Characteristics of different food cultural circles in food cultural circles

Here, the land is fertile, the grasslands are excellent, the plains are vast, the whole grains are abundant, mountain products is rich in aquatic products, the winter is cold and long, and the population is sparse. Historically, Manchu, Mongolian, Oroqen, Korean and other ethnic minorities have lived in this land for a long time. Nomadic hunting is their main lifestyle. People like to eat stew and high-calorie animal fat to resist the cold winter. Due to the lack of fresh vegetables, local people have the habit of eating raw meat, onion and garlic, frozen food and pickled vegetables. Eating raw meat, frozen vegetables and frozen fruits is helpful to increase vitamins and avoid scurvy caused by blindly eating hot food and lacking vitamins. Frozen food has developed into a big hobby of adults, and most of the ice cream in Harbin is eaten in winter. Eating onions and garlic can eliminate the adverse consequences of eating raw meat and help digestion and sterilization; In addition, due to the cold climate, there is a lack of fresh vegetables in winter. Pickles and pickles account for a large proportion, and almost every family has large and small sauce jars. Pickled sauerkraut has a long curing time and poor freshness, so salty is used to suppress odor. Since the middle of Qing Dynasty, a large number of Guanzhong immigrants have flooded into the northeast to reclaim land, and agriculture has replaced nomadic and gathering industries as the main mode of production. Some changes have taken place in the diet in the northeast of China.

Taste characteristics: salty, spicy and raw.

2. North China Food Culture Circle

This area is mainly concentrated in Inner Mongolia, but there is a deep cultural intersection between the northeast and northwest regions. It is a typical type of grassland culture, with nomadic and animal husbandry as the main modes of production. There used to be many nomadic people living here in history, with constant wars and changes in national forces, but social life and regional food culture generally protected their grassland characteristics. People live on aquatic plants and are good at shooting and hunting. Kings and people love to eat salted animal meat, drink milk tea and spirits. Due to the single product and unreasonable grain structure, people generally focus on all kinds of meat and dairy products and hardly eat vegetables. They obtained enough salt, grain and wine by exchanging or plundering with all ethnic groups in the Central Plains. Since the Yuan Empire, some areas have developed wasteland, and the influence of China culture has become more and more obvious. Agricultural areas are dominated by grain, supplemented by milk; However, the pastoral areas are still dominated by cattle, sheep and milk, supplemented by grain and vegetables.

Taste characteristics: salty and heavy.

3. Northwest Food Culture Circle

The food culture in northwest China is obviously influenced by natural environment and religious factors. There are excellent natural grasslands in the northwest of China. From the Western Han Dynasty to the mid-Qing Dynasty, animal husbandry dominated here, and more spices were planted in agriculture. The food structure is relatively simple. In the past, vegetables were basically not eaten, but people like to eat barbecues with cumin, Chili powder and other condiments, which are salty and heavy. There are many ethnic minorities living in this vast land, which adds a lot of ethnic customs to the food culture in northwest China. From the late Tang Dynasty to the Northern Song Dynasty, Islam replaced other religions by force and became the main religion in the northwest. Most local ethnic minorities converted to Islam, and the local dietary taboos and etiquette have undergone profound changes, with distinctive regional characteristics. After liberation, due to the increase in the proportion of agriculture, grain and vegetables have now become daily food, and the diet structure has also undergone some changes.

Taste characteristics: mainly salty, supplemented by appropriate dry and spicy (pepper) and spices.

4. Food culture circle in the middle reaches of the Yellow River

This area has a splendid history and culture. Before the Northern Song Dynasty, it was always the cultural center of China, and the political center moved along the Xi- Luoyang-Kaifeng line. The agricultural development here is the earliest and most perfect, with all kinds of livestock and grain, belonging to the mixed grain area, rich in plant foods such as home-cooked dishes and wild fruits. However, due to the over-exploitation of this area, the decline of land carrying capacity, and various disasters and wars, except for the extravagant consumption of a few upper-class people, the food culture in this area has always maintained a frugal and simple life tradition. Pastry snacks in the middle reaches of the Yellow River are very distinctive, especially in Shaanxi and Shanxi. Shaanxi snacks reflect the kindness and generosity of Guanzhong people. For example, the oil is pungent, the surface is like a belt, the pancakes are like a pot cover, and the mutton bowl in the soup is like a pot. There are many kinds of pasta in Shanxi, which is known as never getting tired of eating, with a wide range of materials and various production methods. The taste in the middle reaches of the Yellow River is sour and spicy, but slightly lighter than that in the northeast and north-central regions.

