In ancient China, wine was first regarded as a sacred thing, and the use of wine was even more solemn, and people did not worship heaven and earth, ancestral temples or guests. Accompanied by each other, the customs and fashions of ancient things have been formed. With the general rise of the brewing industry, wine has gradually become a commodity in people's daily life, and the activities of wine have also been extensive. According to the norms of contemporary ideological and cultural consciousness, people have formed a more systematic and stylized drinking custom. These customs involve many aspects of people's production and life, and their contents are rich and colorful.

As a food culture, wine has formed a series of etiquette that everyone must abide by in ancient times, and these etiquette are sometimes very cumbersome. The hospitality of China people is even more vivid on the wine table. Emotional communication between people is often sublimated when toasting. There's a saying in China that "no wine, no table". People call giving a banquet "holding wine", treating guests as "inviting wine" and going to a banquet as "eating wine". Because wine can stimulate appetite and increase joy, banquets are always carried out in toasts and mutual persuasion. Only when wine and food complement each other can they be harmonious and pleasant. Therefore, the catering industry has always paid attention to the collocation rules of "wine is the soul of the table" and "food is wine". Without wine, you can't express sincerity; Without wine, it is not magnificent; Without wine, there would be no festive atmosphere; Without wine, it is like a person without soul. It can be seen that wine plays an important role in dining.

In China, the main function of drinks, whether it is wine or side dishes, is to stimulate appetite during meals. However, in order for drinks to play this role correctly, it is necessary to know the collocation of wine and vegetables. Only in this way can the two complement each other. Otherwise, it is likely to get twice the result with half the effort, or even have a bad appetite. The collocation of drinks and dishes also has certain rules, which is the result of people's continuous practice and exploration for thousands of years. These laws have the following aspects:

1. Alcohol with high alcohol content cannot be used as a food aid.

Too much alcohol will stimulate the human body. If you drink too much at dinner, it will make the liver too late to digest and absorb, so that the body will be poisoned to varying degrees, which will greatly reduce the appetite and weaken the taste of dishes. Some spirits are too spicy for people to eat after drinking. Thus usurped the role of the host and lost the role of Sasuke.

2. Blending wine, medicated wine, cocktails, etc. Are not used as auxiliary wine to drink.

Blended wine, medicated wine and cocktail have complex ingredients, and their aroma and taste are often rich. This kind of wine has great interference to the taste of dishes and food when it is used as a table, and is generally not used as an auxiliary wine.

3. Sweet wine is not suitable for drinking as an auxiliary wine.

Sweet drinks are palatable when drunk alone, but not suitable as auxiliary drinks. Sweet taste and salty taste conflict with each other, because salty taste is the main taste of dishes, and the main sensory parts of the two flavors are concentrated on the tip of the tongue, which is easy to cause confusion in people's sensory analysis, so sweet wine is not suitable for cooperative drinking.

4. Dining and wine matching in specific areas have certain rules.

For example, in southern China, we pay more attention to the drinking of yellow rice wine. Champion red wine with chicken and duck dishes, bamboo leaf green wine with fish and shrimp dishes, rice wine with cold dishes. When eating crabs, we drink yellow wine instead of white wine.

5. The combination of regular food and wine.

Dishes with elegant aroma and pure taste should be accompanied by elegant wine; Thick and complicated dishes should be accompanied by rich wine; Beef should be accompanied by pure and fragrant red wine; Pickled vegetables should be accompanied by dry wine; Scented dishes should be accompanied by sweet wine; Spicy dishes should choose Luzhou-flavor wine; Try to choose Chinese wine for Chinese food and western wine for western food; When it is difficult to determine, neutral wine is generally chosen.

6. If you drink all kinds of wine while eating, there should be a sequence between all kinds of drinks.

The usual formula between drinks is: low-alcohol wine first, then high-alcohol wine; Soft wine comes first, while strong liquor comes last; Aerated wine in front, still wine in the back; New wine comes first, old wine comes last; Elegant style wine comes first, rich style wine comes last; Ordinary wine comes first, expensive wine comes last; Spirits first, sweet wine last; White wine comes first and red wine comes last.

On the contrary, western countries attach more importance to it than we do. In a formal western banquet, wine is the protagonist, which is not only the most expensive, but also very strict with the dishes. Generally speaking, when eating western food, every different dish should be accompanied by different drinks, and when eating a dish, it is necessary to change into a new drink.

There are three kinds of drinks at western banquet: pre-dinner wine, table wine and after-dinner wine. They each have many specific types. Generally speaking, light-flavored dishes are accompanied by light-colored wine, and dark-colored meat and poultry dishes are accompanied by strong-flavored wine. All kinds of wine aimed at appetizing are selected before meals, and all kinds of sweet wine are selected after meals to help digestion.

Specifically, there are the following points:

1, aperitif

Aperitif, alias aperitif. Obviously, it is drunk before the formal meal, or it is accompanied with appetizers. Generally speaking, many western guests like to drink a glass of wine with appetizing function before using western food, such as vermouth made in France and Italy, and the specific brands are Cinzano and Martini. There are also cocktails as aperitifs, such as bloody Mary.

