Does anyone have an article on the comparison of food culture between China and Japan, please?

Mazu initially, the Japanese cuisine is a certain style to hold あるの様を持ったものとして、律令時代から江戸に至るまで、その歴史を简単単にたどってみましょう。

In the Ruling Era, the Ministry of Internal Affairs of the Imperial Household was responsible for the establishment of a variety of official positions related to food at the court, including the position of the chief food official (だいぜんしき) and the position of the chief food official (だいぜんしき), as well as the management of foodstuffs offered by other countries, and these positions were finalized and finalized.

The feasts of the nobles in the palace at that time were the great feasts (だいきょう),and the great feasts (だいきょう),and the grand feasts (だいょう),and the first month's official business (正月の公事や) and the ministers' appointments to their offices (ときたとけなた) were held in great splendor. The dedication of this era is one of the oldest documented, and the contents of the cuisine were as follows: seabream, carp, trout, octopus, and pheasant were served in a single dish, and four types of seasonings (soy sauce, wine, vinegar, and salt) were added to the dish and added to the dish, and the technique of cooking was relatively simple.

Shikashi, the schedule, style, serving utensils, serving dishes, and attire are all very complicated. Kotoki's cuisine is served on a large table plate (だいばん) and a large teppan (テーブル).

Kamakura period into ってもしばらくは, the past of the name of the residue, the aristocratic society, or a large enjoyment of the process of war, one side, the political rights to obtain Shita and Iei, the life of the samurai is the quality of the katsuo court, the lower level of the official Tachibana out of the Ita, Ouwohan (おう饭...atok12に字がありませんでした. オウハン (おう飯...atok12に字がありませでんした)が飨応の定式となっていました。

Ouwuhane and is a rice, rice, sea moon (くらげ) to beat abalone, dried plums and three kinds of dishes, seasoning, and so on, entertainment, salt to add to the extent of the degree that they are out of the way to do so. Shikashi, Xu々に武家势力が拡大し、実质的権力を有するようになりますとオウハンも豪华なものへと発展していきます。

The current era is the era when the refined cuisine was established. In Japan, which is a buddhist country, there is a special custom of seishin jessai in buddhist affairs, accompanied by the introduction of Zen Buddhism, the Shoji rituals, and the seishin nature of seishin, and seishin cuisine is one of the forms of seishin cuisine. In the Muromachi period from the Northern and Southern Dynasties, the center of the martial arts society was the era when the culinary form was completed and reached its full extent. The Muromachi Shogunate was the center of the Bukka society, and the Bukka society took the customs of the public and the shikitari, and the Bukka's momo and fused them together to form a unique culture and to make it into a reality.

The cuisine is based on the great feasts that were practiced in public society, the foundation of the main course and the style of the meal and the pattern of the meal. It was in this era that the specialists who started and practiced the rituals of Shisho cuisine made their debut. The Arigato family, the Shijo family, the Takahashi family, the Takeshi family, the Ogasawara family, and the Okusa family are all known to us. In the Azuchi-Momoyama period from Muromachi to the present day, the Chacha Whiting Stone was established in the present day. The habit of people eating tea is now well established. When the refined cuisine of the tea ceremony (a meeting of monks to gather, eat tea, and have a meal) was practiced in the martial arts society at the time of the main meal or the banquet, or in Zen Buddhism, and when tea was served at the meeting of the nobles and the public at the time of the Liange session or the sake banquet, and when it was served at the time of the ceremony, it was meant to be a meal at the table, and was served at the table. The words "懐石" and "懐石" are used in the text.

Muromachi kara Azuchi-Momoyama period ni kakeては, today's tea whiting stone was established in the era. The habit of people eating tea is now well established. When the refined cuisine of the tea ceremony (a meeting of monks to gather, eat tea, and have a meal) was practiced in the martial arts society at the time of the main meal or the banquet, or in Zen Buddhism, and when tea was served at the meeting of the nobles and the public at the time of the Liange session or the sake banquet, and when it was served at the time of the ceremony, it was meant to be a meal at the table, and was served at the table. The words "懐石" and "懐石" are used to describe the food.

Some of its kaiseki cuisine is based on a specific style of tea and soup, and is completed by Chirikyu. Murata Jumitsu, Takeno Shoji's backing, Akuma's main focus on tea drinking, and the rest of his work, Chirishige, seeks a high level of spirituality in the tea broth.

