Why is China’s food so broad and profound?

The formation of a culture should have a certain amount of historical accumulation. Generally, history can often create a food culture. China has a long history of more than 2,000 years and has created countless splendid civilizations. This cultural heritage has made Chinese cuisine more extensive and profound, with superb technology, diverse dishes, and exquisite shapes, which are truly amazing. Some countries in the West were colonies of other countries and brought together immigrants from various countries. Therefore, these countries are deeply influenced by the food cultures of various countries, learn from each other's strengths, and combine them with their own food habits, thus making the Western food culture a comprehensive one. food culture.

Chinese people’s dietary customs

The Chinese people’s traditional dietary customs are based on plant-based foods. The staple food is grains, the supplementary food is vegetables, and a small amount of meat. The main reason for the formation of this custom is that agricultural production is the main form of economic production in the Central Plains area. However, the proportion of food configuration is different among different classes. Therefore, in ancient times, those in power were called "carnivores".

Making hot food and cooked food is also a major feature of Chinese people’s dietary customs. This is related to the early civilization of China and the development of cooking technology. The ancient Chinese believed: "Those who live in water have meat glands, and those who eat grass are sandalwood." Hot food and cooked food can "eliminate the fishy smell, remove dryness and remove the sandalwood" ("Lu Shi Chun Qiu·Original Flavor") The Chinese diet has always been based on a wide range of recipes, It is world-renowned for its exquisite cooking techniques.

Historical records indicate that during the Southern and Northern Dynasties, Emperor Wu of Liang’s Xiao Yan’s chef could produce ten styles of melons and dozens of flavors in one dish. His superb cooking skills were astonishing.

The Chinese also have their own characteristics in terms of eating style, which is the gathering food system. The origin of the gathering system is very early. From the excavations of many underground cultural relics, it can be seen that the ancient cooking room and the gathering place were unified. The cooking room was in the center of the house, with a skylight above to emit smoke, and a fire below. Cooking is done on top, and the diners gather around the fire to eat. This ancient custom of eating together lasted until later generations. The long-term spread of the gathering meal system is a reflection of China's emphasis on blood kinship and family concepts in the way of eating.

In terms of tableware, a major feature of Chinese eating customs is the use of chopsticks. Chopsticks, called ancient times, have a long history in China. "Book of Rites" once said: "There is no way to eat rice and millet." It can be seen that at least in the Yin and Shang Dynasties, chopsticks were used to eat. Chopsticks are generally made of bamboo and can be used easily with a pair in hand. They are simple, economical and convenient. Many Europeans and Americans are amazed when they see Orientals using chopsticks and praise them as an artistic creation. In fact, most of the chopsticks used in Eastern countries come from China. The invention of chopsticks by the ancestors of the Chinese people is indeed a great contribution to human civilization.

The development history of Chinese food

1. The earliest one is Youchao (Paleolithic Age): at that time, people did not know how to make artificial fire and cooked food. The dietary situation is to eat raw materials and drink blood, which does not belong to the food culture.

2. The Suiren family: drilled wood to make fire, cooked food from then on, and entered the age of stone cooking. Main cooking methods: ① Pao, which is to burn the fruit pulp under fire; ② Clay pot: wrap it in mud and bake it; ③ Use stone mortar to hold water and food, and use red-hot stones to scald the food; ④ Roasting: burn the stone flakes Heat it and fry the plant seeds on top.

3． Fu Xi: In terms of food, he made nets and bamboo to teach the tenants how to fish, and raised sacrifices to serve as cooks.

4. Shennong: "Plowing makes pottery". He was the founder of Chinese agriculture. He tasted white grass, created ancient medicine, invented grass, and taught people how to farm. Pottery enabled people to have cooking utensils and containers for the first time, making it possible to make fermented foods, such as wine, glutinous rice, fermented wine (vinegar), cheese, fermented wine, fermented wine, etc. The tripod was one of the earliest cooking utensils. It had claws because there was no stove at that time. There was also the tripod, whose claws were hollow, and which was used to cook wine.

5. Huangdi: The dietary situation of the Chinese nation has improved again. The emperor built the stove and was the god of the stove. He concentrated firepower to save fuel and cooked food quickly. It was widely used in the Qin and Han Dynasties. At that time, it was a cauldron, and tall stoves gradually disappeared from the stage of history." Steamed rice is used for drinking, and cooked rice is used for porridge." For the first time, food was differentiated based on cooking methods. The steamer was invented and was called a steamer. The steamed salt industry was invented by Susha, a minister of the Yellow Emperor. From then on, he not only knew how to cook but also knew how to mix it, which was beneficial to people's health.

