It is not modest to say here that China cuisine occupies one of the best positions in the world. The perfect combination of taste feast and visual feast in China cuisine, the combination of sweet, sour, bitter, spicy and salty flavors, evokes the taste barrier of eaters and makes people immersed in food? Temptation? In the middle.

It has a long history. Since Beijingers barbecued food with fire more than 511,111 years ago, the people of China have started the evolution of food taste and culture. All corners of the country, unique cuisine, the fusion of ingredients and condiments, produced or mouth-watering delicacies, or delicious. In China, besides satisfying the hunger, people also endow the diet with more cultural elements. Once food is produced, it is inseparable from culture. Simply describing the taste of food and ignoring the culture in food will make China cuisine dull.

In China people's traditional eating habits, grains are the main food, vegetables are the second, and meat is the second. With a vast territory, vast territory and abundant resources, there are differences in climate, customs and products in different places, and a lot of flavors are produced in natural diet.

Different temperatures and humidity in spring, summer, autumn and winter also make different cuisines in the same region and different world. China cuisine not only pays attention to technology, but also pays attention to the beauty of dishes. It also pursues Excellence in the name of dishes, which makes people feel the charm of culture when drinking delicious food.

Chinese food culture can be traced back to the period of Huangdi and Yandi, but the ingredients and condiments were scarce at that time, and the people were still in the stage of filling their stomachs. In the Han dynasty,

the opening of the Silk Road introduced more than 21 kinds of ingredients, such as sesame, watermelon, carrot, green onion and garlic, which completely opened the world of China cuisine. At the same time, vegetable oil was invented in the Eastern Han Dynasty, which promoted China cuisine to a higher level.

Chang 'an, as the world cultural center, provided convenience for the exchange and integration of various ethnic groups' food cultures in the Tang Dynasty, and it was also a period when China's traditional food styles gradually changed.

in the Han dynasty, people sat on the floor and enjoyed delicious food. in the sui and Tang dynasties, with the continuous improvement of furniture, people began to eat around a table, which enhanced the sense of comfortable dining experience. In the Ming and Qing Dynasties, the Han diet collided with the Mongolian diet, and the diet structure changed greatly. In the Ming Dynasty, potatoes, sweet potatoes and corn were introduced, and the embryonic form of modern diet and culture came into being. In feudal society, Manchu-Han banquet not only represented the highest level of food culture in Qing Dynasty, but also represented the highest level of food culture in feudal society.

during the period of the Republic of China, local cultures also developed by leaps and bounds, and gradually formed four schools: North China, Jiangsu, Zhejiang, South China and Southwest China. Shandong cuisine is the representative school of North China, and it is also the first of the eight major cuisines at present. Jiangsu, Zhejiang and Anhui cuisines are the representative schools of Jiangsu and Zhejiang, Guangdong and Fujian cuisines are the representative schools of South China, and Sichuan and Hunan cuisines are the representative schools of Southwest China. Shandong, Sichuan, Jiangsu and Guangdong cuisines formed earlier, and local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, thus forming China's? Eight major cuisines? .

During the Spring and Autumn Period and the Warring States Period, various ethnic groups merged greatly, forming two major flavors in terms of diet. In the north, the food culture of Qi and Lu countries inherited the cooking techniques of the Zhou Dynasty, with a long history and skillful techniques, forming the earliest local flavor dishes in China? The rudiment of Shandong cuisine. In the south, Chu occupies this place. Land of plenty? All the year round, the ingredients are full and fresh, which provides rich ingredients for cooking. The cooking methods in the north integrate the folk customs, folk customs and eating habits of many ethnic groups in the south, and gradually form the embryonic form of Su cuisine. Guangzhou is located in the southeast coast of China, and the warm climate makes the species and quantity of animals and plants rich and diverse. Liu Bang used the favorable terrain and convenient transportation here to establish the economic, political and cultural center of Lingnan. At the end of the Eastern Han Dynasty,

Hua Tuo brought advanced cooking techniques and kitchenware from the Central Plains to this place, and combined with local eating customs, he formed an inclusive Cantonese cuisine. Li Bing's Dujiangyan transformed the Bashu area into? Land of abundance? Liu Bei is the emperor here, and his population is increasing. At the same time, he has accepted many immigrants from the Central Plains. The local climate, customs, eating habits of the original residents and the cooking techniques of immigrants have merged to form the embryonic form of Sichuan cuisine.

The development of gourmet culture also led to the emergence and development of tableware culture. In the Bronze Age, there were weapons used for war and utensils used for catering, especially wine utensils, which were beyond our reach. In the Sui and Tang Dynasties, the popularity of high-legged tables and chairs changed from sitting on the floor with one person and one tableware to eating around the table with many people. The production technology of pottery and gold and silver utensils improved, and a large number of exquisite tableware were produced, which promoted the development of food.

In the Western Han Dynasty and the Ming Dynasty, many ingredients were introduced from abroad, which increased the variety of China cuisine. Of course, China itself is constantly studying ingredients and obtaining new ingredients from nature. Everything that flies in the sky, runs underground and swims in the water can be used as ingredients. Whether it's carp flooding in the United States or crayfish flooding in Europe, as long as they pass through the hands of chefs in China, they will instantly become delicious. Of course, our China culture also praises the first person to eat crabs, and many people constantly explore the ingredients, adding bricks and tiles to Chinese cuisine.

if you are moderate, you will be the foundation of the world. He who is in harmony is also the one who is in the world. To the neutralization, the status of heaven, and the education of everything "Book of Rites?

The Doctrine of the Mean

China's philosophy pays attention to the harmony between Yin and Yang, which is the ideal state pursued by Chinese medicine. The imbalance between Yin and Yang will lead to pathological changes, and the pursuit of Chinese medicine also extends to delicacies.

Using food raw materials also has medicinal effects to make various delicious dishes, and food tonic is also a medicine tonic.

China cuisine is the most difficult to master. There is no clear stipulation about what kind of fire and when is the best cooking time. We can only rely on the chef's constant exploration in the production process. The wonderful use of the fire is really wonderful. We have accumulated life experience, realized our own spirituality, studied the perfect fire, and cooked wonderful food. It is important to master the cooking temperature, and cooking techniques are also essential. There are several or even dozens of famous dishes in each technique, which shows that the exquisite cooking skills of China cuisine are unparalleled.

the combination of culture and food, the long-standing craftsmanship, and the taste and vision? Temptation? This is China cuisine, the mysterious vegetable market and humanized kitchen, which cooks delicious food on earth. China people have a unique hobby for eating. After all, the food that has been passed down for thousands of years has not only satisfied the needs of the stomach, but also entrusted the culture of China people in it, eating on earth and enjoying the sky. This is China taste and China cuisine.