NO.1 Fine and rough From the point of view of cuisine, the south has a clear advantage in the Cantonese cuisine of Guangdong, Sichuan Sichuan cuisine, Hunan Hunan cuisine, Jiangsu, Zhejiang and Hangzhou Gangtan cuisine. In the north, there is almost no independent cuisine, of course, the northeast of the food is still quite distinctive. The overall characteristic is that the southern food is fine, while the northern embodiment is rough.
NO.2 Small and fine and big and less From the amount of food, most of the South is small and fine. The north is more and coarse, the south is rich in vegetables all year round, the north to the winter on the number of Chinese cabbage most, or greenhouse vegetables, but the variety is relatively less. Especially in rural areas may be more different.
NO.3 Drinking soup first and later from the soup to see the north and south is very different: Southerners drink soup is as a dish on the table, more in the summer heat to drink soup, Guangzhou, Fujian area before meals, drinking wine before drinking soup, especially the Guangzhou people Fort Soup is notorious. The northern people drink soup all year round, but soup is drunk after meals, usually not as a dish on the table, and mainly in the winter soup, feel hot, warm.
NO.4 Drinking and Drinking From the point of view of drinking, the northern people are brash, the average amount of alcohol is greater than that of the southerners, especially in Shandong, Northeast and Inner Mongolia, the amount of alcohol is amazing. The south produces liquor, the famous Guizhou Maotai, Sichuan Wuliangye. Summer may have been north and south of the beer-based, but in winter the northern people prefer to drink white wine, but in winter the south of Jiangsu and Zhejiang areas prefer to drink yellow wine, such as Shaoxing daughter of red, Shanghai and wine, Shikumen and so on. People in the north drink from big bowls, eat large mouthfuls of food and talk loudly. Southern people are relatively fine.
NO.5 South milled rice to the north to wipe the surface of the South people love rice, northerners like pasta, in fact, this is related to the different structure of agricultural production in the north and south. The climate in the south of China's high temperature and rainy, arable land is dominated by paddy fields, so local farmers planted growth habits like high temperature and rainy rice according to local conditions. The northern part of China's less precipitation, lower temperatures, arable land is mostly dry land, suitable for the growth of dry and cold-resistant wheat. The so-called "plant what to eat", in the long run, they have developed the eating habits of the north of the southern rice.
NO.6 onions and garlic Southern people like to eat onions, northern people like to eat garlic.
NO.7 Pickles are Different Southerners eat pickles, northerners eat pickles.
NO.8 Chicken and Duck People in the North mostly like to eat chicken, and people in the South mostly like to eat duck, which is due to the fact that there is a lot of water in the South, which produces a lot of ducks, and it is easy to raise chickens in the North on land, but Beijing Roasted Duck seems to be an alternative.
NO.9 Salty and light From the southeast coast to the northwest inland, the taste is getting more and more salty, the taste is getting heavier and heavier, perhaps because the coastal fish originally contains a lot of salt from the sea with the reason!
NO.10 Sweet and Spicy and Spicy The coast likes to eat sweet, while Sichuan and other inland like to eat spicy, eat hemp. Eight words South sweet, north salty, east spicy, west sour Chinese people's tastes of the mixed, known as the world's top, but there are certain laws to follow. Some people say that sweetness in the south, saltiness in the north, spiciness in the east and sourness in the west reflect, to a certain extent, the regional differences in China's food culture and, at the same time, the fact that people's tastes are linked to their geographical environment. This can also be seen from the structure of staple food, the climate in the south of China is hot and humid, and rice is produced in abundance, so rice is the staple food; the climate in the north is relatively dry and cold, and it is suitable for the growth of wheat and other crops, so flour is the staple food. Shanxi people can eat vinegar, can be called "Western acid" first. Before they eat, they often take the bottle of vinegar over and drink three spoonfuls of vinegar each to "satisfy their craving". Before the reform and opening up, every Spring Festival, other places are supplied with a little good wine, but the oil and salt stores in Taiyuan put up a note: "Supply old Chen vinegar, one catty for each household." When someone comes to propose to a girl, the mother asks first: "How many pickle jars does his family have." Many sauerkraut jars means a thick family foundation. In addition, Fujian people, Guangxi people love to eat sour bamboo shoots, the more sour the more can show the level of the producer. The Dai people also love sour food, and chicken stewed with sour bamboo shoots is a traditional dish. Why do the "Westerners" in Shanxi