What is the importance of Chinese food culture, the concept of Chinese food culture

From the perspective of extension, Chinese food culture can be classified from various perspectives such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folk customs and functions, etc., showing different cultural tastes, reflecting different use values, and colorful.

From the perspective of characteristics, Chinese food culture highlights the theory of nourishment and health (vegetarian diet, emphasis on medicinal diet and tonic), and pays attention to "color, fragrance and taste". The realm of the harmony of the five flavors (the flavor is distinct, the palatable is precious, and it has the reputation of "tongue dish"), the cooking method that changes with each other (the kitchen rules are based and flexible), and the food concept of the mind and pleasure (the quality of the food is courteous, and the education is in the food) and other four major attributes, which are different from the natural beauty of the food culture of overseas countries. In addition to paying attention to the color matching of dishes, Chinese food culture should also match the atmosphere of the meal to produce a kind of taste, which is the personality and tradition of the Chinese nation, and it is also the way of highlighting the traditional etiquette of the Chinese nation.

From the perspective of influence, Chinese food culture has directly affected Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it has also indirectly affected Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, all of which have benefited billions of people around the world.

In short, Chinese food culture is a long-standing regional culture with a wide vision, deep level, multiple angles and high taste; It is the material wealth and spiritual wealth that the Chinese people of all ethnic groups have created, accumulated and influenced in the development of food sources, the development of food utensils, food conditioning, nutrition and health care and dietary aesthetics in the production and living practice of more than 1 million years.

China's diet is on the heavy side, while the West focuses on nutrition.

Chinese cuisine focuses on color and flavor, while in the West, it is mainly milk, bread, vegetables, salads, etc.

The Chinese diet focuses on nutrients and supplementing the elements that the body lacks.

In the West, it's all about style and taste...

General characteristics of Chinese food culture:

First, the flavor is diverse. Due to the vast territory of our country, the vast land and abundant resources, there are differences in climate, products, customs and habits in various places, and many flavors have been formed in the diet for a long time. China has always had the saying of 'south rice and north', and the taste is divided into 'sweet in the south, salty in the north, sour in the east and spicy in the west', mainly the four major flavors of Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

Second, the four seasons are different. Eating it seasonally throughout the year is another feature of Chinese cooking. Since ancient times, China has been seasoning and garnish according to seasonal changes, with a mellow taste in winter and light and cool in summer; In winter, it is stewed and simmered, and in summer, it is cold and frozen.

Third, pay attention to aesthetics. Chinese cooking is not only skilled, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The performance of the beauty of the dish is multifaceted, whether it is a carrot or a cabbage heart, it can be carved out of various shapes, unique, to achieve the harmony and unity of color, fragrance, taste, shape and beauty, and give people a special enjoyment of a high degree of spiritual and material unity.

Fourth, pay attention to fun. Chinese cooking has long paid attention to taste, not only for the color, aroma and taste of meals and snacks, but also for their naming, the way of taste, the rhythm of meals, and the interspersing of entertainment. The names of Chinese dishes can be said to be fascinating, elegant and popular.

The names of dishes are not only named according to the realism of the main, auxiliary, seasoning and cooking methods, but also according to historical stories, myths and legends, celebrity food tastes, and dish images, such as "family portrait", "lion head", "called chicken", "dragon and phoenix Chengxiang", "Hongmen banquet", "Dongpo meat".

Fifth, the combination of food and medicine. China's cooking technology, and medical care has a close relationship, thousands of years ago there is "medicine and food homology" and "medicine and food with the same effect" said, the use of food raw materials medicinal value, make a variety of delicacies, to achieve the purpose of prevention and treatment of certain diseases. ”

Chinese talk about eating, not only three meals a day, quenching thirst and hunger, it often contains the philosophy of Chinese people to know things and understand things, a child is born, relatives and friends want to eat red eggs to express joy. "Egg" represents the continuation of life, and "eating egg" carries the high hope of the Chinese to inherit the lineage.

1. Transform the food culture of Chinese rock tremor into a global commodity. Grasping China's traditional food culture, studying China's Taoist and Buddhist food culture, sorting out China's national food culture, and developing China's folk food culture can all be extracted from the world's ethnic groups and regions to identify and enjoy the delicacies, and transform them into global commodities.

2. Carry forward the national food culture and build a food industry with Chinese characteristics. Following the trajectory of China's drinking jujube and edible cultural activities, and looking at various cultural phenomena in the process of modern food industry, it is undoubtedly very beneficial to better inherit and develop the excellent ingredients in traditional culture in the future, absorb foreign advanced technology, and take a road of food industry development with Chinese characteristics.

3. Improve the dietary structure, develop therapeutic varieties, and launch therapeutic cuisines. In terms of dietary structure, a dietary nutrition model with Chinese characteristics has been established, which is mainly based on plant foods, supplemented by animal foods, with a reasonable combination of diverse foods and a reasonable balance of various nutrients.

Green food is on the table in large quantities; domesticating special animals, cultivating characteristic plants, and developing gastronomic resources; Industrialization of food production.

4. Consumers should consciously establish the concept of "food literacy". The importance and improvement of personal food literacy can not only promote the inheritance and development of Chinese food culture from the level of self-creation; It can also promote the comprehensive upgrading of the entire catering market from consumer demand to enterprise supply from the level of appreciation and consumption.

Specifically, to meet the needs of the times, today's consumers should update their understanding of Chinese food culture: not just stay at the surface of "eating", but emphasize the social significance generated by food culture.

In daily life, work and study, we should not only consciously be familiar with or even master the knowledge of food science such as dietary nutrition and cooking technology, but also widely contact and understand the knowledge of food culture in various places at all times, and master the history and development of food in various countries and regions, food customs and orange laughing habits, so as to obtain the complete connotation of food culture in specific time and space, and lay the foundation for cultural accomplishment for its gradual formation of strong food culture appreciation and creative ability.

5. Give full play to the basic guarantee role of education. Because education is not only to instill knowledge and cultivate talents, but also to pass on the experience of social life and inherit social culture. Therefore, we can start with education and transmit the corresponding food science and cultural knowledge to consumers, that is, "food education".

Precautions. Teachers of food culture should have an in-depth understanding of students, be good at communicating with students, understand students' eating habits, listen to the dietary problems encountered by students, and solve each student's difficulties seriously and patiently, so that students can solve dietary problems in a timely manner and develop good eating habits.