The ****ness of Chinese and Western food culture

1, the flavor, the pursuit of delicious is human **** nature, Westerners are no exception, Western food is also flavored with aromatic leaves, sage, lavender and other spices.

2, a variety of varieties, nutritional balance, with a reasonable mix, and attach importance to the health of Chinese and Western dietary science **** knowledge.

With the international community continues to open up to each other, mutual integration, the country must pay attention to the western food culture to learn to understand. On the basis of carrying forward the traditional Chinese catering culture, respect and learn from the western catering culture. In order to facilitate China's opening up to the outside world, integration into the international community.

Expanded Information:

Chinese food culture has a long history and is generally recognized as having eight major cuisines Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Su Cuisine, Min Cuisine, Zhejiang Cuisine, Hunan Cuisine and Hui Cuisine.

There are many schools of cuisine in cooking. During the Qing Dynasty, Chinese cuisine was categorized into Peking, Suzhou and Cantonese styles. Starting from the Republic of China (ROC), there was a considerable development of culture in different parts of China, and in the ROC it was divided into four genres: North China, Jiangsu, Zhejiang, South China and Southwest China.

Later, the North China genre was divided into Lu Cuisine, which became the first of the eight cuisines, Jiangsu and Zhejiang cuisines were divided into Su Cuisine, Zhejiang Cuisine and Hui Cuisine, South China genre was divided into Cantonese Cuisine and Min Cuisine, and Southwest China genre was divided into Sichuan Cuisine and Hunan Cuisine. Lu, Sichuan, Su, Guangdong four major cuisines formed earlier, and later, Zhejiang, Fujian, Hunan, Hui and other local dishes have gradually become famous, the formation of China's "eight major cuisines".

After the competition, the ranking changes, first of all, Sichuan cuisine rose to the second, Soviet cuisine back to the third. Later, the most influential and representative of the formation of the most socially recognized: Lu, Sichuan, Suzhou, Guangdong, Fujian, Zhejiang, Hunan, Hui and other cuisines, that is, often referred to as China's "eight major cuisines".