Chinese food culture - history tableware

Food culture is proud of, is the most easily accepted by the world of a ring. Enjoy delicious food is much more sophisticated than the Chinese people have when starting from the nascent life? When to start cooking with the stove? Eat the dumplings, wonton appear? How the system evolved from the Dining sit around and eat? ... ... In is in Hong Kong "organized by the Fine Dining device - Ancient Chinese Culinary Ware" exhibition, the only answer, but also easily comprehensible understanding of Chinese food preferences and the relationship between changes in equipment.

Provided by the China National Museum of the exhibition more than 100 pieces of precious relics, the museum exhibition, said the Ministry of Research Associate, Hu Jian, the museum exhibition devoted to this topic and the preparation, organization, and exhibits on display are mostly new to Hong Kong, 10 more than the national level cultural relics, such as the Stone Age "gray Tao Fu, stoves," Sui "Golden Foot Gold Cup", the Northern Wei Dynasty "Celadon Lotus respect" and the Han Dynasty "Jointed Copper Ring," and so on.

On display in the "gray Tao Fu, stoves," is known that early and complete cooking utensils, said Hu Jian, the oldest "Grey Pottery Ding additional heap profiling" is a three-legged pot, "black pottery steamer" is the most Early in the steaming tray, lower half filled with water, said Ge, a hole in the middle compartment, on top of food. In the Paleolithic period, the man to barbecue mainly to the Neolithic period, then began boiling, steaming the way, the North eat millet, the South eat rice. A Neolithic site, "pointed ears small mouth bottle bottom" hanging ears on both sides of the rope, into the river and into the water, vase will stand up and be seen at the time fetching water is also very wise ancestors.

To the Xia, Shang, Zhou and the Spring and Autumn and Warring States Period, pay attention to eating etiquette, the famous bronze process to achieve heyday, from the steamer with a combination of Ge? [, The system has been developed to bronze. In the Spring and Autumn Period, there are dumplings appear, and was beginning to understand their ancestors to eat pasta, wonton, and eat the powder. Focus on the ritual sacrifice during this period, there were many drinking vessels, such as on-site display of the "Bronze Horse Gu Shu" is the alcohol, copper? F to hold wine, and "steal song patterns in the first three feet of copper? B "The bartender was the most special is" Copper ice Kam ", ice wine appliances, built-in square cans to hold wine. Site also features the same period used the lacquer tableware imitation.
(Figure) Shadow Shadow celadon porcelain bowl injection and injection temperature and the temperature of the bowl

Han exhibits more specific for "Jointed Copper Ring", was the copper oven, the other Han buried "pottery stove", reflecting the stove when people have complete equipment, this ship's ceramic stoves in the South popular style, while the north is only a simple rectangular stoves.

Sui is the strong Chinese culture and national power during the food culture of all ethnic groups to further the exchange integration, significant increase in food variety, the establishment of schools of different diets, was already popular pupil tables, chairs, plus a rich banquet dishes, so the Dining System utensils in the form of a man turned into a more than sit around tables together in the form of food. Was focused on the lives of gorgeous, gold, silver and glassware have appeared, and the exquisite workmanship. Tableware on display in the Sui and Tang are imported from the East Rome the "Golden Foot Gold Cup." Also in the Tang Dynasty unearthed in Xinjiang, "dumplings, dim sum", dim sum, some cakes, imprinted with the surfaces into a beautiful flower shape and pattern, and dumplings with meat inside is reflected also by the Xinjiang region of the Central Plains diet.

As for the other dynasties, exhibits, more special with the Eastern Han Dynasty, "acrobatic feast Brick", the Northern Wei Dynasty "Celadon Lotus respect," Liao "lianpan Gold Cup-shaped handle," Song "video Celadon Bowl Notes and temperature" and the Qing dynasty, "Pastel Jin Lychee tureen "and so on

Food Culture in China - Qing Dynasty royal meal

China's last feudal Qing dynasty, which summarize and draw out the essence of Chinese traditional food culture, the development of the food court to its peak level. Historical data from the file, people can see that the five characteristics of the Qing Dynasty imperial diet:

First, eat only two meals a day in the Qing Dynasty emperor. Zaoshan started more than 6 in the morning, and sometimes delayed until 8 am.

