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The local diet and nutritional health

Leung Ka Shing College of Political and Public*** Affairs Management

09 Ideological and Political Education Class No. 09107021064

This paper explores the link between the local diet and nutritional health. As we all know, China's food culture is very rich, sweet, sour, bitter and spicy, colorful and flavorful, which is famous all over the world. In addition, China's vast territory, a vast territory, as far north as Heilongjiang, south to Hainan, all over the food is countless. For the 21st century, nutrition and health is also a concern, so how to better eat well around the food and can maintain nutrition and health has become the focus of our attention, and this thesis will be from all aspects of the relationship between them.

Local Cuisine Nutrition

China, the third largest country in the world, is a vast country where we will learn more about its food culture and better promote our health. Below I will explore the local diet from the representatives of the four major Chinese cuisines.

Now we begin to enter a world of food and get to know our four major cuisines. Cuisines can be divided according to geography, socio-economics, politics, river basins and so on. In addition, since the 1950s, Comrade Yao Yilin, when he was vice minister of commerce, said when he received a foreign delegation that there are four major cuisines in China. (1) We generally consider Lu cuisine in the Yellow River basin, Sichuan cuisine in the middle and upper reaches of the Yangtze River, Huaiyang cuisine in the middle and lower reaches of the Yangtze River, and Cantonese cuisine in the Pearl River basin as the four major cuisine systems in China. Each of these cuisines has its own distinctive flavor and nutrition.

Sichuan Cuisine of the Middle and Upper reaches of the Yangtze River

Sichuan Cuisine, as one of the major Chinese cuisines, originated in the Spring and Autumn Period and the Warring States period in the State of Ba and Shu. After years of development, Sichuan cuisine became a famous cuisine in the Ming and Qing Dynasties, and also occupied a place in the court, and what are the characteristics of this local flavor special cuisine? Located inland, Sichuan cuisine is characterized by a wide range of ingredients, a variety of flavors, and a strong adaptability of dishes. In recent years, Sichuan cuisine is also famous overseas, mainly due to its personality, Sichuan cuisine is also a special kind of cuisine.

Sichuan cuisine and chili peppers. Chili peppers have become an indispensable seasoning for Sichuan cuisine, adding a lot of color to it. Since the late Ming and early Qing dynasties, chili peppers from South America into China, Sichuan cuisine cooking love chili peppers, because most of the areas in Sichuan short sunshine, air humidity, and chili peppers not only meet the spicy Sichuan cuisine, but also for the removal of moisture has a good effect. The popularity of chili peppers in Sichuan has brought about epochal changes in Sichuan cuisine (2). So it seems that diet does affect our nutrition and health, and different dishes in the cuisine will also have an impact on our body!

The Yellow River Basin and its north Lu Cuisine

Lu Cuisine is also known as Shandong Cuisine, Shandong as China's ancient cultural birthplace, as far as thousands of years ago our ancestors have been living here, and here is also the origin of our food culture and cooking technology. After thousands of years of development, Lu Cuisine has gradually evolved into the three major flavors of Jinan, Jiaodong and Kongfu. Lu Cuisine, as a representative of northern cuisine, has the following characteristics:

1. Rich selection of materials, located in the lower reaches of the Yellow River, as well as the Yellow Sea and Bohai Sea between the Jiaodong Peninsula, has a large number of products, including garlic, cabbage, apples, and so on are nationally renowned, providing a good resource advantage.

2. The practice of special popping, buttery, steak three practices for the world to praise.

3. Soup production is famous, and "clear soup", "milk soup" and other modifications.

4. Last but not least is the use of scallions in Lu cuisine, which play an important role in Lu cuisine as a kind of seasoning. (3)

Over the centuries, Lu Cuisine has developed its own style and characteristics, which has won people's favor.

Huaiyang Cuisine in the middle and lower reaches of the Yangtze River

Huaiyang Cuisine is also known as Su Cuisine, in which there are four flavors including Huayang, Jinling, Suxi, and Xu Hai. Undoubtedly, the influence of Su Cuisine is not only in the middle and lower reaches of the Yangtze River, but also in the whole country. Below I will introduce Su cuisine from the following three characteristics.

