The background of food is the composition, cooking methods and special flavor of food. The history behind it is especially the little stories that have been passed down related to this food. The content mainly includes food theory, food aesthetics, food essence, food customs, food circulation, cooking history, flavor schools, traditional characteristics, banquet culture, chopstick culture, tea culture, wine culture and many other aspects of knowledge.

Gourmet cooking

Chinese cooking is not only technically exquisite, but also has a tradition of paying attention to the aesthetics of dishes, paying attention to the coordination of color, aroma, taste, shape and utensils of food. The expression of the beauty of dishes is multi-faceted. Whether it is a carrot or a cabbage heart, it can be carved into various shapes, unique, and achieve the harmonious unity of color, aroma, taste, shape and beauty, giving people a spiritual and material height. Unified special enjoyment.

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 long-term production and life practices of the Chinese working people in the development of food sources and the development of food. It creates, accumulates and affects the material wealth and spiritual wealth of surrounding countries and the world in terms of tool research and development, food preparation, nutrition and health care, and food aesthetics.