How do you understand our food culture?

Diversity of flavors, different seasons, aesthetics, interest and combination of food and medicine.

China is an ancient civilization and a place of long food culture.

The food culture is summarized in the following characteristics:

1, flavor variety

Because of China's vastness, the vastness of the land, the climate, products, customs and habits are different, for a long time, in the diet has also formed a number of flavors. China has always had a "southern rice and northern noodles", the taste of the "southern sweet and salty, sour and spicy" points, mainly Ba Shu, Qilu, Huaiyang, Guangdong and Fujian four major flavors.

2, the four seasons

All year round, according to the season and eat, is another major feature of Chinese cooking. Since ancient times, China has been seasoned according to seasonal changes to seasoning, vegetables, winter flavor mellow and thick, light and cool in summer; more stewed simmering in winter, more cold frozen in summer.

3, pay attention to the aesthetic

Chinese cooking, not only skilled, but also pay attention to the aesthetic tradition of dishes, pay attention to the color of the food, aroma, taste, shape, and the coordination of the device. The performance of the beauty of the dishes is multifaceted, whether it is a carrot, or a cabbage heart, can be carved out of a variety of shapes, unique, to achieve the color, aroma, taste, shape and beauty of the harmony and unity, to give a person with a high degree of unity of the spirit and the material enjoyment of the special.

4, pay attention to the interest

Chinese cooking has long paid attention to the taste of interest, not only on the color, aroma and taste of the meal snacks have strict requirements, but also on the naming of them, the way to taste, the rhythm of the meal, entertainment interspersed with certain requirements.

The name of Chinese dishes can be said to be out of the gods, elegant and vulgar **** appreciation. The name of the dish both according to the main, auxiliary, seasonings and cooking methods of realistic naming, but also according to historical stories, myths and legends, celebrities, food interests, dishes named after the image, such as "Family Fortunes", "generals across the bridge", "" lion's head", "called chicken", "dragon and phoenix", "Hongmen Banquet", "Dongpo Pork ".

5, food and medicine

Chinese cooking technology, and health care has a close link, thousands of years ago, there is a 'medical food' and 'medicinal meals with the same function', the use of food raw materials with medicinal value, made into a variety of delicious dishes, to achieve the purpose of some disease prevention and treatment. "

Expanded Information

"Chinese Diet" is a book published by Times Literary Publishing House in 2009, written by Xi Kun. With vivid and interesting writing style and rich stories, The Chinese Diet leads us to feast and complete a tongue-twisting journey of Chinese diet.

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