What are the characteristics of Chinese food culture?

China's food culture is characterized by the following:

First, a variety of flavors. Due to the vastness of China, the land is vast, the climate, products, customs and habits of different places are different, for a long time, in the diet also formed a lot of flavors.

Second, the seasons are different. All year round, according to the season and eat, is another major feature of Chinese cooking. Since ancient times, China has been seasonal changes to seasoning, food, winter flavor mellow thick, summer light cool; winter stew simmering, summer more cold frozen.

Third, pay attention to beauty. Chinese cooking, not only exquisite technology, but also the tradition of paying attention to the beauty of the dishes, pay attention to the color of the food, aroma, taste, shape, and ware of the coordination, to achieve the color, aroma, taste, shape, and beauty of the harmony and unity, to give a person with a high degree of unity of the spirit and the material and the special enjoyment.

Fourth, pay attention to interest. China's cooking has long been focused on taste interest, not only on the color, aroma and taste of meals and snacks have strict requirements, but also on their naming, taste of the way, the rhythm of the meal, entertainment interspersed with certain requirements.

Fifth, the combination of food and medicine. China's culinary technology, and health care has a close link, thousands of years ago, there is a 'medical food' and 'medicinal meals with the same function', the use of food raw materials of medicinal value, made into a variety of delicious dishes, to achieve the purpose of certain diseases prevention and treatment. "