there are a lot of goofs on Baidu!

/view/1598611A6BD 97Fp>192279e996.html

On local diet and nutritional health

Liang Jiacheng School of Politics and Public Affairs Management

Class number of 19 ideological and political education: 19117121164

This paper mainly explores the relationship between local diet and nutritional health. Moreover, China has a vast territory, stretching from Heilongjiang in the north to Hainan in the south, and there are countless cuisines everywhere. However, in the 21th century, nutrition and health are also concerned by everyone. Therefore, how to eat good local food and maintain nutrition and health has become our focus, and this paper will also understand the relationship between them from all aspects.

local diet nutrition

China is the third largest country in the world. As a country with vast territory and abundant resources, we will have a deep understanding of its diet culture from the geographical aspect and better promote our health. Next, I will explore the local diet from the representatives of the four major cuisines in China.

Now we begin to enter a world of delicious food and learn about our four major cuisines. The division of cuisines can be based on geography, social economy, politics, river basin division and so on. In addition, since 1951s, when Yao Yilin met a foreign delegation when he was vice minister of commerce, he said that there are four major cuisines in China. (1) We generally believe that Shandong cuisine in the Yellow River basin, Sichuan cuisine in the middle and upper reaches of the Yangtze River, Huaiyang cuisine in the middle and lower reaches of the Yangtze River and Cantonese cuisine in the Pearl River basin are the four major cuisines in China. Different cuisines have different flavors and nutrition.

Sichuan cuisine in the middle and upper reaches of the Yangtze River

Sichuan cuisine, as a major cuisine in China, originated in Pakistan and Shu during the Spring and Autumn Period and the Warring States Period. After years of development, Sichuan cuisine became a famous cuisine in the Ming and Qing dynasties, and it also occupied a place in the court. What are the characteristics of this local cuisine with special flavor? Located in the inland cuisine, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability to dishes. In recent years, Sichuan cuisine is also famous overseas, mainly because of its personality, and Sichuan cuisine is also a special cuisine.

Sichuan food and pepper. Speaking of Sichuan cuisine, everyone will think of pepper, which has become an indispensable seasoning for Sichuan cuisine, adding a lot of color to it. From the late Ming Dynasty to the early Qing Dynasty, peppers were introduced to China from South America, and Sichuan cuisine loved peppers to a great extent, because most parts of Sichuan have short sunshine time and high air humidity, and peppers not only conform to the spicy taste of Sichuan cuisine, but also have a good effect on dehumidification. The popularity of pepper in Sichuan has brought about epoch-making changes in Sichuan cuisine (2). It seems that diet does affect our nutrition and health, and different dishes in the cuisine will also have an impact on our health!

the yellow river valley and its northern Shandong cuisine

Shandong cuisine is also known as Shandong cuisine. Shandong, as the birthplace of ancient Chinese culture, our ancestors lived here thousands of years ago, and this is also the origin of Chinese food culture and cooking technology. After thousands of years of development, Shandong cuisine has gradually evolved into Jinan, Jiaodong and Confucius. Shandong cuisine, as a representative of northern cuisine, has the following characteristics:

1. It is rich in materials, located in the lower reaches of the Yellow River and Jiaodong Peninsula between the Yellow Sea and the Bohai Sea, and has many products, among which garlic, Chinese cabbage, apples, etc. are all famous all over the country, providing a good resource advantage.

2. The three methods, namely, explosion, cracking and ripping, are well-known in the world.

3. Soup making is famous, and it is made with "clear soup" and "milk soup".

4. finally, the use of chives in Shandong cuisine plays an important role as a seasoning. (3)

For thousands of years, Shandong cuisine has formed its own style and characteristics in its development and won people's love.

Huaiyang cuisine in the middle and lower reaches of the Yangtze River

Huaiyang cuisine, also known as Su cuisine, has four flavors, including Huaiyang, Jinling, Suxi and Xu Hai. Undoubtedly, the influence of Jiangsu cuisine is not only in the middle and lower reaches of the Yangtze River, but also in the whole country. Below I will introduce Jiangsu cuisine from the following three characteristics.

