From the point of view of cuisine, the southern cuisine has obvious advantages, including Guangdong Cantonese cuisine, Sichuan Sichuan cuisine, Hunan Hunan Hunan cuisine, Jiangsu and Zhejiang hangzhou dishes and so on. 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 amount of food, most of the food in the south is small and refined. 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 perspective of drinking soup, there is a great difference between the north and the south: Southerners eat soup as a dish, mostly 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 capacity for drinking 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.
On the Food Culture of China from the Perspective of Regional Differences 2008- 12-04 17:48
Category: cultural font size: large, medium, small
China is a country with a long cultural history and a vast territory, with 23 provinces, 4 municipalities directly under the central government, 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, the main reasons for the differences between East, West, North and South, and so on:
On the Food Culture in Southeast and Northwest China from the Perspective of Regional Differences
First, the overall characteristics of China's diet:
(1), the history of Chinese food culture started earlier and developed rapidly.
As early as 100,000 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 the vast areas of our country have superior natural conditions, especially the vast plains in the east are suitable for planting crops such as wheat and rice, the working people have gradually formed their own eating habits in their long-term production and life, and most areas are used to having three meals a day in the morning, noon and evening.
(3) There are various ways of diet modulation in China.
Cooking, cooking, frying, frying, rinsing, stewing, etc., together with rich condiments such as scallion, coriander, garlic, vinegar, etc., make our diet and dishes varied, full of color, flavor and taste. This is unmatched by western-style drinking and eating.
Second, the distinctive food culture in the East, West, North and South:
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, Coconut Juice Crispy Duck, Coconut Juice East Goat, Tender Coconut Hundred Flowers Box, Coconut Milk Bird's Nest Cup, Crispy Fried Coconut Milk, Coconut Cup, etc.
(2), light and fresh, authentic delicacies:
(3) Hainan's special snacks: abalone powder, Hainan powder, Lijia sauerkraut, Jinshan fried pile, glutinous rice cake, red fish dumplings and so on.
(4) Four famous dishes at home and abroad:
A, Wenchang chicken is the 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. The cooking methods of "Hele Crab" are various, 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, East Goat This dish is famous for its products in Liwan Wine Township, which is located in the crater of the "stone goat" origin. 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 diet:
Shanghai has a long history. As early as the Eastern Zhou Dynasty, it was known as "the food capital of the world" because it was located in the land of fish and rice in the south of the Yangtze River. 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 diet full of ethnic characteristics:
Xinjiang cold noodles, kebabs, Youtazi, Grilled Nao, 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 placed flat on a special dining car, with red silk on the head and vegetables in the mouth, and pushed to the restaurant for guests to cut and taste at will. 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 culture 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.
Third, the analysis of the reasons for the regional differences of food culture in East, West, North and 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 latitudes and land and sea locations have created different climatic conditions in different regions. The temperature in the north is lower than that in the south, especially in winter, so foods such as fat and protein account for a large proportion in the diet of northerners, especially in pastoral areas, where herders mainly eat dairy products and meat. Southerners mainly eat plants, and residents have the habit of drinking vegetable soup and eating porridge. For example, in Hainan, 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, they eat vegetables. After eating enough, they 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, with its vast hinterland, convenient transportation and developed economy, is the largest commercial center in China. Since the middle of the19th century, Shanghai has been forced to open to the outside world, and the abnormal prosperity and economy have stimulated the development and changes of Shanghai cuisine. In order to adapt to the complexity of Shanghai personnel and meet the numerous requirements of diners, the local flavors are eclectic and learn from each other, forming a dietary custom that Shanghai cuisine pays attention to five flavors and is light and authentic: dishes are mainly light. It has the characteristics of fresh and beautiful, gentle, diverse flavor and rich flavor of the times. Since the end of 1970s, 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, and 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, which is very different among ethnic groups.
China's eastern plain, where the Han people live in concentrated communities, has good farming conditions and is rich in rice and wheat. Like those ethnic minorities who mainly work 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 ate meat as their staple food, they would not eat bear meat.
The most important thing is the different climate. 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 is not popular to sleep like this in the south, and it is not practical to sleep. Finally, the south bed unified the north kang, at least in the city. Nowadays, visitors from the north don't always invite people to bed.
When it comes to the difference in diet between the north and the south, you 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.
From the point of view of cuisine, the southern cuisine has obvious advantages, including Guangdong Cantonese cuisine, Sichuan Sichuan cuisine, Hunan Hunan Hunan cuisine, Jiangsu and Zhejiang hangzhou dishes and so on. 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 amount of food, most of the food in the south is small and refined. 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 perspective of drinking soup, there is a great difference between the north and the south: Southerners eat soup as a dish, mostly 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 capacity for drinking 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.
On the Food Culture of China from the Perspective of Regional Differences 2008- 12-04 17:48
Category: cultural font size: large, medium, small
China is a country with a long cultural history and a vast territory, with 23 provinces, 4 municipalities directly under the central government, 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, the main reasons for the differences between East, West, North and South, and so on:
On the Food Culture in Southeast and Northwest China from the Perspective of Regional Differences
First, the overall characteristics of China's diet:
(1), the history of Chinese food culture started earlier and developed rapidly.
As early as 100,000 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 court meals of 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 the vast areas of our country have superior natural conditions, especially the vast plains in the east are suitable for planting crops such as wheat and rice, the working people have gradually formed their own eating habits in their long-term production and life, and most areas are used to having three meals a day in the morning, noon and evening.
(3) There are various ways of diet modulation in China.
Cooking, cooking, frying, frying, rinsing, stewing, etc., together with rich condiments such as scallion, coriander, garlic, vinegar, etc., make our country's diet and dishes varied and delicious. This is unmatched by western-style drinking and eating.