Rikyu's kaiseki cuisine is a combination of wabi-sabi tea. Matta, this is a short time ago, the first four kinds of seasonings, miso and soy sauce, mirin, vinegar, and other modern seasonings that are close to the seasonings, and so on,

Yorishiku Nakata period.

Koji, Honzen, Seijin, and Kaiseki (懐石) cuisines have been held in different styles and have been influenced by each other, and existed at the same time in the same period. In the Edo period, we have seen a decline in the number of complex patterns, a decline in the number of special ceremonial dishes for weddings and festivals, and a decline in the number of dishes for festivals, and a decline in the number of gestures.

On the other hand, the general kaiseki cuisine (kaiseki cuisine and kaiseki cuisine differentiated from chanoyu) in today's world has seen the two sides of the meal and the kaiseki cuisine, namely the meal and the kaiseki cuisine, and the two sides of the meal and the kaiseki cuisine, and the kaiseki cuisine, and the kaiseki cuisine. The word "懐石" on the kaiseki cuisine of tea soup is the word "懐石" on the word "懐石" or the word "懐石" on the word "懐石" on the word "懐石" on the word "懐石" on the word "懐石" on the word "懐石" on the word "懐石" in the Kaiseki cuisine of tea soup. In modern times, "懐石" is used indiscriminately, and the spirit of Rikyu is seen to imply that "茶会席" and "茶会席" and "言叶" are used to make the phenomenon of whitening the face. Japanese cuisine is seasoned with seasonings from the Heian period, salt, vinegar, wine, and soy sauce, which are used in a variety of ways, including food culture, and the origin of Japanese seasonings, which are considered to be the origin of Japanese cuisine.

The Palace of the great feasts and the Iwareる public tatami banquets given to the cuisine, four types of seasonings are used, and each of them is good for flavoring the food, and the four types of utensils are used and called out. In addition, salt and vinegar are very important in this process, and the vinegar is used as a base for plum vinegar, citrus vinegar, and so on.

Salted vinegar is a convenient way to prepare the food, and it can be washed with salt and vinegar, eliminated with vinegar, and eliminated the odor and smell of the food. The salt and vinegar are processed and flavored to be eaten in a variety of foods, and the weight of the ingredients is determined by the weight of the salt and vinegar, and the purpose is to make the food more delicious. It is for this reason that "塩梅" and "えんばい" (塩梅) and "えんばい" (えんばい) are used as a term of reference for the combination of flavors, as well as for the reading of the term "あんばい" (あんばい) and "あんばい" (あんばい) and the reading of the term "しました". This dish is made with salted plums and flavored with chirashi. In order to add or subtract flavors to a dish, it is important to add or subtract fire, flavor, and taste, and to add or subtract chirimeno, salted plums, and other similar meanings to the dish. The addition, subtraction and I don't know what to do, but I think it's a good idea to use all of them in a wide range of ways, so I'll try to use them in the future.

Fish is eaten raw in the morning, so it is important that you take care of it with your hands. Tsumari, interhandedly yokuru boudin sabaeki ga material flavor to be born kasu koto ni narimasu.

Matta, the vessel to hold ったものは美しくなければならないですし、私たちは箸を使いますのので、箸で挟んで口に入れるためは一一口で食べられる大きさ、一寸(evenな口の大きさ)に切り分けるのです。

そして、料理する调理人もいろいろな素材を使うようになり、それに伴って调理propsも沢山開発されるようになりました。 In this way, Japanese cuisine is accomplished in its own style, and the cooks are able to work together and develop their own techniques.

Korean cuisine is more foreign than Chinese, and is often compared to other countries.

China has a large number of Chinese boudin, which is sufficient for the purpose, and there are a variety of Japanese boudin, including meat cuts and petit nouveau items for foreign food occasions.

Japanese food occasions, vegetables cut, out of the edge, willow edge, thin edge, tako lead ki, fugu lead ki, Haimo cut, etc.; foreign and comparable to the Narainaichi children's types. Tsumari is an expression of the richness of Japanese food culture.