Dinner 12 am to the afternoon more than 2 points. With modern concepts of view, it should be lunch. After two meals, if hungry, a meal each plus snacks.

Second, the Qing imperial mainly composed of three types of local flavor and cuisine. Man from the snack food is used to the national taste, variety meats and game, sticky food cake, sauce dishes are the emperor concubines regret and food; Central Plains, the Qing Ming court followed the diet characteristics, dietary Shandong cuisine mainly gradually; to the Qianlong period, due to several southern tour, Suzhou and Hangzhou dishes are appreciated and popular in the palace.

Third, the Qing Dynasty Empress have different dietary preferences. For example: with the thickness of the Qianlong Emperor's meals, complementary food dishes, very reasonable; Emperor eating seafood dishes, shark's fin, sea cucumber, jellyfish, seaweed and other ingredients necessary to cook the dishes at each meal; Empress eating pork dishes are burning skin, duck tongue and duck soup, watermelon cup, etc., but also eating small steamed corn bread, fried pastry triangle, etc.; Pu Yi of Western quite interested in the Forbidden City set the Western kitchen.

Fourth, the Qing Imperial Banquet numerous, from the beginning end of the year to eat. In addition to New Year's Day, Wanshou (emperor birthday), three major festivals of the winter solstice feast, there are a triumph to celebrate campaign victory feast, feast Minds win over thousands of subjects, the emperor big wedding, the princess marry feast in honor of North Korea and Tibet envoy Tribute and Mongol princes such as New Year's Eve feast, holy Queen Mother birthday, the Queen ages feast, the birthday feast of the concubines, princes Huang Sun's into the wedding feast, feast royal clan. There are also various festivals Banquet.

Fifth, the health care of their health insurance, the pursuit of immortality. Emperor Qianlong Guilingji often take wine, liquor Songling Pacific, spleen ney champion wine, old age has also eat, "eight treasures rice cake." Empress smug middle-aged longevity after drinking the wine than the wind dampness, of food and thirst quencher, and clear the blood, strengthening sinews and bones, is to share and care.

Chinese Food Culture - Culture Category

Gaoshan food culture. 

Early Gaoshan mostly millet, sweet potatoes, the staple food, food all by hand. Later, with the increase in immigrants from the mainland, and gradually absorbed the Han Chinese way of eating, use chopsticks, rice has become the staple food. However, many tribes still retains Gaoshan many traditional features, such as the Yami of Orchid Island are treat men and women limit fish. Gaoshan people like to drink, the use of millet wines, but also presents unique drinking culture.
Hakka food culture. This is Taiwan's main food culture, from the mainland's Fujian and Guangdong food culture evolved into today's "Taiwanese cuisine", whose main feature is emphasis on seafood. Hakka culture, drink, meal more than the small hotel located shrines in order to bless the rich. In addition, Fujian, Guangdong, as Taiwan has a strong tea culture, like the brewed into tea pot of tea, pay attention to the fine tea and brewing methods, especially popular in the "Kung Fu tea." Historically, Taiwan has also produced for the spring and autumn garden, several hard and Pan pots and other heat-resistant, stylish, purple name of pot. Today, Taiwan's tea culture has a new development.
Religious food culture. Popular religion in Taiwan, in ceremonies or worship ancestors who attaches great importance to the offerings of food content. To heaven, such as raw, cooked offerings is worship first. Today in Taiwan, is also very popular vegetarian.
Sibu culture. Southern Taiwan and the mainland, like eating very particular about Sibu. Can now be said to be a healthy eating culture. In Taiwan, health and old age, "complementary yin and yang," "Five to reconcile," and other concepts deep. Taiwan main mode of food health vegetarian, raw food, organic diet, fasting diet therapy and traditional Chinese medicine. Often people of Taiwan to the "four gods soup" (yam, Gorgon fruit, lotus seeds and Poria) for tonic drinks, is a famous tonic snacks. Sibu folk customs of the most unique is the so-called "half fill", that first day lunar month every year, every household rubbing balls with rice noodles, made of sweet millet balls, except the hot summer months after eating diseases. In addition, Taiwan also "fill the winter" or "keep the winter", that established winter tonic.
Halal food cultureDiet is absolutely essential for all human beings a top priority for respite, but also the whole world the important issues of common concern. "Food," and this I do not know how many years the popular proverb, is an irrefutable, proven history.
Heilongjiang Food CultureLongjiang food culture has a long history, over 3,000 years of history. 3000 years ago, the ancestors of Fort platinum Zhaoyuan County, not only learned to burn, cooking, baking and other cooking methods, but also learned to store food, to regulate the seasons of food surplus and deficiency, the initial nutrient intake throughout the year reached balance purposes. Ning unearthed in the "three-legged pot" It exercises had been 1,300 years of history, the earliest history of the Chinese hot pot hot pot.

