The characteristics of China's diet are: diverse flavors, different seasons, paying attention to aesthetics, paying attention to taste, and combining food with medicine.
1. Diverse flavors: Because China has a vast territory, vast territory and abundant natural resources, there are differences in climate, products and customs, and many flavors have been formed in the diet for a long time. China has always had the saying 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", which are mainly Bashu, Qilu, Huaiyang, Guangdong and Fujian.
2. Four seasons are different: Eating according to seasons is a major feature of China cooking. Since ancient times, China has been seasoning and side dishes according to seasonal changes, with strong flavor in winter and light and cool in summer; Stew more in winter and freeze more in summer.
3. Pay attention to aesthetic feeling: China's cooking is not only skillful, but also has a tradition of paying attention to the aesthetic feeling of dishes, paying attention to the harmony of color, fragrance, taste, shape and container of food.
4. Pay attention to taste: China's cooking has paid attention to taste for a long time. It has strict requirements not only on the color, aroma and taste of snacks, but also on their naming, taste methods, rhythm during meals and entertainment.
5. Combination of food and medicine: China's cooking technology is closely related to medical care. Thousands of years ago, there was a saying that "medicine and food are of the same origin" and "medicine and food work together".
China food culture is a profound China culture with a long history.
under the influence of the philosophy of Yin-Yang and Five Elements, Confucian ethics and morality, the theory of TCM nutrition, cultural and artistic achievements, food aesthetic fashion and national personality characteristics in China's traditional cultural education, China's cooking skills have been created in history, and a profound China food culture has been formed.
from the 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.
In terms of characteristics, China's food culture highlights the theory of nourishing and supplementing health (vegetarian diet, emphasizing medicinal diet and tonic), and pays attention to "color, fragrance and taste". Four attributes, namely, the theory of harmonious five flavors (distinctive flavor, delicious taste, and the reputation of "tongue dishes"), the cooking method of changing the odd and the right (kitchen rules-based, flexible and flexible), and the food concept of pleasing to the mind (gentle and elegant, educating and eating), are different from the natural beauty of food culture in overseas countries. China's food culture not only pays attention to the bright and picturesque color matching of dishes, but also matches the interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a prominent way of Chinese traditional etiquette.
From the perspective of influence, China's food culture directly affects Japan, Mongolia, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans, all of which benefit billions of people all over the world.
In a word, China's food culture is a long-standing regional culture with wide vision, deep level, multi-angle and high taste. It is the material wealth and spiritual wealth that people of all ethnic groups in China have created, accumulated and influenced neighboring countries and the world in the aspects of food source development, tableware development, food conditioning, nutrition and health care, and food aesthetics during more than one million years of production and life practice.