and other places love sour food? If you look at the map of China, you can see that these areas, especially the Loess Plateau, the Yunnan-Guizhou Plateau and the surrounding areas, have a lot of calcium in their soil and water. As a result, the calcium content of their food is correspondingly high. As a result, calcium can easily be deposited in the body through the diet and form stones. After a long time of practical experience, the laborers in this area found that eating more acidic food was good for reducing the number of stones and other diseases. Over time, they have gradually developed the habit of eating acidic foods. Hunan, Hubei, Jiangxi, Guizhou, Sichuan and the Korean people in the Northeast are mostly fond of spicy food, and there is a saying in China that "people in Guizhou are not afraid of spicy food, people in Hunan are not afraid of spicy food, and people in Sichuan are not afraid of spicy food". Guizhou people eat a lot of chili peppers in their lifetime, Chao Tian Pepper, wild mountain peppers are not to mention. In northern Sichuan, I heard that there is a kind of chili pepper itself can not be eaten, with a line hanging on the stove, soup is done, the chili pepper in the soup shabu-shabu, it is too spicy, so called "shabu-shabu spicy", Sichuan's "spicy hot pot" is nationally renowned, so it can be said that there is no famous Sichuan food is not spicy, Sichuan famous food is not spicy, Sichuan famous food is not spicy, Sichuan people are afraid of not spicy". It can be said that there is no such thing as a famous Sichuan dish that is not spicy, and if a famous Sichuan dish is not spicy, it is not a "famous dish". Nowadays, in addition to calling Sichuan women "Sichuan sisters", people also call them "spicy sisters", probably for the same reason. The spicy food custom is mostly related to the humid geographical environment. The eastern part of China is located on the coast, the northeast of the Korean local climate is also wet and rainy, winter and spring, wet and cold, and although Sichuan is not in the east, but really located in the basin, it is more humid and foggy, and seldom see the sun throughout the year, so there is "Shu dog barking said" said. This climate leads to the human body surface humidity and air saturation humidity, it is difficult to discharge sweat, people feel bored and uneasy, over time, but also easy to make people suffer from rheumatism and cold, spleen and stomach weakness and other diseases. Eat chili sweating, of course, sweat can be easily discharged, often eat spicy can drive away cold and dampness, nourish the spleen and stomach, extremely beneficial to health (for the locals). In addition, the Northeast region to eat spicy and cold climate, eating spicy can drive away the cold, Lu Xun studied abroad for the cold also has the habit of eating spicy. The north of China is the Inner Mongolia Plateau, fresh vegetables in the past is rare for the northerners, Mr. Lu Xun said, "Jiaodong cabbage shipped to Beijing, it is tied with a red rope with the root, hanging upside down in the head of the fruit store, beautifully known as the 'gum vegetable'", is to refer to this. The north of China is located in the warm temperate zone, with cold and dry winters, mild and rainy summers, and large annual differences in temperature. In the past, even a small amount of vegetables would be difficult to survive the winter, and at the same time, they were not willing to "squander" the money for a while, so the people in the north would pickle the vegetables and enjoy them slowly, so that most of the people in the north would also enjoy the vegetables. As a result, most people in the north have developed the habit of eating salty food. People say Suzhou food is sweet, but in fact, compared to Wuxi, Suzhou food is just light. In Wuxi, a lot of sugar is put into the fried eel paste, and a lot of sugar is put into the meat filling of buns, which is simply inedible to people in the north. Most people in Guangdong, Zhejiang and Yunnan also have a sweet tooth. The south has a lot of rain, good light and heat conditions, and produces a lot of sugar cane, and compared to the north, there are several crops of vegetables a year. People in the south are "surrounded" by sugar, so they have naturally developed the habit of eating sweets. It's not that people in the north don't like to eat sweet, but in the past, sugar was hard to come by, so they had to substitute "sweet" with "salty" to adjust their tastes. Although the north is now not a shortage of "sugar", but once the taste is formed, not overnight can change. I believe that with the development of society and the continuation of time, the trend of this relatively sweet and salty will be weakened. Of course, "sweet and salty in the south, spicy in the east and sour in the west" is only a general and relative statement, China's vast territory, eating habits vary greatly, and even in localized areas there are many differences, which is related to the economic development of each place, national customs and personal habits also have an important relationship with Chongqing, Sichuan: the people like spicy, oil-heavy and strong flavor