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Local diet and nutrition and health

Liangjiacheng School of Political and Public Affairs Management

Class number of 09 ideological and political education course: 09 10702 1064.

This paper mainly discusses the relationship between local diet and nutrition and health. As we all know, China's food culture is very rich, and it is famous for its sweetness, sourness, bitterness, spiciness, fragrance and beauty. Moreover, China has a vast territory, from Heilongjiang in the north to Hainan in the south, and there are countless delicious foods in various places. For the present 2 1 century, nutrition and health are also issues of concern to everyone. Therefore, how to eat good local food and keep healthy has become the focus of our attention, and this paper will also understand the relationship between them from all aspects.

Local diet nutrition

China is the third largest country in the world, with a vast territory and rich resources. We will learn more about its food culture from a regional perspective to better promote our health. Next, I will explore the local food from the representatives of the four major cuisines in China.

Now we begin to enter a world of delicious food and learn about our four major cuisines. The division of cuisines can be based on geography, social economy, politics, watershed division and so on. In addition, since 1950s, when Yao Yilin met with foreign delegations as Vice Minister of Commerce, he said that there are four major cuisines in China. (1) We generally think that Shandong cuisine in the Yellow River valley, Sichuan cuisine in the middle and upper reaches of the Yangtze River, Huaiyang cuisine in the middle and lower reaches of the Yangtze River and Cantonese cuisine in the Pearl River valley are the four major cuisines in China. Different cuisines have different flavors and nutrition.

Sichuan cuisine in the middle and upper reaches of the Yangtze River

Sichuan cuisine, as a major cuisine in China, originated from Bashu in the Spring and Autumn Period and the Warring States Period. After years of development, Sichuan cuisine became a famous dish in the Ming and Qing dynasties and also occupied a place in the court. What are the characteristics of this unique local cuisine? Sichuan cuisine is located in the inland cuisine, which has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. In recent years, Sichuan cuisine is also famous overseas, mainly because of its personality. Sichuan cuisine is also a special dish.

Sichuan food and pepper. Speaking of Sichuan cuisine, everyone will think of pepper, which has become an indispensable seasoning for Sichuan cuisine, adding a lot of color to Sichuan cuisine. In the late Ming and early Qing Dynasties, peppers were introduced to China from South America, and Sichuan cuisine liked peppers to a great extent, because most parts of Sichuan have short sunshine time and high air humidity, which not only conforms to the spicy taste of Sichuan cuisine, but also has a good dehumidification effect. The popularity of pepper in Sichuan has brought epoch-making changes to Sichuan cuisine (2). It seems that diet does affect our nutrition and health, and different dishes in the cuisine will also affect our health!

Yellow River Basin and Its Northern Shandong Cuisine

Shandong cuisine, also known as Shandong cuisine, is the birthplace of ancient culture in China. Our ancestors lived here thousands of years ago, and it is also the origin of China's food culture and cooking technology. After thousands of years of development, Shandong cuisine has gradually evolved into jinan cuisine cuisine, Jiaodong cuisine and Confucian cuisine. Shandong cuisine, as a representative of northern cuisine, has the following characteristics:

1. Rich in products, it is located in the Jiaodong Peninsula between the Yellow River and the Bohai Sea. It has many products, among which garlic, Chinese cabbage and apples are famous all over the country, providing a good resource advantage.

2. The three methods, namely, explosion, explosion and scraping, are world-famous.

3. The soup is very famous, using "clear soup" and "milk soup".

4. Finally, the application of leek in Shandong cuisine, as a seasoning, leek plays an important role in Shandong cuisine. (3)

For thousands of years, Shandong cuisine has formed its own style and characteristics in its development, which has won people's love.

Huaiyang cuisine in the middle and lower reaches of the Yangtze River

Huaiyang cuisine, also known as Su cuisine, has four flavors: Huaiyang, Jinling, Suxi and Xuhai. Undoubtedly, the influence of Jiangsu cuisine is not only in the middle and lower reaches of the Yangtze River, but also in the whole country. Below I will introduce Jiangsu cuisine from the following three characteristics.

