanism of catering culture. The phenomenon formed by the refraction of food culture at the level of the catering public is manifested in what people eat, how to eat, the purpose of eating, the effect of eating, the concept of eating, the interest of eating and eating etiquette and so on, which is not only an important part of food culture, but also an expression of the catering consumer's demand. The phenomenon formed by the refraction of food culture at the level of catering enterprises is manifested in the surface elements such as catering brand name, dishes, etc.; in the deep elements manifested in the values of the enterprise, business philosophy and other cultural connotations, which is another important part of the food culture. In today's market economy, the operation of catering enterprises is basically based on the analysis of catering consumer demand, according to the enterprise's own economic strength, business capacity and other factors, choose the scope of business operations. Catering enterprises in the catering product sales process, through the catering products and services provided to catering consumers, to catering consumers from the outside to the inside of the corporate culture. Catering consumers and catering enterprises in the interactive mechanism formed by the law of value so that the food culture is constantly self-development. Therefore, to address the problems facing the inheritance and development of Chinese food culture, we should also start from the three elements of consumers, food and beverage products and catering enterprises.

(1) Consumers: the creator of food culture

As analyzed above, in the era of commodity economy, although on the surface consumers show more enjoyment, acceptance of the identity - to enjoy the existing market may provide a variety of food and drink products, and understand the food and drink culture corresponding to the various, but think carefully, it's not difficult to conclude that in fact, in-depth to the essence of food culture and even culture - the essence of food culture. However, upon closer examination, it is not difficult to realize that in fact, when it comes to food culture and even the essence of culture - "the way of existence and the way of life of human beings" as well as the essence of the commodity economy - "demand determines supply", both the working people in history and the contemporary consumers have always created, developed and inherited food cultures unconsciously or unconsciously. Historically, the working people and contemporary consumers have always created, developed and inherited their own food culture unconsciously or consciously. Therefore, from the perspective of the inheritance and development of food culture, consumers deserve to be the real creators.

Today, people's dietary life has entered the "experience economy era", food culture is gradually diversified, people's dietary needs have been transformed from satiation to quality, enjoyment, pay attention to the diet of beauty, interest and health and so on. Consumers to play a good role in the role of food culture makers, to fulfill its historical mission in the heritage and development of Chinese food culture, in the final analysis, focused on whether it is a comprehensive and accurate understanding of the connotation of food culture.

One is to consciously establish the concept of "dietary literacy". As the creator of food culture, a systematic and comprehensive dietary knowledge is a consumer of food culture heritage and development of the watchword. Attention to and enhancement of personal dietary literacy can not only promote the inheritance and development of Chinese food culture from the level of self-creation, but also promote the overall upgrading of the entire catering market from consumer demand to enterprise supply from the level of appreciation and consumption. Specifically, to meet the needs of the times, today's consumers should update their understanding of Chinese food culture: they should not only stay on the surface of "eating", but also emphasize the social significance of food culture. In their daily life, work and study, they should not only consciously familiarize themselves with and even master dietary scientific knowledge such as dietary nutrition and cooking techniques, but also extensively contact and understand the knowledge of food culture of different places and times, and master the history and development of food, food customs and habits of different countries and places, so as to know the complete connotation of food culture in specific time and space and lay a foundation of cultural cultivation for the gradual formation of a stronger ability to appreciate and create food culture. The foundation of cultural cultivation is laid for the gradual formation of a stronger ability to appreciate and create food culture.