of the food, love People like spicy, oil-heavy food, love to eat hot pot, mostly beef, pork-based. Sichuan cuisine is at the top of the list of cuisines. The majority of people who eat Sichuan cuisine eat mainly white rice as their staple food. Sichuan has special noodle dishes: Dan Dan noodles, spicy hot pot, Sichuan cold noodles, etc. People's tastes are too extreme. People's tastes are too extreme, numb, spicy, salty is Chongqing diet Shanxi, Inner Mongolia: people around the area, taste is salty with acid in addition to adding vinegar, but also love to eat spices such as sesame oil. When it comes to the difference between the diets of the North and the South, you may first think of rice as the staple food in the South and flour as the staple food in the North. However, the Northeast produces rice and has long been famous, it is quite interesting that the Northeasterners are famous for their own rice is mainly sold to other places, but they do not like to eat. In terms of cuisines, the south has a clear advantage, with Cantonese cuisine from Guangdong, Sichuan cuisine from Sichuan, Hunan cuisine from Hunan, and Hangzhou cuisine from Jiangsu, Zhejiang, and so on. In the north, however, there are almost no independent cuisines, but of course, the cuisine of the northeast is still quite distinctive. The overall characteristic of the southern cuisine is that it is delicate, while the northern cuisine is rough. In terms of the amount of food, most of the dishes in the South are small but fine. In the north, the amount of vegetables is more and more coarse. In the south, there are plenty of vegetables all year round, while in the north, cabbage is the most abundant in winter, or vegetables in greenhouses, but the variety of vegetables is still relatively small. The difference may be even greater, especially in rural areas. From the soup point of view of the north and south is very different: the south people drink soup is as a dish on the table, more in the summer heat to drink soup, Guangzhou, Fujian area in the meal, drink soup before drinking, especially in Guangzhou people Fort soup is famous. On the other hand, people in the north drink soup all year round, but soup is drunk after meals, usually not as a dish on the table, and it is mainly drunk in winter to feel hot and warm. In terms of drinking, people in the north are brash and have a larger average alcohol consumption than people in the south, especially people in Shandong, Northeast China and Inner Mongolia, who have an amazing alcohol consumption. The South produces liquor, including the famous Guizhou Maotai and Sichuan Wuliangye. Beer may be the main drink in summer in both the north and the south, but in winter, people in the north prefer white wine, while in the south, people in Jiangsu and Zhejiang prefer yellow wine, such as Shaoxing Daughter's Red, Shanghai Hejiu, and Shikumen. People in the north drink from big bowls, eat large mouthfuls of food and talk loudly. Southern people are relatively delicate. Eight words South sweet, north salty, east spicy, west sour Chinese people's tastes are mixed, the world's top, but there are certain rules to follow. It has been said that southern sweet and northern salty, eastern spicy and western sour, to a certain extent, reflecting the regional differences in China's food culture, at the same time, also reflects the people's tastes in the geographic environment there is a certain connection. This can also be seen from the structure of staple food, the hot and humid climate in the south of China, rice production, therefore, to rice as the staple food; the north of the climate is relatively dry and cold, suitable for the growth of wheat and other crops, therefore, to flour as the staple food. Shanxi people can eat vinegar, can be called "Western acid" first. Before they eat, they often take the bottle of vinegar over, and each person drinks three spoonfuls of vinegar to "quench their thirst". Before the reform and opening up, every Spring Festival, elsewhere are supplied with a little good wine, Taiyuan's oil and salt stores are posted a note: "supply of old chen vinegar, a catty per household." When someone came to give a girl a marriage proposal, the mother first asked, "How many pickle jars does his family have." The fact that there are many sauerkraut jars shows that the family has a thick foundation. In addition, Fujian people, Guangxi people love to eat sour bamboo shoots, the more sour the more can show the level of the producer. Dai people also love to eat sour, sour bamboo shoots stewed chicken is a traditional dish. Why do "Westerners" in Shanxi and other places love to eat acid? If you open the map of China, you can see that the soil and water in these areas, especially the Loess Plateau, the Yunnan-Guizhou Plateau and their surrounding areas, contain a lot of calcium. As a result, the calcium content in their food is correspondingly high. Thus, through diet, it is easy to cause calcium precipitation in the body and form stones. The laboring people in this area, after a long period of practical experience, found that eating more acidic food was conducive to reducing stones and other