Taste characteristics: hot and sour, slightly heavy.

5. Beijing-Tianjin food culture circle

Since the Yuan, Ming and Qing Dynasties, Mongols, Han Chinese and Manchu have successively established their capitals here, and Beijing has become the political, economic and cultural center of the whole country. Tianjin is a metropolis with developed water transportation, salt affairs and commerce, and forms economic integration and capital culture with Beijing. There are many government officials, a large number of troops, musicians and doctors in Beijing, and ordinary citizens and many ethnic groups gather here, forming a mixed situation of five parties. The hierarchy and variability of diet are particularly obvious. From palace meals, aristocratic banquets to street snacks, a unique hierarchical food culture has been formed throughout the country. The influence of politics and economy exceeds the influence of natural environment on diet style, but the food is mainly in the surrounding areas, supplemented by the essence products from all over the country. The variety of Beijing cuisine is complex and diverse, and the Manchu-Han banquet is the ultimate.

Taste characteristics: salty and fragrant, all-encompassing.

6. Food culture circle in the lower reaches of the Yellow River

The lower reaches of the Yellow River belong to Qilu cultural circle with rich historical and cultural accumulation. Confucianism, represented by Confucius and Mencius, has a profound influence on the traditional culture of China, so the food in this area has a strong cultural atmosphere. Paying attention to peace and orthodoxy, the most delicious realm, coupled with the influence of marine culture and the Beijing-Hangzhou Grand Canal, has become the intersection of north and south food cultures. Shandong cuisine has a great influence in the north. Shandong Peninsula is rich in delicious food, mixed land and water, coarse cereals, fruits, vegetables, fish, salt and seafood, which provides a foundation for it to become one of the four major cuisines. Among the lower classes in Shandong, people like to eat pancakes and tortillas, roll onions with sauce, or mix lettuce with garlic paste, which has a unique flavor. The way of eating Shandong green onions dipped in sauce was later accepted by the upper class and the court. No matter whether the family is rich or poor, there must be onions and garlic in every meal, which has typical Shandong characteristics.

Taste characteristics: salty, fresh and spicy onion and garlic.

7, the middle reaches of the Yangtze River food culture circle

The middle reaches of the Yangtze River are dominated by low mountain plains, with intertwined river networks and dense lakes. Plenty of rain; Four distinct seasons, rich in rice, aquatic products, livestock and poultry, fruits and vegetables. It is deeply influenced by Chu culture, but after more than two thousand years' development, Jianghan culture and Huxiang culture have been formed inside it, with a slight emphasis on food culture. Hunan's taste is mainly sour and spicy, mainly spicy and sour. In mountainous areas and secluded and humid places in Hunan, people often eat hot and sour things, which have the effects of dispelling dampness and expelling wind, warming stomach and strengthening spleen. Moreover, due to the inconvenient transportation in ancient times, it is difficult to transport sea salt into the inland mountainous areas. People like to season with hot and sour things, so they have developed a eating habit that prefers hot and sour. Jiangxi and Hunan have similar food tastes. The thoroughfare of nine provinces in Hubei is rich in freshwater fish and shrimp resources, forming the characteristics of rice soup fish, and the taste is mainly salty and slightly spicy. The degree of eating spicy food in plain areas is not as strong as that in mountainous areas.

Taste characteristics: sour and spicy, but the degree of spicy is not as good as that in southwest China.

8. Food culture circle in the lower reaches of the Yangtze River

This is a famous land of fish and rice in China, with dense rivers and lakes, which is rich in rice and aquatic products. During the Warring States period, Wu and Yue culture was formed and deeply influenced by it, with distinctive regional characteristics. Since the regime of Sun Wu in the Three Kingdoms, people have had the habit of loving sweets. After the Tang and Song Dynasties, as the economic and cultural center of the Central Plains moved to this area, it became the most prosperous area in China during the Ming and Qing Dynasties, and developed many different food flavors such as Yangzhou, Nanjing, Suzhou, Shanghai and Hangzhou. Wuyue's food has a strong cultural flavor, emphasizing exquisiteness, paying attention to color, fragrance and charm of the food environment. Good at making cakes and snacks, melon and fruit carving technology ranks first in the country, giving people both material and spiritual enjoyment. Huaiyang cuisine in the lower reaches of the Yangtze River is one of the four major cuisines in China. Huaiyang cuisine is light and palatable, emphasizing the original raw materials, outstanding main ingredients, fine knife work and a wide variety of meat dishes, ranking first among local cuisines.