Secondly, the basic safeguarding role of education should be utilized. It is true that the creation of Chinese food culture is rooted in the dietary literacy of each consumer, but to achieve the level and height of the overall inheritance and development of Chinese food culture, only the self-cultivation of individual consumers is far from being enough, but depends more on the national and local education system about the level of dietary culture and the degree of perfection. Because education is not only to inculcate knowledge and cultivate talents, but also the basic way to pass on social life experience and social culture. Therefore, we can start from education, transfer to consumers the corresponding dietary scientific and cultural knowledge, that is, "food education". To improve the "food education" education should take the following initiatives: First, the whole population. China's vast territory, a large population, "food education" should pay attention to cover all regions, all kinds of people, for the public to popularize dietary science knowledge, so that the public can through various ways to obtain dietary science knowledge. Second, the whole process. "Food education" should be based on the characteristics of different age groups, designing different "food education" content, so that the public from the beginning of schooling until adulthood, old age throughout the access to the required knowledge of dietary science. Especially in the school age of young people, "food education" and moral, intellectual, physical and aesthetic education should be listed as an important part of the education policy. Third, specialization. "Food education" should pay special attention to professionalism, and "food education" industry access system should be formulated to regulate the standards of professionals to avoid the public from acquiring incorrect dietary knowledge. Fourth, planning. "Food education" by the relevant government departments and relevant experts **** with the development of different groups of people oriented "food education" planning, both short-term planning, but also medium- and long-term planning, planned, step-by-step implementation of "food education "The program should have both short-term and medium- and long-term planning, and should be implemented in a planned and systematic manner. Fifth, supervision. "Food education" should determine the relevant government departments to "food education" supervision and management, standardize industry behavior, clean up does not meet industry standards of institutions and personnel, standardized and orderly implementation of "food education ".

(2) Catering products: an important carrier for conveying food culture

In the era of market economy, the catering industry uses catering products as a bridge to link catering enterprises and catering consumers closely together. The concept of catering products in the catering industry does not only refer to dishes, but can also refer to an organic combination of various operating elements, usually including the form of physical products, the catering business environment and atmosphere, catering service characteristics and level, product sales forms and other content. Nowadays, dietary consumption has evolved into a cultural consumption, consumers in the process of choosing catering products, to the enterprise to convey from the material level to the spiritual level of the ever-changing consumer demand. Catering enterprises provide consumers with specific products and services, in order to meet the diversified and personalized needs of consumers at the same time, in fact, it is the corresponding cultural exchanges with consumers. In addition, China's food culture has a long history of more than thousands of years, and the regional differences and multi-ethnic characteristics make the food and beverage products have obvious diversified cultural characteristics. Catering products have thus become a medium for the public to absorb and disseminate dietary culture, and people not only obtain dietary enjoyment, but also suffer from the inculcation of Chinese dietary culture and learn the profound connotation of the relevant dietary philosophy.

Food and beverage products as the material aspect of food culture, China's long history of food and the prosperous development of modern culture for its continuous development, innovation provides greater space. From the perspective of cooking, cuisine culture or people's dietary concepts, today's food and beverage products should be in full compliance with the premise of hygiene, safety, food and beverage products, taste, texture, aroma, color, shape, ware and other basic attributes of the material presentation, the pursuit of dietary aestheticization. Based on the development trend of today's consumer demand, the future development of food and beverage products in the direction of the main:

1.fashion. The weathervane of dietary fashion itself is the navigator of catering product innovation, broadly speaking, according to the dietary needs of modern catering consumers, catering products fashionable connotation of the main and the following characteristics: First, simplicity. Modern people's pace of life is accelerated, the cooking requirements of simplicity, the pursuit of culinary beauty, the same requirements of simplicity and clarity, against cumbersome. The second is rich in personality. Modern people's aesthetics is to emphasize the personality. In too **** sexualized living environment, people especially appreciate the aesthetic objects with individual color. For the daily diet, those with a distinctive personality of the dishes and snacks and dining is always more popular. The third is to advocate freedom. Freedom is a higher level of aesthetic. Human eating activities have now come out of the old fixed pattern, to pursue a free way. The popularity of the buffet is a specific reflection of the pursuit of dietary freedom. This is also a product of the times, the characteristics of the times.