Japanese cuisine から seasonal sense をなくすと、ほとんど魅力のない食べ物になってしまいます。 ただ旨ければいというそれだけなら、Chinese cuisine and foreign food ほうが、はるかに味が浓浓であるから美味しいに决まっています。

The best way to enjoy a meal is to leave it alone, and to make sure that the flavor is strong enough for you to enjoy it. In cooking, the sense of the season comes out in moshi no moshi, ten no moshi, and toki no moshi to go, and the cook's stance is that the focus on the object to be absorbed is set in a certain way. The cover of one shot of the product is taken, now, the season is bright and fast, and the product is made by the cook, and the cook is not in a good mood.

Sucking things other than the occasion of the cooking of the occasion is, more often than not, the sight of the 覚なものであって、taste覚、臭覚、视覚、聴覚、触覚、全てに季节を語りかけてくるような吸い物ができたら、満点なわけです。 It is an important service cut on the occasion of the "suction mouth" and I think it is a good idea to do so. Sucking the mouth and I have been in the past is "duck head (kokuto)" and I have been in the main grapefruit skin to make a good deal of it.

The suction of the suction of the object on the ground of suction, Katagi yuzu and fragrant りのものを入れたことに始まり、ちょうど鴨の头のように见えたので "Duck head "といったのです。 Now は柚子ばかりでなく、木の芽や蕗の薹などを使うこともありますが、昔は柚子が主体になっていたのです。

The season of Yuzu in the same country is against the season, the season of green Yuzu, the season of Yuzu flowers, the season of Yuzu, the season of Yuzu, the season of Yuzu, the season of cuts, the season of Daikisha and so on, the season of the fragrance of the season of the beauty of Yuzu. In the season of yuzu ga bitterness, it is a small amount of Kataki-yuzu, and in the season of pine-leaf yuzu, it is a season for people who want to eat it, and it is a season for people who want to change it.

The cover is taken, あっ, this is a yuzu flower ga Sakaiているころなんだ, and eaten べる people in the season of Koyonaku seasonal changes in the eye, and oshimi, Yushii plate in front of the elegance of the message to be grateful to the Wake desu.

Cooking and cooking is a great way to make a difference. Nutritional baranas and carrots are a great cut, and the sense of the season in Japanese cuisine is also a great reminder of what it is like to eat.

The year's wild vegetables such as tomato, cucumber, and eggplant are eaten in the spring, and the frozen okonomiyaki and sashimi are eaten in the spring, but today they are cultivated in the Japanese archipelago of Dokko, so we are looking forward to eating them. This is a food culture that is not a food culture that is not a food culture that is not a food culture. もう食文化とはいえないですよね。

Hand lightweight とかreasonable とかuniversal があるということは、seasonal sense をなくす第一の條件ではないでしょうか

The above is about the Japanese cuisine , about the Chinese cuisine is not necessary Chinese people's health history of the evolution of the food culture

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August 31, 2006 14:51 Health Vision

Chinese dietary culture has a long history, and traditional Chinese dietary culture is not only an important part of traditional Chinese culture, but also a unique and distinctive part of the traditional culture. Chinese traditional food culture is not only an important part of Chinese traditional culture, but also a branch of traditional culture with unique characteristics and personality in the big system. Starting from more than 500,000 years ago when Beijing people barbecued food with fire, the Chinese people have begun the history of the evolution of food culture. (Introduction)

The Popularity of Stone Mills

From the Neolithic Age until the Yin and Shang Dynasties, the processing of grains was primitive and simple. The ancestors roughly processed grains by means of mills, grinders, pestles and mortars, which made it difficult to provide large quantities of hulled and cleaned rice. By the Zhou Dynasty, the emergence of stone is not, is a leap in the primary processing of cereals. Shiwu, that is, stone mill. The primary processing of grains, from mainly grinding and pounding to mainly grinding. With the popularization of stone grinding, the Zhou people's diet improved greatly.

Meat Processing

Compared with grain processing, meat processing in the Zhou Dynasty was more elaborate. Moreover, the selection of cuts as the first processing of meat had the same importance as the later cooking. In particular, the Zhou royal nobles in the rituals, banquets enjoyed a variety of meat, the selection of cut and cooking, by the dedicated official office "breakfast" and "breakfast" in charge. Zhou people have fully understood the selection of disease-free, no special smell and odor and healthy animals and birds, and identify the parts of the animal and poultry, and then slaughter. In eating, a variety of dishes have a fixed position, take food according to a certain procedure, these are cut into different shapes by the meat decided.

