What are the traditional food cultures in China?

China's food culture highlights the nourishing theory (mainly vegetarian, paying attention to medicinal diet and tonic) and paying attention to "color, fragrance and taste". The realm of harmony of five flavors (distinctive flavor, precious palatability, and the reputation of "tongue food") The five-flavor harmonious diet concept "Huangdi Neijing" says: "Heaven eats people with five flavors, and the earth eats people with five flavors", "May the five flavors be harmonious, the bones be healthy and soft, the blood move, and the reason is close. If so, the backbone is clear, the Tao is like the law, and there is a destiny. " Taste is the general name of the five flavors of diet, and harmony is the best realm of the beauty of diet. This kind of harmony, obtained through modulation, can not only meet people's physiological needs, but also meet people's psychological needs, so that physical and mental needs can be unified in the harmony of five flavors. The harmony of food is the result of a deep understanding of the nature and relationship of diet. Taste is the foundation of harmony. The balance of yin and yang is a necessary condition for human health. The harmony of the five flavors of diet is based on the principle of time. The cooking science in China is based on the principle of adjusting the season, and pays attention to the appropriate season when mixing dishes and side dishes, so as to make dishes in time. In the process of pursuing palatability, palatable people should be cherished. The four attributes, namely, changeable cooking style (flexible based on kitchen rules) and delicious food concept (Wen Ya, teaching to eat), have natural beauty different from 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.

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 indirectly affect Europe, America, Africa and Oceania. It can be said that China's diet is everywhere. China's food culture is a regional culture with high taste and a long history, and it is the precious material and spiritual wealth accumulated by China people in thousands of years of production and life practice.

History of Traditional Diet in China

1. The earliest was Youchao (Paleolithic Age): At that time, people didn't know how to cook by artificial fire. Diet, such as eating bird hair and drinking blood, does not belong to food culture.

2. Suiren's family: drilling wood for fire, cooking from then on, and entering the era of stone cooking. The main cooking methods: ① cannon, that is, drilling and burning slurry; (2) stew: wrap it in mud and burn it; ③ Fill water and food with a stone mortar, and cook food with red-hot stones; (4) Roasting and frying: the stone slices are heated, and then the plant seeds are fried on them.

3. Fu: In terms of diet, we make nets to teach tenants to fish and raise sacrifices as cooks.

4. Shennong's: Agricultural Pottery is the pioneering work of agriculture in China. He tasted herbs, prescribed ancient medicines, invented thunder, and taught the people to cultivate crops. Pottery utensils made it possible for people to have cookers and containers for the first time, making it possible to make fermented foods, such as wine, sugar, acyl (vinegar), cheese, sugar, sugar and so on. Ding was one of the earliest chefs. It had claws because there was no stove and there was a pot. Its claws are hollow and used for cooking wine.

5. Yellow Emperor: The diet of the Chinese nation has improved again. At first, the emperor was a kitchen god, who concentrated his fire to save fuel and make food cooked quickly. However, it was widely used in the Qin and Han Dynasties, and cauldrons and tall cookers gradually withdrew from the historical stage. "Steamed cereal for drinking, boiled cereal for porridge" differentiated foods for the first time because of cooking methods, and invented a steamer called Zan. Steamed salt industry was invented by Su Sha, a courtier of the Yellow Emperor. Since then, he has not only learned how to cook, but also how to adjust it, which is good for people's health.

6. Zhou and Qin Dynasties: It was the formation period of China's food culture, with cereals and vegetables as the staple food. During the Spring and Autumn Period and the Warring States Period, there were basically self-produced grains and vegetables, but the structure was different from today. At that time, the early field work was mainly millet, and (most importantly) millet, also known as millet, was dominant for a long time and was the length of five grains. Liang Ji is called Liang He's masterpiece. Millet, rhubarb glutinous rice is second only to millet, also called millet, which is threshed millet. Wheat and barley. Bitter, beans, mainly soybeans and black beans. Hemp is pitted. Both glutinous rice and hemp are eaten by the poor, and hemp is also called glutinous rice. There is also rice in the south. The ancient rice was glutinous rice, and the common rice was called japonica rice. It was not until a few weeks later that rice was introduced into the Central Plains, which belongs to flour and rice and is more precious. Zizania latifolia Bunge, a kind of aquatic plant Zizania latifolia Bunge, is black, and it is called carved glutinous rice, which is particularly fragrant and smooth. Put it into a leather bag with broken porcelain pieces, knead and thresh.

7. Han Dynasty: The rich period of China's food culture was attributed to the exchange of food culture between China and the West (western regions) in Han Dynasty. Pomegranate, sesame, grape, walnut, watermelon, melon, cucumber, spinach, carrot, fennel, celery, kidney bean, lentil, alfalfa (mainly used for horse food), lettuce, green onion and garlic were introduced. Liu An, the king of Huainan, invented tofu, which made the nutrition of beans easy to digest, with good quality and low price, and made many kinds of dishes. The stone carving of Tofu Workshop was found on the large relief stone of the Han Tomb found in Mi County, Henan Province on 1960. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, horned animal oil was called grease, and hornless animal oil was called ointment. Fat hard, paste thin, soft. Vegetable oils include almond oil, shea butter and sesame oil, but they are rare. After the Northern and Southern Dynasties, the variety of vegetable oil increased and the price was cheap.

8. Tang and Song Dynasties: The pinnacle of food culture is too particular. The most representative example of "Suzhou Steamed Voice and Wangchuan Pattern" is barbecue.

9. Ming and Qing Dynasties: Food culture is another peak, which is the continuation and development of food customs in Tang and Song Dynasties. At the same time, mixed with Manchu characteristics, the food structure has undergone great changes. Staple food: Wild rice has been completely eliminated. Pockmarked withdrew from the staple food and pressed oil. Beans no longer served as staple food and became a dish. The proportion of wheat in the Yellow River valley in the north has increased significantly, and noodles have become the staple food in the north since the Song Dynasty. In the Ming dynasty, potatoes were introduced again on a large scale. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet represents the highest level of food culture in Qing Dynasty.