What are the food cultures in China?

China's food culture: four different seasons, pay attention to aesthetic feeling.

Eating in season all year round is a 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.

China's cooking is not only superb, but also has a tradition of paying attention to the aesthetic feeling of dishes and the harmony of color, fragrance, taste, shape and container of food. There are many ways to express the beauty of dishes. No matter carrots or cabbage hearts, they can be carved into various shapes and have a unique style, achieving a harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of a high degree of unity of spirit and material.

Overview of China's food culture From the extension, China's food culture can be classified from the perspectives of times and crafts, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values.

From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans in China, which have benefited billions of people all over the world.