This is called various ethnic groups. Race is divided by skin color and religion.

The eating habits of the Han people:

The Han people are the most populous of the 56 ethnic groups in China and the most populous ethnic group in the world. The Han people are the residents of the Central Plains, originally called Huaxia. Later, they gradually assimilated and integrated with other ethnic groups. Starting from the Han Dynasty, they were called the Han people. The Han people have a basic dietary structure with grain crops as staple food and various animal foods and vegetables as non-staple food. This is sharply different from the dietary structure of Western ethnic groups and the Tibetan, Mongolian and other ethnic groups in China. In addition, in the long-term development of the nation, the eating habit of three meals a day has been formed. The combination of staple food, dishes, and drinks in three meals a day not only has certain similarities, but also forms a series of specific characteristics due to different geographical and climatic environments, economic development levels, production and living conditions, etc.

Staple food

Rice and pasta are the two main types of staple food of the Han people. Rice is the main food in rice-growing areas in the south and north, and pasta is the main food in wheat-growing areas. In addition, Other food crops from various places, such as corn, sorghum, cereals, and potato crops as miscellaneous grains, have also become part of the staple food in different regions. The Han people's staple food has rich and varied preparation methods, and there are no less than hundreds of rice and flour products.

Nowadays, Southeast China still mainly eats rice, with a wide variety of rice products, such as rice, rice cakes, rice porridge, rice balls, rice noodles, glutinous rice, glutinous rice balls, rice dumplings, etc.; Northeast, Northwest, and North China Mainly pasta, steamed buns, steamed buns, noodles, pancakes, pies, dumplings, etc. are all daily favorite foods. Others include Shandong pancakes, Shaanxi pot helmets, Shanxi sliced ??noodles, Northwest and North China noodles, Sichuan Dandan noodles, and Jiangsu cross bridge noodles. They are all famous flour-based flavor foods.

Dishes

The Han people have many different types of dishes in terms of dietary customs because they are affected by various conditions. The first is the local characteristics of the production of raw materials, such as various seafood products from the southeastern coast, various delicacies and game from the northern mountains and forests, and the folk snake dinner in Guangdong. Secondly, it is also restricted by the living environment and taste. People often summarize the food customs and tastes of the Han and other related ethnic groups as sweet in the south, salty in the north, spicy in the east, and sour in the west. Although it is too general and inaccurate, it also reflects the differences and distinctions in certain regional tastes. Thirdly, the preparation methods in various places, including the different requirements and characteristics of ingredients, knife skills, heat, seasoning, and cooking techniques, are all important factors in forming the types of dishes. Based on folk tastes, various regions gradually developed distinctive regional cuisine types, and finally developed into more representative cuisines, forming a vast landscape of Han food culture.

Beverages

Wine and tea are the two main beverages of the Han people. China is the hometown of tea and one of the earliest countries in the world to invent brewing technology. Wine culture and tea culture have a long history in China. For thousands of years, they have formed an indispensable part of the Han people's dietary customs and have also had a wide impact on the world. In addition to the two main beverages, wine and tea, certain fruits and other products have also become drinks for people in different regions and seasons.

Festival food

Festival food is rich and colorful. It often skillfully combines rich nutrients, pleasing art forms and profound cultural connotations, becoming a more typical festival food culture. They can be roughly divided into three categories:

First, they are used as sacrificial offerings

They played an important role in the special sacrificial offerings, celebrations and other ceremonies of the palace, government, clan, and family in the old era. status. In most areas of the contemporary Han people, this phenomenon has long ended. Only in a few remote areas or on certain special occasions, some symbolic activities still remain.

The second is specific food products for people to eat during festivals

This is the mainstream of festival food and food customs. For example, on Spring Festival and New Year's Eve, every household in the north has the habit of making dumplings, while in the south of the Yangtze River, the custom of making and eating rice cakes is popular. In addition, fish is often included in family banquets during the Chinese New Year in many areas, symbolizing abundance every year. The custom of eating rice dumplings during the Dragon Boat Festival has been passed down for thousands of years. Mooncakes during the Mid-Autumn Festival contain blessings for family reunion and harmony in human affairs. Others include spring pancakes and spring rolls eaten at the beginning of spring, Lantern Festival on the fifteenth day of the first lunar month, Laba porridge on the eighth day of the twelfth lunar month, cold food during the Cold Food Festival, pig heads and broad beans eaten on the second day of the second lunar month, new grains eaten during the new festival, and drinking wine during wedding celebrations. , longevity peaches, longevity peaches, longevity cakes, etc. in birthday banquets are all special foods in festival customs and food customs with special connotations.

