Chinese food culture is a kind of long regional culture with wide vision, deep level, multi-angle and high grade; it is the material and spiritual wealth created, accumulated and influenced the neighboring countries and the world in the development of food source, development of food utensils, food conditioning, nutritional health care and dietary aesthetics of the people of all ethnic groups of China in the more than one million years of production and life practice.

(1) Variety of flavors. The vast Chinese nation, due to the differences in climate, products, customs and habits, since ancient times, the Chinese diet has formed a number of different cuisines. In terms of local division, there are four major cuisines: Ba Shu, Huaiyang, Qilu, Guangdong and Fujian.

(2) The four seasons are different. The main feature of Chinese cooking is to prepare food according to the seasons throughout the year. China has always followed the seasonal seasoning, food, winter is flavorful and thick, summer is light and cool. Winter is more stewed and simmered, and summer is more cold and frozen. All kinds of vegetables are even more seasonal, the right time to eat.

Chinese food characteristics

Chinese food dishes to colorful, fragrant, fresh, beautiful and famous for its type. The beauty of its type, especially the fancy cold platter is the most prominent. It is chic, colorful, lifelike, presenting a moody scenery and patterns. The mountains, trees, pavilions, flowers, birds, fish and insects, rare birds and animals, all in the plate. It seems to be a beautiful picture, giving people enjoyment.

And each set of Chinese food to double the number of units, four, six, eight, ten ...... and so on to become a general rule, as the saying goes: "two plates to treat the guests, three plates to treat the turtle," the pursuit of double the number of precisely demonstrated that Chinese culture focuses on "Ten perfect", the pursuit of even number for the benefit of the psychological habits.