China's food culture is called Chinese food or China food in Japan and South Korea, and Tang food in Europe and America. It is an integral part of China culture and has a far-reaching influence on East Asian food culture. Rice food and pasta are two main types. Rice is the main food in southern and northern China, while pasta is the main food in wheat-growing areas. In addition, other food crops such as corn, sorghum, cereals and potatoes have also become part of the staple food in different regions. The southeast of China is still dominated by rice food, and there are many kinds of rice products, such as rice, rice cakes, rice porridge, rice balls, rice noodles, glutinous rice, jiaozi and zongzi. In northwest and north China, pasta is the main food, and steamed bread, steamed stuffed bun, noodles, pancakes, pies and jiaozi are all daily favorite foods. Others such as Shandong pancakes, Shaanxi Guokui, Shanxi Daoxiao Noodles, Northwest China, North China Lamian Noodles, Sichuan Dandan Noodles and Jiangsu Crossing the Bridge Rice Noodles are all famous noodle-flavored foods. The menu comes from the dishes of various regions and nationalities in China, and Chinese food is mainly composed of eight major cuisines. "Eight major cuisines" refer to Sichuan cuisine (Sichuan cuisine), Hunan cuisine (Hunan cuisine), Guangdong cuisine (Guangdong cuisine), Jiangsu cuisine (Jiangsu cuisine), Shandong cuisine (Shandong cuisine), Zhejiang cuisine (Zhejiang cuisine), Fujian cuisine (Fujian cuisine) and Anhui cuisine (Anhui cuisine). Famous dishes include Beijing Roast Duck, Beef Noodles, Mapo Tofu and Lamian Noodles. Japanese Lamian Noodles also originated in China. Tableware chopsticks, which originated in China, also spread to East Asian food culture. The tea culture in China is quite different from that in Europe and America. There are also ten famous teas in China and ten famous teas in Taiwan Province Province, which are distinguished by their tea styles. The most famous teas are Gaiwan Tea in Chengdu, Sichuan and Kung Fu Tea in Chaozhou, Guangdong. Although Japanese tea ceremony, Korean tea ceremony and other tea ceremonies in East Asia originated in China, they are quite different after their own development. Wine is the drink of all mankind. However, unlike the earliest wines in the western world, such as ancient Greece, China people first used grains to make wine. Wine is indispensable in folk activities in China. Wedding wine, funeral wine, rice wine, birthday wine, holiday wine, sacrificial wine, etc. The custom and culture of "Eight Rites" in Zhou Dynasty can be found in modern folk customs. Such as agricultural festivals, weddings, funerals, birthdays, celebrations, welcoming guests and other folk activities, wine will appear in the activities. It also often appears in official activities such as sacrifice, alliance and blessing, as well as in folk weddings, funerals and parties. On the birthday of the elderly, the children will hold a birthday party for them. Hold a banquet to invite friends from neighboring countries and bring gifts to congratulate them. Wine is always provided for marriage proposal and marriage, among which wine is essential for all kinds of gifts. After the wedding, the newlyweds must make a toast when they enter the bridal chamber. After the wedding ceremony, the newlyweds should propose a toast to the people attending the wedding reception. At this time, they will also persuade the newlyweds to drink. Toast is inherited from the worship of ancestors and gods in ancient times. Generally speaking, building houses, repairing bridges and paving roads should be toasted. Anyone who breaks ground will buy food and wine in the place where construction is about to start, and offer sacrifices to mountain gods and land gods. Food, wine, paper and money should be prepared for the worship ceremony to show blessing. In the project, all the beams and doors have a grand ceremony, in which wine is the main body. Then, during holidays and disasters, we should set up a toast. On New Year's Eve, every household should prepare rich food and wine, burn incense and light candles and paper money, and invite the dead ancestors to come back for drinking on New Year's Eve. The form of entertainment is still buying water and dining tables. In the traditional consciousness, people think that everything has a God. If something disturbs God, if you don't worship with food and wine, it will not be quiet. Dragon Boat Festival will also spray realgar wine, and children will hang sachets and draw a "king" on their foreheads with realgar wine. Adults drink realgar wine. China's wine culture is also closely related to poetry and drama, such as Taibai Drunk, Song Wu Drunk, Lu Zui Shanmen and Drunken Eight Immortals. Modern pop culture also includes a kung fu movie "Drunken Boxing", whose appearance created this culture.

