Food is the God of the people, there are countless Chinese delicacies, its cultural background, what is the origin

The traditional dietary practices of the Chinese people are based on plant-based ingredients. The staple food is grains and cereals, supplemented by vegetables,

Chinese food culture

plus a small amount of meat. The main reason for this custom was that agricultural production was the main mode of economic production in the Central Plains. However, the proportion of food allocation varied among different classes. This is why in ancient times the reigning emperors were called "meat-eaters".

Characteristics of Chinese dietary practices

The predominance of hot, cooked food is also a major feature of Chinese dietary practices. This is related to the early enlightenment of Chinese civilization and the development of cooking technology. Ancient Chinese people believe that: "water dwellers fishy, meat shame, grass food is stink." Hot food, cooked food can be "fishy to remove shame and dank" ("Lv's Spring and Autumn Annals - this flavor"). The Chinese diet has always been famous for its wide range of recipes and sophisticated cooking techniques. History books show that during the North and South Dynasties, Liang Wu Di Xiao Yan's chef was able to change ten styles of a melon and make dozens of flavors out of a single dish, making the culinary techniques amazingly sophisticated.

The Chinese people also have their own characteristics in the way they eat, which is the polyvalent food system. Gathering of food system originated very early, from many underground cultural relics of the excavation can be seen, the ancient cooking room and gathering place is unified, cooking room in the center of the residence, on the skylight out of the smoke, under the bonfire, cooking on the fire, on the fire gathered around the fire eaters. This ancient custom of gathering food has been passed down to the later generations. The long-term circulation of the poly food system is a reflection of the importance that China attaches to blood relations and the concept of the family in the way of eating.

In terms of eating utensils, one of the major features of Chinese eating customs is the use of chopsticks. Chopsticks, called chopsticks in ancient times, have a long history in China. In the Book of Rites, it was said, "There is no chopsticks for rice and millet." This shows that chopsticks have been used for eating since at least the Yin Shang era. Chopsticks are generally made of bamboo, a pair of hands, the use of free, that is, simple and economical, but also very convenient. Many Europeans and Americans are amazed to see the use of chopsticks in the Orient and praise them as a kind of artistic creation. In fact, the use of chopsticks in the Orient is mostly originated from China. The invention of chopsticks by the ancestors of the Chinese is indeed a great contribution to human civilization.

China's eight cuisines

China's food culture has a long history, and is now generally recognized as eight major cuisines Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Su Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine, Anhui Cuisine.

China's cuisine refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to differences in climate, geography, history, produce and dietary customs, and have been recognized as local dishes throughout the country