2. Back to basics. The so-called back to basics of the dishes, that is, advocating nature, back to nature, the use of non-polluting, pollution-free green food ingredients and dishes made. Due to the tension of modern urban life, fast pace and hustle and bustle, coupled with the development of social and industrial development, by the resistance to pollution and health care trend, more and more people are bored with urban life and uneasy, eager to go back to nature, the pursuit of quiet life in the countryside. Reflected in the diet, a variety of fresh, simple, natural, nutritious, tasty coarse food series of dishes, garden food, wild food, forest food, marine food and other series of dishes are increasingly loved by the people. This corresponds to the dietary beauty of "vulgar", "natural" category, focusing on the pursuit of natural raw materials, simplicity, green production process, nutrition with a variety of balanced, casual and comfortable eating atmosphere. Therefore, the return to the natural not only make full use of resources, but also to protect the ecological environment and the health of customers is one of the important trends in food and beverage product innovation.

3. Healthy. With the improvement of living standards, a variety of "rich people's disease" has become a major pitfall of modern people, how to do a more scientific and reasonable diet becomes more important. This more consideration of health principles of dietary tendencies, is bound to bring new ideas for the development of food and beverage products. For example, in cooking focus on the health of the rational mix is sometimes more important than the taste of the people; low-salt, low-sugar food is generally welcomed, as well as the emphasis on the reform of the feast, etc., are based on the purpose of health. In addition, people are paying more and more attention to the health hazards of agricultural products abusing chemical fertilizers and pesticides, and "non-polluting, safe, high-quality and nutritious" has become the primary criterion for people to buy food. Therefore, it is allowed to use high-efficiency and low-toxicity pesticides and chemical fertilizers of pollution-free food; it is allowed to use safe pesticides, chemical fertilizers, veterinary drugs and food additives of chemical synthetic substances of green food in limited quantities, varieties and time; and it is emphasized that no pesticides, chemical fertilizers, growth hormones, chemical additives, chemical pigments and chemical substances, such as preservatives, are used in all aspects of the process, including planting, farming, storage, processing, transportation and sales. Organic food, which does not use genetic engineering technology, is favored by people.

4. Diversification. Dietary tastes both **** the same side, but also the side of the difference. This determines the dish innovation tends to diversify. First of all in the operation of the diversification, the rapid development of modern society has led to frequent and expanding international exchanges, the majority of culinary artists out of the country to increase the opportunities for foreign guests continue to enter our food and beverage market, Chinese and foreign culinary exchanges are becoming more and more in-depth. This has brought about a diversified situation of catering operations, food production techniques to imitate each other, learning, diffusion, between regions and countries in the skills and styles to complement each other, and continue to learn from the fusion of food production style will be more pronounced. Secondly, it is also manifested in the cooking ingredients. From the development trend, the following raw materials will become the direction of the future: edible wild plants, algae, artificial cooking materials, within the scope of the national law allows some of the high quality of artificial breeding and rearing of wild animals and insects. In addition to the diversification of cooking equipment, dining forms, diversification of taste and so on.

(C) Catering enterprises: the inheritor of food culture

At the macro level, the catering product culture refers to a certain historical period, the catering industry of a certain type or a certain type of dishes in the texture, taste, touch, smell, color, shape, etc., as well as production and enjoyment of the process of the formation of cultural connotation, belonging to the catering culture of the material culture layer; at the micro level, the catering enterprise culture dissemination is completed by the food and beverage products production and sale. At the micro level, the cultural dissemination of catering enterprises is accomplished by the production and sale of catering products, and the culture of catering products is the material carrier of the culture of catering enterprises. Therefore, as another important subject of catering culture, catering enterprises obviously have considerable development strength and wide public influence compared with individual consumers, and are the disseminators and pioneers of catering culture, playing a pivotal role in the development of Chinese catering culture. The author puts forward the idea of inheritance and development of Chinese food culture at the enterprise level from the following two aspects.

1. Carry forward the traditional Chinese food culture. Chinese food culture carries a thousand years of Chinese civilization, its development trajectory is with the development of China's socio-political, economic and cultural accumulation of sand into a tower of the accumulation process, and formed its own unique style and characteristics. When it comes to the inheritance and development of Chinese food culture, catering enterprises should firstly be good at excavating the excellent traditional food culture of various nationalities in history, absorbing nutrients from the traditional culture, so as to do the ancient for the present, and push forward the new.