1. Material characteristics: As the estuary of Jianghuai, Taihu Lake, a high-quality freshwater lake, fat fish and high-quality vegetables have become the main materials for Huaiyang cuisine.

2. Seasoning characteristics: Jiangsu cuisine is light and palatable, mellow and pleasant. Sea salt in Huaibei, balsamic vinegar in Zhenjiang and Redmi in Suzhou are all good ingredients for chefs.

3. Characteristics of dishes: a bowl of blindly, good at cooking seafood poultry, good at making colorful dishes. (4)

In addition, there is still a doubt in many people's hearts. Isn't Su cuisine famous for its "sweetness"? Yes, but just like the "spicy" taste, Sichuan cuisine, Guizhou cuisine and Hunan cuisine have their own characteristics: Suzhou cuisine is slightly sweet, Yangzhou cuisine is elegant, and Wuxi cuisine is slightly sweet.

Cantonese cuisine in the Pearl River Basin

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines in China, and it is also one of the undisputed cuisines. Cantonese cuisine is divided into three categories on average, including Chaozhou cuisine, Guangzhou cuisine and Dongjiang cuisine. Among them, Guangzhou is the main body of Cantonese cuisine, which is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. As for Chaozhou cuisine and Dongjiang cuisine, each has its own local characteristics, which has an important influence on the composition of Cantonese cuisine.

Guangzhou is a comprehensive city and a gourmet paradise. The word "eat in Guangzhou" can sum up the subtlety of Cantonese cuisine. Moreover, due to historical and cultural factors, Guangdong is one of the cities that opened earlier. Through the spread of overseas Chinese, Chinese food has also gone to the world. The Chinese food here is Cantonese food. As a result, the influence of Cantonese cuisine is not only affirmed in the whole country, but also a kind of food culture, representing China's going to the world and a new climax!

The formation of Cantonese cuisine is closely related to Guangdong's geographical environment, economic reasons and customs and culture. Guangdong is located in the subtropical zone, which is the southernmost region of the four major cuisines, because the products are correspondingly different and richer. Moreover, due to its special geographical location, Guangdong is close to Hong Kong and Macao and is an important port connecting the west. In addition, due to a large number of immigrants to Southeast Asia in the early years, they brought back many exotic flavors, so Cantonese cuisine also incorporated a variety of cooking techniques.

Cantonese cuisine features: 1. It is available everywhere. As the saying goes, everything that flies in the sky and runs on the ground, except airplanes and trains, can be delicious among the population of Guangdong. 2. The dishes pay attention to good taste, clear, fresh, cool, tender and smooth, which embodies the strong Lingnan characteristics. Light and fresh is also the most popular realm of Cantonese cuisine. 3. Finally, the three major cuisines in Guangdong set off against each other, resulting in greater effects.

The four major cuisines in China have their own characteristics, which also represent the highest level of food culture and diet in China. What do these distinctive local dishes have to do with our nutrition and health? Or we can start with Sichuan food. As mentioned above, the geographical location of Sichuan is a hot and humid environment, and pepper is just a good material for dehumidification and has become one of the important components of its cuisine. Cantonese cuisine pays attention to lightness and freshness, not only for taste, but also for the environment here. Just like Guangdong herbal tea and Guangdong soup, they are all foods that reduce fire and mediate body functions.

2 1 century, people should pay more attention to nutrition and health while paying attention to diet. No matter what department it is, the most important thing is to pay attention to collocation. A meal should not only enjoy the taste, but also pay attention to the nutritional value and its real needs. Only with balanced collocation and healthy diet, I believe that all dishes can become delicious food in our mouth and even an umbrella for our bodies.

References:

(1) China cuisine and its comparison Changjiang Zheng P 16.

(2) Introduction of China cuisine.

③ China Shandong cuisine is changed from Chen P5.

(4) Introduction of China cuisine.