Chinese cooking over thousands of years, continue to flourish, and influence to neighboring countries and regions, the formation of the Oriental cuisine centered on its own advantages are closely related. This advantage is centered on both science and art. The science that Chinese cooking focuses on is based on China's unique traditional mode of thinking, which is to look at anything from a holistic point of view, and is called holism by Mr. Qian Xuesen. Therefore, for thousands of years, Chinese cooking has always been human-centered, adhering to the principle of human-centeredness and emphasizing the comprehensive effect of diet on human health.
As early as the pre-Qin period, the Yellow Emperor's Classic of Internal Medicine, Suwen chapter clearly put forward: "five grains for nourishment, five fruits to help, five animals for the benefit of the five dishes for the full. Odor combined and served to replenish the essence and benefit the qi. This scientific theory is a summary of the experience of the original intention of the diet at that time, but also played a great role in the development and prosperity of Chinese cooking in later generations. Its scientific nature lies in fully recognizing the various needs of the human body and comprehensively arranging the dietary structure. Thousands of years of practice has proved that the food structure based on plant raw materials, supplemented by animal raw materials, has a significant effect on the health and longevity of the human body. 1980s. Western scholars in China made a diet and health survey, and compared with the West, and finally pointed out that: "modern nutrition emphasizes the role of a single nutrient, ignoring the role of all kinds of nutrients in the human body as a whole. Therefore, in the "disease of civilization" by the Westerners, many people have called for learning from China, the reform of its dietary structure.
The scientific nature of Chinese cooking is not only manifested in the dietary structure, but also in the diversity of food ingredients and dazzling combinations. In this regard, Mr. Sun Yat-sen in the "Founding Strategies" in a detailed review, and said: "Chinese people's dietary habits in accordance with the science of hygiene, especially for the general public of all countries can not be expected." In order to achieve the purpose of diet and health, Chinese cooking also pays great attention to art, so that the diet of cooking does not just stay in the physiological satisfaction, and then rise to psychological satisfaction.
Chinese culinary art, mainly in the pursuit of creativity and personalization, avoiding uniformity, pay attention to a dish, a pattern, a hundred dishes, a hundred flavors. Specifically, it is the flavor as the core, the pursuit of taste endless changes, and further pursuit of flavor outside the taste. As a result, Chinese cooking has appeared a large number of cooking methods, flavors, varieties of dishes and complex and varied dishes with a combination of ways, and at the same time produced the corresponding dietary ideas and concepts. During the Spring and Autumn and Warring States Periods, Confucius said that "food is not too fine, chopping is not too fine", pointing out that the color is bad, the smell is bad, the cooking is out of order, and no one can eat without its sauce, and put forward the requirements for dietary cooking from the aspects of color, flavor and shape. And "Lu's Spring and Autumn Annals" this flavor chapter focuses on the art of seasoning?quot;The harmony of things, it must be sweet, sour, bitter, pungent, salty, successive how much, its Qi is very subtle, all from the beginning. Changes in the tripod, subtle microfiber, the mouth can not speak, the will can not be metaphor". To the Song Dynasty, Su Shi and clearly put forward the "taste outside the beauty" point of view, that Chinese cooking not only allows people to appreciate the beauty of its form, to enjoy the beauty of its taste, but also allows people to experience a variety of beauty associated with food, such as the beauty of the environment, the beauty of the meaning and so on. It is due to the unification of science and art that Chinese cooking has a vigorous vitality. Nowadays, many people say in common parlance, eating Chinese food, eating is science, culture and art, eating is a realm or feeling.
Cooking is the activity of processing edible raw materials into food in order to meet people's physiological and psychological needs. Initially, this activity of human beings is more or less the same in all parts of the world, are directly roasted animal meat with fire, mainly to meet physiological needs. With the development and progress of history and civilization, due to geographical, climatic and production differences, but also due to the frequency of various exchanges (population exchanges, cultural integration, economic circulation) and different attitudes towards food and drink, so that the original human cooking is more or less the same to diverge, and gradually formed a variety of colorful, difficult to count the food customs, cooking methods and food varieties. In spite of this, cooking around the world still has some roughly the same **** nature, many experts and scholars believe that the world's most representative of the cooking according to flavor can be divided into three major schools, two major types. The three schools of Chinese cooking as the center of the Oriental cooking, French cooking as the center of Western cooking, halal cooking centered on Turkey; two major types of: established on the basis of the agricultural economy of agricultural cooking, such as the Oriental cooking, as well as the establishment of animal husbandry on the basis of pastoral cooking, such as the latter two schools of cooking. They are all in the long river of human history by the big waves after the formation of food cooking civilization, each has its own advantages and shortcomings.
Taiwan's Ken Hsiang magazine points out that Chinese cooking will gradually become the mainstream on the path of development of the world's catering industry. Many experts predict that the 21st century will be the century of Chinese cooking. We believe that these predictions are not delusional, but rather on the basis of a full understanding of the essential features of Chinese cooking. The essential feature of Chinese cooking is to pay attention to the sexual taste of health and delicious enjoyment, that is, pay attention to fully meet the physiological and psychological needs of people, pay attention to the unity of scientific and artistic. However, if we only stay in the beautiful outlook on Chinese cooking, the current material and spiritual living standards continue to improve the new needs of the Chinese people, has its own traditional or modern cooking of the world's people's different needs are ignored, the only one, stuck in the old ways, then Chinese cooking will be difficult to realize the take-off in the new century. Of course, objective things always have their own laws of development, Chinese cooking is no exception. Its development to today's prosperity, not by chance, but by some historical factors contribute to the inevitable. Therefore, in the increasingly frequent human exchanges today and tomorrow, inclusive, strong vitality of the Chinese cuisine will never stand still, after the reform and opening up of China's rapid development of culinary is proof. Just in order to speed up the development of Chinese cooking, in order to get twice the result with half the effort, people need to recognize the reality, unify the concept, take effective measures to make Chinese cooking from spontaneous development to conscious development.
We believe that the new century, Chinese cooking to take off quickly, not simply inherit the tradition or copy the West or the combination of Chinese and Western can be achieved, but to carry forward their own strengths and weaknesses at the same time, the use of countries around the world, especially developed countries of the beneficial experience and scientific and technological achievements, scientific and artistic at a new higher level in the perfect combination together.