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 (vegetarian diet, attaching importance to medicinal diet and tonic), the theory of harmonious realm of five flavors (distinctive flavor, palatable taste, and the reputation of "tongue dishes"), the cooking method of changing the odd and the positive (kitchen rules-based, flexible), and the food concept of pleasing to the mind (gentle and elegant, educating and eating).

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.

China food culture is a long-standing regional culture with broad 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.

the history of food development in China

1. The earliest one was Youchao (Paleolithic Age): at that time, people didn't know how to make fire and cook food artificially. The diet is like eating birds' hair and drinking blood, which does not belong to the food culture.

2. Suiren's family: drilling wood for fire, from then on cooked food, entered the era of stone cooking. The main cooking methods: ① cannon, that is, drilling fire to burn the pulp; (2) stew: wrap it in mud and burn it; ③ Fill water and food with a stone mortar, and cook food with red-hot stones; (4) Baking and frying: heat the stone slices, and then fry the plant seeds on them.

3. Fu Xishi: In diet, make a net to teach tenants to fish, and raise sacrifices to serve as a kitchen.

4. Shennong: "Farming and pottery" is the pioneer of agriculture in China. He tasted white grass, initiated ancient medicine, invented Lei, and taught people to cultivate crops. Pottery utensils make people have cookers and containers for the first time, which makes it possible to make fermented foods, such as wine, sugar, acyl (vinegar), cheese, sugar, sugar and so on. Ding was one of the earliest cookers. It had claws because there was no stove at that time, and there was a pot. Its claws were hollow and used for cooking wine.

5. The Yellow Emperor: The diet of the Chinese nation has improved again. The emperor started cooking as a kitchen god, concentrated fire to save fuel and make food cooked quickly. It was widely used in Qin and Han Dynasties, when the kettle and high-legged cooker gradually withdrew from the historical stage. "Steaming grain for drinking and cooking grain for porridge" was the first time to distinguish food because of cooking methods, and the steamer was invented, called retort. Steamed salt industry was invented by Su Sha, a courtier of the Yellow Emperor. Since then, he has learned not only how to cook but also how to adjust it, which is beneficial to people's health.

6. Zhou and Qin Dynasties: It was the formative period of China's food culture, with cereals and vegetables as its staple food. During the Spring and Autumn Period and the Warring States Period, the self-produced cereals and vegetables were basically available, but the structure was different from that of today. At that time, the early field operations were mainly millet, and (most importantly) millet, also known as millet, which was dominant for a long time and was the length of five grains. A good millet was called Liang's masterpiece and Huangliang. Millet, the glutinous rice of rhubarb is second only to millet, also known as millet, and it is threshed millet. Wheat, barley. Bitter, beans, was mainly soybeans, black beans. Hemp is pockmarked. Both glutinous rice and hemp are eaten by the poor people, and hemp is also called glutinous rice. There is also rice in the south. The ancient rice was glutinous rice, and the common rice was called japonica rice. It was not until weeks later that rice was introduced to the Central Plains, which belongs to flour and rice and is more precious. Zizania latifolia, a kind of aquatic plant Zizania latifolia, is black, called carved Hu rice, which is particularly fragrant and smooth. It is put in a leather bag with broken porcelain pieces and rubbed and threshed.

7. Han Dynasty: the rich period of China's food culture was attributed to the exchange of food culture between China and the West (western regions) in the Han Dynasty, and pomegranate, sesame, grapes, walnuts (namely walnuts), watermelon, melon, cucumber, spinach, carrots, fennel, celery, lentils, alfalfa (mainly used for horse food), lettuce, green onions and garlic were introduced. Liu An, the king of Huainan, invented tofu, which digested the nutrition of beans and made them cheap. Many kinds of dishes can be made. In 1961, there was a stone carving of tofu workshop on the large portrait stone in the Han tomb discovered in Mi County, Henan Province. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, animal oil with horns was called grease, and animal oil without horns was called ointment. The fat is hard and the paste is thin and soft. The vegetable oils include almond oil, shea butter and sesame oil, but they are rare. After the Northern and Southern Dynasties, the varieties of vegetable oils increased and the prices were cheap.

