First, cooking in China is a culture

Cooking is described as a culture, but it is not a long time. Someone once pointed out that half of China's 5,-year history of development is cooking culture, which has some truth. China's culinary culture is rich, large, refined, deep, thick, beautiful and long.

For thousands of years, countless famous dishes, delicacies and delicacies have been offered to the court from the people for the enjoyment of emperors and empresses. How many rare delicacies have spread from the court to the people, and the popular dishes, palace dishes, official dishes and folk dishes have formed a series and passed on from one generation to the next, supporting the structure of traditional dishes in China. Its superb cooking skills and rich cultural connotations.

It's world-class. When Dr. Sun Yat-sen admired China's cooking, he said, "The painting that is pleasing to the eye and the pleasant sound are all arts, but the taste of pleasing the mouth is not only a cook, but also an art.. "With a long history, China cuisine has built many centuries-old shops, cultivated many famous chefs with unique skills and produced many delicious dishes.

China's cooking culture is a social and cultural phenomenon in the whole process from cooking to food consumption, which includes cooking techniques, various kinds of food, food consumption, food preservation and the extended food culture. This is China's cooking culture with unique oriental charm.

second, China cooking is science

to understand the scientific implication of China cooking, we must first know the characteristics of China cooking.

China's unique cooking standards can be summed up in six words: color, fragrance, shape, taste (the texture of food) and nutrition (the nutrition of food), which must complement each other and be integrated into one, so that people can get vision.

The comprehensive dietary enjoyment of smell, touch and taste is a perfect unity, in which the enjoyment of taste is the core and the enjoyment of nourishment is the purpose. The technological process, diet structure and diet system are mostly established to achieve this goal, and they are full of the unique characteristics of the Chinese nation.

The organic unity of taste and health preservation in China cooking was deeply understood as early as two thousand years ago. On the one hand, people pay attention to harmonizing the five flavors and pursuing delicious food; on the other hand, they point out that the five flavors are refreshing, but they should not be greedy for thick flavors, and their diet should be moderate; and the dialectical relationship between the five flavors and human health is described very clearly. Therefore, it is concluded that "harmony with five flavors" is the Chinese nation's diet view. Delicious China cuisine is a perfect combination of nutrition, color, fragrance, shape and taste. On this basis, it must focus on taste and take cultivation as the purpose, which is in line with China cooking.

Third, China cooking is an art. China cooking is an art that integrates vision, smell, touch and taste.

Cookers are its creators. They use cooking techniques and follow the law of people's pursuit of food to create excellent food with good fragrance, taste, shape, nutrition and beauty, and provide people with aesthetic enjoyment of food, so that people can meet the needs of blending material and spirit. As a comprehensive art.

Extended information:

China cooking is a rich cultural heritage of the Chinese nation and a precious wealth of all mankind. It provides delicious food and artistic enjoyment for the whole world, and it is closely related to the improvement of national quality and even the survival and development of mankind.

There are four cultures in China's diet:

The first one is the market culture (local snacks and home cooking).

the second is the dishes in the menu with the garden.

the third is the merchant culture (such as the Eight Buildings cuisine in old Beijing).

the fourth is the official culture of the court (royal banquets, Confucian dishes, etc.). The three levels of local cuisines in China are combined with the cuisines in the four cultures of China cuisine, and then blended with halal flavor, temple flavor, Chinese medicinal diet and ethnic minority cuisines, thus forming the various cuisines in China.