The characteristics of China's food culture can be roughly summarized as follows.

The characteristics of China's food culture are as follows:

First, the flavor is diverse. Because China is vast in territory and abundant in natural resources, with different climate, products and customs, it has formed many flavors in its diet for a long time.

Second, the four seasons are different. Eating according to seasons all year round is another major feature of China cooking. China has been seasoning dishes according to seasonal changes since ancient times, with strong winter and light summer; Stewed in winter and frozen in summer.

Third, pay attention to beauty. China's cooking is not only exquisite, but also has a tradition of paying attention to the aesthetic feeling of dishes, paying attention to the harmony of color, aroma, taste, shape and container of food, achieving the harmony and unity of color, aroma, taste, shape and beauty, and giving people a special enjoyment with a high degree of unity of spirit and material.

Fourth, pay attention to interest. China's cooking has long paid attention to taste, and it has strict requirements not only on the color, aroma and taste of snacks, but also on their naming, tasting methods, rhythm during meals and rhythm during entertainment.

Fifth, the combination of food and medicine. China's cooking technology is closely related to medical treatment. Thousands of years ago, there was a saying that "medicine and food are homologous" and "medicine and food are homologous". Using the medicinal value of food raw materials, various delicious dishes are made to prevent and treat some diseases. "