What are the traditional food and folk customs in the Han region of China?

Rice and pasta are the two types of staple food of the Han people, the northern and southern rice cultivation areas, rice food as the dominance, wheat cultivation areas are dominated by pasta, in addition, other crops throughout the country, such as bud rice.

Sorghum, cereals, and sweet potato crops are used as coarse grains.

They have also become a staple food in different regions. The production methods of the staple food of the Han nationality are rich and colorful, and there are no less than hundreds of kinds of rice foods.

Today, southeastern China is still dominated by rice, with a wide variety of rice products, such as white rice, rice cakes, and millet porridge.

rice balls, bean noodles, glutinous rice, soup balls, brown seeds, etc.; Northeast.

Northwest and North China are dominated by noodles, steamed buns and xiaolongbao.

Fresh noodles, cakes, pies, dumplings, etc. are all favorite ingredients in daily life, such as Shandong pancakes, Shaanxi Guokui, and Shanxi dumplings.

Northwest and North China ramen, Sichuan Sichuan dandan noodles, Jiangsu road crossing and so on are all well-known noodle flavor foods.

The Han nationality produces dishes at the level of food customs'Many different species are due to the fact that they suffer from various standard hazards. First of all, the local culture of raw material production, such as a variety of seafood in the southeast coastal area, a variety of local specialties and wild goods in the forests of the northern region, and the folk snake feast in Guangdong. Secondly, it also needs to suffer from the constraints of the living environment and taste.

People often associate the Han nationality with other related Chinese nations.

The customs and habits of the taste are summarized as "sweet in the south, salty in the north, spicy in the east, and sour in the west". Although overly vague and inaccurate, it also reflects some differences and distinctions in flavors that contain regional characteristics. Thirdly, the different regulations and characteristics of the demodulation methods in various parts of the country, including the different regulations and characteristics of the seasoning, knife skill, ripeness, seasoning, and cooking technique, are all key factors in the production of the variety of dishes.

The wedding customs of the Han nationality in China are broad and profound, and the national style is strong. As early as in the Spring and Autumn Period, a set of detailed etiquette knowledge has been established, namely Nacai, asking for names, Naji, Nazheng, inviting periods, greetings, etc., which are called "six rites". Festive day: 24 solar terms.

It is a key part of the lunar calendar of the Han nationality in China, which is closely related to the agricultural customs and habits of the ancient working people of the Han nationality in China.

First of all, the Han people like to take wheat, corn and rice as the main ingredients, and then take pork, mutton and beef as supplementary food, and secondly, tea and wine are traditional drinks, and they like to eat red bean fritters and pancakes.

During the Spring Festival, it is necessary to eat dumplings and eat Chinese New Year's Eve dinner. Then when you have the Dragon Boat Festival, you have to eat zongzi, you have to drink realgar wine, and you have to put wormwood to eat moon cakes during the Mid-Autumn Festival, offer the moon, eat fruits, and you need to eat Laba porridge after Laba.

You can eat dumplings, you can eat oil cakes, different places, customs and habits are different, on this day will definitely eat some more abundant food.

Eat rice dumplings during the Dragon Boat Festival, the Chinese New Year's Eve dinner is also very grand, there are many delicious things in it, eat Laba porridge during the Laba Festival, eat dumplings during the winter solstice, eat fish during the New Year, and eat Lantern Festival during the Lantern Festival.

In the Mid-Autumn Festival, you need to eat mooncakes, and then you also need to eat fruits, you need to eat dumplings during the New Year, you also need to eat Chinese New Year's Eve dinner, you need to eat rice dumplings during the Dragon Boat Festival, and you will also race dragon boats and drink yellow wine.

Basic characteristics of Chinese food culture:

1. Combination of food and medicine. China's cooking technology is closely related to medical care, thousands of years ago there was a saying of "medicine and food are the same source" and "medicine and food are the same thing", using the medicinal value of food raw materials to make a variety of delicious dishes to achieve the purpose of prevention and treatment of certain diseases. ”

2. Diverse flavors. 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.

3. The four seasons are different. Eating according to the seasons throughout the year is another feature of Chinese cooking. Since ancient times, it has not been sold, and our country has been seasoning and side dishes 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.

4. Pay attention to aesthetics. Chinese cooking, not only exquisite technology, but also has the tradition of paying attention to the beauty of dishes, paying attention to the harmony of the color, aroma, taste, shape and chain of food, and utensils, so as 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.

5. 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 wide selection of food raw materials, the richness of eating psychological choices, the flexibility of food preparation, the continuity of regional styles and history, and the accommodation of cultural exchanges between regions.

Food production: development and production of food raw materials; food processing and production; food and food preservation and safe storage; making of eating and drinking utensils; management and organization of social food production;

Food and life: food and food access; food and food circulation; food production; food consumption; food social activities and food etiquette; social food life management and organization;

Food thought: people's food understanding, knowledge, concepts, and theories;

Food habits: habits, customs, traditions, etc.

Differences, diversity, sameness, popularity, and people's clusters.

The traditional food customs of the Chinese are mainly plant-based foods. The staple food is grains, and the supplementary food is vegetables.

vegetables, plus a small amount of meat. The main reason for the formation of this custom is that agricultural production is the main economic mode of production in the Central Plains. The proportion of food allocated varies from class to class.

Southerners love rice, and northerners like pasta, because the south has abundant water sources and many varieties of rice. The north is drier, and wheat and corn are generally grown. The Hunan region of Sichuan is humid and the diet is spicy.

The people of Inner Mongolia in Xinjiang like to eat beef and mutton; Guangzhou and Fujian are good at eating snake meat, etc., and people's eating habits are closely related to the geographical location, climate, and regional products.

I please, China is too big, different ethnic groups have different food customs, and different places of the same ethnic group are also different.