China's developing food culture 191-4 Miao Luna 211911511431 Abstract: China's culture is profound and has a long history. It condenses the brilliant achievements of Chinese people in transforming the world and is a brilliant flower in the human cultural park. As an important part of China's culture, food culture keeps up with the development trend of China culture and continuously injects fresh blood into China culture. In the long history, China's food culture has been constantly developing and innovating, with the emergence of mouth-watering delicious food such as "Eight Treasures", four famous cuisines in Kyushu, and a Manchu-Han banquet with fragrance all over the world ... Keywords: Food culture, historical development Speaking of China's food culture, it is a special and common social phenomenon. It is special because of different food and processing methods, or regional and ethnic differences, resulting in different dietary flavors and cultural styles; To say that it is ordinary means that the diet does not distinguish race, status, country and nation, and it also involves politics, economy, philosophy, culture and art and many other fields. The dishes are divided into southern and northern flavors, and there are eight major cuisines; Different nationalities have their own hobbies and taboos because of their different customs. Often when we talk about food culture, everyone first thinks of "eating". Although "eating" culture is only an integral part of food culture, it can represent our food culture to a great extent. From idioms and proverbs throughout the ages, we can see the "eating" culture, which can also be said to be the development of food culture and its important influence on China and even the world. There is an old saying in China that "food is the most important thing for the people", and "food" here means "eating". After careful consideration, everything in life seems to be related to "eating", and the "eating" here seems to have deviated from the original intention of eating and extended to another meaning. For example, many people refer to "earning a living" as "living" and "working" as "rice bowl". In addition, "eating" is sometimes used to praise. The popularity of a major or a person is said to be "very popular"; A hard worker is said to be "able to bear hardships"; A person who mixes well is said to be "popular and spicy" all day; Being able to play it by ear is called "a hero doesn't eat immediate losses"; Being able to learn a lesson is called "eating a pit and gaining wisdom"; Being able to understand the superior's intention is called "the spirit of thorough understanding"; Some state-owned enterprises or civil servants are envied for "eating imperial grain" and "holding an iron rice bowl". Correspondingly, "eating" is sometimes used for criticism. Laziness is called "being lazy"; The inside job is called "eating inside and picking outside"; Corruption and bribery are called "taking kickbacks"; Suspicion and jealousy are called "jealousy"; Taking advantage of women is called "eating tofu"; I like to listen to compliments called "eat soft but not hard"; Being taken care of by special care for individual counseling is called "eating a small stove"; Not sharing with others is called "eating alone"; Lying about the data to defraud the fee is called "eating empty"; Boldness is called "eating leopard gall"; The secret struggle between bad guys and bad guys is called "black eating black"; Officials ask for bribes and call them "eat and get cards"; Failure to make progress is called "eating old money" and so on. "Eating" has many uses, so you can't eat it. Being bullied by others is called "losing money"; Being surprised is called "surprise"; The shortage of funds is called "tight"; The communication failure was pushed back and called "Eat Don't"; Playing chess is called "eating"; Lack of strength is called "eating hard"; It's called "all-in-one" Eating is also used as inspiration or warning: only when you eat bitterness can you be a master; A good horse doesn't eat grass back; Eat a cut and gain wisdom; Men don't eat short-term losses ... China is probably the country with the longest "eating culture". These idioms and proverbs can be said to reflect the subtle influence of "eating" culture on us. The theme of "eating" permeates all aspects of our lives. "Eating" culture can have such a great influence, of course, it is inseparable from its close connection with our lives, but more importantly, it can keep up with the pace of the times, keep pace with the times, and constantly develop and innovate. Of course, "eating" culture is not equal to food culture, but only subordinate to food culture. Next, let's talk about the development track of China's food culture and taste this delicious food full of historical flavor. The first is the popularization of stone mill and the processing of meat. From the Neolithic Age to the Yin and Shang Dynasties, the processing of grain has been relatively primitive and simple. The appearance of Shih Qi in Zhou Dynasty was a leap in the primary processing method of grain. With the