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About Chinese food culture:
The history of the country is long and short, the territory is large and small, the strength is strong and weak, the population is more or less, the ethnic composition, religious beliefs, political nature and economic structure are also different. Therefore, the food culture of different countries is different.
Strictly speaking, China’s food culture has lasted for tens of thousands of years (the discovery of Hunan pottery and rice varieties). It is divided into four stages: raw food, cooked food, natural cooking, and scientific cooking. It has launched more than 60,000 traditional dishes and more than 20,000 industries. Food, a colorful feast and a colorful genre of flavors have earned the reputation of “the culinary kingdom”.
In terms of connotation, Chinese food culture involves the development and utilization of food sources, the use and innovation of food utensils, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, as well as the diet and Guotai Min’an. The relationship between diet, literature and art, diet and the realm of life is profound and broad.
From an extension perspective, Chinese food culture can be classified from different angles such as time and technology, region and economy, nation and religion, food and utensils, consumption and hierarchy, folklore and function, showing different cultural tastes and reflecting different The use value is splendid.
From the perspective of traits, China’s food culture highlights the theory of camping and health supplements (vegetarian-based, emphasis on medicated diet and tonic), and pays attention to “color, fragrance, taste”. The five-tone reconciliation of the realm (the flavor is clear, the palatability is rare, the reputation of the “tongue dish”), the cooking method of the odd and positive change (kitchen-based, flexible), the delicious food concept (the style is gentle, the apartment Four major attributes, such as teaching food, have a natural beauty that is different from the food culture of overseas countries. In addition to paying attention to the color of the dishes, China’s food culture should be as bright as painting, but also with the taste of the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is the prominent way of the Chinese traditional etiquette.
From the perspective of influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries. It is the axis of the oriental food culture circle; at the same time, it also indirectly affects Europe, America, Africa and Oceania. Like China’s vegetarian culture, tea culture, sauce vinegar, pasta, medicated food, ceramic tableware and soybeans, it has benefited billions of people around the world.
In short, Chinese food culture is a long-term regional culture with broad vision, deep level, multi-angle and high grade; it is the food production development, food utensil development and food conditioning in the production and life practice of Chinese people of all ethnic groups for more than 5,000 years. , nutrition and health care and dietary aesthetics create, accumulate and influence the material wealth and spiritual wealth of neighboring countries and the world.