Characteristics of China's food culture:

1. Variety of flavors. The vast Chinese nation, due to the differences in climate, products and customs, has formed many different cuisines in Chinese diet since ancient times. As far as local division is concerned, there are four major cuisines: Bashu, Huaiyang, Qilu and Guangdong and Fujian.

2. Four seasons are different. Throughout the year, it is the main feature of China's cooking to mix the diet according to the season. China has always followed the seasonal seasoning and side dishes, which are mellow in winter and light and cool in summer. Stew in winter and freeze in summer. All kinds of vegetables are replaced at four seasons and eaten at the right time.

3. Pay attention to the beauty of dishes. Pay attention to the harmony of color, fragrance, taste, shape and container of food, which shows the aesthetic feeling of dishes in many ways. Chefs use their clever skills and artistic accomplishment to create all kinds of delicious food, which is unique in achieving the unity of color, fragrance, taste and shape, and gives people a special enjoyment of high spiritual and material unity.

4. From the connotation, China's food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, and catering and life realm.

5. From the perspective of extension, China's food culture can be classified from the perspectives of times and techniques, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values.