The emergence of eight treasures

The emergence of eight treasures in the Zhou Dynasty marked the formation of cooking as an important art, showing the Zhou people's exquisite skills and the science of food and drink. Cannon dolphin, for example, first of all, the pig will be washed and stripped clean, the belly of the real date, wrapped in wet mud, baked dry, stripped mud out of the pig, and then coated all over the body of the pig with rice flour paste, deep-fried with oil, cut into slices, with a good ingredients, and then placed in a small tripod, the tripod and put in a large wok tripod with the fire stewed for three days and three nights, after the pot with soy sauce and vinegar seasoning to eat. This dish has adopted three cooking methods, including baking, deep-frying and stewing, and there are more than ten procedures. "Eight treasures" created a variety of cooking methods to produce dishes precedent, later generations of dazzling variety of dishes, are based on the development of this, and even in the name of the dish is also inherited "eight treasures", and so far there are "eight treasures The four major cities of the world have been the most important ones in the world, and they are the most important ones in the world.

The birth of the four major cuisines

During the Spring and Autumn and the Warring States Periods, the integration of various ethnic groups gradually led to the formation of the two major flavors of the north and the south in terms of food culture. In the north, the ancient Qilu food culture has a long history, cooking technology is more developed, formed the earliest local flavors in China - the prototype of Lu cuisine.

In the south, the Chu people unified the southeast half of the country, occupying today's "land of fish and rice". "Spring has the knife crabs, summer has the shad, autumn has the fat duck, winter has the vegetables". In all seasons of the year, aquatic animals, poultry, vegetables and limpets were on the market, which provided superior material conditions for the development of culinary technology. As a result of the integration of the folkways, folklore and eating habits of many southern ethnic groups, gradually formed the prototype of today's Soviet cuisine.

In the west, the Qin Dynasty occupied the ancient countries of Ba and Shu, and then sent Li Bing to transform the flooded countryside into the "Land of Heaven", coupled with the arrival of a large number of immigrants from Hanzhong, combined with the local climate, customs, and the traditional diet of the ancient countries of Ba and Shu, resulting in the predecessor of Sichuan cuisine, which has had a great influence to this day.

The unification of the Qin state was carried out at a later stage, and at the end of the Qin Dynasty, troops were sent to annex the three counties of Guilin, Nanhai and Xiang, establishing the state of South Vietnam. In the eleventh year of Han Gaozu's reign, he was crowned King of South Vietnam. Taking advantage of Guangzhou's location on the southeastern coast, the mild climate of the Pearl River Delta, the abundance of produce, the wide variety of plants and animals available for consumption, and the accessibility of water and land transportation, the political, economic, and cultural center of Lingnan was established. Here the food is more developed, the current food culture of Guangdong, in fact, by Zhao Tuo advanced culinary arts and utensils introduced into the Central Plains Ling, combined with the local dietary resources, so that the "fly, dive, animals, plants" are good food, and passed down to the present day, the shape of eclectic food culture, resulting in Cantonese cuisine.

So far, later known as the "four major cuisines" of the Lu Cuisine (including Beijing and Tianjin and other northern regions of the flavors of the dishes), Su Cuisine (including Jiangsu, Zhejiang, Anhui region of the flavors of the dishes), Cantonese Cuisine (including Fujian, Taiwan, Chao, Qiong region of the flavors of the dishes), Sichuan Cuisine (including Xiang, E., Guizhou, Yunnan region of the flavors of the dishes) has begun to take shape.

Eating in the Han and Tang dynasties

With the complete birth of China's unification, the Han emperors had the most complete food management system in the country. Among the officials in charge of the emperor's daily affairs, those related to dietary activities were the taijun, tongjun and gujun, who were respectively the "master of meals", "master of cakes and bait" and "master of rice selection". This is a huge system of officials. The expenditure on meals for the emperor and the harem was equal to the production of 20,000 households of the middle class people in the Han Dynasty.

The spread of Chinese food culture to foreign countries intensified during this period. Zhang Qian and others not only introduced from the western region of the Hu melon, walnut, caraway, carrot, pomegranate and other products, but also the peach, plum, apricot, pear, ginger, tea and other products as well as culinary culture of the Central Plains to the western region. Today, in the original Western region of the Han tomb excavations, there are wooden chopsticks from the Central Plains. China's traditional barbecue technology has a mouthing method, but also early through the Silk Road to Central Asia and West Asia, and eventually formed in the local people like to eat kebabs.