Taste characteristics: salty and sweet, light, but sweet food is more prominent than other regions.

9. China Southwest Food Culture Circle

Except for the developed agricultural areas such as Sichuan Basin, most areas in the southwest are high mountains and canyons, with closed areas and inconvenient transportation. The cultural ties between different regions are also very weak, and more than half of China's ethnic minorities are located here. The southwest mountainous area has poor land and low output. There are many kinds of rice in dam area and valley area, and corn is the main one in the mountains. Due to the underdeveloped farming industry, people have few taboos on food raw materials and eat some insects. The air here is humid and miasma is overflowing, in order to drive away cold and dampness, avoid pungent and detoxify, and recuperate yang. People in southwest China have loved drinking and eating spicy and irritating things since ancient times, such as pepper, dogwood and ginger. Especially after pepper was introduced to the southwest of China, this hobby spread rapidly.

Sichuan Basin is blessed with natural environment, warm in winter and early in spring, rich in materials and developed in Bashu culture. Sichuan cuisine is also one of the four major cuisines in China. Bashu is delicious and rich in spices: spicy and spicy, similar to other areas in southwest China. Historically, the entry of Hunan and Guangdong into Sichuan promoted the prosperity of Sichuan cuisine. Although the diets in different areas in Southwest China have their own characteristics, the overall taste is spicy and sour.

Taste characteristics: spicy and sour.

10. China Southeast Food Culture Circle

The southeast region is hilly, close to the sea and abundant in rain. Rice is the staple food in this area, with abundant vegetables, fruits, seafood and livestock. This area likes to eat rice, attaches importance to freshness, prefers tea, and has a high proportion of fruits, vegetables and seafood, which is vulgar. Great changes have taken place in politics and economy since the late Qing Dynasty. Fujian, Guangdong and Hakka all have the tradition of overseas trade and commerce, which makes the food culture in the southeast region obviously commercial, emphasizing high-grade and rare, and loving exotic game. Because of the hot and sweaty weather in Lingnan area, people like to drink soup for nourishing, and the taste emphasizes light and delicious. Advanced Cantonese cuisine has also become one of the four major cuisines in China. Hongkong, Macau, Taiwan Province Province and other places have long been infected by European and American food styles, and the influence of western food is more obvious.

Taste characteristics: speak clearly and salty.

1 1. Tibetan Plateau Food Culture Circle

The Qinghai-Tibet Plateau belongs to the alpine region, and the social development is slow. However, in the Tubo Dynasty of the Tang Dynasty, Tibetan Buddhism was formed in Tibetan characters, and the influence of Tibetans reached the whole plateau area and became a unique cultural and geographical unit. Food production and Buddhist culture in the unique regional environment determine the basic content and style of food culture in the Qinghai-Tibet Plateau. Agriculture and animal husbandry are the main crops here, highland barley and barley are widely planted, and the proportion of vegetables and fruits is not large. The staple food is Ciba, beef and mutton and various kinds of pasta, which has a high proportion of raw and cold, so people like to drink butter tea to adapt to the cold in plateau areas. Due to the influence of religious culture, people have some unique taboos and rituals in their diet, such as not eating fish and chanting before meals.

Taste characteristics: salty, slightly spicy and spicy.

12, vegetarian cultural circle

The reason for the formation of vegetarian cultural circle is that fierce political turmoil and large-scale wars are very frequent during the hundreds of years from the Eastern Han Dynasty to the Southern and Northern Dynasties. First of all, the general public are hungry. In fact, they have long been in a standard vegetarian state of "food and water". Secondly, the great prosperity and popularity of Buddhism make people complain about this secular poverty and hardship; The third is the personal practice and vigorous advocacy of the upper class, including the royal family and nobles. Modern times exist in a few temples.