A country's history is long and short, its territory is large and small, its strength is strong and weak, its population is large and small, and its ethnic composition, religious belief, political nature and economic structure are also different, so the food culture of different countries is also different.

Chinese food culture

Influenced by the philosophy of Yin-Yang and Five Elements, Confucian ethics and traditional Chinese medicine nutrition theory, as well as cultural and artistic achievements, food aesthetic fashion and national personality characteristics in China's traditional cultural education, China's cooking skills were created in history, and a profound China food culture was formed.

From the perspective of evolution, China's food culture has lasted for more than 1.7 million years, divided into four stages: raw food, cooked food, natural cooking and scientific cooking. There are more than 60,000 kinds of traditional dishes and more than 20,000 kinds of industrial food, with colorful banquets and various flavor genres, and it has won the reputation of "cooking kingdom".

In terms of connotation, China catering culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, the relationship between catering and national security, catering and literature and art, and catering and life realm.

From the perspective of extension, China's food culture can be classified from the perspectives of times and technology, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values.

Specifically, China's food culture highlights four attributes, namely, the theory of nourishing and tonifying deficiency (vegetarian diet, paying attention to medicinal diet and nourishing), the theory of harmonious realm of five flavors (with distinctive flavor and delicious taste, and the reputation of "tongue-eating"), the cooking method of changing the strange into the right (kitchen rules-based, flexible) and the cheerful and pleasant eating concept (gentle entertainment).

From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans in China, which have benefited billions of people all over the world.

In a word, China food culture is a regional culture with a long history, with broad vision, deep levels, many angles and high taste. It is the people of all ethnic groups in China who have created, accumulated and influenced the material wealth and spiritual wealth of neighboring countries and the world in the aspects of food source development, tableware development, food preparation, nutrition and health care, food aesthetics and so on in the production and life practice of more than 6,543,800 years.

Development history of diet in China

1. The earliest was Youchao (Paleolithic Age): At that time, people didn't know how to cook by artificial fire. Diet, such as eating bird hair and drinking blood, does not belong to food culture.

2. Suiren's family: drilling wood for fire, cooking from then on, and entering the era of stone cooking. The main cooking methods: ① cannon, that is, drilling and burning slurry; (2) stew: wrap it in mud and burn it; ③ Fill water and food with a stone mortar, and cook food with red-hot stones; (4) Roasting and frying: the stone slices are heated, and then the plant seeds are fried on them.

3. Fu: In terms of diet, we make nets to teach tenants to fish and raise sacrifices as cooks.

4. Shennong's: Agricultural Pottery is the pioneering work of agriculture in China. He tasted herbs, prescribed ancient medicines, invented thunder, and taught the people to cultivate crops. Pottery utensils made it possible for people to have cookers and containers for the first time, making it possible to make fermented foods, such as wine, sugar, acyl (vinegar), cheese, sugar, sugar and so on. Ding was one of the earliest chefs. It had claws because there was no stove and there was a pot. Its claws are hollow and used for cooking wine.

5. Yellow Emperor: The diet of the Chinese nation has improved again. At first, the emperor was a kitchen god, who concentrated his fire to save fuel and make food cooked quickly. However, it was widely used in the Qin and Han Dynasties, and cauldrons and tall cookers gradually withdrew from the historical stage. "Steamed cereal for drinking, boiled cereal for porridge" differentiated foods for the first time because of cooking methods, and invented a steamer called Zan. Steamed salt industry was invented by Su Sha, a courtier of the Yellow Emperor. Since then, he has not only learned how to cook, but also how to adjust it, which is good for people's health.

6. Zhou and Qin Dynasties: It was the formation period of China's food culture, with cereals and vegetables as the staple food. During the Spring and Autumn Period and the Warring States Period, there were basically self-produced grains and vegetables, but the structure was different from today. At that time, the early field work was mainly millet, and (most importantly) millet, also known as millet, was dominant for a long time and was the length of five grains. Liang Ji is called Liang He's masterpiece. Millet, rhubarb glutinous rice is second only to millet, also called millet, which is threshed millet. Wheat and barley. Bitter, beans, mainly soybeans and black beans. Hemp is pitted. Both glutinous rice and hemp are eaten by the poor, and hemp is also called glutinous rice. There is also rice in the south. The ancient rice was glutinous rice, and the common rice was called japonica rice. It was not until a few weeks later that rice was introduced into the Central Plains, which belongs to flour and rice and is more precious. Zizania latifolia Bunge, a kind of aquatic plant Zizania latifolia Bunge, is black, and it is called carved glutinous rice, which is particularly fragrant and smooth. Put it into a leather bag with broken porcelain pieces, knead and thresh.