Changan in the Tang Dynasty was the cultural center of the world at that time, which facilitated the exchange and fusion of food cultures of various ethnic groups. The traditional dietary structure of the Hu and Han peoples underwent a major change, and "eating meat and drinking cheese" began to become a ****same dietary feature of the Hu and Han peoples throughout the northern and northwestern regions of the Han and Tang dynasties.

Today, there are more than 160 kinds of vegetables. However, among the more common 100 kinds of vegetables, those native to the Han area and those introduced from outside the region each account for about half. During the Han and Tang dynasties, the central mainland introduced many vegetable and fruit varieties through exchanges with northwestern ethnic minorities, such as vegetables such as alfalfa, spinach, brussels sprouts, hu melon, hu beans, hu garlic, hu coriander and so on, fruits such as grapes, lentils, watermelon, and pomegranate, and condiments such as pepper, sand sugar and so on. At the same time, the cooking methods of the western regions were also introduced into the Central Plains.

The various kinds of hu food imported in the Han Dynasty were gradually popularized in the Yellow River valley by the time of the Wei, Jin and Nan Dynasties, and were favored by the majority of Han people, especially boiled or shabu-shabu and roasted whole sheep, which were the most typical.

The Han and Tang dynasties were also a period of gradual change in traditional Chinese foodways. After the Eastern Han Dynasty, the hu bed was introduced to the Central Plains from the Western Regions as a kind of sitting utensil, and gradually came into common use. As sitting on the Hu bed must be two feet down to the ground, which changed the traditional kneeling posture of the Han Chinese. From the Wei, Jin, North and South Dynasties began a new change in furniture, to the Sui and Tang dynasties also towards a climax. On the one hand, this is manifested in the traditional beds and couches continue to increase the height of the case; on the other hand, the new high-footed furniture varieties increased, chairs, tables and so on have begun to use. After the emergence of tables and chairs, people sit around a table to eat is a natural thing.

Tang Dynasty and foreign food culture exchanges are very much, people's material life have a kind of veneration of the West's atmosphere, food flavors, clothing and attire to the West for the beauty of the countries, veneration of the foreign has become a trend of a not small. At that time, Chang'an, Hu opened more hotels, and accompanied by flamboyant Hu Ji, Li Bai and other literati often into these hotels, Tang poetry in many poems mentioned these hotels and Hu Ji. Wine family Hu and Hu Ji has become an important feature of food culture in the Tang Dynasty.

Tea food in Liao and Jin

With the trade of tea, tea food also penetrated into the daily life of the Liao and Jin peoples. Jin people in the life of the major marriage ceremony, are to set out tea food as a formal. And the so-called tea food, is only advanced like the Han people often eat "cold utensils", that is, fried sesame flowers and other large soft fat, small soft fat food, the second into a plate of honey cake. Only to the end of the banquet, to attend the wedding guests, only served on the "Jianming". Tea has become a drink that only the rich can sip, and the coarse can only drink cheese.

Kublai's shabu-shabu

During the Yuan dynasty, the empire's boundaries grew to unprecedented proportions, bringing with them a vast development in food culture. During this period, shabu-shabu was born under Kublai's tutelage; mooncakes became an indispensable mid-autumn snack; the Yuan capital became the birthplace of the first ever roast duck restaurant; and a famous dish that many people are still willing to taste today - roasted whole goat - was created.

And the Mongol westward conquest as well as the Yuan Dynasty period in various capacities from Persia, Central Asia and Arabia and other places in a large number of issued or voluntary Muslims of various ethnic groups to the east, and the local ethnic integration of a new ethnic group in the Yuan Dynasty - Hui, and with other Muslims ethnic groups to create and develop China's halal food culture.

Palace extravagance

The Ming dynasty's palace food extravagance. Palace dishes and vegetables are Yunnan's chicken fir, Wutai Mountain's smallpox goat maw vegetables, the East China Sea's stone flower sea cabbages, dragon's beard, kelp, antlers, seaweed and other sea plants; Artemisia shoots, bad bamboo shoots and so on, Liaodong's pinecones, artichoke north of the yellow flowers, golden needles, the middle of the capital of the yam, potatoes, the south of the mossy vegetables, the Wudang warbler bamboo shoots, yellow essence, black essence. Walnuts, jujube, magnolia, trailing green, ferns, etc. of the northern mountains, and various other vegetables and dried fruits, local specialties, etc., are available.