Chinese food culture - artistic tendencies

Chinese food culture, due to particular economic structure, way of thinking and cultural environment, to form its own distinct characteristics, that is, artistically inclined, mainly in the following six aspects.

(Figure) to finish well the Chinese food culture

1. Excellent choice of materials
Choice of materials, is the primary cook art is to make good food for a product based on Chinese cuisine, we should have a wealth of knowledge and proficient skills. Taken from each raw food dishes, including the main ingredient, ingredients, accessories, spices, etc., there are a lot of stress and as obvious. To sum up, it is "spirit" and "small" word, the so-called Confucius said, "food is too refined, kuai tire size" also. The so-called "spirit" refers to the selected raw materials, to consider the variety, origin, season, growing season characteristics, with fresh fat and tender, material quality is better. Han and Tang Dynasties, used to be delicious food called "eight treasures." About from the Song Dynasty, Bazhen eight specific allegations of precious cooking materials. To the Qing Dynasty, the various series of "eight treasures" are numerous, mainly refers to the combination of eight rare feast of raw materials. Such as the "Feast" and "four eight treasures", referring to combinations of four groups of eight treasures feast. Four Bazhen the mountain Bazhen, sea Bazhen, poultry Bazhen, grass Bazhen, all that 32 kinds of precious raw materials, specifically:
Mountain Bazhen: Hump, paws, monkey brains, ape lips, like rope, leopard tires, rhino tail, Lu Jin.
Sea Bazhen: bird's nest, shark fin, big black ginseng, fish maw, fish bone, abalone, seals, dog fish (giant salamander).
Avian Bazhen: Hongyan, dragon, quail, swan, partridge, Larkspur, doves, red-headed eagle.
Grass Bazhen: Hericium, white fungus, bamboo fungus, donkeys nest fungi, morel, mushroom, day lily, the cloud of Hong letter.

(Figure) knife knife delicate delicate

2. Delicate knife
Daogong, the chef knife treatment of raw materials, making the required cooking, clean the same shape, to adapt to the furnace, heat evenly, easy tasty, and maintain a certain form of beauty, which is one of the key cooking techniques . In the early emphasis on the ancient blade to the use of repeated practice chefs through the ages, creating a wealth of blade, such as straight blade, slice knife, diagonal knife, Ji knife (knife in the raw mark on a pattern and do not cut) and chisel law, the raw materials processed into sheets, strip, wire, block, D, grain, dried, mud and other forms and balls, ball, wheat flower, Lai son flower, I am similar flowers, orchid, chrysanthemum and other various colors, patterns can be pierced into a beautiful pattern, sculpture as "hi," "Life," "blessing", "Paul" character, the feast of festive joy. Knife fight in particular technical and waved the Combination, the clinker and edible raw materials makes up artistic, vivid birds, animals, insects, fish, flowers, grass and other fancy stalls, such as "Dragon and Phoenix", " peacock, "" Magpie Dengmei "," Lotus Crane "," flower basket phoenixes, "and so on. Such as "peacock" is duck, ham, pork tongue, quail eggs, crab meat, clam, cucumber fifteen raw material, through twenty-two fine place to fight knife skills and processes to complete.