7. Han Dynasty: The rich period of China's food culture was attributed to the exchange of food culture between China and the West (western regions) in Han Dynasty. Pomegranate, sesame, grape, walnut, watermelon, melon, cucumber, spinach, carrot, fennel, celery, kidney bean, lentil, alfalfa (mainly used for horse food), lettuce, green onion and garlic were introduced. Liu An, the king of Huainan, invented tofu, which made the nutrition of beans easy to digest, with good quality and low price, and made many kinds of dishes. The stone carving of Tofu Workshop was found on the large relief stone of the Han Tomb found in Mi County, Henan Province on 1960. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, horned animal oil was called grease, and hornless animal oil was called ointment. Fat hard, paste thin, soft. Vegetable oils include almond oil, shea butter and sesame oil, but they are rare. After the Northern and Southern Dynasties, the variety of vegetable oil increased and the price was cheap.

8. Tang and Song Dynasties: The pinnacle of food culture is too particular. The most representative example of "Suzhou Steamed Voice and Wangchuan Pattern" is barbecue.

9. Ming and Qing Dynasties: Food culture is another peak, which is the continuation and development of food customs in Tang and Song Dynasties. At the same time, mixed with Manchu characteristics, the food structure has undergone great changes. Staple food: Wild rice has been completely eliminated. Pockmarked withdrew from the staple food and pressed oil. Beans no longer served as staple food and became a dish. The proportion of wheat in the Yellow River valley in the north has increased significantly, and noodles have become the staple food in the north since the Song Dynasty. In the Ming dynasty, potatoes were introduced again on a large scale. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet represents the highest level of food culture in Qing Dynasty.

Japanese diet culture

Author: Anonymous article Source: Unknown hits: 3 14 Updated on September 4, 2005

Japanese food

Generally speaking, westerners think that Japanese food is just beef hotpot or weird-looking sushi, and Japanese food has become famous all over the world in recent years. Many tourists know how to taste fresh raw fish and sauteed meat when they go to Japan, and some tourists are going to Japan to indulge in all kinds of traditional Japanese food. In a word, enjoying Japanese food is the most unforgettable thing in your life.

eating habits

Japanese cold noodles are placed on bamboo boards, picked up with chopsticks and eaten in cold soup. Some restaurants don't have spoons, so Japanese people are used to picking them up and drinking soup.

night life

Japanese people are used to drinking in groups after work. In the entertainment center of metropolis, there are bars, discos and nightclubs everywhere.

Japanese wine

Beer: Japanese people like to drink beer best, whether it is draft beer or bottled beer. In summer, some department stores have outdoor beer halls, which attract a large number of tourists.

Sake: Sake can be drunk hot or cold. No matter what kind of sake, it is the best match for Japanese cuisine. Wine tastes fragrant and sweet, and it is easy to get drunk if you drink too much.

Whiskey: Japanese people like to drink whisky with ice and water (Mizuwari).

Table wine: the western restaurant has Japanese-made and imported table wine. China restaurants also serve Shaoxing wine.

Soju: This wine is made of sweet potato, barley, sucrose and other raw materials. The filtered alcohol is a bit like vodka.

Drinking etiquette

Ordinary Japanese pubs have an easy-going and relaxed atmosphere, and customers in the same trade will pour beer to each other. If a group of people go to drink, they can't drink the first cup until everyone raises their glasses and says "cheers"

Korean food culture

The staple food is white rice. Commonly used dishes include hot pot stewed with meat, fish, tofu and vegetables, and nutritious kimchi unique to Korea. There are also various side dishes mixed with Korean seasoning. Tableware with spoons and chopsticks.

The basic condiments in restaurants are pepper and garlic, in addition, there are many different flavors of condiments. Therefore, in addition to spicy taste, Korean food also has unique color, aroma and taste, which makes people salivate.

Ding Hancai (Korean Guest Meal):

Inherited the traditional flavor of Korean court dishes, all kinds of side dishes were put on the table, except kimchi, which generally did not add Chili powder. Cooking methods such as steaming, roasting, scalding and mixing are different. The menu price of each restaurant is different, but there are almost eight kinds of side dishes, such as meat and vegetables in wheat pancakes, as well as hot pot and fairy furnace, stewed with meat, fish, vegetables and mushrooms.

