when it comes to the differences between the north and the south, people may first think of rice as the staple food in the south and flour as the staple food in the north. But the northeast produces rice, and it has a long reputation. It is quite interesting that the famous rice of the northeast people is mainly sold to other places, but they don't like it.

In terms of cuisines, southern cuisines have obvious advantages, including Cantonese cuisine in Guangdong, Sichuan cuisine in Sichuan, Hunan cuisine in Hunan, and hangzhou dishes in Jiangsu and Zhejiang. However, there are almost no independent cuisines in the north. Of course, the cuisines in the northeast are quite distinctive. The overall feature is that the diet in the south is exquisite, while that in the north is rough.

judging from the quantity of dishes, most of them are small and refined in the south. The north is rich and thick, and the south is rich in vegetables all year round. In winter, there are the most Chinese cabbages in the north, or vegetables in greenhouses, but the varieties are relatively few. Especially in rural areas, the difference may be even greater.

From the point of soup drinking, there is a great difference between the north and the south: Southerners eat soup as a dish, more often in hot summer, and Guangzhou and Fujian drink soup before meals and drinking, especially Guangzhou Renbao soup. Northerners, on the other hand, drink soup all the year round, but soup is drunk after meals, which is generally not served as a dish, and it is mainly eaten in winter, which makes them feel warm and warm.

judging from drinking, northerners are generous, and the average alcohol consumption is greater than that of southerners, especially those in Shandong, Northeast China and Inner Mongolia. Liquor is produced in the south, such as Kweichow Moutai and Sichuan Wuliangye. In summer, beer may be dominant in the north and south, but in winter, northerners prefer to drink white wine, but in winter, Jiangsu and Zhejiang provinces in the south like to drink yellow wine, such as Shaoxing Daughter Red, Shanghai Hejiu and Shikumen. Northerners drink in big bowls, eat vegetables and talk loudly. Southerners are relatively meticulous.

Looking at China's food culture from the regional differences 2118-12-14 17:48

Classification: Culture name: large, medium, small

China is a country with a long cultural history and a vast territory, with 23 provinces, 4 municipalities, 5 autonomous regions and 2 special administrative regions. Since entering senior high schools, we have got a deeper understanding of physical geography and human geography, and learned the close relationship between culture and geography around us, especially after learning the integrity and differences of physical geography environment, which makes us want to further explore the cultural differences caused by regional differences. Therefore, we have chosen an attractive culture-eating. Due to the regional differences in China's natural environment, climatic conditions and national customs, various regions and Below we will analyze the overall characteristics of China's food culture and the main reasons for the differences between the east, the west, the north and the south:

Looking at the food culture in the southeast and the northwest of China from the regional differences

1. The overall characteristics of China's food:

(1) The history of China's food culture started earlier and developed rapidly.

as early as 111,111 years ago, our ancestors knew how to bake food. After the advent of more advanced containers or drinking vessels such as pottery and clay pots, people can cook, mix and collect food more conveniently, and their eating habits have entered the cooking stage. Seven or eight thousand years ago, during the Peiligang cultural period, there was already a saying that the king had "twelve dishes to eat" in the Xia and Shang Dynasties. In the Han Dynasty, cooking methods such as stewing, frying, frying, boiling, sauce, wax and roasting were developed and fully mastered, and spread to Central Asia, West Asia and Southeast Asia. During the feudal period, the imperial palace meals in each dynasty represented the highest level of diet at that time. It can be seen that China's food culture has a long history and is quite rich in content.

(2) China's diet structure is complex and diverse, with grains as the staple food.

because of the superior natural conditions in the vast areas of China, especially in the vast plains of the east, the vast working people have gradually formed their own eating habits in their long-term production and life. Most areas are used to having three meals a day in the morning, lunch and evening.

(3) There are various ways to prepare our diet, such as cooking, cooking, frying, frying, rinsing and stewing. This is unmatched by western-style drinking and eating.

