Chongqing Food Culture Essay

Chongqing's food customs and habits, with Chongqing's natural conditions and social environment, we look at the following paper, to understand the oh!

Chongqing food culture thesis

Abstract: Chongqing's food customs and habits, and Chongqing's natural conditions and social environment. The weight and depth of more than 3,000 years of history is not only reflected in the changes in current events, cultural splendor, scenery and material abundance, outstanding people and spirit, but also reflected in Chongqing's food culture, which is a window to show Chongqing's bright elegance. Discussion of Chongqing food customs and habits, can let more people understand Chongqing, Chongqing food culture, so that more like Chongqing, more efforts to contribute to the construction of Chongqing.

Keywords: Chongqing; dietary customs and habits; Chongqing Sichuan cuisine; hot pot

Three thousand years of history of the weight and heritage, not only reflected in the changes in current events, cultural splendor, landscape embroidery and abundance of goods, people and places, but also reflected in the food culture of Chongqing, which is to show the bright elegance of Chongqing, a window. Understanding Chongqing's dietary customs and habits, helps to reproduce the historical picture of the production and life of the first people of Bali, the ancient and modern production, life together, with a rich appreciation and emotional value.

Origin of Chongqing food culture

China's food culture has a long history and is y influenced by ancient culture. The profound food culture pays great attention to the "unity of man and nature", with the food to express the meaning of the characteristics of the emotional expression is particularly obvious, and has always been praised by friends from all over the world. Many foreign friends believe that tasting Chinese cuisine, its body and mind can feel the enjoyment of beauty. Bright colors, beautiful forms, attractive aroma, and varied tastes have become a major feature of China's culinary aesthetics. Therefore, in the world recognized as one of the three "culinary kingdom", China's culinary exclusively in the lead, China's food culture in the world renowned.

Chongqing food has developed into a unique flavor schools, through the years of refinement. Eventually formed a nationally renowned Yu school of Sichuan cuisine. Chongqing Sichuan cuisine originated in the Spring and Autumn and Warring States, formed in the Qin and Han dynasties, developed in the Tang and Song dynasties, and flourished in the late Qing Dynasty, synchronized with the economic prosperity.

Chongqing is located in the eastern part of the Sichuan Basin, the terrain is mountainous and hilly, most of the areas belong to the subtropical climate, precipitation, air humidity, in order to adapt to this humid environment, people's diets are often driven by the subjective desire to add spices rich in spicy flavors in their diets as a means of resisting the adverse factors of nature, to achieve the effect of cold and humidity. This dietary practice, soon became the favorite of Chongqing people, and then developed into Chongqing people's food customs hobby.

Chongqing's catering industry to Sichuan cuisine. Wide range of flavors from all over the world, eclectic, mainly by the feast type, popular casual dining, three steam nine buckle dishes, folk snacks type, home-style dishes and medicinal dietary therapy dishes. Focusing on seasoning, there are more than 20 kinds of commonly used flavors such as fish flavor, spicy, strange flavor, lychee, etc., and dozens of colorful varieties. It enjoys the reputation of "one dish, one pattern, one hundred dishes, one hundred flavors".

The representative of the Yu school of Sichuan cuisine

The representative of the Yu school of Sichuan cuisine is the maw hot pot. The maw hot pot can best reflect the bold character of Chongqing people.

Hot pot, the ancient name of "antique", is a dish that is made by throwing ingredients into a pot. Bai Juyi of the Tang Dynasty wrote: "New grains of wine with green ants and a small stove with red clay. The evening sky wants to snow, can drink a cup of no"? This poem describes the scene of tasting hot pot around the stove. Yan Chen, a scholar of the Qing Dynasty, "gathering around the stove to drink and cheer, all flavors melt in a small kettle", is a depiction of the joy of eating hot pot.

Hot pot originated in the folk, unique flavor formed in the Republic of China years, red in the period of the capital. During the war, Chongqing hot pot was particularly prosperous. Because in a pot of hot soup, almost contains a variety of flavors that Chinese people like, it can be said that all flavors. Especially highlighting the spicy flavor, eating stimulating, sweet taste after eating, people have a long memory. Not only Chongqing people love it, many people from other provinces have also fallen in love with it. This eating habit developed later, more and more elaborate, the pattern is constantly renovated, endless. Into the pot not only have chicken wings and duck webbing, and even sea food. Eating hot pot is not only limited to the cold and foggy season, is in the heat of the day, diners also sit around the roaring fireplace, while sweating, while the wine is hot, this is a kind of what a happy mood.

Three, Chongqing food culture characteristics and prospects

The food industry has always been a keen industry, its rise and fall, transmutation and development, is always evidenced by the trajectory of socio-economic and cultural evolution, reflecting the course of socio-political changes. Therefore, its development in different stages of history is y engraved with the mark of the times.

After the reform and opening up, Chongqing food culture is a rapid change, Chongqing food culture is widely compatible with the characteristics of the Chongqing food rooted in Bayu, renowned throughout the country. The "flavor" of Chongqing Sichuan cuisine has become the root of its characteristics. Fresh and mellow, spicy and fragrant, comprehensive seasoning, etc. are all centered around the "taste" work, therefore, the soul of Chongqing Sichuan cuisine is "taste", Chongqing food enjoys the "eat in Sichuan, taste in Chongqing! The Chongqing cuisine enjoys the honor of "Eat in Sichuan, Taste in Chongqing".

Food culture is the working people in the long-term practice of life gradually accumulated customs, habits of precipitation, it has been y rooted in the folk, the people's life as one of the indispensable folk culture. It witnesses the development of the times, the future of Chongqing food culture will keep pace with the times, more truly reflect the changes in the lives of the people. In the future, Chongqing will continue to increase the number of colorful restaurants with distinctive flavors and characteristics. The phenomenon of "Bayi Road", "Nanbin Road" and other food streets will cover the streets and alleys of the city. The bustling scene of "eating chicken on the mountain, eating fish in the river, tasting sheep by the roadside, hot pot around the stove at night" will support the long-term development of Chongqing's catering industry. Harmonious and moderate Yu school of Sichuan cuisine will pay more attention to the direction of nutritional development. Health, beauty, health care and other functions will be further developed. Dishes are not only cooked to feed the hungry and have nutritional value on the line, the development of society so that it has long exceeded the stage of feeding the hungry and enter the realm of art. Its dishes not only have nutritional value, but also to let people appreciate the artistic value. Color, aroma and taste of the dishes can make people eat intoxicated.

To sum up, Chongqing dietary habits and customs, is to show the bright elegance of Chongqing, a window, it allows more people to understand Chongqing, Chongqing's food culture, and thus more like Chongqing, more efforts to contribute to the construction of Chongqing.

References

[1]Li Jiafa. Chongqing history and culture [M]. Shaanxi: Shaanxi People's Publishing House,2002.

[2]Chongqing Yuzhong District Political Consultative Conference Committee of Literature and History [M]. The flavor of Bayu. Chongqing: Chongqing Publishing House, 2001.

[3] Wei Zhongyun. Chongqing attractions and customs record [M]. Chongqing: Chongqing Publishing House, 1993.

[4] Liu Qingyu. Today's Chongqing Magazine[J].2001,(5).

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