8. Tang and Song Dynasties: the peak of food culture, with excessive stress. The most representative example of "Su Steamed Voice Department and Wangchuan Map Sample" is the barbecue.

9. Ming and Qing Dynasties: Food culture is another peak, which is the continuation and development of food customs in Tang and Song Dynasties. At the same time, it is full of Mongolian characteristics, and the food structure has changed greatly. The staple food: wild rice has been completely eliminated, and pockmarked has withdrawn from the staple food and used to extract oil. Bean materials are no longer used as staple food and become dishes. The proportion of wheat in the Yellow River valley in the north has increased greatly, and flour has become the staple food in the north since the Song Dynasty, and it has become big again in the Ming Dynasty. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet represents the highest level of food culture in Qing Dynasty.

Japanese food culture

Japanese food

The idea of general westerners is that Japanese food is only beef chaffy dish or weird-looking sushi, and Japanese food has become well known all over the world in recent years. Many tourists know how to taste fresh raw fish and tender fried meat when they go to Japan, and some tourists are ready to go to Japan and indulge in all kinds of traditional Japanese food. In a word, enjoying Japanese food is the most unforgettable thing in your life.

Eating habits

Cold noodles in Japan are put on bamboo plates, picked up with chopsticks and eaten in cold soup. Some restaurants don't attach spoons, and Japanese people are used to picking them up and drinking soup.

nightlife

Japanese people are used to drinking in groups after work. In the entertainment center of metropolis, there are bars, discos and nightclubs everywhere.

Japanese alcoholic beverages

Beer: Japanese people like to drink beer best, and both draft beer and bottled beer are popular. In summer, some department stores have outdoor beer halls, which attract a large number of tourists.

Sake: Sake can be drunk hot or cold. Either kind of sake is the best match for Japanese dishes. Wine tastes delicious and sweet, and it is easy to get drunk after drinking too much.

whisky: Japanese people like to drink whisky with ice and water (Mizuwari)

table wine: there are Japanese-made and imported table wine in western restaurants. Shaoxing wine is also served in China restaurants.

shochu: This wine is made of sweet potato, barley, sucrose and other materials. The filtered alcohol is somewhat similar to vodka.

Drinking etiquette

Ordinary Japanese pubs have an easy-going and relaxed atmosphere, and customers in the same trade will pour beer for each other. If a group of people go for a drink, the first drink can't be drunk until everyone raises their glasses and says "cheers".

Korean food culture

White rice is the staple food. Commonly used dishes include hot pot stewed with meat, fish, tofu and vegetables, and nutritious kimchi unique to Korea. And all kinds of side dishes mixed with Korean seasoning. Use spoons and chopsticks for tableware.

The basic condiments in the restaurant are pepper and garlic, in addition, there are many condiments with different flavors. Therefore, in addition to spicy taste, Korean food also has unique color, fragrance and taste, which makes people salivate.

Han Ding Shi (Korean-style Hakka rice):

Inheriting the traditional flavor of Korean-style palace dishes, all kinds of small dishes are placed on the table, except kimchi, generally without Chili powder. Cooking methods such as steaming, roasting, scalding and mixing are different. The price of each restaurant's recipes is different, but almost all of them have eight kinds of side dishes, such as meat and vegetables in wheat pancakes, and the hot pot, Shenxian Furnace, which is stewed with meat, fish, vegetables and mushrooms.

Roast beef and steak:

Among many kinds of barbecues, the most popular ones are roast beef (sliced beef is marinated with seasoning and cooked) and roast steak (marinated with seasoning and cooked on an iron plate). Both are eaten with lettuce and sesame leaves dipped in Chili sauce or bean paste. Sometimes 3 to 5 kinds of pickles or side dishes are provided, and some restaurants need to add some white rice and soup. Restaurant signs often take the garden as the name of the store. Itaewon Garden (Litaiyuan Cave, Huashan District (797-1474), Sanyuan Garden (Xinsha Cave, Jiangnan District (544-5351), Ximen Club (Ximen Cave, Central District (755-4645)) are famous, and can also be tasted in ordinary Korean restaurants.

