China is an ancient country with a long history of food culture. This paper sums up the following characteristics of food culture:
Because of China’s vast territory, vast territory and abundant resources, there are differences in climate, products and customs. For a long time, there have been many flavors in food. There has always been a saying of “south to North” in China, and the taste can be divided into “South sweet, North salty, East sour and West spicy”, mainly including four major flavors of Bashu, Qilu, Huaiyang and Guangdong Fujian.
Four seasons are different.
Eating according to seasons is another major feature of Chinese cuisine. Since ancient times, seasoning and side dishes in China have been seasoned according to seasonal changes. In winter, the flavor is mellow and strong, while in summer, it is light and cool; in winter, it is often stewed and simmered, and in summer, it is often cold and frozen.
Chinese cooking, not only exquisite technology, but also pay attention to the beauty of the traditional dishes, pay attention to the food color, fragrance, taste, shape, utensil coordination. There are many ways to express the beauty of dishes. Whether it’s a carrot or a cabbage heart, it can carve all kinds of shapes and make it unique, so as to achieve the harmonious unity of color, fragrance, taste, shape and beauty, and give people a special enjoyment of high unity of spirit and material.
Attention to taste
Chinese cuisine has paid attention to taste for a long time. It not only has strict requirements on the color, fragrance and taste of food and snacks, but also has certain requirements on their naming, taste mode, rhythm when eating and entertainment interleaving. The name of Chinese cuisine can be said to be superb and both refined and popular. The names of dishes are not only based on the realistic names of main, auxiliary, seasoning and cooking methods, but also based on historical anecdotes, myths and legends, celebrities’ tastes and dishes’ images, such as “family blessing”, “general crossing the bridge”, “lion head”, “beggar chicken”, “dragon and Phoenix presenting Xiang”, “Hongmen feast” and “Dongpo meat”.
Combination of food and medicine
Chinese cooking technology is closely related to health care. Thousands of years ago, it was said that “medicine and food have the same origin & apos; and” medicine and food have the same work & apos; “, using the medicinal value of food raw materials to make all kinds of delicious dishes, so as to achieve the purpose of prevention and treatment of some diseases.”