1. Characteristics of materials: as the Yangtze River, the mouth of the Huaihe River, in addition to the Taihu Lake, a high-quality freshwater lake, fertile fish, as well as high-quality greens have become the main material of Huaiyang Cuisine.

2. Seasoning characteristics: Su Cuisine is flavored with light, mellow and pleasant flavors. Sea salt from Huaibei, fragrant vinegar from Zhenjiang, and red currant from Suzhou are all good materials for cooks.

3. Characteristics of dishes: a bowl of one flavor, good at cooking river fresh poultry, good at making fancy dishes. (4)

Additionally, in the minds of many people, there is a question, Su cuisine is not known for "sweet"? Yes, but just like "spicy" flavors, Sichuan, Guizhou and Hunan have different characteristics: Suzhou cuisine is slightly sweet, Yangzhou cuisine is elegant, and Wuxi cuisine tends to be sweeter.

Cantonese Cuisine of the Pearl River Basin

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines of China, and one of the most undisputed cuisines. It is also divided into three categories, including Teochew Cuisine, Guangzhou Cuisine, and Dongjiang Cuisine, with Guangzhou being the mainstay of the Cantonese cuisine, which is clear but not bland, fresh but not vulgar, with a wide variety of ingredients. Guangzhou is the mainstay of Cantonese cuisine, with clear but not light, fresh but not vulgar dishes, a fine selection of ingredients, and a variety of varieties. As for Teochew and Dongjiang cuisines, each has its own local characteristics, and has an important influence on the composition of the Cantonese cuisine system.

Guangzhou, a city of convergence, is a food paradise. The term "food in Guangzhou" summarizes the subtleties of Cantonese cuisine, and due to historical and cultural factors, Guangdong was one of the first cities to open up, and through the spread of overseas Chinese, Chinese cuisine has spread to the world, and the Chinese cuisine referred to here is also Cantonese cuisine. As a result, the influence of Cantonese cuisine is not only recognized in the country, but also a kind of food culture representing China to the world towards a new climax!

The formation of Cantonese cuisine is closely related to Guangdong's geography, economy and culture. Guangdong is located in the subtropical region, that is, the four major cuisines are located in the southernmost region, because of the corresponding different and richer kinds of products. In addition, due to Guangdong's special geographic location, near Hong Kong and Macau, is an important port of contact with the West, in addition, due to the number of immigrants in Southeast Asia in the early years of the number of people also brought back a lot of foreign flavors, so the Cantonese cuisine is also a blend of a variety of culinary techniques.

Characteristics of Cantonese cuisine: 1. wide range of materials, as the saying goes: flying in the sky, running on the ground, in addition to airplanes and trains can become the mouth of the Cantonese people in the delicacies. 2. dishes focus on good taste, pay attention to the clear, fresh, crisp, tender, smooth, reflecting the strong characteristics of the south of the ridge, light, fresh is also the most sought after realm of Cantonese cuisine. 3. finally is the three major cuisines in Guangdong, the mutual complementary to create a greater effect.

The four major Chinese cuisines have their own characteristics and represent the highest level of Chinese food culture and cuisine. These distinctive local dishes for our nutrition and health and what is the connection? Or we can start with the Sichuan cuisine, in the above has been introduced, Sichuan's geographical location is hot and humid environment, and chili pepper this food is just a good material to remove moisture, but also become one of the important components of its cuisine; Cantonese cuisine, pay attention to light, fresh, in addition to taste, in fact, also has an important link with the environment, such as the Guangdong herbal tea and Guangdong soup, are a kind of fire, mediation The food is a way of reducing fire and regulating the body's functions.

And in the 21st century, people should pay more attention to nutrition and health. Whether it is a place of the Department of the most important thing is to pay attention to collocation, a meal, not only to enjoy the taste, but also to look at its nutritional value and their real needs. Only balanced with, and healthy diet, I believe that all the dishes can become our mouth food, but also the body's umbrella.

References:

(1) Chinese Cuisine and Its Comparison, Zheng Changjiang P16

(2) Introduction to Chinese Cuisine

(3) Chinese Lu Cuisine, Chen Xuezhen P5

(4) Introduction to Chinese Cuisine