Beijing's Palace Cuisine

Flavorful dishes from all over the country have been brought together, fused and developed in Beijing over the years to form the unique Beijing Cuisine. In the past, there were royals, princes and nobles, dignitaries, merchants and literati in Beijing. Due to the need for social interaction, rituals, festivals and daily meals, restaurants of all colors came into being, and chefs were employed in the palaces, government offices and mansions. These chefs come from all directions, the Chinese food culture and culinary skills to fully play. Palace cuisine refers to the Qing Dynasty Palace in the Imperial Cuisine dishes, but also absorbed many dishes of the Ming Dynasty Palace Cuisine, especially Kangxi, Qianlong two emperors many times to Jiangnan, the South meal is very appreciated, so the Qing Dynasty Palace Cuisine, has absorbed many of the flavors of the dishes around the country, and Mongolia, Hui, Manchu and other ethnic groups of the flavor of the meal. Palace cuisine has been renowned at home and abroad, the world's first flavor of the reputation. Peking duck, is one of the palace dishes, unique flavor, famous all over the world.

The Evolution of Official Cuisine

Official cuisine is one of the special flavors of Beijing cuisine. In the past, there were many government offices in Beijing, and the government offices had their own cuisine, and each of them had its own unique flavor. The Pan fish, Kung Pao Pork Dumpling, Li Hongzhang Chowder, Groupan Shark's Fin, Zuo Gongjian, Sister Sung's Fish Soup, and Peking White Pork that have been passed down to this day are all from the government offices. Beijing Tanjia Cuisine is quite representative of the Hanlin Tan Zongjun's family in the late Qing Dynasty, and was later introduced into the restaurant by his family chef, known as "Tanjia Cuisine". In recent years, there has been an emergence of Red Mansion Cuisine, which is also governmental cuisine. Beijing cuisine fusion of eight flavors, so cooking techniques are extremely rich, such as roasted and stir-fried, fried and fried fire leaning, grilled and stir-fried, steamed and boiled blanch and braised, simmered and stewed stir-fry boil, collapsed casserole salted and smoked, brined and mixed with choking and bubbling, as well as baking and plucking, and so on.

Manchurian feast

Manchurian feast is a grand feast of Manchu and Han flavor dishes. Is the Qing Dynasty royalty, the government can only be organized by the banquet, the general folk rare. The scale of the grand and noble, complex program, Manchu and Han food treasures, both North and South flavors, dishes up to more than 300 kinds of ancient Chinese banquets of the most reputation. Beijing Imperial Cuisine Hotel has been divided into six kinds of Manchu feast: Mongolia pro Pan Banquet, court ministers feast, ten thousand birthday feast, a thousand old man feast, nine white feast, seasonal feast.

Man Han feast gathered the essence of the world, the material does not distinguish between east and west, north and south, birds and animals, mountain treasures, sea food, as much as in the mouth, the Qing dynasty, the Manchu feast, there are so-called mountains, the sea, poultry, grass, "four eight treasures". "Mountain eight treasures" refers to camel's hump, bear's paw, scarlet lip, monkey brain, scarlet lip, elephant trunk, leopard fetus, rhinoceros tail, deer tendon; "sea eight treasures" refers to bird's nest, shark's fin, large ginseng, fish maw, fish bone, abalone, seal, dogfish (salamanders); "poultry Eight treasures" refers to the red swallow, flying dragon, quail, swan, partridge, colorful finches, turtledoves, red-headed eagle; "grass eight treasures" refers to the monkey head, fungus, bamboo fungus, donkey's nest mushrooms, goat's belly mushrooms, mushrooms, yellow cauliflower, Yun Xiangxin.

Between the years of Qianlong Jiashen (1746 AD), Jiangsu Province, Yizheng County, a man named Li Dou, wrote a book "Yangzhou Boat Record", which recorded a full Manchu feast food list.

The Manchurian banquet is the fruit of thousands of years of totalitarian-guided dietary culture in China, reaching the peak of human enjoyment in terms of mouth happiness.

In January 2005, a businessman in Xi'an threw away thousands of dollars and paid 366,000 yuan to eat the Manchurian banquet made by a hotel. In fact, that so-called full banquet was certainly not a real full banquet, because some things, such as bear's paw and scarlet lips, are unlikely to be available. This shows how much a real full banquet should be worth.

There is a lot on the internet about Chinese food culture