Nutritional Characteristics of Traditional Chinese Banquets

The ingredients are abundant and the dishes are varied, but the nutrition is not always balanced.

Chinese food culture has always been profound, compared to the Western diet, Chinese food is particularly rich in ingredients, flying in the sky, walking on the ground, swimming in the water, none of which can not be included in the dish. In addition, Chinese food cooking methods change a lot, the evolution of the eight major cuisines, flavors.

However, there are pitfalls behind the deliciousness, and many of the features of Chinese food are not friendly to the sugar lovers, so many of them are afraid of Chinese food.

Characteristics of traditional Chinese feasts:

Traditional Chinese food, the proportion of carbohydrates accounted for an average of 60% to 75% of the total energy intake, although in recent years there has been a gradual change in the food culture and dietary structure, especially in the younger population, carbohydrate intake has decreased, but carbohydrates are still the Chinese dining the mainstay of Chinese dining.

Many nutritional studies have shown that a carbohydrate intake of 40 to 55 percent of total energy intake is best for long-term health, and the carbohydrate content of Chinese food is on the high side. A typical feature of Chinese food is the high proportion of staple foods.

The Qing dynasty with the garden food list wrote, the sweetness of the rice, on top of the hundred flavors, know the taste of the people, meet good rice do not have to use the dishes, said the people who love to eat rice, there is a good rice will be enough, there is no need for side dishes. Noodles are more hot all over the north and south, Beijing's fried noodles, Shanxi's knife-shaved noodles, Gansu's ramen, Henan's chow mein, Wuhan's hot noodles, can be a dish of their own, good noodles where people still need additional food.

The classic pairing of steamed buns with congee and pancake rolls with doughnuts is actually a combination of staple food and staple food into one meal. The main food and the proportion of side dishes is not enough, it is easy to cause the postprandial blood glucose quickly rise and fall, fluctuations are large, and nutrition is also loss of comprehensive. The main food is good, we do not forget to eat vegetables and meat.