Writers will not only fine arts as the perfect knife art appreciation, ordinary people also tend to see it. For an eye-opener, the ancient knife was specially organized performances, caused a sensation. Southern has three different "the same words were recorded," said Tarzan held a year learned the show, "the world's complete set of fine arts," those natural but also good at cooking. "There is a kitchen, resulting in one bare back fell to the ground, with its back to a few, take a pound of meat Xu, Wan thin strand of knife. Withdrawal of meat and try again, without the slightest of the injured soldiers back." To the people back for the chopping block, thread cutting pork and break the back does not hurt, this move can not but never said.

(Chart) original furnace heat of the unique

3. Unique heat
The furnace, is the formation of the flavor of gourmet cuisine one of the key features. However, changing the furnace, there is no practical experience of many years of operation difficult to do right. Thus, to grasp the appropriate level of attainment is a chef's skills. Chinese cooks can accurately identify the stir, the fire, Wei Huo various fire, become familiar with the heat level of various raw materials, skilled use of fire control time, the ability to grasp objects, heat (oil, water, gas) performance, but also Laonen according to the degree of raw materials, how much water, shape and size, thickness and so the whole broken to determine the order of the pot, to be applied with flexibility, so that out of the dishes cooked to tender to tender, to cakes to pastries, to bad to bad. Back in ancient times, Chinese cooks to the furnace has been devoted to the study and clarify the changes of heat and on point: "flavors of the Three, nine boiling nine changes, will be its victory, without missing the reason." ("Lu" ) Great Northern Song Dynasty poet Su Shi not only is a gourmet cook but also a home to create the famous "Pork" dish, which is closely related to his adept use of the furnace, and he also these experiences Xieru stew Shi Zhong: "slow fire, less the water, when the furnace to natural beauty." descendants to use his experience, the use of sealed Weihuo cook method, burning flesh out of genuine, oily red, rotten and not broken, waxy and not greasy, melted like tofu, palatability and taste outstanding.

Heat is the most important thing in cooking is also the most difficult to grasp and explain things, really is a "Road to the eternal Tao", and a person can become a celebrity chef cooking, heat is the key, so the Chinese food The kitchen in the operation, the product lifetime of experience, relies instead on the spiritual enlightenment, give full play to their own experience and observation of subtle and rich imagination, the diet of artistic creation. The so-called use of the wonderful, Cunhu one, really "gains and losses Cunxin know" the.

4. Different techniques
Cooking techniques, the skills of the chef's another door. Commonly used techniques are: fried, explosion, fried, cooked, slip, fried, stickers, braised, grilled, roasting, stew, stew, boil for a short, cooking, sauce, stewed, steamed, baked, mix, soy, smoked, and sugar beet Roberts, honey, hang cream and so on. Different techniques have different flavor characteristics. Each technique has several or even dozens of dishes. The famous "Beggar Chicken" to mud baking techniques, famous Four Seas. According to legend, a beggar, Changshu, Jiangsu Ancient stolen a chicken, because no cooking, remove the internal organs after slaughter the chicken, add onion salt, to be stitched, paste to Wong, fire roasted rack, mud dried cooked chicken, knock the soil food , fresh meat, scented. Improved after by chefs, accompanied by a variety of spices, to be grilled, the taste is more beautiful, then into the dishes. Yunnan "bridge noodle", is the techniques boil for a short masterpiece. One ancient legend of the student studying in the library, his wife to make him eat the soup hot meals, had created the boil for a short method: boiling hot chicken soup boiled hen, together with the chicken into thin film, fish, shrimp and rice noodles, because heat can play the role of the surface oil slick and the food cooked to boil for a short, but after the bridge are still capable of maintaining heat and fresh, thus creating a boil for a short cooking techniques in this important.