National diet is often a manifestation of traditional thinking, for example, the traditional Chinese food culture implies a people-based, respect for food dietary concepts, "flavor-based" pursuit of food and respect for natural food philosophy. Together with the evolution of traditional dietary structure, dietary utensils, dietary practices and processing techniques, the connotation of Chinese food culture has been enriched in the process of its continuous development. Catering enterprises can organize or participate in some food culture theme activities, by deepening the understanding of traditional food culture, and further promote the inheritance and development of Chinese food culture. 2011 December 17 to "benevolent and erudite, development, *** win" for the purpose of "the second China (Qufu) Kongfu cuisine development". (Qufu) Confucius Cuisine Development Forum" was held in Qufu, Shandong Province, from home and abroad, catering business operators and culinary masters on the development of Confucius Cuisine history, inheritance, innovation, development and other issues for exchange and discussion. The event cohesion *** knowledge, bring together the power to build a cultural exchange platform for catering enterprises, not only spread the Confucian cuisine "food is not too fine, chopping is not too fine" dietary philosophy, but also to promote the Chinese Confucian traditional food culture.

In addition, catering enterprises can take the traditional diet as a feature to promote the essence of traditional food culture through the implementation of the practice embodied in the catering products. Focus on the grasp of traditional food culture process, adhering to the inheritance, carry forward, innovation of traditional Chinese food culture purpose concept, explore the excavation of various ethnic groups around China culinary culture value, through its heartfelt inheritance, for the promotion of Chinese food culture to contribute to their own strength.

Also, for consumers seeking new changes in the consumer psychology, catering enterprises can increase the development of catering products research, so that it is combined with the current healthy food concepts as well as fashionable food style. Catering enterprises to keep pace with the development of modern food culture, focusing on the innovation of catering products, people on the practical consumption of catering products to the realm of cultural consumption, Chinese catering culture in the realization of the value of the product in the process of inheritance and development.

2. Strengthen international exchanges among catering enterprises. With the deepening of international cultural exchanges, foreign food culture is constantly involved in people's daily dietary life. To let the Chinese food culture to the world, on the one hand, it is required to catering enterprises in the adherence to the traditional Chinese food culture on the basis of the correct treatment of foreign food culture, and actively participate in the international food culture exchange activities to promote the fusion of cultures at the same time to learn from the beneficial components of which is conducive to their own development, to achieve the foreign for the use of China. On the other hand, catering enterprises should make full use of China's Confucius Institutes around the world as a platform for cultural exchanges, Chinese culinary culture into the teaching content, to disseminate technology to the dissemination of cultural change, to enhance the influence of Chinese culinary culture in foreign countries.

October 2008, "the fourth China (Beijing) International Catering? Food Expo", held every four years with the "Sixth China Culinary World Championship" (regarded as the catering sector of the Olympic Games) held in Beijing at the same time. Chef representatives from catering enterprises in more than 20 countries and regions, including the United States, Japan, Australia, Germany, etc., demonstrated their specialties and cooking techniques in the context of different culinary cultures of different countries in the competition. The organizing committee of the competition specially set up 20 fine banquet food booths, reflecting the cultural characteristics of the food and beverage products of catering enterprises of various countries. The event is not only an event for the world's catering industry, but also a platform to promote Chinese food culture and an excellent opportunity for people in the catering industry to learn and exchange ideas.

This kind of food culture international exchange activities, to a certain extent, to promote the world's catering enterprises to the understanding of China's food culture, deepen the cultural exchanges between countries and friendship, and expand the influence of Chinese food culture in the world.

In summary, by strictly following the law of inheritance and development of today's food culture, and by grasping the three elements of the operation of the real food life of mankind, understanding its essence and realizing its enhancement, we will realize a better inheritance and faster development of Chinese food culture, which will ultimately be integrated into and further promote the great development and prosperity of Chinese culture.