What are the main aspects of China's food culture with distinctive national characteristics?

1. Hui people eat three meals a day, and their eating habits are very different from those of Han people. The daily diet of Hui people is mainly flour and rice, supplemented by corn, peas and other miscellaneous grains. Hui people like to eat scaly cows, sheep, chickens, ducks, fish and vegetables. But don't eat the meat of horses, donkeys, mules and dogs, especially pork.

Do not eat the blood of animals, do not eat their own dead livestock, do not eat livestock slaughtered by non-Muslims, do not eat canned beef and mutton, and do not eat food made by non-Muslim shops.

2. Uighurs, in Uighur villages and towns, every household has a pit. Uighurs are particular about eating naan, and they all break it with their hands before eating. They are not allowed to bite the whole naan.

Kebab is a traditional food of Uygur people. The roasted meat is delicious, spicy and distinctive. Pilaf and Lamian Noodles are also favorite foods for Uighurs. Non-staple food includes cattle, sheep, chicken and all kinds of vegetables, but you don't eat vegetarian dishes. You must add meat when cooking.

Tibetan and Tibetan herders eat four meals a day, the first meal is at 7: 00 in the morning. Eat more Baba, drink butter tea, 10 eat the second meal, and eat the third meal at 2 pm, also called lunch, mainly eating meat.

Eat the fourth meal at 8 pm, and the food is mainly porridge. Generally speaking, herders mainly eat beef and mutton and milk tea, and dairy products include ghee, yogurt and cheese. The diet of Tibetans in agricultural areas is mainly grain, supplemented by vegetables.

4. Mongolians, Mongolians live on beef, mutton and milk. History books describe the eating habits formed by nomadic life as "nomadic people travel in four seasons, but only chase water plants and eat meat and cheese". Barbecue, roasted meat, dried meat and hand-grabbed meat are all Mongolian household foods, among which hand-grabbed meat is the most famous and can be eaten in all seasons.

Extended data:

Tableware culture

In the Paleolithic Age, people mainly barbecued, and in the Neolithic Age, they began to cook and steam vegetables, with millet in the north and rice in the south. There is a Neolithic "small ear pointed bottom bottle" at the scene. Ropes are hung on the ear holes on both sides. Put it into the river and the pottery bottle will stand up. It can be seen that the ancestors at that time were also very wise to draw water.

During the Xia, Shang, Zhou, Spring and Autumn Period and Warring States Period, the famous bronze craft reached its peak, and the combination of retort has developed into a bronze system. Jiaozi appeared in the late Spring and Autumn Period. At that time, our ancestors began to know how to eat pasta, wonton and vermicelli.

Due to the emphasis on sacrifice in this period, many wine vessels appeared. For example, the copper belt on horseback is a drinking fountain. F is used to hold wine, and "the first three legs of the raptor?" B "was a wine mixer at that time, and the most special one was" bronze ice guide ",an ice wine appliance with a built-in wine jar. Imitations of lacquerware tableware commonly used in the same period were also exhibited at the scene.

There is a special exhibit in the Han Dynasty, in which a head was paved with a circle of copper sheets, which was a copper furnace at that time. In addition, the funerary pottery stove in the Han Dynasty reflected that people had complete stove equipment at that time. This boat-shaped pottery furnace is very popular in the south, but only simple rectangular furnaces are used in the north.

Baidu Encyclopedia-China Food Culture