What are some of the more niche food cultures in China?

There is a special pastry in this place of my house, which is made of lotus leaves, this kind of lotus leaf cake is like to be eaten by our family, but it is not available anywhere else.

I feel that pea yellow should be relatively niche, because although it is delicious, after all, the scope of circulation is too narrow.

A lot of Chinese food is mostly snacks, such as fried and steamed, which may be very niche.

I feel that the very niche things are those things that are particularly expensive, what abalone, lobster, and things that only rich people can eat.

Of course, tofu is something that every Chinese will eat, but the tofu banquet should be relatively niche, and it is popular in the Huainan area.

A lot of niche delicacies, such as fried rice cakes, are really only liked by people in certain regions, and they are very niche.

I feel that Beijing's special bean juice should be regarded as a particularly niche thing, because we outsiders are really not used to eating that taste.

We have a dim sum called lion's head made of flour, and then fried in the oil pan I haven't seen anywhere else, although it is delicious but it is niche.

I feel that fried centipedes should be a particularly niche snack, and few people will be addicted to eating centipedes all day long.

I know that Changsha people especially like to eat stinky tofu because the streets are full of authentic Changsha stinky tofu, but stinky tofu is really not acceptable to many people.

Chinese food not only pays attention to "color, fragrance and taste", but also "nourishes, nourishes and replenishes". With the development of society, the dishes are becoming more and more abundant, and the ways of eating are becoming more and more diverse. Eating is also an important part of people's emotional and social activities, and social communication activities are mostly completed at the dinner table.

First, the north and south are different, and the flavor is unique.

China is a vast country with vast land and abundant resources, and there are differences in climate, products, customs and habits in various places, and after long-term evolution, different flavors and characteristics have been formed in food.

The main performance is that the staple food is south and north, the taste is sweet in the south, salty in the north, sour in the east and spicy in the west, and the flavor is the four major cuisines of Bashu, Qilu, Huaiyang, Guangdong and Fujian. In winter, it is more stewed and simmered, and in summer, it is more cold. In terms of production, the techniques of boiling, frying, stir-frying, stewing, and frying are different.

Second, the art of refinement, pay attention to aesthetics.

Chinese food has its own unique charm, not only because of exquisite technology, but also pay attention to the beauty of the dishes, the harmony of the five flavors, and the pursuit of food color, aroma, taste, shape, utensils harmony.

The production process of ingredients is divided into various forms such as primary and secondary, light and light, bright and soft, and highlighting and setting off. In terms of taste, it also emphasizes the texture of the dishes and the essence of the taste, from production to completion, interlocking, harmonious and unified, giving people a special enjoyment of a high degree of spiritual and material unity.

3. Appreciate the elegance and vulgarity, full of interest.

From ancient times to the present, Chinese food culture not only includes the pursuit of the color, aroma and taste of meals, but also its emphasis on taste and taste, from the naming of them, the way of taste, the rhythm of meals, and the interspersing of entertainment.

As far as the names of Chinese dishes are concerned, there are realistic names for cooking methods, and there are also names based on historical stories, myths and legends, celebrity food tastes, and dish images, such as family portraits, generals crossing the bridge, lion heads, called chicken, Hongmen banquet, and Dongpo meat. Each dish is full of poetry and storyline, which is elegant and vulgar and full of fun.

Fourth, the combination of medicine and food, pay attention to health care.

China's cooking technology, and health care has a close connection, thousands of years ago there is the same source of medicine and food and medicine and food as the same function, the use of food raw materials, to make a variety of delicacies, in the modern times when people pay more attention to healthy eating, food therapy has become a way of life that people are chasing.

5. Exchange emotions and enhance friendship.

This is a summary of the social and psychological function of Chinese food culture. Eating and drinking cannot be simply regarded as a medium of emotional communication between people, and it is a unique social activity. While eating, chatting, you can do business, exchange information, and conduct interviews.

Friends clutch, sent to usher, people are accustomed to expressing farewell or welcome at the dinner table, emotional turmoil, people often borrow wine and food to calm down.

The flavor is diverse, the four seasons are different, the beauty is exquisite, the interest is paid attention to and the combination of food and medicine.

China is a country with an ancient civilization and a long-standing food culture.

The following characteristics of food culture are summarized:

1. Diverse flavors.

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

2. The four seasons are different.

Eating all year round according to the season is another major feature of Chinese cooking. Since ancient times, China has been seasoning and garnish according to seasonal changes, with a mellow flavor in winter and a light and cool summer flavor; In winter, it is stewed and simmered, and in summer, it is cold and frozen.

3. 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.

4. Pay attention to fun.

Chinese cooking has long focused on taste, not only for the color, aroma and taste of meals and dim sum, 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 realistic naming 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", "general crossing the bridge", "lion head", "called chicken", "dragon and phoenix Chengxiang", "Hongmen banquet", "Dongpo meat".

