Dr. Sun Yat-sen, who is familiar with Chinese and western food culture, commented on China's food in his book "The General Plan for the Founding of the People's Republic of China": China's food culture is a wonderful flower, which integrates color, fragrance, taste, shape and taste (the texture and taste of food) and nutrition (the health and wellness of food), so that people can fully enjoy it in sight, touch and taste, which constitutes the cooking characteristics of China with delicacy as the core and health as the purpose. It has exquisite materials, exquisite knife work, realistic modeling, bright colors and ingenious combination, and has the same origin as food nutrition, food nourishing and food regulation, and has an indisputable historical position.
Mr. Sun also believes: "Cooking art is the product of civilization. If you don't deeply breed civilized races, you won't be able to distinguish tastes. " The taste is not good, and the cooking is not good. The beauty of China's cooking also shows the depth of civilization evolution. "As Dr. Sun Yat-sen said, China's traditional culture attracts people's and the world's attention most. It is China's cooking culture and food culture. Rich and colorful culture, magical cooking charm, wonderful flavor characteristics and the cultural and philosophical values contained in drinking and diet have attracted the attention of many scholars all over the world.
Sichuan cuisine master judges banquet quality.
Food, that is, human appetite, is for the survival and growth of life; Color, that is, the sexual desire of men and women, is for the reproduction and continuation of life; This thought has influenced China people for thousands of years. From the beginning of human evolution, China people's food, from tens of thousands of years ago, Beijingers ate plants, flowers and fruits to satisfy their hunger, caught wild animals and ate them raw. From "burning meat on fire" to "burning meat on stone", from roasting with open fire to boiling, stewing and frying; Experienced stone cooking, pottery cooking, copper cooking, iron cooking, and now there is no open fire in the era of electric cooking; From natural salty, sweet, sour, pungent and bitter flavors to one dish, all kinds of dishes are delicious. China's cooking skills and food culture also keep pace with the times, constantly developing, expanding and enriching. As early as two or three thousand years ago, China people's food evolved from primitive monotonous physical cooking to the ever-changing era of chemical cooking, pursuing flavor and taste.
On the other hand, although western cooking and western diet are modern in society, developed in economy and civilized in human nature, most western diets still remain in the stage of primitive cognition and physical cooking. On the other hand, western cooking and western diet are mainly made up of ancient barbecue, frying, baking and raw cooking. Commonly used seasonings are just salt, sweet and sour pepper, chutney, tomato sauce, red wine and cheese. I know even less about the composition of animals and plants. Chicken, fish and beef play a major role, and bread and potatoes are in charge of my life, so I am surprised by the variety of China cuisine. They don't know that thousands of years ago, since Shennong tasted a hundred herbs, China people had a rich understanding of the animals and plants on the earth. More than two thousand years ago, the concepts of mountain eight treasures, water eight treasures, sea eight treasures, poultry eight treasures and grass eight treasures were put forward in the ingredients. Cooking skills have developed from a single kind to dozens of kinds today, and seasonings have also developed from "salty, sweet and sour" to hundreds of dishes.