English articles on China culture.

China's food culture has lasted1700,000 years. In China, it is divided into four stages: raw food, cooked food, natural cooking and scientific cooking. More than 60,000 kinds of traditional dishes and more than 20,000 kinds of industrial foods have been introduced, and the feast schools with rich colors and different flavors have entered the world of "cooking kingdom".

From the content point of view, China's food culture involves the development and use of food sources, the use and innovation of utensils, the production and consumption of food, the service and hospitality of food, the operation and management of catering industry and food industry, and the relationship between diet and peace and prosperity, diet and literature and art, diet and life realm, which is profound and extensive.

Extensively speaking, China's food culture is classified from the perspectives of times and skills, region and economy, nationality and religion, food and utensils, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different values.

In terms of characteristics, China's food culture highlights the benefits that can support an enterprise-Wei Theory (vegetarian diet mainly emphasizes medicine supplement), and pays attention to "color, fragrance, taste" and taste. The realm of harmony is flavor (the flavor is distinct, the palatability is simple, and it has the reputation of "tongue food"), the cooking method of changing the odd and the positive (the kitchen is standardized and flexible), and the dining concept of pleasing people (gentle and elegant, pleasing to teach and eating). The four major real estates have natural beauty different from foreign food culture. China people who pay attention to food culture should not only match picturesque dishes with bright colors, but also create a tasteful dining atmosphere, which is the personality and tradition of the Chinese nation and the prominent way of traditional etiquette in China.

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

In a word, Chinese food culture is a long-standing regional culture with broad vision, deep level, multi-angle and high grade; It is the creation of people of all ethnic groups in China in the production and daily life practice for more than 100 years, in terms of food source development, utensils research, food conditioning, nutrition and health care, food aesthetics, etc. It has accumulated and influenced the material wealth and spiritual wealth of neighboring countries and the world. The food culture in China has lasted for more than 1.7 million years, and it can be divided into four stages: raw food, cooked food, natural cooking and scientific cooking. It has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial foods, colorful banquets and colorful flavor schools, and won the title of "Cooking Kingdom".

In terms of connotation, China catering culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, the relationship between catering and national security, catering and literature and art, and catering and life realm.

From the perspective of extension, China's food culture can be classified from the perspectives of times and technology, 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.

Specifically, China's food culture highlights the theory of nourishing and tonifying (mainly vegetarian, paying attention to medicinal diet and tonic) and paying attention to "color, fragrance and taste". The four attributes, namely, the harmonious theory of five flavors (unique flavor, delicious taste, and the reputation of "tongue dishes"), the changing cooking method (kitchen rules-based, flexible), and the pleasing diet concept (Wen Ya, food education), are different from the natural beauty of overseas food culture. China's food culture not only pays attention to the bright and picturesque color matching of dishes, but also matches the interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a prominent way of traditional etiquette in China.

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.

In a word, China food culture is a regional culture with a long history, with broad vision, deep levels, many angles and high taste. It is the people of all ethnic groups in China who have created, accumulated and influenced the material wealth and spiritual wealth of neighboring countries and the world in the aspects of food source development, tableware development, food preparation, nutrition and health care, food aesthetics and so on in the production and life practice of more than 6,543,800 years. I hope I can help you!