Chinese food culture characteristics:

1, flavor variety. The vast Chinese nation, due to the differences in climate, products, customs and habits, since ancient times, the Chinese diet on the formation of many different cuisines. In terms of local division, there are four major cuisines: Ba Shu, Huaiyang, Qilu, Guangdong and Fujian.

2, the seasons are different. All year round, according to the season and the deployment of food, is the main feature of Chinese cooking. China has always followed the seasonal seasoning, food, winter is flavorful and thick, summer is light and cool. Winter is more stewed and simmered, and summer is more cold and frozen. A variety of vegetables is the four seasons, the right time to eat.

3, pay attention to the beauty of the dishes. Pay attention to food color, aroma, taste, shape, ware of coordination, the performance of the beauty of the dishes are manifold, the chefs use their own clever skills and artistic skills, shaping a variety of food, unique to achieve the color, aroma, taste, shape of the unity of the spirit and material to give a person a high degree of spiritual and material unity of the special enjoyment.

4, from the connotation, Chinese food culture involves the development and utilization of food sources, the use of food utensils and innovation, food production and consumption, catering services and hospitality, catering and food business and management, as well as food and national security, food and literature and art, diet and the relationship between the realm of life, etc., deep and broad.

5. From the outlook, Chinese food culture can be classified from various perspectives, such as era and technique, region and economy, ethnicity and religion, food and eating utensils, consumption and level, folklore and function, etc., which show different cultural tastes and embody different values of use, with a variety of colors.