Before long, cooking was described as a culture. Someone once pointed out that half of China's 5,000-year history of development is cooking culture, which makes sense. China's food culture is rich, huge, exquisite, profound, beautiful and long-standing.
For thousands of years, countless famous dishes, delicacies and delicacies have been offered to the court from the people for the emperor and queen to enjoy. It is well known how many delicacies have spread from the palace to the people. Palace cuisine, official cuisine and folk cuisine form a series, which connects the preceding with the following and supports the structure of traditional China cuisine. Its superb cooking skills and rich cultural connotations.
It's world class. When Dr. Sun Yat-sen praised China's cooking, he once said, "Beautiful painting and pleasing sound are all arts, but the pleasant taste is not only a chef, but also an art". "China has a long history of cooking. It has established many century-old shops, trained many famous chefs with unique skills and produced many delicious dishes.
China's cooking culture is a social and cultural phenomenon in the whole process from cooking to food consumption, which includes cooking technology, various foods, food consumption, food preservation and extended food culture. This is China's culinary culture with unique oriental charm.
Secondly, China cooking is a science.
To understand the scientific meaning of China cooking, we must first know the characteristics of China cooking.
The unique standards of cooking in China can be summarized as six words: color, fragrance, shape, nutrition (texture of food) and nutrition (nutrition of food). These six words must complement each other and be integrated into one, so that people can get vision.
The comprehensive meal enjoyment of smell, touch and taste is a perfect unity, in which the enjoyment of taste is the core and the enjoyment of nutrition is the purpose. The technological process, diet structure and diet system are mostly established to achieve this goal, which is full of the unique characteristics of the Chinese nation.
The organic unity of taste and health preservation in China's cooking was deeply understood as early as two thousand years ago. On the one hand, people pay attention to the harmony of five flavors and pursue food; On the other hand, they pointed out that the five flavors are refreshing, but they should not be greedy and eat moderately; And the dialectical relationship between five flavors and human health is described very clearly. So as to sum up "sincere harmony"
"Five flavors" is the Chinese nation's diet view. Delicious Chinese food is a perfect combination of nutrition, color, fragrance, shape and taste. On this basis, it must be based on taste and self-cultivation, which is in line with China cooking.
China cooking is an art China cooking is a comprehensive art of sight, smell, touch and taste.
Cookware is its creator. They use cooking techniques and follow the law of people's pursuit of food, creating excellent food with good fragrance, taste, shape, taste and nutrition, providing people with aesthetic enjoyment of food and making people feel satisfied with the blending of material and spirit. As a comprehensive art.
Extended data:
China cuisine is a rich cultural heritage of the Chinese nation, and it is also a precious wealth of all mankind. It provides delicious food and artistic enjoyment for the whole world, which is closely related to the improvement of national quality and even the survival and development of mankind.
There are four cultures in China diet:
The first is market culture (local snacks and home cooking).
The second is the dishes in the literati culture "Suiyuan Food List".
The third is merchant culture (such as the eighth floor dishes in old Beijing).
The fourth is the palace official culture (palace banquet, Confucian cuisine, etc. ). The three levels of local cuisines in China are combined with the cuisines in the four major cooking cultures in China, and then merged with the halal flavor, temple flavor, China medicinal diet and ethnic minority cuisines, thus forming various cuisines in China.