A country's history may be long or short, its territory may be large or small, its strength may be strong or weak, its population may be large or small, its ethnic composition, religious beliefs, political nature and economic structure may also differ. Therefore, the food culture of each country is different.

Chinese food culture is influenced by the Yin Yang and Five Elements 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, food aesthetics, and national character traits, creating a China that shines in the annals of history.

Cooking skills form a broad and profound Chinese food culture.

From the perspective of history, Chinese food culture has lasted for more than 1.7 million years and is divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking. It has introduced more than 60,000 traditional dishes, more than 20,000 industrial foods, colorful feasts and feasts

The colorful flavor genre has won the reputation of "Culinary Kingdom".

From the connotation point of view, Chinese food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, catering service and reception, the operation and management of catering and food industries, as well as the relationship between diet and national peace and security.

, the relationship between diet and literature and art, diet and life realm, etc., it is profound and broad.

From an extensional 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, etc., showing different cultural tastes and reflecting different

The use value is brilliant.

From the perspective of characteristics, Chinese food culture highlights the theory of nutrition and health (mainly vegetarian food, focusing on medicinal diet and tonic), the theory of the harmonious state of the five flavors (bright flavor, palatable ones are treasured, and has the reputation of "tongue dish"), Qi Zheng

The four attributes of mutually changing cooking methods (based on kitchen rules and flexible), and a refreshing and joyful view of food (gentle and polite, educating through food) have a natural beauty that is different from the food culture of overseas countries.

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 Oceania.

China's vegetarian culture, tea culture, 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.

Chinese cuisine embodies the food culture tradition of the Chinese nation and has many unique features compared with the cuisine of other countries in the world.

(1) Various flavors.

The Chinese nation has a vast territory. Due to the differences in climate, products, and customs in various regions, many different cuisines have been formed in the Chinese diet since ancient times.

In terms of regional division, there are four major cuisines: Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

(2) The four seasons are different.

All year round, preparing food according to the seasons is the main feature of Chinese cooking.

Our country has always followed the seasonal seasoning and garnishing principles. Winter dishes are rich and mellow, while summer dishes are light and cool.

In winter, it is usually stewed and simmered, and in summer, it is often eaten cold and frozen.

Various vegetables change with the four seasons and should be eaten at the right time.

(3) Pay attention to the aesthetics of dishes.

Pay attention to the coordination of color, aroma, taste, shape and utensils of food. The expression of the beauty of dishes is multi-faceted. Chefs use their smart skills and artistic accomplishment to create a variety of delicacies, uniquely achieving color,

The unity of aroma, taste and shape also gives people the special enjoyment of a high degree of unity of spirit and material.

(4) Pay attention to fun.

Chinese cooking has paid attention to taste since ancient times. It not only has strict requirements on the color, aroma, taste, shape, utensils, quality and nutrition of meals and snacks, but also on the naming of dishes, the way of tasting, the choice of time, and the rhythm of eating.

, entertainment interspersion, etc. all have certain elegant requirements, novel ideas, and full of fun.

(5) Combination of food and medicine.

Our country’s cooking technology is closely related to medical care.

In our country, we have always attached great importance to "medicine and food come from the same source" and "medicine and diet have the same effect". We use the medicinal value of food raw materials to cook various delicious dishes to achieve the purpose of preventing and treating certain diseases.

Medicine and food have the same origin, that is, medicine and food have the same origin. "Huangdi Neijing Taisu" writes: "What is eaten on an empty stomach is food, and what the patient eats is medicine", reflecting the idea that "medicine and food have the same origin".