6． Zhou and Qin Dynasties: It was the formative period of Chinese food culture, with grains and vegetables as the staple food. During the Spring and Autumn Period and the Warring States Period, self-produced cereals and vegetables were basically available, but the structure was different from now. At that time, early field operations were mainly: millet, (the most important) millet, also known as millet, which dominated for a long time and was the leader of the five grains. , Good millet is called Liangzhijiang, and its fine grain is also called Huangliang. Millet, which is rhubarb sticky rice and second only to millet, is also called millet and is threshed millet. Wheat, barley. Shui is a legume, mainly soybeans and black beans at that time. Ma, that is, pockmark. Both Shu and hemp were eaten by the poor people, and hemp was also called Ju. There is also rice in the south. In ancient times, rice was glutinous rice, and ordinary rice was called japonica. Only after the Zhou Dynasty, rice began to be introduced in the Central Plains. It is a fine grain and is relatively precious. Wild rice is the seed of an aquatic plant, Wild Rice. It is black and is called Diaohu Rice. It is particularly fragrant and smooth. It is kneaded and threshed together with broken porcelain pieces in a leather bag.

7． Han Dynasty: The rich period of Chinese food culture is attributed to the exchange of food culture between China and the West (Western Regions) in the Han Dynasty, which introduced pomegranates, sesame seeds, grapes, walnuts (i.e. walnuts), watermelons, melons, cucumbers, spinach, carrots, fennel, celery, beans, Lentils, alfalfa (mainly used for horse food), lettuce, green onions, garlic, and some cooking methods were also introduced, such as fried pancakes, sesame pancakes, also called Luradi.

Liu An, King of Huainan, invented tofu, which digested the nutrients of beans. It was high-quality and low-priced, and could be used to make many kinds of dishes. In 1960, a large portrait stone in a Han tomb discovered in Mi County, Henan Province has the stone carvings of a tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was used, which was called ointment. Animal oil with horns was called fat, and animal oil without horns, like dogs, was called ointment. The fat is harder and the paste is thinner and softer. Vegetable oils include almond oil, Naishi oil, and sesame oil, but they are very rare. After the Southern and Northern Dynasties, the variety of vegetable oils increased and the price became cheaper.

8． Tang and Song Dynasties: The peak of food culture, overly particular. "Steamed sound part, Zengchuan picture sample", the most representative one is the Shaowei Banquet.

9. Ming and Qing Dynasties: Food culture is another peak. It is the continuation and development of food customs in the Tang and Song Dynasties. At the same time, it is mixed with the characteristics of Manchu and Mongolia. The food structure has changed greatly. The staple food: wild rice has been completely eliminated, and pockmarked has withdrawn from the ranks of staple food. With oil extraction, soybeans were no longer used as staple food but became dishes. The proportion of wheat in the Yellow River Basin in the north increased significantly. Noodles became the staple food in the north after the Song Dynasty. They were introduced on a large scale again in the Ming Dynasty. The cultivation of potatoes, sweet potatoes and vegetables reached a relatively high level. High standard and became the main dish. Meat: Artificially raised livestock and poultry have become the main source of meat. The Manchu-Han banquet represents the highest level of Qing Dynasty food culture.

Chinese food culture

A country’s history may be long or short, its territory may be large or small, its strength may be strong or weak, its population may be large or small, its ethnic composition, religious beliefs, political power The nature and economic structure are also different, so the food culture of each country is different.

Chinese food culture

In the traditional Chinese cultural education, the philosophy of yin and yang and the five elements, Confucian ethics and moral concepts, the theory of nutrition and health preservation of traditional Chinese medicine, as well as cultural and artistic achievements, dietary aesthetics, and national Under the influence of many factors such as personality characteristics, Chinese cooking techniques that shine through the annals of history were created, forming a broad and profound Chinese food culture.

From a historical perspective, China’s food culture has lasted for more than 1.7 million years and is divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking. It has introduced more than 60,000 traditional dishes and more than 20,000 industrial foods. , colorful feasts and dazzling flavor schools, it has won the reputation of "Culinary Kingdom".

From a connotation perspective, Chinese food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, catering service and reception, and the management of the catering and food industries. and management, as well as the relationship between diet and national peace and security, diet and literature and art, diet and the realm of life, etc., it is profound and broad.

From an extensional perspective, Chinese food culture can be classified from multiple perspectives such as era and techniques, region and economy, ethnicity and religion, food and tableware, consumption and level, folk customs and functions, showing different The cultural tastes reflect different use values ??and are colorful.

From the perspective of characteristics, Chinese food culture highlights the nutrition and health theory of nourishing and replenishing food (vegetarian food mainly, emphasizing medicinal diet and tonic), and the realm theory of harmonious five flavors (distinctive flavor, palatable ones are treasured, there is "tongue dish") " reputation), unique and mutually changing cooking methods (based on kitchen rules, flexible), and a refreshing and enjoyable view of food (gentle and polite, entertaining through food), etc., have four attributes that are different from the food culture of overseas countries. Natural beauty.

From the perspective of influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the Eastern food culture circle; at the same time, it also indirectly affects Europe , America, Africa and Oceania, such as China’s vegetarian culture, tea culture, sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, etc., have benefited billions of people around the world.

In short, Chinese food culture is a long-standing regional culture with a broad vision, depth, multi-angle, and high taste; it is the reflection of the Chinese people of all ethnic groups in their food production and life practices for more than 1 million years. It creates, accumulates and affects the material wealth and spiritual wealth of surrounding countries and the world in terms of source development, tableware development, food preparation, nutritional health care and food aesthetics.