China cuisine culture

Under the influence of many factors such as the philosophy of Yin-Yang and Five Elements, Confucian ethics and morality, TCM nutrition theory, as well as cultural and artistic achievements, food aesthetic fashion and national personality characteristics in China traditional culture education, China cuisine skills have been created in history, and a profound China cuisine culture has been formed.

From the perspective of evolution, China's food culture has lasted for more than 1.7 million years, divided into four development stages: raw food, cooked food, natural cooking and scientific cooking. More than 61,111 kinds of traditional dishes, more than 21,111 kinds of industrial foods, colorful banquets and colorful flavor schools have been introduced, and it has won the reputation of "cooking kingdom".

In terms of connotation, China's food culture involves the development and utilization of food sources, the application and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, and catering and life realm.

from the extension, China's food culture can be classified from the perspectives of times and techniques, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values.

In terms of characteristics, China's food culture highlights the theory of nourishing and supplementing health (vegetarian diet, emphasizing medicinal diet and tonic), and pays attention to "color, fragrance and taste". Four attributes, namely, the theory of harmonious five flavors (distinctive flavor, delicious taste, and the reputation of "tongue dishes"), the cooking method of changing the odd and the right (kitchen rules-based, flexible and flexible), and the food concept of pleasing the mind (gentle and elegant, educating and eating), are different from the natural beauty of food culture in overseas countries.

From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans, all of which benefit billions of people all over the world.

In a word, China's food culture is a long-standing regional culture with wide vision, deep level, multi-angle and high taste. It is the material wealth and spiritual wealth that people of all ethnic groups in China have created, accumulated and influenced neighboring countries and the world in the aspects of food source development, tableware development, food conditioning, nutrition and health care, and food aesthetics during more than 1 million years of production and life practice.

characteristics of China's food culture

China is a country with civilization and a long history of food culture. I have been living in the world, eating and drinking for more than 21 years, and I have learned something. Now I will summarize the following characteristics of food culture, and I hope you can teach me:

First, the flavor is diverse. Because China has a vast territory, vast territory and abundant resources, there are differences in climate, products and customs, and many flavors have been formed in diet for a long time. There has always been a saying in China that "south rice is north", and the taste is divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly including Bashu, Qilu, Huaiyang, Guangdong and Fujian.

second, the four seasons are different. Eating according to seasons all year round is another major feature of China cooking. Since ancient times, China has been seasoning and side dishes according to seasonal changes, with strong flavor in winter and light and cool in summer; Stew more in winter and freeze more in summer.

third, pay attention to aesthetic feeling. China's cooking is not only skillful, but also has a tradition of paying attention to the aesthetic feeling of dishes, and paying attention to the harmony of color, fragrance, taste, shape and container of food. There are many ways to express the aesthetic feeling of dishes. No matter whether it is a carrot or a cabbage heart, all kinds of shapes can be carved, which is unique and achieves the harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of high spiritual and material unity.

fourth, pay attention to interest. China's cooking has long paid attention to taste, which has strict requirements not only on the color, aroma and taste of snacks, but also on their naming, taste methods, rhythm during meals and entertainment. The name of China cuisine can be said to be superb, refined and popular. The names of dishes are not only named according to the realism of the main ingredients, auxiliary ingredients, seasonings and cooking methods, but also according to historical anecdotes, myths and legends, celebrities' tastes and dishes' images, such as' family portrait',' general crossing the bridge',' lion's head',' beggar chicken',' auspicious dragon and phoenix',' Hongmen banquet' and' Dongpo meat' ... < P > China's cooking technology is closely related to medical care. Thousands of years ago, there were sayings that "medicine and food are of the same origin" and "medicine and food work together". Using the medicinal value of food raw materials, various delicious dishes were made to achieve the purpose of preventing and treating certain diseases.

Ancient China people also emphasized that eating should be coordinated with the cosmic rhythm. They should eat different foods in spring, summer, autumn and winter, and even consider factors such as season and climate when processing and cooking food. These thoughts had been formed as early as the pre-Qin period, and they were clearly recorded in the Book of Rites and the Moon Order, and they opposed the reversal of seasons. For example, there would be disasters in spring, summer, autumn and winter. Of course, we are also opposed to eating out-of-season food. Confucius said that "don't eat from time to time" has two meanings: one is to eat regularly, and the other is not to eat out-of-season food. Contrary to contemporary people's consciousness, some people eat out-of-season food to show off. In the Western Han Dynasty, the palace began to grow "onion and leek shavings" in greenhouses, and Shi Chong, a rich man in the Western Jin Dynasty, also had greenhouses. This ideology, which emphasizes adapting to the cosmic rhythm, is indeed unique to Chinese food culture. This kind of consciousness remains in modern times only about holiday food customs (there are some in traditional Chinese medicine, but they are not paid attention to).