5. Gomi reconcile
Seasoning, cooking is an important skill, so-called "weird harmonic Subway fragrance." On the role of seasoning, according to culinary scholars, mainly in the following:

In addition to raw smell Jiao; tasteless by Fu taste; determine Yaozhuan taste;

Increased food flavor; given food color; for disinfection.

The variety of flavored methods, there are basic seasonings, seasonings and auxiliary seasoning three stereotypes in order to shape the most seasoned Methods. The so-called stereotypes seasoning, that the seasoning process of heating raw materials, is to determine the food's taste. Base before the heating season, which is pre-processed flavor. Assisted in the heat after seasoning or seasoning while eating.

So to say, the so-called "five flavors to reconcile" the five flavors, is a broad allegations. We enjoyed the food, usually with two or more taste of the complex flavor type, and is changing the flavor type. "Yellow Emperor" says: "flavors of the United States, can not win very"; "Wen Zi" said: "The flavors of the United States, can not win try also", that are wonderful flavors can bring harmony to enjoy.

In short, the seasoning just right or not, in addition to full range of spices, fine texture and other physical conditions outside, the key is whether the chef was right to deploy. The proportion of the use of spices, cutting order, seasoning time (cooking before the transfer, the transfer cooking, cooking after the transfer), there are strict requirements. As long as meticulous, intended to make food requirements of the flavor of food.

(Figure) elegant flavor of Chinese food culture

6. Elegant atmosphere
Chinese food culture, elegant ambience, atmosphere and art, mainly in the United States control, boast names, nirvana three aspects.

Yuan Mei in "with the Garden Recipe" in the quoted phrase "old saying" the old saying, goes, "food not as good as the United States control," is that the U.S. control also the United States food, food to go with the U.S. device, for the United States on Canada-US results.

The beauty of Chinese food utensils, the United States in terms of quality, the United States in the form, the United States in the decoration, the United States in cooperation with the dishes harmonic products. The beauty of ancient Chinese utensils, including pottery, porcelain, bronze, gold and silver, jade, lacquer, glass several major categories. Painted in the rough beauty of porcelain and elegant beauty, bronze solemn beauty of lacquer through the Plaza of the United States, gold and silver in the brilliant beauty of glass the bright beauty, have to use its people to better enjoy, but also food another outside a beauty to enjoy.

U.S. control of the United States also is not limited to the quality of the utensils themselves, shape, decoration, but also in its combination of beauty, its beauty and matching dishes.

Ding Zhou's column, the Han Dynasty set of cups, silver tableware Confucian's Feast, reflects a combination of beauty. Senior Banquet held Confucian for the Feast of silverware, a total of 404, can serve 196. This part of the antique utensils cutlery, some foodstuffs for the imitation of the shape of the vessel. Is also very elegant decorative containers, embedded inlaid with jade, jade, agate, coral, etc., engraved with a variety of floral patterns, some of them engraved with poems and Kyrgyzstan made the text, the more elegant of the ordinary.

Confucian's Feast tableware pattern in accordance with forty-four system settings, in small dishes, water dishes, fire utensils, snack box parts. U.S. control of harmonic and food is eating the highest level of aesthetics. Du Fu's "Beauty Bank" in "the peak of the Jade Purple Camel kettle, crystal plate line element scales; rhino Zhu tired from lack of crop-full, the thread cutting knife air Fun Luan Lun," the poem, and recite the U.S. Food device, express food realm of control and elegant beauty of the United States.

In the Chinese table, there is no unknown dishes. A wonderful dish named after the ad is both vivid dishes, but also an integral part of the food itself. Gives the name of the dish also enjoy the beauty, it adopted the perception of auditory or visual communication to the brain, will produce a series of psychological effects, play food color, shape, taste played no role.