Roasted beef tenderloin:

Roasted beef tenderloin with appropriate thickness, dipped in a little yellow sauce, wrapped with fresh vegetables such as washed lettuce and eaten. Or fragrant oil and salt seasoning to eat.

noodle chafing dish:

sliced beef or seafood, together with various seasonal vegetables and noodles, are put into a boiling soup pot and can be eaten after being cooked. Light and delicious, with an endless aftertaste.

Meal-included set meal:

Use fresh vegetables to wrap cooked meat or other vegetables. The main ingredients used in each restaurant will be slightly different, but most of them are vegetables with a little sauce (yellow sauce, Chili sauce or mixed sauce) and wrapped up for consumption. Different from the meat-based "wrapped meat", the main ingredient is vegetables, so you don't have to worry about cholesterol. The sweetness and bitterness of vegetables also helps to increase appetite.

Cold noodles:

There are two kinds of soup-rich and refreshing Cold Noodles in Water and spicy Cold Noodles with Chili sauce. In any season, after enjoying roast beef and other dishes, cold noodles are the most popular way to eat. Noodles include Pyongyang-style cold noodles made of buckwheat and Xianxing-style cold noodles made of potatoes. The types of restaurants are different. Most of the ingredients added on the noodles are mainly meat, vegetables or boiled eggs, and there are also restaurants that put sashimi. Noodles can be cut with scissors before eating.

ginseng chicken soup:

add glutinous rice, jujube, garlic and ginseng into the broiler, and stew for a long time. Pepper and salt can also be added according to personal preference. Because of its rich nutrition, it is a high-grade tonic in summer.

Pot soup and hot pot:

The most common home-cooked dishes eaten by Korean families are bean paste hot pot cooked with bean paste and vegetables, and assorted hot pot cooked with fish and beef offal. Among the hot pots, the beef intestine hot pot stewed with beef offal and vegetables is the most famous. In addition, there are many kinds of octopus hot pot cooked with octopus and Chili sauce. South Korea's general hot pot is mostly made of seafood, which can enjoy the delicious taste of various seafood.

bibimbap:

Korean-style bibimbap, among which "Stone Bowl Bibimbap" is a unique recipe in Korea, and it is worth tasting. Cover the white rice with vegetables such as bean sprouts, meat and eggs, put it in a boiling stone bowl, add a proper amount of Chili sauce, and stir and eat. The flavors of various materials are mixed to form a unique flavor, and the crispy rice at the bottom of the pot is a must. You can taste it in most Korean restaurants, and the Quanzhou Central Hall (776-3525 Zhongwu Road) is a famous bibimbap specialty store.

Tea soup:

It is made of ginger, cinnamon, ginseng, Schisandra chinensis, jujube, cassia seed, kudzuvine root and other Chinese medicinal materials through long-term decocting. Traditional Chinese medicine can keep fit and prevent diseases, and has therapeutic effect. Therefore, when Koreans feel tired, they always drink traditional Chinese medicine soup and tea to refresh themselves and prevent diseases.

Fruit tea:

Grapefruit, papaya, orange peel and other fruits rich in vitamin C are mainly selected, and they are boiled in water for a long time before drinking, or they are soaked in honey and diluted with heated water. Drinking it often in winter can prevent colds.

Flavor enema:

Enema is a Korean-style delicious sausage made by mixing tofu, vermicelli, rice and vegetables in a certain proportion and filling them into pig intestines.

Han Guo:

It has been a sacrificial offering since ancient times, and it is also a traditional Korean snack for wedding ceremonies or tea drinking. Oil honey grass fried after adding honey and sesame oil to flour; The style of Tea Food is similar to that of China, and with the addition of Chinese herbal medicines, ginger sugar and maltose fried with glutinous rice are also similar to that of China. In addition, there are honey fried fruits made by pickling fruits or vegetables with honey, and the Korean fruit used in the wedding can be delicious and beautiful.