2. Food cultures with different characteristics:

Let's take Hainan in the south, Shanghai in the east, Xinjiang in the west and Harbin in the northeast as examples to introduce:

1. Unique Hainan diet:

(1). Coconut-flavored dishes are the specialties of Hainan cuisine: Qiongzhou coconut crab, coconut milk chicken, crispy duck with coconut juice and East goat with coconut juice.

(2), light, fresh and original delicacies:

(3), Hainan's special snacks: abalone powder, Hainan powder, Lijia sauerkraut, Jinshan fried dumplings, glutinous rice cakes, red fish dumplings and so on.

(4) Four famous dishes at home and abroad:

A, Wenchang Chicken's most famous traditional dish. Known as the "four famous dishes".

Wenchang chicken is a kind of high-quality fattening chicken, named after it was produced in Wenchang, Hainan province. It is said that Wenchang Chicken was originally from Tianci Village, Tanniu Town, Wenchang County. This village is full of banyan trees, the seeds of which are rich in nutrition, and the chickens peck at them, so they are in excellent health.

B. Hele Crab "Hele Crab" is produced in Hele Town, Wanning County, Hainan Province, and is famous for its hard shell and rich meat paste. There are various cooking methods of "Hele Crab", such as steaming, boiling, frying and roasting, all of which have their own characteristics, especially "steaming", which not only keeps the original flavor fresh, but also keeps the beauty of the original color.

C. Dong Goat This dish is famous for its products in Liwan Wine Town, which is located in the crater of the "Stone Goat" producing area. Features: golden color, neat plate, crisp and rotten meat, palatable lubrication, fragrant smell and very delicious.

D jiaji duck, commonly known as "muscovy duck", is an excellent breed of duck introduced from abroad by overseas Chinese of Qiong nationality in the early years, and it was first bred in jiaji town, qionghai city. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and meat, which is particularly sweet.

2. Colorful Shanghai cuisine:

Shanghai has a long history, as early as the Eastern Zhou Dynasty. Because it is located in the land of fish and rice in the south of the Yangtze River, it is known as the "food capital of the world". To taste Chinese food, please come to Shanghai: the cuisines of various provinces gather in Shanghai, with Beijing, Yangbang, Sichuan, Guangbang and Shanghai local cuisines as the main ones, which are inclusive of Suzhou, Hangzhou, Wuxi and Ningbo. If you want to eat world food, please come to Shanghai: cuisines from all over the world gather in Shanghai, and European cuisine, American cuisine, Japanese cuisine, Italian cuisine, Indian cuisine, Korean cuisine, Vietnamese cuisine, Thai cuisine and so on gather in Shanghai. Famous chefs from all over the world gather in Shanghai, and they are skilled at cooking, steaming, cooking, mixing, roasting, stir-frying, frying, frying, stewing, stewing, frying, pasting, smoking, roasting, roasting, buckling, smoking, grilling, soaking and soaking.

3. Xinjiang cuisine full of ethnic characteristics:

Xinjiang cold noodles, kebabs of mutton, Youtazi, Grilled Nan, roasted whole sheep, pilaf, pulled noodles and Xinjiang milk tea are all famous dishes in Xinjiang. At grand banquets, the roasted whole sheep are usually laid flat on a special dining car with red silk on the head and green vegetables in the mouth, and pushed to the restaurant for guests to choose. When entertaining guests, milk tea is freshly burned and used. When drinking milk tea, Uygur, Xibo and other ethnic groups like to use larger porcelain bowls, while Kazak, Mongolian and other ethnic groups like to use small porcelain bowls. After bringing you a big bowl of milk tea, the Uighurs often break the naan cakes into small pieces and put them in the bowls to show their enthusiasm.