Dietary characteristics

Chopsticks are located in the south of Chinese mainland, south of Nanling, belonging to Lingnan area, and the Tropic of Cancer crosses the territory. It faces the sea with its back to the mountain. There are coastal areas, inland areas, mountains, hills, plains and some small islands in this area. The coastline is 3368 kilometers long, and the river network on the plain is vertical and horizontal, with fertile land, hilly mountains and dense forests. The region is located in the tropics and subtropics, with mild climate and abundant rainfall, which makes it rich in products, rich in four seasons, with exotic flowers and herbs everywhere, rare birds and beasts all over Shan Ye, full of seafood and aquatic products, evergreen fruits and vegetables, full of livestock and poultry, and abundant in grain, oil, sugar and sugar. Guangdong's summer is long and winter is short, and the weather is hot, which makes the taste of Cantonese cuisine mainly fresh, paying attention to crisp, tender, cool and smooth taste, that is, clear but not light, and seeking freshness in clear.

The basic characteristics of Cantonese cuisine are: 1. The ingredients are extensive, rich, exotic, exquisite and fine, and birds, animals, snakes and insects can all be used as dishes. 2. The dishes pay attention to good taste, clear, fresh, crisp, tender and smooth, and have strong Lingnan characteristics. 3. Five flavors and six flavors, seasoning basis; Because of the material, the taste is bright; Used for sauce, the shade is suitable. 4. The finished dishes pay attention to knife work and temperature, and have beautiful shapes. 5. Cooking skills are mainly based on me, and I use them for reference at home and abroad, especially good at soft frying, soft frying, stewing, stewing, steaming, stewing, boiling, roasting, marinating and soaking. Cooking methods are used flexibly and innovative varieties emerge one after another. 6. Cantonese cuisine pays attention to materials. 7. Guangzhou cuisine, Hakka cuisine and Chaozhou cuisine blend with each other, compete with each other and show their colors.

The characteristics of Guangzhou cuisine are: exquisite selection of ingredients, various varieties, exquisite taste, crisp, tender and smooth, exquisite skills, good at change, especially good at cooking methods such as frying, soaking, stewing, roasting, frying and stewing, which has been called "eating in Guangzhou" since ancient times.

The characteristics of Hakka cuisine are as follows: Hakka people are composed of Han people who migrated from the Central Plains to the south in history, so they still retain the customs of the Central Plains people in terms of food customs. Therefore, the main components of Hakka cuisine are prominent, simple and generous, and rich in flavor, especially casserole cuisine, which has a unique local flavor.

The characteristics of Chaozhou cuisine are as follows: Due to the development of human society and history, Chaozhou cuisine has been influenced by Minnan cuisine and Hakka cuisine. It is good at cooking seafood, has unique skills in cooking soup, and is good at cooking vegetarian dishes and sweets with unique flavor. The taste is mellow, and it pays attention to maintaining the umami flavor of raw materials, emphasizing fragrance, freshness and sweetness. Shandong Province is located in the east of North China Plain and the lower reaches of the Yellow River, and its peninsula partially protrudes between Bohai Sea and Yellow Sea. Plains, depressions, lakes and rivers account for 65% of the total area, and the rest are mountains and hills. The province has a warm temperate semi-humid monsoon climate, with hot and rainy summers and cold and dry winters. Shandong is rich in cooking materials. Sea cucumbers include sea cucumbers, abalone, conch, mullet eggs, prawns, yellow croaker, shark's fin, Xi Shi, scallop and jellyfish. The freshwater products of the Yellow River and Weishan Lake include carp, soft-shelled turtle, shrimp and crab. The raw materials of livestock and poultry are beef cattle in southwest Shandong, green goats in Heze and Shouguang chickens and ducks in Weishan Lake. Famous products of plant raw materials include Pucai, Zizania latifolia, Wenshang Marty, Zhangqiu Welsh Onion, Cangshan Garlic, Laiwu Ginger, Jiaodong Chinese Cabbage, Weixian Radish, Yantai Apple, Laiyang Pear, Feicheng Peach, Dongling Jujube and Qingzhou Yingua. Condiments include yellow sauce, black sauce and flavored soy sauce in Jining Yutang Sauce Garden. Jinan natural soy sauce; Qikou wangcun vinegar; Sheep mouth shrimp oil, etc.

