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 utensils, consumption and level, folklore and function, etc., showing different cultural tastes and embodying different values of use, which are colorful and varied.

From the point of view of qualities, the Chinese food culture highlights the theory of Yingwei (vegetarianism, emphasis on medicinal diets and tonic), and pays attention to the "color, aroma and taste" are all complete. Five flavors and the realm of harmony (distinctive flavor, the mouth is precious, "tongue dish" reputation), the odd and positive changes in the cooking method (kitchen rules for this, flexible and adaptable), free of the spirit of the gastronomic view of pleasure (literacy, education in the food) and so on the four attributes of the food culture is different from the overseas countries with the innate beauty of the food culture.

Chinese food culture in addition to pay attention to the color of the dishes to be bright as a picture, but also with the atmosphere of the meal to produce a sense of fun, it is the personality of the Chinese nation and tradition, but also the Chinese people's traditional etiquette of the way to highlight.

From the influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, is the axis of the Oriental food culture circle; at the same time, it also indirectly affects Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, soy sauce and vinegar, pasta, medicinal food, ceramic tableware and soybeans, etc, have benefited billions of people around the world.

All in all, Chinese food culture is a kind of broad vision, deep, multi-angle, high-grade long regional culture; is the Chinese people of all races in more than one million years of production and life practice, in the development of food source, food development, food conditioning, nutrition, health care and food aesthetics and other aspects of the creation, accumulation, and influence on the neighboring countries and the world's material wealth and spiritual wealth.

Expanded Information:

Chinese Dietary Culture Food Customs Characteristics:

Hot, cooked food is the mainstay of Chinese dietary customs. This is related to the early enlightenment of Chinese civilization and the development of cooking technology. Ancient Chinese people believe that: "the water dwellers fishy, meat shame, grass food is stink." Hot food, cooked food can be "fishy to remove shame in addition to dank" ("Lu Shi Chunqiu - this taste").

The Chinese diet has always been famous for its wide range of recipes and exquisite cooking techniques. History records that during the North and South Dynasties, the cook of Xiao Yan, Emperor Wu of Liang, could change a melon into ten styles and make dozens of flavors out of a single dish, making the culinary skills amazingly sophisticated.

In terms of eating utensils, a major feature of Chinese eating customs is the use of chopsticks. Chopsticks, called chopsticks in ancient times, have a long history in China. In the Book of Rites, it was said, "There is no chopsticks for rice and millet." This shows that chopsticks have been used for eating since at least the Yin Shang era. Chopsticks are generally made of bamboo, a pair of hands, the use of free, that is, simple and economical, but also very convenient.

Many Europeans and Americans see the Oriental use of chopsticks, marveled at, praised as a kind of artistic creation. In fact, the use of chopsticks in the Oriental countries its source from China. The invention of chopsticks by Chinese ancestors is indeed a great contribution to human civilization.

Baidu Encyclopedia - Chinese Food Culture

Baidu Encyclopedia - Chinese Food Culture