From the perspective of extension, China's food culture can be classified from the perspectives of times and techniques, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values.

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 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.

From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans, all of which benefit billions of people all over the world.

In a word, China's food culture is a long-standing regional culture with wide vision, deep level, multi-angle and high taste. It is the material wealth and spiritual wealth that people of all ethnic groups in China have created, accumulated and influenced neighboring countries and the world in the aspects of food source development, tableware development, food conditioning, nutrition and health care, and food aesthetics during more than one million years of production and life practice.

Extended information:

Characteristics of Chinese food culture:

It is mainly hot food and cooked food, which is also a major feature of China people's food customs. This is related to the early civilization of China and the development of cooking technology. The ancients in China thought: "People who live in water are fishy, and they are ashamed of their meat, and herbivorous food is delicious." Hot food and cooked food can "eliminate fishy smell, smell and smell" (Lv Chunqiu Benwei).

China people's diet has always been famous for its extensive recipes and exquisite cooking techniques. According to historical records, in the Northern and Southern Dynasties, Xiao Yan, a chef in Liang Wudi, could make ten styles with one melon and dozens of flavors with amazing cooking skills.

In terms of tableware, a major feature of China people's eating habits is the use of chopsticks. Chopsticks, called chopsticks in ancient times, have a long history in China. The Book of Rites once said, "There is nothing to eat." It can be seen that at least in the Shang Dynasty, chopsticks were used to eat. Chopsticks are generally made of bamboo, a pair in hand, and can be used freely, which is simple, economical and convenient.

Many Europeans and Americans are amazed at the use of chopsticks by orientals, and praise it as an artistic creation. In fact, the origin of chopsticks used in eastern countries mostly comes from China. The ancestors of China invented chopsticks, which was indeed a great contribution to human civilization.

Baidu Encyclopedia-Chinese Food Culture

Baidu Encyclopedia-China Food Culture