Second, the distinctive food culture in the East, West, North and South:
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, Coconut Juice Crispy Duck, Coconut Juice East Goat, Tender Coconut Hundred Flowers Box, Coconut Milk Bird's Nest Cup, Crispy Fried Coconut Milk, Coconut Cup, etc.
(2), light and fresh, authentic delicacies:
(3) Hainan's special snacks: abalone powder, Hainan powder, Lijia sauerkraut, Jinshan fried pile, glutinous rice cake, red fish dumplings and so on.
(4) Four famous dishes at home and abroad:
A, Wenchang chicken is the 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. The cooking methods of "Hele Crab" are various, 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, East Goat This dish is famous for its products in Liwan Wine Township, which is located in the crater of the "stone goat" origin. 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 diet:
Shanghai has a long history. As early as the Eastern Zhou Dynasty, it was known as "the food capital of the world" because it was located in the land of fish and rice in the south of the Yangtze River. To taste Chinese cuisine, 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 diet full of ethnic characteristics:
Xinjiang cold noodles, kebabs, Youtazi, Grilled Nao, 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 placed flat on a special dining car, with red silk on the head and vegetables in the mouth, and pushed to the restaurant for guests to cut and taste at will. 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 culture 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.
Third, the analysis of the reasons for the regional differences of food culture in East, West, North and 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 latitudes and land and sea locations have created different climatic conditions in different regions. The temperature in the north is lower than that in the south, especially in winter, so foods such as fat and protein account for a large proportion in the diet of northerners, especially in pastoral areas, where herders mainly eat dairy products and meat. Southerners mainly eat plants, and residents have the habit of drinking vegetable soup and eating porridge. For example, in Hainan, 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, they eat vegetables. After eating enough, they 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, with its vast hinterland, convenient transportation and developed economy, is the largest commercial center in China. Since the middle of the19th century, Shanghai has been forced to open to the outside world, and the abnormal prosperity and economy have stimulated the development and changes of Shanghai cuisine. In order to adapt to the complexity of Shanghai personnel and meet the numerous requirements of diners, the local flavors are eclectic and learn from each other, forming a dietary custom that Shanghai cuisine pays attention to five flavors and is light and authentic: dishes are mainly light. It has the characteristics of fresh and beautiful, gentle, diverse flavor and rich flavor of the times. Since the end of 1970s, 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, and 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, which is very different among ethnic groups.
China's eastern plain, where the Han people live in concentrated communities, has good farming conditions and is rich in rice and wheat. Like those ethnic minorities who mainly work 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 ate meat as their staple food, they would not eat bear meat.
Mongolians-On New Year's Eve, the whole family sat around the stove in the bag, and after offering "farewell wine" to their elders, they feasted on roast leg of lamb and boiled dumplings.
Gaoshan people-Gaoshan people in Taiwan Province have the custom of eating "long-year dishes". Long-term vegetables are also called "mustard greens", which indicates a long life. Some people add long vermicelli to long-term dishes, symbolizing immortality.
Manchu-New Year's Eve family banquet is very rich and grand. The staple foods are glutinous rice flour or jiaozi, baked wheaten cake, bean curd, etc. Traditional Chinese New Year's dishes include delicious blood sausage, boiled white meat and pickled white meat with unique style, and fish dishes, which symbolize good luck, are even more essential. I also have to eat a fresh meat dumpling to send the old and welcome the new.
Zhuang nationality-cook the whole day's meal on the first day of the New Year's Eve to show a bumper harvest in the coming year. This kind of rice is called "Zongba", and some of them are more than a foot long and weigh five or six pounds.
Lahu people-they must make glutinous rice cakes every New Year's Eve, and one pair of them is very big, which is said to symbolize the sun and the moon, in order to wish a good weather and fruitful new year.
Dong people-in the early morning of the first day of the lunar new year, a few big and fresh carp are obtained from the pond, fried, burned, stewed and put on the table, and a plate of fragrant pickled fish is added. The whole table is mainly fish. Dong people say that eating fish in the Spring Festival augurs that there will be plenty of fish in the new year, abundant crops and surplus money and grain.
Li nationality-during the Spring Festival, every family kills pigs and chickens, prepares delicious food and wine, and the whole family sits around eating "New Year's dinner" and sings "New Year's songs" during the dinner. On the first or second day of the Lunar New Year, people hunt in groups. The prey comes first to the first shooter who hits the prey, and the remaining half is shared equally. Pregnant women can get two copies of the prey.
Jingpo nationality-During the Spring Festival, every household brewed water wine and toasted their elders.
Daur people-live on both sides of Heilongjiang and Nenjiang River. On New Year's Eve, rice cakes are steamed with yellow rice. In the early morning of the first day of the lunar new year, people who visit each other grab rice cakes as soon as they enter the door, so as to pray for a better life every year.
Wa people-In addition to congratulating each other on their first meeting in the New Year, they also presented glutinous rice balls, sugar cane and banana to wish their family life harmony, sweetness and beauty.
Tujia nationality-On the family reunion dinner table, there must be lumps of meat and mixed dishes.
The Uygur-New Year's Day family banquet foods include: Puluo made of rice, mutton and raisins, Pitier Manda (steamed stuffed bun) made of flour, mutton and onion, Gexi cooked with mutton with bones (hand-grabbed mutton) and Lanman (pulled noodles) made of dough. In addition, there are a variety of traditional ethnic cakes and snacks, such as "Aisim Sanza" (disc dumplings), "Yayimaza" (lace dumplings), "Bohusak" (fried jipi), "Shamubosa" (fried zygote) and "Kayikeka" (fried food with different colors).