Chinese diet in the last hundred years changes causes background role influence

Talking about the characteristics of Chinese food culture, food is the first need for human survival and development, and is also one of the basic forms of social life. However, different cultures have different dietary concepts and customs, which ultimately form different dietary cultures. Chinese food culture has a long and profound history. It has gone through thousands of years of historical development, and has become an important part of traditional Chinese culture. In the process of long-term development, evolution and accumulation, the Chinese people have gradually formed their own unique dietary folklore in terms of dietary structure, food production, food utensils, nutritional health care and dietary aesthetics, etc., and ultimately created a Chinese food culture with a distinctive flavor, which has become a bright pearl in the world's dietary culture treasure trove. It has become a bright pearl in the treasure house of the world's food culture. Some countries in the West gathered immigrants from various countries and were y influenced by their food cultures. They learned from the best and combined them with their own dietary habits to form a delicate, specialized and self-contained dietary civilization. Differences between Chinese and Western cultures have created differences between Chinese and Western food cultures, which mainly come from the different ways of thinking and philosophies of the world. I. Dietary structure of China's long history, vast territory, diverse geographic environment, rich climatic conditions, a wide variety of plants and animals, which provide a solid material foundation for our diet. In the long practice of life, our ancestors have continuously selected and created rich and diversified food resources, making our country's food sources exceptionally broad. Since the pre-Qin Dynasty, the dietary structure of the Chinese people has been based on plant foods such as grains, beans, vegetables, fruits and cereals, with a clear demarcation between staple and side dishes. The staple food was grains and cereals, and the side dishes were vegetables, plus a small amount of meat. According to a feast recorded in the Old Story of Wulin, there were more than 200 dishes listed, of which 41 were made of pig, duck, fish, shrimp and other things by baking, boiling and many other processes, 42 were fruits and candied fruits, 20 were many types of vegetables, 29 were all kinds of dried fish, 17 were beverages, and 59 were dim sums, etc. The main food involved was a wide variety of foods, and the side dishes were vegetables plus a small amount of meat. Involved in a wide variety of food, the sky and underground aquatic land long and all kinds of creatures almost nothing to eat, forming a dazzling diet composition. It can be seen that in the Southern Song Dynasty China's food culture tends to mature. According to the survey, Chinese people eat more than 600 kinds of vegetables, six times more than the West. In fact, vegetarian dishes are usual food in Chinese cuisine. Rice and wheat are the main staple foods in China, while millet, corn, buckwheat, potatoes, sweet potatoes and various kinds of camas also have their place. In addition to rice noodles, a variety of pasta, such as steamed buns, noodles, doughnuts, as well as a variety of congee, cakes and variations of snacks make people's tables colorful. Westerners adhering to the nomadic, seafaring people's cultural lineage to fishing, hunting, farming-based, to collect, planting as a supplement, more meat, food, clothing, with all taken from animals, even Western medicine are taken from animals to refine the material. Pay more attention to the intake of animal protein and fat, the structure of the diet, but also to animal dishes, mainly beef, chicken, pork, mutton and fish. Therefore, the proportion of meat in the diet has been very high. In modern times, the proportion of plantation has increased, but the proportion of meat in the diet is still higher than that of the Chinese. Second, food production of traditional Chinese cuisine for cooking methods are extremely elaborate, common methods are: boiling, steaming, burning, stewing, baking, cooking, frying, stir-frying, frying, braising, popping, slipping, brining, steak, crispy, simmering, mixing and so on. And for a long time, due to differences in products and customs, eating habits and tastes around the hobby is very different, the long history of cooking technology through the creation of successive generations of people, the formation of a rich and colorful local cuisine, such as Fujian cuisine, Sichuan cuisine, Guangdong cuisine, Beijing cuisine, Lu Cuisine, Su Cuisine, Hunan Cuisine, Hui Cuisine, Shanghai Cuisine, Hubei Cuisine, Liao Cuisine, Henan Cuisine and so on. Each cuisine has its own characteristics in production methods: such as simmering and sliding of Hubei cuisine, shabu-shabu and baking of Beijing cuisine, etc. Sichuan cuisine is famous for its many flavors, wide range of flavors, thick flavors, and varied tastes, and it is said that there is "one dish with one pattern, and a hundred dishes with a hundred flavors". Chinese food has its unique charm, the key lies in its exquisite flavor. The main reason for the creation of deliciousness lies in the harmonization of the five flavors. At the same time, the pursuit of color, aroma, taste, shape and art of organic unity. In the color of the preparation, the auxiliary colors to set off, highlight, embellish and adapt to the main ingredients, the formation of dishes with uniform and soft colors, the main and secondary, the intensity of the appropriate, contrasting, harmonious and pleasing. In the taste of the match, emphasize the aroma, highlight the main flavor, and auxiliary seasonings, so as to increase the aroma and flavor. In the shape of the