Chinese food culture - History

1. The first is Youchaoshi (Paleolithic): when people do not understand to make fire and cooked food. Food situation is nascent, not part of food culture.
2. Suiren: fire by rubbing sticks, from cooked food, cooked into the stone age. Main cooking methods: ① guns that fire drill so that the flesh and burnt; ② burn: burn after mud wrap; ③ with mortar filled with water, food, boiled food with a hot stone; ④ roasting: the flakes burn heat, then fry plant seeds on top.
3. Fu Xi: In the diet, Results Reticulum to teach tenant fishing, the raising of sacrifices to charge a child.
4. Rustic: "Geng and Tao," is the pioneer of China's agriculture, taste Pennisetum, and create the ancient medicine, the invention Leisi, Christians out with farming. Tao with people the first time have the cooking utensils and containers for the production of fermented foods may be provided, such as wine, mince, XI (vinegar), dairy, Health, sweet wine and so on. Ding is one of the first cooking, because there was not a Zhaoer stove, as well as Ge, the claw is hollow, gui used for cooking wine.
5. Yellow Emperor: Chinese diet conditions have improved, the emperor kitchen, before the Kitchen God, concentrated firepower to save fuel, so that cooked food fast, and widely used in the Qin and Han Dynasty, was kettle, stove tall gradually from the historical stage, "Steam Valley, drinking, cooking porridge Valley," the first difference for cooking food, steamer invented, called the retort. Salt is Huangdi Chen child places steamed Salmonella invention, since not only understand but also know how to adjust cooking, beneficial to human health.
6. Zhou and Qin Dynasties period: the forming of the Chinese food culture period, the staple food grains vegetables. Spring and Autumn period, cereal production for basic food have sparse, but the structure is different from earlier field work was mainly: millet, (most important) is the millet, also known as millet, long dominated for long grain good quality millet called beam known as yellow beam. Millet, is second only to rhubarb Nianmi Ji, also known as millet, are threshing the millet. Wheat, barley. Beans, are legumes, which was mainly soybeans, black beans. Ma, that is pockmarked. Shu and Ma are the poor people eat, also known as Ma Ju. South there are rice, ancient rice is glutinous rice, ordinary rice called japonica kaoliang, weeks after the introduction of the Central Plains began to rice, flour and rice are compared to precious. Wild rice, wild rice is an aquatic plant seeds, black rice called carving Hu, in particular, jelly, and various porcelain pieces rub together in bottles to threshing.
7. Han: the rich period of Chinese food culture, thanks to Western Han Dynasty (Western) diet and cultural exchanges, the introduction of pomegranate, sesame, grapes, walnuts (or nuts), watermelon, melon, cucumber, spinach, carrots, fennel, celery, strictosidine, lentils, alfalfa (mainly for horse food), lettuce, green onions, garlic, also passed a number of cooking methods, such as deep-fried cake, bread or sesame sesame seed Hu also called the furnace radius. King of Huainan, Liu An Faming tofu, beans nutrition to be digested, inexpensive, can make many kinds of dishes, Mi County, Henan Province in 1960, discovered a large tomb in there tofu stone relief on the stone workshop. Han also invented the vegetable oil. Prior to this animal oils are used, called grease, animal fat with horns called fat, no corner, such as dogs, called paste. Fat hard, relatively thin soft paste, vegetable oil, almond oil, Chennai real oil, sesame oil, but it is rare, the Northern and Southern varieties of vegetable oil after the increase in cheap prices.
8. Song: the peak of food culture, excessive stress. "Plain steamed sound department, ignored the River map demo", the most representative is the burning end of dinner.
9. Ming: food culture is another peak, is the continuation and development of the Tang and Song Sisu, while mixed with the characteristics of Manchuria and Mongolia, diet has changed a lot, the staple food: wild rice has been completely eliminated, Asako change out the ranks of the staple food with oil extraction, soybean material is no longer as staple food, as food, the proportion of wheat in the north of the Yellow River basin large convergence increases, the surface became the staple food of the north after the Song, Ming another large-scale introduction, potato, sweet potato, vegetable cultivation to more high standards, become the main dishes. Meat: Artificial keeper of the animal as the main source of meat. Feast represents the highest level of food culture in the Qing Dynasty.