1. Material characteristics: As the estuary of the Yangtze River and Huaihe River, in addition, Taihu Lake, a high-quality freshwater lake, rich fish and high-quality vegetables have become the main materials of Huaiyang cuisine.

2. Seasoning characteristics: Jiangsu cuisine is light and palatable, mellow and pleasant. Sea salt in Huaibei, balsamic vinegar in Zhenjiang and red rice in Suzhou are all good materials for chefs.

3. characteristics of dishes: one bowl with one taste, good at cooking fresh poultry in the river and making colorful dishes. (4)

In addition, there is a question in many people's minds, isn't Su cuisine famous for its sweetness? Yes, but just like the "spicy" taste, Sichuan, Guizhou and Hunan have different characteristics: Suzhou food tastes slightly sweet, Yangzhou food pays attention to elegance, and Wuxi food tends to be sweet.

Cantonese cuisine in the Pearl River Valley

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines in China and one of the undisputed cuisines. Cantonese cuisine is equally divided into three categories, including Chaozhou cuisine, Guangzhou cuisine and Dongjiang cuisine. Among them, Guangzhou is the main part of Cantonese cuisine, which is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. As for Chaozhou cuisine and Dongjiang cuisine, they also have their own local characteristics and have an important influence on the composition of Cantonese cuisine.

Guangzhou, an integrated city, is a gourmet paradise. The word "food in Guangzhou" can sum up the subtleties of Cantonese cuisine. Moreover, due to historical and cultural factors, Guangdong is one of the early open cities, and through the spread of overseas Chinese, Chinese food has also gone to the world, and the Chinese food mentioned here is Cantonese food. As a result, the influence of Cantonese cuisine is not only affirmed in the whole country, but also a kind of food culture, which represents China's going to the world and a new climax!

The formation of Cantonese cuisine is closely related to Guangdong's geographical environment, economic reasons and customs and culture. Guangdong is located in the subtropical region, which is the southernmost region of the four major cuisines, because the products are correspondingly different and more abundant. Moreover, due to Guangdong's special geographical location, close to Hong Kong and Macao, it is an important port connecting with the West. In addition, due to the large number of immigrants to Southeast Asia in the early years, it brought back many exotic flavors, so Cantonese cuisine also incorporates a variety of cooking techniques.

Features of Cantonese cuisine: 1. It has a wide range of materials. As the saying goes, anything that flies in the sky or runs on the ground can be a delicacy in Cantonese's mouth except airplanes and trains. 2. Dishes pay attention to good taste, and pay attention to clearness, freshness, coolness, tenderness and smoothness, which embodies strong Lingnan characteristics. Lightness and freshness are also the most sought-after realms of Cantonese cuisine. 3. Finally, the three major cuisines in Guangdong set off each other to create a greater effect.

The four major cuisines in China have their own characteristics, which also represent the highest level of food culture and food in China. How do these distinctive local dishes relate to our nutrition and health? Or we can start with Sichuan cuisine. As mentioned above, the geographical location of Sichuan is a hot and humid environment, and pepper is just a good material for dehumidification and has become one of the important components of its cuisine. Cantonese cuisine pays attention to lightness and freshness, which is not only for the taste, but also has an important connection with the environment here. Just like Guangdong herbal tea and Guangdong soup, they are all foods that reduce fire and mediate body functions.

In the 21th century, people should pay more attention to nutrition and health when they pay attention to diet. No matter where the department is, the most important thing is to pay attention to collocation. A meal should not only enjoy the taste, but also pay attention to its nutritional value and its real needs. Only with a balanced mix and a healthy diet, I believe that all dishes can become a delicacy in our mouth and an umbrella for our bodies.

References:

(1) China Cuisine and its Comparison, Zheng Changjiang P16

(2) Introduction to China Cuisine

(3) Shandong Cuisine in China, Chen Xuezhen P5

(4) Introduction to China Cuisine.