Beliefs and Taboos in Food

Han people usually avoid eating food on the first, second and third day of the first lunar month, that is, more food is cooked during the New Year's Day than before in the old calendar. Need to be cooked again. It is believed that when things are ripe, things will go smoothly, and when things are raw, things will go against them. Therefore, in some places, everything is prepared before the end of the year, and there is a saying that no knife or scissors are used during the three days of the festival. Another example is that in some areas of Henan, the third day of the first lunar month is the birthday of millet. Rice is not allowed to be eaten on this day, otherwise it will reduce millet production. In the past, there were many dietary taboos during women's childbirth period. For example, women in many areas of the Han ethnic group are forbidden to eat rabbit meat during pregnancy, believing that children born after eating rabbit meat will develop harelips. In other places, fresh ginger is prohibited because fresh ginger has a polydactyl shape, lest the child's hands and feet will grow with six fingers. In the past, Han women who had not given birth often avoided eating dog meat because they believed it was unclean and could easily lead to dystocia.

Malaysian food is generally based on rice, pastries, coconut milk, and curry; they like spicy dishes.

Malaysian-style "Satay" (i.e. grilled chicken or mutton skewers) is a must-have dish for banquets. They seem to be more interested in eating Chinese food than Western food. Meals are usually eaten with hands, and spoons and forks are occasionally used only during Western-style banquets. The Chinese who have settled in Malaysia are generally accustomed to using chopsticks and spoons as tableware when eating; the Indians in Malaysia are usually accustomed to grabbing rice with their hands or using a spoon to eat. Difficulty in eating habits has the following characteristics: ① Pay attention to the small quantity and high quality of meals, and pay attention to the cleanliness and hygiene of food and tableware. ②Taste: Generally, I don’t like too salty food, but I like spicy food. ③ Staple food: Mainly rice, but also likes to eat Hanamaki, red bean paste buns, fried noodles, mixed rice, pan fried rice, wontons and other foods. ④ Non-staple food: I like to eat beef, mutton, chicken, duck, fish, etc. I also like to eat vegetables such as cucumber, tomatoes, cauliflower, potatoes, green peppers, spinach, beans, etc. I like to use curry powder, pepper, etc. for seasoning. ⑤Preparation method: Preference for dishes made with cooking methods such as pan-frying, stir-frying, deep-frying, roasting, and braising. ⑥Chinese Food I like Chinese Cantonese and Sichuan cuisine. ⑦Menu: I really appreciate the delicious dishes such as sweet and sour pork, crispy chicken, spicy chicken, dry-roasted mandarin fish, tomato tenderloin, fried meat and green pepper, fresh mushrooms and cauliflower, and marinated fish fillets. ⑧Water and alcohol They abstain from alcohol and like black tea, coffee and some soft drinks, especially coconut water. ⑨Fruit: I like to eat betel nut the most, and I also like pineapple, peach, mango, coconut, papaya, banana, and other fruits. I also like to eat walnuts, peanuts, etc. for dried fruits.

Indians:

Due to the influence of ethnicity, history and culture, the diet of Indians is very different between the north and the south. In the north, influenced by Islamic culture, cooking is often Mughal-style, characterized by lots of meat, grains, and bread. The South is mostly vegetarian, characterized by rice and spicy curry. The only thing all Indian dishes have in common is the love of spiciness.

The basic food of an Indian family is rice, homemade bread, condiments and two or three dishes of side dishes for dipping bread. Common accompaniments are dry green pickles and coriander leaves. Indian meals often start with a soup, usually a thin curry, and the rest of the dishes are usually served all at once rather than in separate courses. Besides meals, there are complementary foods, the most common of which are salads and yogurt. Desserts after meals are usually ice cream, pudding, fresh fruits, etc.

Indians do not drink soup very much, and replace rice with various types of cakes as their staple food. But there is a kind of Indian-style fried rice. The rice grains are plump and slender, and the texture is soft and chewy. It will not become sticky even if you add more water to cook it, and it will turn out to be a moist golden color. When it comes to the staple food pancakes, they are somewhat similar to Taiwanese fried pancakes, but much thinner and only available in fried or baked varieties. For example, add mustard wheat flour to salad, oil, sugar, salt, and milk. Knead it into a ball and flatten it. Immediately put it in a pot and fry it into a hollow and puffy wheat pancake. Then dip it in sweet and sour mango sauce or curry paste and eat it. , when the crispy and tender pie crust meets the chilled paste cooked with mango, peach, shredded ginger, and vegetable and fruit vinegar, the taste is excellent. There is also a kind of butter pancake, which is spread with dough kneaded with fragrant butter and coated with various kinds of flavored paste. It is crispy on the outside and soft on the inside.

