What are the causes of sour taste in the south, salty taste in the north and spicy taste in the east? In China, there are different ways to eat delicious food, which depends on the differences formed in different regions. So what are the reasons for the formation of sour in the south, salty in the north and spicy in the east? Let's look at the reasons that affect China cuisine.

What is the reason for the formation of spicy acid in south sweet and north salty and east salty? 1 where does the south sweet north salty east spicy acid refer to?

Sweet in the south, salty in the north, spicy in the east and sour in the west refer to a certain area respectively. This sentence reflects the regional differences of China's food culture to some extent, and also reflects that people's tastes are related to the geographical environment.

1, Nantian: Suzhou, Wuxi and Shanghai are the main sweet places, and sugar is an essential seasoning for cooking. Many people in Jiangsu and Zhejiang take this sweet food to the extreme. The concentrated representative of Nantian is Su cuisine, one of the eight major Chinese cuisines. The sweetness in Su cuisine is not a dispensable ornament.

2, salty in the north: pickles are mostly concentrated in Shandong, commonly known as Shandong cuisine. Shandong cuisine is short for Shandong cuisine. It is the earliest local flavor dish in China and one of the "eight famous dishes" in China. There is a saying in the north called "salty and tasteless", which shows that northerners are "heavy-mouthed".

3. East Spicy: Residents in Hunan, Hubei, Jiangxi, Guizhou and Sichuan and Korean people in Northeast China like to eat spicy food. There is a saying in China that "Guizhou people are not afraid of spicy food, Hunan people are not afraid of spicy food, and Sichuan people are afraid of spicy food". Then the natural spicy food should be Sichuan cuisine and Hunan cuisine. Now people call Sichuan women "Sichuan sisters" and "spice girls", which is probably based on this.

4. Western acid: Speaking of this "western acid", let's not talk about the cuisine, let's talk about the origin first. Shanxi people can be jealous, which is the first of the "western acid". Before they eat, they often bring vinegar bottles first, and each person drinks three spoonfuls of vinegar to "satisfy their cravings". In addition, both Fujian people and Guangxi people like to eat sour bamboo shoots, and the more sour they are, the more they can reflect the level of the producers. Northeastern's "Cui Hua, serve sauerkraut!" Classic sentences also make northeast sauerkraut resound throughout the country.

What are the reasons why the south is hot and sour, the north is sweet and the east is salty?

Nantian: It is rainy in the south, with good light and heat conditions, and is rich in sugar cane. Compared with the north, vegetables are planted several times a year. Southerners are surrounded by sugar and naturally develop the habit of eating sweet.

North salty: the north is located in the warm and humid zone, and the temperature difference is relatively large. In the past, most vegetables were hard to survive in winter, so northerners kept them and enjoyed them slowly. In this way, most people in the north have developed the habit of eating salty food.

East Spicy: Most of the eating habits that like spicy food are related to the humid geographical environment. Eating spicy food can dispel cold and dampness, strengthen the spleen and stomach, which is extremely beneficial to the health of local people.

Spanish acid: the soil and water in the western region contain a lot of calcium, which is easy to form stones in the body through diet. People in this area find that eating more acidic food is beneficial to reduce lithiasis. Over time, I got into the habit of eating sour.

Where is the dividing line between sweet south, salty north, spicy west and sour east?

Since the tastes of "sweet in the south and salty in the north, spicy in the east and sour in the west" vary from place to place, is there a clear dividing line?

Some people think that the saying "sweet in the south and salty in the north, spicy in the east and sour in the west" should be a derivative of the theory of yin-yang and five elements formed from the Western Zhou Dynasty to the Warring States Period. The so-called "pungent (spicy), sweet (sweet) and light are the yang of the earth, while sour, bitter and salty are the yin of the earth". After the Yuan Dynasty, "five flavors" correspond to "five sides" and "five colors", which gradually formed after repeated induction and changes under the comprehensive effect of various factors.

In modern times, the Yangtze River is usually used to divide north and south. If we still divide the regions according to this statement, it will be less accurate. For example, there are "sauerkraut" in the northeast; Hakka dishes in the south are also fragrant, salty and fat, so it is untenable to say that "sweet in the south and salty in the north, spicy in the east and sour in the west" from the perspective of food culture and geography.

Of course, "sweet in the south and salty in the north, spicy in the east and sour in the west" is just a general and relative statement. China has a vast territory and abundant resources, and its eating habits are very different, even different in some areas, which is also related to the economic development, ethnic customs and personal habits of various places.

Why is Cantonese food so popular?

As one of the four major cuisines, Cantonese cuisine is also very popular with diners in China. Especially in recent years, people began to pay attention to healthy diet and the taste of ingredients, and Cantonese cuisine became the first choice. Cantonese cuisine is popular mainly because:

1, Cantonese cuisine shows the greatest respect for ingredients. We all know that "food is the most important thing for people", and the most important thing for people is ingredients. The outstanding performance of Cantonese cuisine lies in maintaining the "original flavor" of ingredients.

2. The operating procedure of Cantonese cuisine is simple but exquisite. This can still be summed up as respect for ingredients. All cooking skills are just to bring out the delicious food itself, such as boiled chicken, which can be regarded as boiled water and can be eaten directly without any seasoning. Simple to the extreme, the original flavor of the chicken is also vented to the extreme.

Cantonese cuisine has no choice of ingredients, so you can eat anything. Moreover, for each ingredient, reasonable research and proper grasp of characteristics are the most suitable flavors for this material.

What is the reason for the formation of southern spicy acid? 2 1. Nantian: Sugarcane is abundant in the south, with good lighting conditions, but the climate is hot and humid, and people are prone to sweating and even anorexia. Sweets are the fastest energy-supplementing substances, and the potential driving force of evolution makes people crave high-energy foods such as sugar. 2, salty in the north: it is difficult to eat fresh vegetables in the long and cold winter in the north, so people store Chinese cabbage for the winter, in order to extend the shelf life, make it into pickles, and develop the habit of eating salty over time.

1, Nantian: South China is rich in sugarcane, with good lighting conditions, but the climate is hot and humid, which makes people prone to sweating and even anorexia. Sweets are the fastest energy-supplementing substances, and the potential driving force of evolution makes people crave high-energy foods such as sugar.

2, salty in the north: it is difficult to eat fresh vegetables in the long and cold winter in the north, so people store Chinese cabbage for the winter, in order to extend the shelf life, make it into pickles, and over time, develop the habit of eating salty.

3. Western acid: The soil and water in the Loess Plateau, Yunnan-Guizhou Plateau and their surrounding areas contain a lot of calcium, and the calcium content in food is also relatively high. Calcium deposits in the body to form stones, and eating more acidic foods is beneficial to reduce diseases such as nodulation. Over time, I will get into the habit of eating sour.

4. East Spicy: The east is located in the coastal area, with wet and rainy climate and wet and cold. Eating spicy food can make sweat easily discharged, which is extremely beneficial to health.