Roast beef and steak:

Among many kinds of barbecues, the most popular ones are roast beef (sliced beef is marinated with seasoning and cooked) and roast steak (marinated with seasoning and cooked on an iron plate). Both are eaten with lettuce and sesame leaves dipped in Chili sauce or bean paste. Sometimes three or five kinds of pickles or side dishes are served, and some restaurants need to add some white rice and soup. Restaurant signs often take the garden as the name of the store. Itaewon (Litaiyuan Cave (797- 1474) in Huashan District, Sanyuan Cave (Xinsha Cave (544-535 1) in Jiangnan District) and Ximen Club (Ximen Cave (755-4645) in Central District) are well-known, and ordinary Korean restaurants can also taste them.

Roast beef tenderloin:

Roast the beef tenderloin to a proper thickness, dip it in a little yellow sauce, and wrap it with fresh vegetables such as washed lettuce. Or seasoning with oil and salt.

Noodles hot pot:

Slice beef or seafood, add all kinds of seasonal vegetables and noodles, put them in a boiling soup pot, and eat them after cooking. Light and delicious, with endless aftertaste.

Package:

Food flavored with fresh vegetables is wrapped in cooked meat or other vegetables. The main ingredients used in each restaurant will be slightly different, but most of them are vegetables wrapped with a little sauce (yellow sauce, Chili sauce or mixed sauce) to eat. Different from meat-based "wrapped meat", the main ingredient is vegetables, so don't worry about cholesterol. The ups and downs of vegetables also help to stimulate appetite.

Cold noodles:

There are two kinds of cold noodles with rich and refreshing soup and spicy cold noodles with hot sauce. In any season, cold noodles are the most popular way to eat after enjoying roast beef and other dishes. Noodles include Pyongyang cold noodles made of buckwheat and salty cold noodles made of potatoes. The types of restaurants are different. Most of the ingredients added to noodles are mainly meat, vegetables or boiled eggs, and there are also restaurants where sashimi is placed. Noodles can be cut with scissors before eating.

Ginseng chicken soup:

Add glutinous rice, jujube, garlic and ginseng to the broiler and stew for a long time. You can also add pepper and salt according to your personal preference. Because of its rich nutrition, it is an advanced tonic in summer.

Pot soup and hot pot:

The most common home-cooked dishes eaten by Korean families are bean paste hot pot cooked with bean paste and vegetables, and assorted hot pot cooked with fish and beef. Among the hot pots, the beef sausage hot pot stewed with beef offal and vegetables is the most famous. In addition, there are many kinds of octopus hot pot cooked with octopus and Chili sauce. South Korea's general hot pot is mainly seafood, and you can enjoy the delicious taste of all kinds of seafood.

Bibimbap:

Korean bibimbap, among which "Stone Bowl Bibimbap" is a unique recipe in Korea, which is worth a taste. Cover white rice with vegetables such as bean sprouts, meat and eggs, put them in a boiling stone bowl, add a proper amount of Chili sauce, and eat after stirring. The flavors of various materials are mixed together to form a unique flavor, and the crispy rice at the bottom of the pot is a must. Most Korean restaurants can taste it. Quanzhou Central Hall (776-3525 Zhongwu Road) is a famous bibimbap specialty store.

Soup tea:

It is made of ginger, cinnamon, ginseng, Schisandra chinensis, jujube, cassia seed, kudzu root and other Chinese medicinal materials through long-term decocting. Traditional Chinese medicine can strengthen the body, prevent diseases and have therapeutic effects. Therefore, when Koreans feel tired, they always drink Chinese medicine soup and tea to refresh themselves and prevent diseases.

Fruit tea:

Mainly choose grapefruit, papaya, orange peel and other fruits rich in vitamin C, drink them after adding water for a long time, or soak them in honey and dilute them with hot water. Drinking it often in winter can prevent colds.

Flavor enema:

Enema is a delicious Korean sausage made by mixing tofu, vermicelli, rice and vegetables in a certain proportion and pouring them into pig intestines.

South Korea:

Since ancient times, it has been a sacrifice and a traditional Korean snack for wedding ceremonies or tea drinking. Oil honey grass is made by adding honey and sesame oil to flour and frying; The style of tea is similar to that of China, and Chinese herbal medicines are added. The fried glutinous rice with ginger sugar and maltose is similar to that of China. In addition, there are honey fried fruits made of fruits or vegetables pickled with honey. Korean fruits used in weddings can be delicious and beautiful.