What are the characteristics of China's food culture?

1 Primitive society Primitive society period is the initial stage of China's food culture. At that time, people had learned to grow crops such as millet and rice and raise domestic animals such as pigs, dogs and sheep. At this time, the foundation of China's omnivorous diet with agricultural products as the mainstay and meat as the supplement has been laid. Later, Suiren taught "building a fire with bricks and wood", and mankind entered the era of cooked food cooked with stones, frying plant seeds on stone chips and burning animals on the fire. Shennong invented thunder and taught people to grow crops. The emperor was the earliest kitchen god. He invented the steamer to cook food quickly.

2. Xia, Shang, Western Zhou and Pre-Qin Dynasties were the periods when China's food culture really took shape. After nearly two thousand years of development in Xia, Shang and Zhou Dynasties, the characteristics of China's traditional food culture have basically taken shape. During the Shang and Zhou Dynasties, people put forward the theory of "five flavors are harmonious and five are obscure" according to the theory of five elements, which became the guiding ideology of later cooking and one of the enduring driving forces of China's food culture.

3. During the Spring and Autumn Period and the Warring States Period, animal husbandry was quite developed, with not only game of livestock, but also fruits, vegetables and grains listed in the recipes. After Emperor Wu of the Han Dynasty, only Confucianism respected Confucianism, and the Confucian diet thought was also highly respected. Paying attention to nutrition, hygiene, conserving human nature through diet and perfecting human nature began to have a far-reaching impact on China's food culture. Confucius' diet is simple and ordinary, and he thinks that tea is as delicious as plain rice.

During the Qin and Han Dynasties, the whole Chinese nation showed a thriving scene. Zhang Qian introduced pomegranate, grape, watermelon, cucumber, spinach and carrot after his mission to the Western Regions, which enriched the food culture. Tofu is also served at this time. According to the historical data "Compendium of Materia Medica", it was created by Liu An, the king of Huainan. The soy sauce and vinegar I use now are all produced in this period.

In the early Tang, Song and Tang dynasties, wheat was a luxury as a staple food. Cuisine is divided into three grades: high, medium and low. High-class dishes at court banquets. The development of feudal society in China gave birth to Li's relations of production and civil society, and China's food culture showed a new development momentum and matured.

6. During the Ming and Qing Dynasties, many literati were willing to engage in diet in order to escape from reality. At this time, they are mixed with the characteristics of Manchu and Mongolian, and their diet structure has changed greatly. In order to show their aristocratic status, the court nobles are also unconventional in their diet. The Manchu-Han banquet is a feast of the Manchu court, symbolizing the Manchu family. It has the characteristics of both palace cuisine and local cuisine. Han banquet is the highest level of China's food culture.