Shandong cuisine has a long history, noble and generous style, broad-minded and free and easy.

Because Shandong is one of the birthplaces of ancient culture in China, and the hometown of Confucius, the founder of Confucianism. Cooking utensils and wine vessels such as red gauze pottery and black pottery unearthed from Dawenkou culture and Longshan culture reflect the food civilization in Qilu area in Neolithic age. During the Spring and Autumn Period and the Warring States Period, Confucius of Lu put forward the dietary idea of "not eating too much essence, not eating too much essence", and put forward requirements from the aspects of cooking temperature, seasoning, diet, hygiene and dietary etiquette, which had an important impact on the cooking in Qilu. During the Northern Wei Dynasty, there was a book about cooking, The Book of Qi Yaomin, which also had a far-reaching impact on the formation and development of Shandong cuisine. After the improvement and tempering of Tang, Song and Jin dynasties, Shandong cuisine has gradually become an outstanding representative of northern cuisine. During the Yuan, Ming and Qing Dynasties, Shandong cuisine went deep into the court and became a royal cuisine, which was widely spread in North China, Northeast China, Beijing, Tianjin and other places. Both Jin Ping Mei and Water Margin vividly describe the eating and drinking life in Shandong. After the founding of New China, especially after the reform and opening up, Shandong cuisine has developed rapidly and the catering market has flourished. Traditional Shandong cuisine has been continuously excavated, and a large number of new Shandong cuisine has been created on the basis of digesting and absorbing the flavors of Sichuan, Guangdong and Jiangsu cuisine.

Shandong cuisine consists of Jining, Jinan, Jiaodong and other local dishes. Jining cuisine has a long history, exquisite material selection and fine processing. It is famous for cooking fresh seafood products and dry and fresh treasures. At the same time, the banquet etiquette specifications are solemn and distinct, with the specifications and characteristics of traditional banquets in China. Jinan cuisine with Jinan as the center is very popular in Dezhou and Tai 'an. Its cooking methods are good at frying, roasting, frying and frying, and its dishes are famous for being clear, fresh, crisp and tender. Pay special attention to the preparation of clear soup and milk soup. Clear soup is fresh, milk soup is white and mellow, and the production method is meticulous. Jiaodong cuisine is good at cooking seafood, frying, frying, roasting, steaming and other cooking methods. The taste is mainly fresh and light, and attention should be paid to retaining the umami flavor of the main ingredients.

Generally speaking, the common cooking methods of Shandong cuisine are frying, frying, roasting, roasting, frying, frying, steaming, stewing, stewing, roasting, boiling, smoking and drawing. Among them, frying and frying can best reflect the characteristics of Shandong cuisine. Shandong cuisine pays attention to pure seasoning, mainly salty and fresh, and is good at onion and garlic. Commonly used flavors are salty and sweet, sour and sweet, sweet and sour, salt and pepper, garlic paste and pure sweetness. Sichuan Province (including Chongqing) is located in the upper reaches of the Yangtze River in the southwest of China. The terrain is plateau, basin and mountain, and the main rivers are the Yangtze River and its tributaries. The climate is influenced by topography and varies greatly. The eastern part belongs to subtropical humid monsoon climate, characterized by warm winter, early spring, long summer, cloudy and foggy. The west is temperate and subtropical plateau climate. Sichuan and Chongqing are rich in food raw materials and have been called "land of abundance" since ancient times. Sichuan and Chongqing are rich in "three peppers" (pepper, pepper and pepper), which laid an important material foundation for the formation of their basic flavor.

Sichuan and Chongqing cuisine is known as "one dish is blindly followed, and all kinds of dishes are delicious". Sichuan cuisine is mainly home-cooked stir fry, while Chongqing cuisine is mainly hot pot.

Sichuan and Chongqing cuisine is good at cooking meat, eggs and aquatic products. In the form of dishes, it pays equal attention to simplicity and exquisiteness, and the new dishes are artistic. There are dozens of cooking techniques in common use: steaming, frying, frying, frying, burning, stewing, boiling, stewing, smoking, salting, mixing, frying and salting. Among them, steaming is widely used and can best show its fire use.

