What are the characteristics of our country s gastronomic 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 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 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 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's Head', 'Calling Chicken', 'Dragon and Phoenix Chengxiang', 'Hongmen Banquet', 'Dongpo Meat'......

Fifth, the 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. ”

China's territory is vast, the land is vast, the customs and habits of various places are quite different, and the diet is also different, and it is a self-contained system. China's cuisine is full of color, flavor and flavor. Gastronomy can also be combined with health care, and it is known as "medicinal food".

The flavors are varied and the flavors are varied. Because China is vast and diverse, the customs and customs of various places are different, so the flavors of food are also different, and the tastes of various places are also inconsistent.

1.Presentation of regionality: Different places have different food cultures.

2.Diversity: The variety of cuisines in each place is very diverse.

3.Uniqueness: Each regional cuisine reflects a certain local culture and is unique.

I think Chinese food contains the history and culture of many famous ethnic groups, such as Chongqing's hot pot is the culture of Chongqing's fire city, Yunnan's cross-bridge rice noodles also represent a beautiful story of **, etc., many foods have a story behind it, it is the traditional cultural story we contain.

I believe we all know the story about zongzi. Qu Yuan jumped off the Miluo River after his own death. In order to commemorate him, people threw zongzi into the river and prayed that the fish would not eat Qu Yuan's body, which is also the origin of eating zongzi.

The Lantern Festival contains Chinese traditions.

The Lantern Festival itself is very round, symbolizing reunion and reunion, and it is also eaten every year during the New Year's reunion.

And the Lantern Festival is white on the outside, very simple and plain, but it is very rich on the inside, with a variety of fillings...

Contains the traditional spirit of China, humble and connotative!

China will have a unified food during the festival, such as dumplings during the Spring Festival, zongzi during the Dragon Boat Festival, rice balls during the Lantern Festival, etc., these foods contain the traditional culture of our country, and some are to commemorate a person who is also in the traditional fairy tales.

Let me talk about the dumplings that the northerners love to eat, the dough is wrapped in a delicious filling, and then pinch it with both hands, a dumpling with a delicate appearance becomes, it can be eaten in the pot and cooked, it is eaten in winter to drive away the cold and warm the body, it is said that it will not freeze the ears, and now the meaning is to symbolize reunion, because it resembles ingots, but also symbolizes wealth.

One of the Chinese delicacies is zongzi, which is the representative food of the Dragon Boat Festival. In the past, in order to commemorate Qu Yuan, people threw all kinds of food to the place where he threw himself into the river, hoping that he could eat well below, but later someone found that the fish would often grab the food that was fed in, so everyone had a whim, wrap things in Zongye and then throw them in, and the fish would not snatch them. The birth of zongzi is the crystallization of people's wisdom, and it is also everyone's respect and love for literati and good people.

Chinese food culture has always been broad and deep, and enjoys a high reputation in the world. Chinese talk about eating, not only three meals a day, 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" symbolizes the high hopes of the Chinese for the succession of the lineage.

China's food culture has a long history, many of which have their own cultural implications, such as dumplings symbolize pride, glutinous rice balls symbolize sweetness, moon cakes are the interpretation of reunion, in our country, the culture of food has a broad and profound essence, that is not only three meals a day to satisfy the stomach.

In the world, our Chinese food culture can be said to be well-known at home and abroad, many foreign friends come to China, have a high evaluation of our food, our food, culturally can be compared to a beautiful landscape.

Peking duck can be said to have a world reputation, it originated during the Northern and Southern Dynasties. In ancient times, it has always been a court dish of the imperial offering, and after the reform and opening up, we ordinary people were able to taste its taste. Peking duck is grilled with fruit charcoal fire, the color is ruddy, fat but not greasy, and the aftertaste is endless.

Cheong fun originated in Guangzhou, and was originally a favorite morning tea meal of Cantonese people. With the ordinariness of modern communication, cheong fun with different tastes has also appeared in various places. Cheong fun is divided into two forms, one is bula cheong fun and the other is drawer cheong fun.

Because of the different production tools and methods, they present different flavors, but they are all the most popular foods.

Chinese cuisine has the characteristics of long history, exquisite technology, rich categories, many genres and unique styles, which is the crystallization of thousands of years of development of Chinese cuisine and enjoys a high reputation in the world.

Chinese cuisine is very important in color, aroma and taste. This is the standard for both a dish and a table. The long history has formed four major cuisines, namely Shandong cuisine in the lower reaches of the Yellow River, Sichuan cuisine in the upper reaches of the Yangtze River, Huaiyang cuisine in Yangzhou, Huai'an, Jiangsu, and Cantonese cuisine in the Pearl River Basin.

Chinese cuisine is also very particular about the heat in the production process, taking the simplest steamed pork ribs as an example, if the steaming time is long, the meat will be old, and if the time is short, it will not be fully cooked. It is also very particular about the selection of materials, knife work, and seasoning. Eating is not only to fill the stomach, but also a national culture.

In the long history, each region has also had its own special snacks.

For example: ramen noodles in Lanzhou, roast duck in Beijing, glutinous rice dumplings in Shanghai, hot and sour noodles in Chongqing, hot dry noodles in Wuhan, tangyuan in Ningbo, rice noodles in Guilin, Guangxi, hand-grasped mutton in Ningxia, mutton steamed buns in Xi'an, and Hu spicy soup in Henan. They have all formed their own characteristics, some civilizations and the whole country, and some civilizations and the world.

The sweet and sour tenderloin, which is very popular in the world, such as sweet and sour tenderloin, which is smooth and beautiful in appearance, and attractive color, the classic dish Kung Pao Chicken that must be ordered on the table, the famous snack spring rolls in Guangdong, the spicy tofu that uses chili peppers to the extreme, and the representative "dumplings" of traditional cuisine are all very popular in the world.

China is not only rich in dishes, but also pays attention to the etiquette culture on the table, and "eating culture" requires us to learn with our hearts.

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 harvest. 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 halls, 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 the 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 of Shenye Yin.

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.