5. Combination of food and medicine.

Chinese cooking technology is closely related to health care, and thousands of years ago there was a 'medicine and food homologous''and 'medicinal diet' the same effect'The use of the medicinal value of food raw materials to make a variety of delicacies to achieve the purpose of prevention and treatment of certain diseases. ”

1. Primitive societyThe primitive society period is the initial stage of Chinese 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, which laid the foundation for the omnivorous diet of the Chinese diet, which was dominated by agricultural products and supplemented by meat. Later, the Suiren clan taught "bricks and wood to make fire", and human beings entered the era of stone cooking, putting plant seeds on stone chips and burning animals on fire.

Shennong's invention taught mankind to grow crops. The emperor was the earliest god of the stove and invented the steamer to make food cook quickly.

2. The pre-Qin period of the Xia, Shang, Western Zhou and Zhou dynasties was a period when Chinese food culture entered a real formative period. After nearly 2,000 years of development in the Xia, Shang and Zhou dynasties, the characteristics of traditional Chinese food culture have been basically formed. In the Shang and Zhou dynasties, people put forward the theory of "five madhi and the harmony of five flavors" according to the theory of the five elements, which became the guiding ideology of later generations of cooking, and was also one of the driving forces behind the enduring Chinese food culture.

3. The animal husbandry in the Spring and Autumn Period and the Warring States Period was quite developed, not only domestic animals and game, but also vegetables and fruits and grains. After Emperor Wu of the Han Dynasty, Confucianism was the sole respect, and Confucianism's food ideas were also highly respected, and Confucianism's food concepts such as paying attention to nutrition, paying attention to hygiene, and cultivating human nature with diet and perfecting human nature began to have a profound impact on Chinese food culture. Confucius's diet was simple and ordinary, and he thought that tea and rice were as delicious.

4. During the Qin, Han and Qin dynasties, the entire Chinese nation presented a thriving scene, and Zhang Qian introduced pomegranates, grapes, watermelons, cucumbers, spinach, carrots, etc. after his mission to the Western Regions, enriching the food culture. Tofu was also served on the table at this time, according to the historical material "Compendium of Materia Medica", it was first created by Liu An, the king of Huainan. The soy sauce and vinegar that I commonly use now were produced during this period.

5. In the early Tang, Song and Tang dynasties, wheat was relatively luxurious as a staple food. The dishes are divided into three grades: high, medium and low. High-grade is a dish for court banquets. The development of China's feudal society has given birth to the production relations and civil society of Li, and the Chinese food culture has seen a new momentum of development and is maturing.

6. Ming and Qing dynasties During the Ming and Qing dynasties, many literati were willing to engage in food and drink in order to escape from reality, but at this time, they were mixed with the characteristics of Manchu and Mongolia, and the dietary structure changed greatly. In order to show their noble status, the court nobles were also unconventional in their diet. The Manchu and Han Dynasty banquet is a Manchu court feast, which is a metaphor for the Manchu and Han families, and has the characteristics of both court cuisine and local cuisine.

Han Quanxi is the highest level of Chinese cuisine culture.

1.Chinese food culture has a long history and strong traditional values, which is an important form of expression of Chinese culture.

2. Chinese food culture is based on food, focusing on nutrition, taste and health, focusing on conditioning ingredients, and emphasizing the harmony of taste.

3. Chinese food culture pays attention to table matching, family reunion during meals, sharing warmth, and enhancing family feelings.

4. Chinese food culture attaches great importance to solar terms and dining, and inherits folk culture with traditional customs.

5. Chinese food culture advocates dining culture, especially eating hot rice, tasting tea and wine, caring for the kitchen, and paying attention to etiquette and etiquette.

1. Diverse flavors.

2. The four seasons are different.

3. Pay attention to aesthetics.

4. Pay attention to fun.

5. Combination of food and medicine.

Chinese food culture is an important part of Chinese culture and has a variety of characteristics, here are a few of them:

1.Balanced nutrition: Chinese food culture pays attention to balanced nutrition, pays attention to the harmony of five flavors, the combination of grains and grains, and a wide variety of foods, which can meet the various nutritional needs of the human body.

2.Pay attention to cooking skills: Chinese food culture has unique cooking skills, paying attention to the coordination of color, aroma, taste, shape and utensils, paying attention to the details of cooking heat, seasoning, knife work, etc., emphasizing the beauty and taste of dishes.

3.Strong regionality: China has a vast territory, and the food culture of different regions has unique characteristics, such as Sichuan cuisine, Cantonese cuisine, Shandong cuisine, etc.

4.Etiquette: Chinese food culture emphasizes table manners, pays attention to the quality, safety and hygiene of food, and pays attention to details such as dining posture and chopsticks, which reflects the etiquette of Chinese culture.

5.Profound meaning: Chinese food culture is not only to meet physiological needs, but also has profound meanings, such as Chinese New Year's Eve rice symbolizes reunion, fish symbolizes Nian Yan is more than one year, and tangyuan symbolizes reunion.

6.Long history: Chinese food culture has a long history and cultural accumulation, such as the Spring Festival, Mid-Autumn Festival and other traditional festivals are inseparable from food culture.

In short, Chinese food culture is not only the taste of food, but also an important part of Chinese culture.