As the saying goes, food is the most important thing for the people. China is a nation with food culture, and food is also the foundation of all civilizations. When we constantly reminisce about the ups and downs in life, what we miss more is actually an artistic conception and mood when we eat. Those lingering tastes hide their own sweetness or bitterness, which cannot be bought in the world.

No matter at all times, Chinese and foreign countries, the repeated encounters of food and culture have become a tonic for the development of food culture. Next, we will appreciate China's food culture from three aspects: eating comfortably at home, eating casually on the street and eating well in restaurants.

1. Eating at home pays attention to being practical and comfortable.

The best taste is the taste at home. Although the food at home may not be expensive, it is safe and comfortable to eat. The taste of home is eaten in the stomach and warmed in the heart. The atmosphere of eating at home is not found in any hotel.

The author Cui Daiyuan once said:

According to the custom of Beijingers, if you invite people to eat at home, it is the host's great respect for the guests.

In ancient times, pigs represented wealth and reputation. In the eyes of our ancestors, home was a house with a pig. What could pigs do? Of course, it is used to eat meat. From "My little brother heard my sister coming, sharpening his knife to pigs and sheep" in Mulan Ci to "The pig with a big head and a big ear is leisurely in the window" by Shen Jiong, the fat pig was not only written into poetry in the lives of the ancients, but even the emperor Qianlong left a poem "The sunset grass sees the pigs swimming".

There are thousands of ways to eat pork, which can be fried, fried, fried and boiled ... Among these methods, braised pork is the most popular.

Braised pork

Braised pork does not belong to any cuisine, but it seems that every cuisine has its shadow. Every housewife will cook one dish: braised pork. Although they are all called braised pork, there is no uniform rule in practice. The only similarity between them is that they must choose pork ribs with five flowers and three layers. Braised pork can't be separated from a roast, which can be cooked with water, Shao wine or even beer.

Su Shi, a great writer, also known as "Dongpo Jushi", specially wrote a pork ode to braised pork:

Clean the pan, lack of water, and the firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. You refuse to eat, and the poor don't understand cooking. In the morning, you get up and make two bowls, so full that you can't care about it.

Mr. Su Dongpo is really delicious. I got up in the morning and ate two bowls, which made my mouth water. With this hobby, Mr. Su Dongpo returned to Renzhizhou, Hangzhou, and turned this braised pork into a famous dish in Hangzhou, Dongpo Meat. This dish has been passed down to this day. Look at the square pieces of meat, ruddy and shiny, packed in a special cup, trembling like a child's fist. If you bite it, you will feel fat overflowing your cheeks and full of fragrant oil.

Dongpo pork

Braised pork is a dish eaten at home. From the south to the north of China, wherever there is pork, anyone's daughter-in-law can make a steaming bowl of braised pork, while China people have the ability to eat innovatively, and on the basis of braised pork, they have created "fermented bean curd", "rice flour meat" and "plum buckle".