diseases. Over time, they have gradually developed the habit of loving acid. Hunan, Hubei, Jiangxi, Guizhou, Sichuan and the Northeast Korean and other residents like spicy, our country is rumored to have "Guizhou people are not afraid of spicy, Hunan people are not afraid of spicy, Sichuan people are afraid of not spicy," said. Guizhou people eat a lot of chili peppers in their lives, Chao Tian Pepper, wild mountain peppers are not to mention. In northern Sichuan, I heard that there is a kind of chili pepper itself can not eat, with a line hanging on the stove, soup is done, chili pepper in the soup shabu shabu, it is too hot, so called "shabu shabu hot", Sichuan's "hot spicy hot" is nationally renowned, so it can be said that there is no spicy Sichuan famous food, Sichuan famous food is not spicy, Sichuan famous food is not spicy, Sichuan famous food is not spicy, Sichuan famous food is not spicy, Sichuan famous food is not spicy, Sichuan famous food is not spicy, Sichuan people are afraid of not spicy. It can be said that there is no such thing as a famous Sichuan dish that is not spicy. Nowadays, in addition to calling Sichuan women "Sichuan girls", people also call them "spicy girls", probably also based on this reason. Spicy food customs are mostly related to the climate and humid geography. The eastern part of China is located on the coast, the northeast of the Korean local climate is also wet and rainy, wet and cold in winter and spring, while Sichuan is not in the east, but really located in the basin, it is more humid and foggy, and rarely see the sun all year round, so there is "Shu Barking said" said. This climate leads to the human body surface humidity and air saturation humidity, it is difficult to discharge sweat, people feel bored and uneasy, over time, but also easy to make people suffer from rheumatism and cold, spleen and stomach weakness and other diseases. Eat chili sweating, of course, sweat can be easily discharged, often eat spicy can drive away cold and dampness, nourish the spleen and stomach, extremely favorable to health (for the locals). In addition, the northeastern region to eat spicy and cold climate, eat spicy can drive away the cold, Lu Xun studied abroad for the cold also has the habit of eating spicy. The north of China is the Inner Mongolia Plateau, the past fresh vegetables to the north is rare, Mr. Lu Xun said, "Jiaodong cabbage shipped to Beijing, it is tied with a red rope with the root of the vegetables, hanging upside down in the head of the fruit store, the beautiful name of the 'rubber vegetables'", is to refer to this. The north of China is located in the warm temperate zone, cold and dry winters, mild and rainy summers, the temperature difference is large, in the past, even if a small amount of vegetables are difficult to survive the winter, but also do not want to momentarily "squandered" off, northerners will be pickled up and slowly "enjoy", so that most of the people in the north, but also in the north of China. As a result, most people in the north have developed the habit of eating salty food. People say that Suzhou food is sweet, in fact, compared with Wuxi, Suzhou food is just light. Wuxi fried eel paste put a lot of sugar, buns in the meat filling also put a lot of sugar, to the north, simply can not eat. Guangdong, Zhejiang, Yunnan and other places residents also mostly love to eat sweets. The south of the rainy, hot and light conditions are good, abundant sugar cane, compared to the north, vegetables are a few crops a year. Southern people are "surrounded" by sugar, naturally developed the habit of eating sweet. Northern people do not love to eat sweet, just in the past sugar is hard to come by, had to "salty" instead of "sweet" to spice up the taste. Although the north is now not a lack of "sugar", but once the taste is formed, not overnight can change. I believe that with the development of society and the continuation of time, this relatively sweet and salty trend will weaken. Of course, "South sweet and salty, East spicy and sour West" is just a general and relative statement, China's vast territory, eating habits vary greatly, and even in localized areas there are many differences, which is related to the economic development of each place, national customs and personal habits also have an important relationship A staple food, we certainly know that the South staple rice, flour in the North, of course, Chengdu, the staple food is rice, flour in the North. In the north, flour is the staple food. Of course, Chengdu is also rice-based, and Hohhot is noodle-based. In fact, the different staple foods, resulting in a huge difference in the entire diet structure as well as eating style. The fact that people's tastes are linked to their geography is also a reflection of the fact that there is a certain connection between people's tastes and their geography. This can also be seen from the structure of the staple food, the south of China's climate is hot and humid, abound in rice, therefore, to rice-based food; the north of the climate is relatively dry and cold, suitable for the growth of wheat and other crops, therefore, to flour-based food.