For Indians who don’t drink soup, a cheese drink after a meal can relieve the feeling of fullness. Or have a cup of Darjeeling milk tea from India. Indian tea is made by mixing tea directly with milk, adding ginger, sugar, and spices and simmering it for two minutes. Or just add condensed milk directly. Another top-notch "Rose Cream Tea", the smooth and pure fragrance of rose is first intoxicating, and when held on the tip of the tongue, the pure fragrance is slightly lingering, making it even more intoxicating. Marsala tea should be served with ginger and adzuki beans. To drink water, you would catch the water dripping from the top with your mouth, and to drink tea, you would pour it into a plate and lick it with your tongue. People who are accustomed to sharing meals usually sit around on the floor and grab food with their right hands.

Indians usually only eat two meals a day. The first meal is near noon in the morning, and the second meal is basically after 9 pm. However, Indians who are accustomed to Western-style living have also begun to have three meals a day. Each meal includes appetizers, soups, main dishes and desserts. You can order dishes according to your personal appetite, or you can skip appetizers.

At an Indian dinner table, the host will usually serve the guests diligently, and the guests cannot pick up the dishes themselves. At the same time, guests cannot refuse food and drinks given to you. Food is considered a gift from God, and refusing it is ungrateful to God. If you can't eat the food on your plate, don't give it to others. Once you come into contact with that food, it becomes a contaminant. Many Indians also check whether their food has been touched by pagans or people outside their caste before eating.

Japan

The formation of the unique flavor of Japanese cuisine is inseparable from the geographical environment of the island country and the traditional oriental culture. The Japanese dietary life is divided into staple food and non-staple food. The staple food is mainly rice and noodles; the non-staple food is mostly fresh fish, shrimp and other seafood, often paired with Japanese sake.

Since ancient times, Japanese cuisine has been called "a dish of five flavors, five colors, and five methods." The "five flavors" refer to sweet, sour, spicy, bitter, and salty; the "five colors" refer to white, yellow, red, green, and black; and the "five methods" refer to the cooking methods of raw, boiled, roasted, fried, and steamed. It can be seen that Japanese food is a carefully crafted dish. Because they are surrounded by the sea, Japanese people love to eat fish. Steamed fish, grilled fish, fried fish fillets, and fish fillet soup are all very popular. Among them, "sashimi" is a unique raw food dish in Japan, which only uses extremely fresh fish and shellfish. It can be made with knife skills. Japanese people also like to eat noodle sauce, pickles, miso soup, seaweed, pickled plums, etc. I like to sprinkle some sesame seeds, minced seaweed, shredded ginger, etc. on the cold dishes for garnishing and seasoning. Japanese people also like to eat beef, eggs, clear water crab, kelp, refined pork, vegetables and tofu, etc. They do not like fatty meat, pig offal and mutton.

Sushi: Originally, sushi was a "snack" at a stall, which can also be said to be Japanese "fast food". Even now, there is still no separation between the kitchen and the canteen of sushi restaurants. The sushi chef stands at the counter and makes sushi with his hands in front of the customers. Some sushi restaurants have eaves-like decorations above the counter, retaining the legacy of sushi stalls from the Edo period. If you want to eat sushi, you don’t have to go to a sushi restaurant. You can have the sushi ordered delivered to your home by someone in the store.

Liquor in Japan

Beer: Japanese people like to drink beer most, whether it is draft beer or bottled beer. In the summer, some department stores have open-air beer halls, which attract a large number of tourists.

Japanese sake: Sake can be drunk hot or cold. No matter which kind of sake, it is the best match for Japanese dishes. The wine tastes delicious and sweet, and it is easy to drink too much and get drunk.

Whiskey: Japanese people like to drink whiskey with ice and water (Mizuwari)

Table wine: There are Japanese-made and imported table wines in Western restaurants. Shaoxing wine is also served in Chinese restaurants.

Soju: This kind of liquor is made from sweet potato, barley, sucrose and other materials. The filtered alcohol is somewhat similar to vodka.