Introduction to Chinese Food

Chinese food  attach a special meaning towards the Chinese people. They have a common saying: “The masses regard food as their heaven”, which means that food is people's primal want. Eating does not just mean to fill the stomach. Having food at one's disposal, being able to consume a good amount of food, and knowing what and how to eat are all viewed as a good fortune.

The Chinese Philosopher Lao Tzu once said: "Governing a great nation is much like cooking a small fish." He meant that governing a country required just the right seasonings and adjustments for successful results. This metaphor clearly illustrates the significance of food in Chinese culture.


Chinese Food Culture - Cultural characteristics
    (Figure) Chinese snack food culture
China is an ancient civilization, is also a long-standing food culture of the situation.Food culture will be summarized by the following characteristics:
First, the flavor variety. Because China is a vast, vast land, the climate, products, and customs are different there, long time, and then form in eating a lot of flavor. China has always had "Meter north," saying, taste the "sweet south western North Chatham East sour spicy" parts, mainly Sichuan, Lu, Huaiyang, Guangdong, Fujian and four flavors.
Second, the seasons are different. Throughout the year, according to season food, is another major feature of Chinese cooking. Since ancient times, China has been seasoned by seasonal changes, side dishes, winter diethylene glycol strong, light and cool in summer; winter stew stew simmering over the summer and more freezing cold.
Third, pay attention to beauty. China cuisine, not only skilled, but also pay attention to the traditional dishes beauty, attention to food, color, smell, taste, shape and coherence devices. The performance of the dishes are many aesthetic, whether it is a carrot or a cabbage heart, can be carved out of a variety of shapes, unique, to color, smell, taste, shape and beauty of harmony and unity, to give moral and materialspecial to enjoy a high degree of unity.
Fourth, pay attention to taste. Focus on very early taste of Chinese cuisine delight, not only for the meal snacks color, smell and taste, there are strict requirements, but also their name, taste the way, the rhythm of meals, entertainment, interspersed others have certain requirements. Chinese cuisine, the name can be superb, tastes. Dishes under the name of both the main, auxiliary, spices and cooking methods of realistic names, but also based on historical stories, myths and legends, celebrity interest in food, dishes named after the image, such as "family portrait", "general bridge", "lion head" "Beggar Chicken", "Dragon and Phoenix", "Banquet," "Dongpo."
Fifth, the food and medical treatment. Chinese cooking, and health care are closely linked, in thousands of years ago, 'Medical and Edible' and 'Diet with the power' to say, use of the medicinal value of food raw materials, made of a variety of delicious food, meet on The purpose of prevention and treatment of certain diseases. "
China and the United States is China's traditional culture of the highest aesthetic ideal. "Also who is also the world of Big Ben; and also those who have reached the world of. To medium and, days of the status of Yan, Yu-Yan things" ("Book of Doctrine of the Mean"). "The Ancient Book of that life" in there "if for soup, but Seoul salt plum," the famous line, which means to make soup, the key is to reconcile the good salt (salt) acid (plum) 2 flavor, this analogy country. "Zuo Zhuan" Yan Ying (Qi Guoxian phase) also talked about what is Qi Jinggong "and" that "and" not "with", and is to create different views based on the coordination. Therefore, the Chinese philosopher, that all things are "and in" a state to find their place in reproduction and development.This aesthetic ideal of building the individual and society, the harmony between man and nature above. Achieved this by tuning "of the Beauty," the idea is to practice and theory in the ancient culinary inspiration and under the influence, which in turn affects people's diet throughout life, the pursuit of artistic life, life art the ancient literati, in particular.
And "neutral" is the opposite extreme, extreme cooking is not perceived as authentic on, those "salty too far, too far spicy, sour too far" will be subject to a number of food though the body is in an abnormal state of people's pursuit of But in the long run it is harmful to the body. Social life, political life is not extremist plagued victory statement.
Of the Chinese nation's diet reflects the characteristics of traditional culture, although some characteristics of the modern people can not understand, or is not scientific (the last century, "scientific" word almost religious belief in China, it is only to measure all in the field of a non-ruler.