popularization of stone mill, the dietary pattern of Zhou people has been greatly improved. Compared with grain processing, the meat processing in Zhou Dynasty was more exquisite. Zhou people have fully understood how to choose healthy livestock and poultry that are disease-free and have no special foul smell, and identify all parts of the livestock and poultry before slaughtering them. When eating, all kinds of dishes have a fixed position, and eating is also carried out according to certain procedures, which are determined by the different shapes cut by meat. Then came the appearance of Bazhen. The appearance of "Eight Treasures" in the Zhou Dynasty marked the formation of cooking as an important art, showing the superb skills of Zhou people and the scientific nature of eating and drinking. Take the porpoise as an example. First, wash and peel the pig, fill the belly with dates, wrap it in wet mud, bake it dry, peel the mud and take it out. Then spread the pig with rice flour paste, fry it thoroughly, cut it into pieces, prepare the seasoning, then put it in a small pot, put it in a large wok, stew it with slow fire for three days and three nights, and season it with sauce and vinegar after taking out the pot. This dish has adopted three cooking methods, such as roasting, frying and stewing, and there are as many as ten processes. "Eight treasures" set a precedent for cooking dishes by various cooking methods, and all kinds of dazzling dishes in later generations were developed on this basis, and even the names of dishes were copied from "eight treasures", and there are still "eight treasures cake", "eight treasures noodles" and "eight treasures porridge" and so on. The four major cuisines were born in the Spring and Autumn Period and the Warring States Period. During this period, two flavors, North and South, were gradually formed in food culture. In the north, the ancient Qilu food culture has a long history, and the cooking technology is relatively developed, forming the embryonic form of Shandong cuisine, the earliest local flavor dish in China. In the south, the Chu people unified the southeast half of the country and occupied today's "land of plenty". Throughout the year, aquatic products, livestock, poultry, vegetables and vegetables are listed, which provides superior material conditions for the development of cooking technology, and integrates the folk customs, folk customs and eating habits of many ethnic groups in the south, gradually forming the embryonic form of today's Jiangsu cuisine. In the west, Qin occupied the ancient countries of Pakistan and Shu, and transformed the flooded land into a "land of abundance". In addition, the arrival of a large number of Hanzhong immigrants, combined with the local climate, customs and traditional diets of the ancient countries of Pakistan and Shu, produced the predecessor of Sichuan cuisine, which has a great influence so far. At the end of the Qin dynasty, he sent troops to annex Guilin, Nanhai and Xiangxiang counties to establish Nanyue State. Taking advantage of Guangzhou's location in the southeast coast, mild climate in the Pearl River Delta, abundant products, various edible plants and animals, and convenient land and water transportation, the political, economic and cultural center of Lingnan was established. Make "flying, diving, moving and planting" all delicacies, and spread to this day, forming an eclectic diet fashion and producing Cantonese cuisine. At this point, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine, which are later called "four major cuisines", have taken shape. Since then, with the complete birth of China's unification, the Emperor of the Han Dynasty had the most complete food management system in China at that time. During this period, the spread of food culture in China intensified. Zhang Qian and others not only introduced cucurbits, walnuts, coriander, flax, carrots, pomegranates and other products from the western regions, but also introduced peaches, plums, apricots, pears, ginger, tea and other products and food culture from the Central Plains to the western regions. One of the traditional barbecue techniques in China, the sizzling method, also spread to Central Asia and West Asia through the Silk Road very early, and finally formed a kebab that people like to eat locally. Chang 'an in the Tang Dynasty was the center of world culture at that time, which provided convenience for the exchange and integration of various ethnic food cultures. Great changes have taken place in the traditional dietary structure of Hu and Han nationalities, and "eating meat and drinking cheese" began to become the same dietary feature of Hu and Han nationalities in the whole northern and northwestern regions during the Han and Tang Dynasties. Today, among the more than 111 common vegetables, about half are native to China and about half are imported from abroad. During this period, the Central Plains introduced many varieties of vegetables and fruits through exchanges with ethnic minorities in the northwest, such as alfalfa, spinach, Brassica, cucurbit, bean, garlic