4. Accumulate Harbin flavor with northland characteristics:

Harbin has a distinctive historical region and unique cooking materials. There are not only the accumulation of Jin and Yuan cultures and the influence of foreign cultures, but also the delicacies of Daxing 'anling and Xiaoxing 'anling, the delicacies with local characteristics, and the products from modern multicultural exchanges, which form Harbin's unique catering culture, that is, Harbin flavor. The "three flowers and five Luo" in Songhua River, the salmon in Heilongjiang and the salmon in Wusuli River all laid a cultural and material foundation for the formation of Harbin's flavor characteristics. Its characteristics can be summarized as "elegance comes from simplicity, and essence comes from roughness". Harbin Big Bread, Su Heli, Lao Dingfeng Cake, Clear Soup Deer Tail, Jingzi Brand Pine Nut Small Belly, Crystal Sugar Xueha, Stewed Boiled Fish, Carp Sliced in Mirror, and Jiang Hai Mi Pteridium are all special foods in Harbin.

3. Analysis of the reasons for the regional differences of food culture in the east, the west, the north and the south:

Through the research and investigation in recent months, we have learned about the characteristics of food culture in various places, and think that it is mainly influenced by the following factors:

(1) The influence of geographical location: different latitude positions and land and sea positions have created different climatic conditions in various regions, and the temperature in the north is lower than that in the south, especially in winter, so people in the north have fat in their diet. Southerners mainly eat plants, and residents have the habit of drinking vegetable soup and eating porridge. For example, in Hainan, we "drink soup before meals". People in Hainan usually drink soup before meals. No matter whether the food has been placed or not, the first thing to eat must be soup. After eating soup, we can eat vegetables. After we are full, we have to drink a bowl of soup, which is considered as a finished meal. On the alpine Qinghai-Tibet Plateau, green nudity is the main crop and staple food for Tibetans. At the same time, in order to adapt to and resist the alpine plateau climate, ghee and green nudity wine, which have the effects of increasing heat and promoting blood circulation, have become indispensable main edible oils and drinks for Tibetans.

(2) The influence of social factors:

For example, Shanghai is adjacent to the mouth of the Yangtze River, with vast hinterland, convenient transportation and developed economy. It is the largest commercial center in China. Since the middle of the 9th century, Shanghai has been forced to open to the outside world, and the abnormal and prosperous economy has stimulated the development and changes of Shanghai cuisine. In order to adapt to the complexity of Shanghai personnel and meet the demands of many diners, the local flavors are eclectic and learn from each other, forming Shanghai cuisine with five flavors. It has the characteristics of fresh and beautiful, gentle, diverse flavor and rich flavor of the times. Since the end of 1971s, there has been a trend in world cuisine that emphasizes low sugar, low fat, meat and vegetable collocation and nutrition collocation, and Shanghai cuisine has followed closely, reforming various operation skills and innovating dishes to adapt to the rhythm of the times and developing with the times. In short, if you want to taste Chinese cuisine, please come to Shanghai, and if you want to eat world cuisine, please come to Shanghai.

(3) The influence of national culture:

There are 56 ethnic groups in China. The Han nationality mainly lives in the eastern plain, while many ethnic minorities are mainly distributed in the northwest, northeast and southwest, with great differences in topography and climate. More importantly, each ethnic group has its own national characteristics in production and national beliefs, and has also formed its own national characteristics in diet. There are great differences among ethnic groups.

