When it comes to eating, everyone is familiar with it. Everyone will eat it. However, when it comes to eating culture, many people are at a loss. China's food culture is not only reflected in the eight major cuisines or these delicacies.

So, what do you know about food culture in this issue?

Due to the influence of regional characteristics, climatic environment, customs and habits, catering products will have different degrees of differences in raw materials, tastes, cooking methods and eating habits. It is precisely because of these differences that catering products have a strong regional character. The differences between Chinese and western cultures have created the differences between Chinese and western food cultures, which come from different ways of thinking and philosophy of life. China people pay attention to "harmony between man and nature", while westerners pay attention to "people-oriented".

China's food culture is rich, colorful and profound. The main contents of China's food culture are as follows: food theory, food aesthetics, food essence, food customs, food circulation, cooking history, flavor genre, traditional characteristics, banquet culture, chopsticks culture, tea culture, wine culture and many other aspects of knowledge. In addition, in-depth combing of China's unique food cultural heritage is also the main content of China's food culture.

China cuisine has many genres in cooking. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on.

Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like beautiful women in the south of the Yangtze River; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of their dishes are also different. The Central Plains culture has a long history and rich cultural heritage. Zhongyuan cuisine is the root of the eight major cuisines.

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 to the mind (gentle and elegant, educating and eating), are different from the natural beauty of food culture in overseas countries.

China's food culture not only pays attention to the bright and picturesque color matching of dishes, but also matches the interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a prominent way of Chinese traditional etiquette.

Conclusion Diet theory, diet aesthetics, diet essence, diet customs, diet circulation and cooking history, flavor genre, traditional characteristics, banquet culture, chopsticks culture, tea culture and wine culture all belong to the center of diet.