Chinese food culture is a profound and profound Chinese culture with a long history.

Under the influence of the yin-yang and five-element philosophy in traditional Chinese cultural education, Confucian ethics and moral concepts, traditional Chinese medicine nutrition and health theory, as well as cultural and artistic achievements, dietary aesthetic trends, and national character traits, Chinese cooking techniques have been created that shine through the annals of history.

Form a broad and profound Chinese food culture.

The details are as follows: 1. From the denotation point of view, Chinese food culture can be classified from various perspectives such as era and techniques, region and economy, ethnicity and religion, food and tableware, consumption and level, folk customs and functions, showing different cultures.

Taste reflects different use values ??and is colorful.

2. From the perspective of characteristics, Chinese food culture highlights the nutrition and health theory of nourishing and supplementing food (mainly vegetarian food, focusing on medicinal diet and tonic), and pays attention to "color, aroma and taste".

The theory of the harmonious state of the five flavors (distinctive flavor, delicious and delicious, known as the "tongue dish"), the unique and mutually changing cooking methods (based on kitchen rules, flexible and adaptable), and the refreshing and joyful view of food (gentle, elegant, and inclusive)

It has four major attributes such as "Teaching on Food" and has a natural beauty that is different from the food culture of overseas countries.

Chinese food culture not only pays attention to the bright and picturesque color matching of dishes, but also a kind of interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a way to highlight the traditional etiquette of the Chinese nation.

3. From the perspective of influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the Eastern food culture circle; at the same time, it also indirectly affects Europe, America, Africa and other countries.

Oceania, like China’s vegetarian culture, tea culture, soy sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, have benefited billions of people around the world.

In short, Chinese food culture is a long-standing regional culture with a broad vision, depth, multi-angle, and high taste; it is the result of the development of food sources, the development of tableware, and the

Food preparation, nutrition and health care, and food aesthetics create, accumulate, and influence the material and spiritual wealth of surrounding countries and the world.

Extended information: Characteristics of Chinese food customs: Hot food and cooked food are mainly hot food, which is also a major feature of Chinese people's food customs.

This is related to the early civilization of China and the development of cooking technology.

Chinese food has always been famous for its wide range of recipes and exquisite cooking techniques.

According to historical records, during the Northern and Southern Dynasties, the chef of Emperor Wu of Liang, Xiao Yan, could produce ten styles of melons and dozens of flavors in one dish. His superb cooking skills were astonishing.

Chinese people also have their own characteristics when it comes to their eating habits, which is the communal eating system.

The origin of the gathering system is very early. It can be seen from the excavation of many underground cultural relics that the ancient cooking room and the gathering place were unified; the cooking room was in the center of the house, with a skylight above to let out smoke, and a bonfire below.

Cooking is done, and those who eat gather around the fire.

This ancient custom of eating together lasted until later generations.

The long-term spread of the gathering meal system is a reflection of China's emphasis on blood kinship and family concepts in the way of eating.

In terms of tableware, a major feature of Chinese eating customs is the use of chopsticks.

Chopsticks, called chopsticks in ancient times, have a long history in China.

In the Yin and Shang Dynasties, chopsticks were already used for eating.

Chopsticks are generally made of bamboo and can be used easily with a pair in hand. They are simple, economical and very convenient.

Many Europeans and Americans are amazed when they see Orientals using chopsticks and praise them as an artistic creation.

In fact, most of the chopsticks used in Eastern countries come from China.

The invention of chopsticks by the ancestors of the Chinese people is indeed a great contribution to human civilization.