What are the characteristics of Chinese food?

Chinese diet is characterized by: a variety of flavors, the four seasons, pay attention to the aesthetic sense, pay attention to the interest, food and medicine.

1, a variety of flavors: due to the vastness of China, the vastness of the land, the climate, products, customs and habits are different, for a long time, in the diet has also formed a number of flavors. China has always been the "southern rice and northern noodles", the taste of the "southern sweet and salty, sour and spicy" points, mainly Ba Shu, Qilu, Huaiyang, Guangdong and Fujian four major flavors.

2, the seasons are different: all year round, according to the season and eat, is a major feature of Chinese cooking. Since ancient times, China has been seasoned according to seasonal changes to seasoning, vegetables, winter flavor mellow and thick, light and cool in summer; more stewed simmering in winter, more cold frozen in summer.

3, pay attention to the aesthetic sense: Chinese cooking, not only skilled, but also pay attention to the aesthetic sense of the tradition of food, pay attention to the food color, aroma, taste, shape, and the coordination of the device.

4, pay attention to the interest: Chinese cooking has long paid attention to the taste of the interest, not only on the meal of the color, aroma and taste of the snacks have strict requirements, but also on their naming, taste of the way, the rhythm of the meal, entertainment interspersed with certain requirements.

5, the combination of food and medicine: China's cooking technology, and health care has a close link, thousands of years ago, there is a "medical food" and "medicinal meals with the same work," said.

Chinese food culture is a long history, profound Chinese culture.

In the traditional Chinese culture and education in the philosophical ideas of yin and yang and five elements, Confucian ethics and morality, Chinese medicine and nutritional regimen, as well as cultural and artistic achievements, dietary aesthetic style, national character traits of the influence of a number of factors, to create the history of the Chinese culinary arts, the formation of the profound Chinese culinary culture.

From an outward perspective, Chinese culinary culture can be classified from a variety of perspectives, such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folklore and function, etc., demonstrating different cultural tastes and embodying different values of use, which are colorful and varied.

From the point of view of qualities, the Chinese food culture highlights the theory of nutritional support and enrichment of Yingwei (vegetarianism, emphasis on medicinal diets and tonic), and pay attention to the "color, aroma and taste" are all complete. Five flavors and the realm of harmony (distinctive flavor, the mouth is precious, "tongue dish" reputation), odd and positive changes in the cooking method (kitchen rules for this, flexible), smooth God and happy view of food (literacy, education in food) and other four major attributes, has a different food culture of different countries overseas, the innate beauty of the food culture. Chinese food culture in addition to pay attention to the color of the dishes to be bright as a picture, but also with the atmosphere of the meal to produce a kind of interest, it is the personality of the Chinese nation and tradition, but also the Chinese people's traditional etiquette of the way to highlight.

From the influence, Chinese food culture directly affects Japan, Mongolia, South Korea, Thailand, Singapore and other countries, is the axis of the Oriental food culture circle; at the same time, it also indirectly affects Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, soy sauce and vinegar, pasta, medicinal food, ceramic tableware and soybeans and so on, have benefited billions of people around the world.

In short, the Chinese food culture is a broad vision, deep, multi-angle, high-grade long regional culture; is the Chinese people of all ethnic groups in more than one million years of production and life practice, in the development of food sources, food development, food conditioning, nutrition and health care and diet aesthetic aspects of the creation, accumulation and influence on the neighboring countries and the world's material wealth and spiritual wealth.