and coriander, grapes, almonds, watermelons and pomegranates, and spices such as pepper and sugar. At the same time, the cooking methods of the western regions were also introduced into the Central Plains. Next, with the trading of tea, tea food also penetrated into the daily life of Liao and Jin nationalities. In the important marriage ceremony of Jin people, tea and food are all formal. The so-called tea food is just an advanced "cold utensil" that Han people often eat, that is, fried dough twists and other foods with large soft fat and small soft fat, followed by a plate of honey cakes. Only when the whole banquet is over and the guests who come to attend the wedding are treated, will "Jian Ming" be served. Tea has become a drink that only the rich can sip, while the coarse can only drink cheese. In the Yuan Dynasty, the empire's territory developed to an unprecedented extent, which also brought about the broad development of food culture. During this period, instant-boiled mutton was born under the push of Kublai Khan; Moon cakes have become an indispensable snack in the Mid-Autumn Festival. Yuan Dadu became the birthplace of the first roast duck restaurant with a history; It has produced a famous dish that everyone is willing to taste so far-roasted whole sheep. At the same time, Muslims of all ethnic groups merged with local ethnic groups to become a new ethnic group in Yuan Dynasty-Hui, and created and developed muslim food culture in China. In the Ming dynasty, the court diet was extravagant. The vegetables in the palace include the chicken fir in southern Yunnan, the smallpox mutton tripe in Wutai Mountain, and the sea plants in the East China Sea, such as stone flower cabbage, dragon beard, kelp, antlers and laver. Artemisia bamboo shoots and rotten bamboo shoots in the south of the Yangtze River, pine nuts in the east of Liaoning, yellow flowers and golden needles in the north of thistle, Chinese yam and potatoes in Zhongdu, moss in the south, oriole bamboo shoots, Polygonatum sibiricum and black essence in Wudang. Walnut, jujube, magnolia, manqing, bracken, and other vegetables, dried and fresh fruits, and local products are all available in Beishan. Palace cuisine in Qing Dynasty is well-known at home and abroad for absorbing many flavor dishes from all over the country and the flavor meals of Mongolian, Hui and Manchu ethnic groups, and has the reputation of being the best in the world. Among them, Beijing roast duck, one of the palace dishes, has a unique flavor and is famous all over the world. Official cuisine is one of the special flavors of Beijing cuisine. In the past, there were many government offices in Beijing, and many of them paid attention to delicious food, each with its own merits. So far, Pan Fish, Kung Pao Diced Meat, Li Hongzhang Chowder, Zuan Shark's Fin, Left Rooster, Song Saoyu Soup and Beijing White Meat all came from the government. Tan Jiacai in Beijing is quite representative. It came from Tan Zongjun's family of Hanlin in the late Qing Dynasty, and was introduced into the restaurant by his chef. It was called "Tan Jiacai". In recent years, there have been red chamber dishes, which are also official dishes. Beijing cuisine blends with the flavor of all directions, so its cooking techniques are extremely rich, such as roasting, stir-frying, frying by fire, grilling, stewing, stewing, salting, marinating with brine, and baking and wire drawing. Man-Han Banquet is a grand banquet with both Manchu and Han flavors. It is a banquet hosted by the royal family and nobles and the government in the Qing Dynasty, which is rare among the general public. Grand and noble in scale, complicated in program, full of Chinese delicacies, with both North and South flavors, and more than 311 kinds of dishes, it has the best reputation as an ancient banquet in China. Beijing Imperial Hotel once divided Manchu-Han banquet into six types: Mongolian pro-pan banquet, courtier banquet, longevity banquet, thousand-banquet, nine-white banquet and seasonal banquet. Manchu-Han banquet gathers the essence of the world, and the materials used are not divided into east, west, north and south, birds and animals, and delicacies are all in the mouth. In the Qing Dynasty, Manchu-Han banquet had the so-called "four or eight treasures" of mountains, sea, birds and grass. "Mountain Eight Treasures" refers to hump, bear's paw, scarlet lip, monkey brain, scarlet lip, elephant trunk, leopard fetus, rhinoceros tail and deer tendon; "Eight treasures of the sea" refers to bird's nest, shark's fin, radix aconiti, fish belly, fish bones, abalone, seal and pike; "Eight Precious Birds" refers to red swallows, dragons, quails, swans, partridges, colorful finches, turtledoves and red-headed eagles; "Eight treasures of grass" refer to Hericium erinaceus, Tremella fuciformis, Dictyophora dictyophora, Donkey's nest mushroom, tripe mushroom, flower mushroom, day lily and Yunxiangxin. Man-Han banquet is the fruit of thousands of years' practice of China's totalitarian food culture, which has reached the peak of human being's enjoyment of delicious food.