What is the main content of China's food culture?

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.

Extended data:

Characteristics of China's food culture and customs;

Hot food and cooked food are the main features of China people's eating habits. This is related to the early civilization and the development of cooking technology in China. The ancients in China thought: "Those who live in water are fishy, ashamed of their meat, and herbivores taste." Hot food and cooked food can "deodorize, deodorize and deodorize" (original taste of Lv Chunqiu).

China people's diet has always been famous for its extensive recipes and exquisite cooking skills. According to historical records, in the Northern and Southern Dynasties, Liang Wudi chef Xiao Yan could make ten styles and dozens of flavors with a melon with amazing cooking skills.

In terms of tableware, the use of chopsticks is a major feature of China people's eating habits. Chopsticks, called chopsticks in ancient times, have a long history in China. The Book of Rites once said, "There is nothing to eat." It can be seen that at least in Shang Dynasty, chopsticks were used for eating. Chopsticks are generally made of bamboo, a pair in hand, can be used freely, simple, economical and convenient.

Many Europeans and Americans are surprised by the use of chopsticks by orientals and praise it as an artistic creation. In fact, the origin of chopsticks used in eastern countries mostly comes from China. China's ancestors invented chopsticks, which is indeed a great contribution to human civilization.

Baidu Encyclopedia-China Food Culture

Baidu Encyclopedia-China Food Culture