1, the concept of food culture

China food culture involves the development and utilization of food sources, the use 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, which is profound and extensive. From the perspective of 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. China's diet not only pays attention to "color, fragrance and taste", but also has the characteristics of "nourishing, nourishing and supplementing". With the development of society, dishes are more and more abundant, and eating methods are more and more diverse. Eating is also an important part of people's relationship and social activities, and social communication and entertainment activities are mostly completed at the dinner table. As the saying goes, it is to fill the stomach, which is a word "eat". The form is relatively primitive, only solving people's most basic physiological needs.

2. What are the characteristics of diet?

China has formed its own unique food culture in different regions because of its vast territory and different regions. After historical changes, it has been continuously exchanged and integrated, and finally it has converged into China food culture, while retaining the traditional food in various regions. Generally speaking, it is sweet in the south, salty in the north, spicy in the east and sour in the west. Jiangnan people like light, sweet and salty, refreshing, pay attention to nutrition, and are willing to have high quality and small quantity; Northwest people like to eat dishes with sour taste, economical benefits and beef and mutton varieties; Northeasters love to eat fish dishes that are fat but not greasy and rich in fat. Generally, they eat in large quantities and are used to eating well.

Northeasters mainly eat miscellaneous grains, besides rice, white flour, millet, corn and sorghum, they also like to eat two kinds of rice mixed with beans, fish, shrimp and game, and they are fat and salty in heavy oil, and they like to mix and dip. Sauce and sauce products, sauerkraut and pickles are important table foods in Northeast China. The main eating habits of Hebei people: three meals a day, but two meals a day in the slack season. The staple food is mainly flour and miscellaneous grains, and the non-staple food is pigs, cattle, mutton, eggs, poultry, vegetables and fish. The taste is salty and the heavy oil is heavy, which is not much different from Beijing and Tianjin. "Miscellaneous" is a distinctive feature of Hebei's food customs, which has a variety of eating habits.

Shanxi people's main eating habits: three meals a day, basically thick breakfast, good lunch and thin dinner. Pay more attention to staple food than non-staple food. The staple food is mainly noodles and millet, and it is known as "one side eats all kinds". Don't count dishes at one meal. Generally, the taste is salty and sour, and vinegar is the usual seasoning for Shanxi people. The main characteristics of people's diet in southern Jiangsu are as follows: people in southern Jiangsu like light, sweet, salty and refreshing tastes, study nutrition, generally like fresh and tender food, and avoid spicy things; They use less seasonings and auxiliary materials when cooking, and pay special attention to maintaining the original flavor of food and dishes, and the quality is high and the quantity is low. The characteristics of food culture are diverse flavors, different seasons, aesthetic feeling, interest and combination of food and medicine.

3. What are the food cultures?

China's food culture has a long history. It is generally recognized that there are eight major cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Chinese cuisines refer to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and eating customs, and recognized by all parts of the country. There are many schools of cuisine in cooking. In the Qing Dynasty, China's diet was divided into Beijing style, Soviet style and Guangdong style. Since the beginning of the Republic of China, the cultures in various parts of China have developed considerably. During the Republic of China, there were four schools: North China, Jiangsu, Zhejiang, South China and Southwest China. Later, Shandong cuisine became the first of the eight major cuisines in North China, Jiangsu and Zhejiang cuisines were divided into Jiangsu, Zhejiang and Anhui cuisines, South China was divided into Guangdong and Fujian cuisines, and Southwest China was divided into Sichuan and Hunan cuisines. The four major cuisines of Shandong, Sichuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, forming the "eight major cuisines" in China. After competition, the ranking changed. First, Sichuan cuisine rose to the second place, while Jiangsu cuisine retreated to the third place. Later, the most influential and representative cuisines, which are also recognized by the society, are Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou, which are often referred to as the "eight major cuisines" in China.

4. Understanding of food culture

Food culture has a long history, extensive and profound, with a long history of 5,111 years.

I think learning China's food culture can enhance our experience and learn more about China, including the history of China and the culture of China. China people's diet emphasizes sensibility and artistry, pursues the taste and feeling of diet, and pursues an indescribable artistic conception. The purpose of China people's diet is not only to satisfy their hunger, but also to satisfy their desire for delicious food and bring them physical and mental pleasure.

food culture

food culture

food culture

as a food culture in China, it has an irreplaceable unique position in culture, because it has already surpassed the instinct of survival, and its purpose is not only to obtain the existence of individual life, but also to sublimate to meet people's spirit, which has become the performance of people actively enriching their lives and improving their life experience. China's diet, in a sense, has placed China people's philosophical thoughts, aesthetic tastes, ethical concepts and artistic ideals.