The common tastes of Sichuan and Chongqing cuisine are: salty, fresh and spicy (home cooking, mashed garlic, spicy taste, etc. ), salty and sweet (sweet and sour, litchi, etc. ), salty and fresh hemp (pepper and salt, pepper and hemp), salty and sour, salty and spicy (fish-flavored) and salty and sour (hot and sour). Especially the spicy, fishy and strange taste is more distinctive. The texture is tender, crisp, crisp, waxy and soft.

Sichuan, Chongqing and Caicai have diverse styles, pay equal attention to both meat and vegetables, are unpretentious, economical, homely and full of popular flavor, and have a deep customer base. Huaiyang cuisine is an important part of Jiangsu cuisine and an outstanding representative of Chinese cuisine.

Jiangsu cuisine is mainly composed of Huaiyang cuisine, Jinling cuisine, Suzhou cuisine and Xuhai cuisine, which are spread all over the middle and lower reaches of the Yangtze River and enjoy a good reputation at home and abroad.

Jiangsu is located in the southeast of China, bordering the Yellow Sea in the east, with the Central Canal and the Yangtze River running through the hinterland. It has a mild climate and many famous cultural cities. Aquatic poultry and vegetables are on the market all year round, and seafood and delicious food emerge one after another. This is the world-famous "land of fish and rice", where famous chefs come forth in large numbers.

Jiangsu cuisine has exquisite dishes and a long history of cooking culture. Judging from the cultural relics unearthed in Qingliangang, Huai 'an and Caoxie Mountain, Wuxian, Jiangsu ancestors cooked with pottery at the latest more than 6,000 years ago. Xia Shang Zhou is the early stage of Su cuisine. During the Spring and Autumn Period and the Warring States Period, Jiangsu already had whole fish roast, exposed chicken, clear soup stew and knife preserved fish. The Han Dynasty, the Three Kingdoms and the Southern and Northern Dynasties were the initial development periods of Su cuisine. In addition to vegetarian dishes, pasta, vegetarian and pickled foods have reached a certain level. The Sui, Tang and Song Dynasties were the first climax of Jiangsu cuisine development, and many seafood dishes and drunken fish dishes became tributes, known as "Southeast Cuisine". The Yuan, Ming and Qing Dynasties, especially the Qing Dynasty, was the second climax of the development of Jiangsu cuisine.

Jiangsu cuisine also has its own characteristics. In addition to the daily diet and various levels of banquet dishes, we should also pay attention to the levels. Each level has its own rules and regulations. There are three types of banquets that are unique: one is a boat banquet, the other is a vegetarian banquet, and the third is a full banquet.

Jinling cuisine, represented by Nanjing cuisine, is exquisitely made, delicate, separable and compatible, pays attention to knife skills and heat, and has the beauty of all directions in taste and adapts to all tastes. Its dishes are mild in taste, salty but not greasy, spicy but not strong, fat but not greasy, and are famous for their freshness, fragrance, crispness and tenderness. Its cooking methods are good at stewing, stewing and roasting. The cooking of Muslim dishes is among the best in the country.

Huaiyang cuisine is represented by Yangzhou cuisine, Zhenjiang cuisine, Nantong cuisine and Yancheng cuisine. Huaiyang cuisine pays attention to the selection of materials, fine production, exquisite knife work, outstanding main ingredients, striving for freshness, blindly following everything, paying attention to heat, and being good at mixing soup. Cooking methods are good at stewing, stewing, stewing and stewing. It tastes original and is good at making soup. It is crystal clear, thick as milk, salty and sweet. Its dishes are fresh and delicious.

Suzhou, Wuxi, Changzhou and Changshu are the representatives of Suzhou cuisine. Su Xi Cai is the best aquatic product with different shades, which is delicious and beneficial to the body. It pays attention to calories and has a unique style of seasoning, white juice and stew. He is good at cooking seafood, lake crab and vegetables.

Xuhaicai is represented by Xuzhou and Lianyungang. Lianyungang is rich in seafood. Xuzhou is famous for its garlic moss, chives and hawthorn cakes, while Xuhai cuisine is moderately salty.

In addition to the four major cuisines, there are many flavor schools in China cooking, each with its own strong local characteristics. In the long-term historical development, ethnic minorities have also formed their own food culture patterns, and many famous food flavor schools have emerged, including Muslim food, Mongolian food, Manchu food, Korean food and so on. (West Lake vinegar fish is Zhejiang cuisine)