China's eastern plain, where the Han people live in compact communities, has good farming conditions and is rich in rice and wheat. Like those ethnic minorities who are mainly engaged in farming, such as Korean, Xibo, Dai, Zhuang and Dulong, they take grains as their staple food. Koreans like to eat rice and cold noodles. Qiang people like to mix rice with corn and steam it, which is called "gold wrapped in silver". Zhuang's "Bao Sheng Fan" and Miao's "Black Rice" are quite distinctive. Mongolian, Oroqen, Nu and Tibetan in pastoral areas live in cold areas, where there are plenty of aquatic products and livestock meat. In order to resist the cold, they take high-calorie meat as their staple food. Hezhe people along the Songhua River and Heilongjiang River make a living by fishing and hunting, and fish and animal meat are their staple food. Mongolian people mainly graze, and their diets are divided into white food and red food. They eat all kinds of dairy products, and the red food is mainly beef and mutton. Uighurs like to eat rice, mutton, carrot, Lamian Noodles, roast mutton, stuffing and so on. Kazakh flavor snacks are "Na Ren" steamed with cream mixed with young animal meat and minced meat mixed with spices. Constrained by natural conditions, all ethnic groups have formed their own totem beliefs and worship of animals and plants in the process of national development, which also affects their diet. For example, the ancestors of Ewenki people banned bear hunting, so that although they take meat as their staple food, they will not eat bear meat. The main reason is that the climate is different. Different climate, large temperature difference, produce different crops. The difference of staple food has caused great differences in the whole diet structure and eating method. Generally speaking, the diet in the north is rough, while the workmanship in the south is fine. It's strange to hear that a northerner can cook, just like hearing a southerner eat casually. Southerners eat casually, and most of them don't want to live. Northerners, on the other hand, only want to live and have a good meal. Of the eight major cuisines, the south accounts for the vast majority, and there are various schools, leaving only two cuisines in the north, namely Beijing cuisine and Shandong cuisine. Strictly speaking, they were drawn out to preserve the rugged style of northerners, and they can't compete with Cantonese cuisine, Sichuan cuisine, Hunan cuisine and Huaiyang cuisine at all. Southerners open restaurants in the north to enrich and carry forward the national food culture; Northerners go to the south to open restaurants, but it is just to let the villagers who are tired of eating fresh things not forget their home-cooked tastes, which is a bit like opening a bitter meal. Northerners like to eat meat in chunks and drink in large bowls; Southerners should cut the meat carefully, simmer it rotten, fry it tender, and scald the wine warm. Southerners like to eat green leafy vegetables, and if they don't eat them for a few days, they won't get shit; Northerners don't care, they can shit just by eating meat. Northerners like to eat jiaozi, which is their greatest contribution to China's diet. Southerners like to eat wonton. Jiaozi just dip it in vinegar, one bite at a time. Wonton should have a soup bowl and complete seasonings, and only half a bite. Southerners like to eat onions and northerners like to eat garlic. Southerners eat pickles and northerners eat pickles; Southerners eat peppers to get rid of dampness, while northerners eat peppers to drive away the cold. Southerners are salty, spicy, oily and sweet, while northerners are dry and sour. Northerners read eating as "infatuation" and just eat it every time. Southerners call eating "seven", "just", "food", "choke", "clip" and "plug". Drinking tea in the south is also called drinking tea. Southerners drink all kinds of tea, while northerners only drink scented tea. They think scented tea is fragrant and strong, but they don't know that it is the fragrance of flowers rather than tea. Southerners put it in specially to deceive northerners. Northerners don't appreciate the real tea products, such as Longjing and Biluochun. They think it's too light, so it seems to have a little taste only if you chew it carefully, which is not suitable for cattle drinking. Northerners eat simply, which is directly related to regional products. The pursuit of simplicity in the north and beauty in the south is also largely caused by regional characteristics. It's cold and dry in the north, so it's warm and warm to hang blankets and colored cloth on the wall. In the south, this effect can't be seen, and it will be hot and dry all over, and it will always smell if there is a suspicious musty smell. Northerners like fur and are cold-resistant. Southerners don't like it. They sneeze when they see it, which is easy to get worms. Southerners like bamboo products, which are cool and can stand retting. Northerners take a bath and call it mud rubbing. You have to rub it once to accumulate mud-like fat and dirt. Southerners take a shower, which is called a shower. When they sweat, they take a shower. Southerners sleep in beds, while northerners sleep in kang. Visitors from the north all went to the kang to invite them, and the guests stayed with their host and a large family to gather in a kang. It's not popular in the south to sleep like this, sleep