preparation, pay attention to the art of modeling, the use of embellishment, embedded brewing and other techniques, integration of carving and dishes in one, the formation of a harmonious and beautiful shape. Chinese cuisine combines color, shape, aroma, taste, nourishment, and nourishment into one, so that people get the comprehensive enjoyment of vision, touch, and taste, constituting the core of deliciousness, and nourishing the body for the purpose of Chinese culinary characteristics. It is careful selection of materials, fine knife work, realistic shape, colorful, cleverly assembled, has an indisputable historical status. In Western cuisine, steak is all one flavor, no art. As a dish, chicken is chicken, steak is steak, even if there is a match, that is also carried out in the plate, a plate of "French lamb chops", one side of the mashed potatoes, leaning on the side of the lamb chops, the other side of the boiled green beans, plus a few slices of tomato will be. Contrasting colors, but in the taste of the various raw materials are not related to each other, reconcile, each is the taste of each, simple and clear. Compared with the Western diet, the Chinese food culture is a unique, food flower beauty of the world. Third, the diversity of food utensils eating utensils is also a major feature of Chinese food culture. Especially with bamboo chopsticks eating, the use of free, economical and convenient, by Europe and the United States is praised as an artistic creation. Chinese food utensils from the use of points, there are beans, cans, li, cups, pots, bowls, boxes, urns, pots, pots, cauldrons, plates, etc.; from the material up points, there are pottery products, porcelain products, metal products and bamboo products, etc.; with the improvement of productivity and the continuous progress of the standard of living of mankind, food utensils in the material, quality, form and so on, have undergone a new change. From the Sui and Tang dynasties, has been the use of a large number of gold and silver and other precious metals made of food utensils, in the folk, ceramic utensils used in large quantities, to the Tang and Song dynasties, China's porcelain is renowned overseas. Until modern times, ceramic eating utensils are beautiful and brilliant, and have become a highlight and feature of Chinese food culture. Westerners use metal knives and forks, as well as a variety of cups, plates, cups and saucers, the types of tableware, very monotonous. Fourth, nutrition and health to grain-based, focusing on dietary health. That is, grain-based, meat less food, supplemented by vegetables and vegetables, which is the typical meal structure. One of the rice is the staple food, while the dishes are for the rice, that is, to help rice down the throat. Chinese people pay much attention to the diet of nutritional health care, advocating a rational mix of nutrients, balanced diet, through the deployment of edible grains, five fruits, five animals, five vegetables and other smells, functions of different foods, in order to achieve a balance of yin and yang, the coordination of internal organs, replenishment of the essence of qi, health and fitness purposes. As early as in the Spring and Autumn and Warring States period, Confucius put forward the "food is not too refined, chopping is not too fine" view of diet, but also outlines the ten "do not eat" as well as pay attention to hygiene, observe the seasons, pay attention to nutrition, there is no amount of restraint but the scientific dietary laws. Westerners also pay attention to dietary science, pay attention to food production in strict accordance with scientific norms, the amount of seasonings added to the exact amount of grams, cooking time is accurate to the second, to make the kitchen like a chemical laboratory, and the flavor of the steak from New York to San Francisco, not the same. Fifth, food aesthetics of Chinese food in the continuous development of the formation of the "ten beautiful style": pay attention to taste, color, aroma, texture, shape, order, equipment, fitness, realm, the harmony and unity of the fun. Chinese cooking, not only exquisite technology, but also pay attention to the aesthetics of the dishes, pay attention to the food color, aroma, taste, shape, the coordination of the device. The performance of the beauty of the dishes is multifaceted, whether it is a carrot, or a cabbage heart, can be carved out of a variety of shapes, unique, to achieve the color, aroma, taste, shape and beauty of the harmony and unity, to give a person a high degree of unity of the spirit and the material of the special enjoyment. For westerners, diet is only a necessary physiological activity, for which the pursuit of beauty is ignored. The difference between Chinese and Western food culture is obvious, and each has its own strengths. With the acceleration of economic globalization and information exchange, the Chinese and Western food cultures will merge in the collision and complement each other in the fusion. Now Chinese people's table is increasing the proportion of meat and dairy foods; similarly, Western food has begun to develop to the realm of Chinese food's color, aroma, taste, meaning and shape, Chinese and Western food culture will be in the exchange of *** with the same development, people will enjoy a more delicious, faster, more nutritious food. References: 1. Wang Xinting, Jin Mingjuan, Yao Eveningxia. Introduction to Chinese Traditional Culture. Beijing: China Forestry Press, 20042.Zhao Hong'en, Li Baoshi. An Introduction to Traditional Chinese Culture. Beijing: People's Publishing House, 20043. Yao Weijun. The origin of China's food culture. Nanning: Guangxi People's Publishing House, 19884. The background knowledge of western culture. Changsha: Hunan Normal University Publishing House, 19959. Food for the People: Chinese Cuisine and Culture. Hainan Publishing House, 1993