The characteristics of China's diet are as follows: First, its tastes are diverse. Because China has a vast territory and rich resources, and there are differences in climate, products and customs, it has formed many flavors in its diet for a long time. There has always been a saying in China that "south rice is north", and its tastes are divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly in Bashu, Qilu, Huaiyang, Guangdong and Fujian.
Second, the four seasons are different. Eating in season all year round is another major feature of China cooking. China has been seasoning and side dishes according to seasonal changes since ancient times, with rich flavor in winter and light and cool in summer; Stewed in winter and frozen in summer.
The third is the combination of food and medicine. China's cooking technology is closely related to medical treatment. Thousands of years ago, there was a saying that medicine and food were homologous. Using the medicinal value of food raw materials, various delicious dishes are made to prevent and treat some diseases.