2. Appetizers

Western guests should choose wine according to the specific content of appetizers when eating appetizers. For example, caviar should be Russian or Polish vodka. White wine is used in shrimp cocktail glasses. The taste is dry or semi-dry.

Step 3: soup

To go with the soup, there is also sherry from Spain. Some guests like beer with soup. Some people think that different soups should be accompanied by different wines, such as oxtail soup with sherry and vegetable soup with dry white wine.

4. Fish and seafood dishes as well as meat, poultry and various game dishes.

The table wine in western food is wine, mostly dry wine or semi-dry wine. When choosing wine for dinner or banquet, it is very important to pay attention to, that is, "white wine with white meat, red wine with red meat." White meat here refers to fish, seafood and chicken. Be sure to eat it with white wine. Red meat here refers to beef, mutton and pork. Eat this meat with red wine. In view of the fact that most of the white meat in western dishes is fish, this statement sometimes has a new expression: "Eat fish and drink white wine, eat meat and drink red wine." In fact, the original intention of the two is exactly the same, but the white wine and red wine mentioned here are both wine.

Therefore, the wines that match fish and seafood dishes with meat include dry white wine and light rose wine, such as German Rhine white wine, French Bordeaux white wine, American California wine and China dynasty white wine. Generally choose semi-dry taste.

Meat, poultry and all kinds of game dishes have a variety of exquisite wine matching: all kinds of steak or roast beef, the most suitable choice is French dry Budoz red wine and French beaujolais bright red wine. Mutton dishes, such as lamb chops and roast mutton, are suitable for light Budos red wine, California red wine and rose red wine. Pork, such as ham and barbecue, is suitable for champagne and German super sweet white wine. Poultry dishes should choose rose red wine, German super sweet white wine and American California red wine. Game dishes with light meat color and delicious taste are suitable for light Wudao red wine and Italian red wine.

6.cheese

Suitable for white wine with strong aroma, and some kinds of cheese can be paired with port wine.

7. dessert

Usually with liqueur or sparkling wine, such as German white wine and French champagne.

8. After-dinner wine

Refers to a drink used to help digestion after a meal. The most common after-dinner wine is liqueur, also called liqueur. The most famous after-dinner wine is brandy, which has the reputation of "the king of foreign wine". And western food pays attention to drinking coffee and tea after meals.

It is worth mentioning here that drinking champagne with meals in western food is a kind of enjoyment, which can be matched with any kind of dishes. Champagne seems to be a safe choice without knowing the law of wine selection in western food.

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On the Differences between Chinese and Western Dietary Cultures

The differences in social culture and historical development between China and the West (represented by the United States) have created the differences in Chinese and Western food culture. Someone vividly said: if Chinese food culture is like a mixed chorus, then western food (meal) is like a romantic serenade; If Chinese restaurants are full of masculinity, western restaurants are full of feminine beauty; Chinese restaurants create a place for public friends and western restaurants create a space for private trysts, which shows the essential differences between Chinese and western catering cultures. Understanding these differences, analyzing and comparing these differences, and handling these differences skillfully in management are important problems faced by China food chain enterprises.

(A) China food culture

China's food culture has a long history and is an important part of the treasure house of Chinese culture. Together with French cuisine and Turkish cuisine, it is also known as the world's three major cooking systems, and it is also a place that our Chinese sons and daughters are proud of. China's food culture has rich and colorful cultural connotations and a solid technical foundation. It is the crystallization of culture, science and art, with taste as the core and cultivation as the purpose. Different geographical locations, different nationalities and different styles, but it is also an unparalleled catering culture. There are many kinds of local cuisines with unique flavor and fragrance, which are popular all over the world and deeply attract countless overseas lovers. It can also be said that diet kung fu is also a kind of knowledge, a prominent feature and a way of communication.

Connotation culture

China's food culture has always paid attention to color, fragrance and taste, and the form of food, which can be summarized by "essence", "beauty" and "emotion". These words reflect the unique cultural background of food quality, aesthetic experience, emotional activities and social functions in the process of food activities, and also reflect the close relationship between food culture and Chinese excellent traditional culture.

The essence is a summary of the inherent quality of China's food culture. As a cultural spirit, this exquisite consciousness permeates and implements the whole process of gourmet activities. The choice of ingredients, cooking, compatibility, and even the eating environment all reflect the word "essence".

Beauty embodies the aesthetic characteristics of food culture. One of the important reasons why Chinese food can conquer the world lies in its beauty. This kind of beauty refers to the perfect unity of the form and content of China's diet activities, and refers to the aesthetic pleasure and spiritual enjoyment it brings to people. The beauty of Chinese food is not only reflected in the taste, but also in the form, color, utensils and even the clothes of the service staff, which makes people feel the impact and enjoyment of beauty all the time. It can be seen that beauty, as a basic connotation of food culture, is the charm of China's food, which runs through every link of food activities.

Love, China culture has always been linked by love. Similarly, Chinese food "love" is an important function. In China, eating is actually a medium of emotional communication between people and a unique social activity. Chat, talk about business, exchange information and interview while eating. Throughout the ages, China people used to express their farewell or welcome at the dining table, and people often used the dining table to calm their mood swings. With the accelerated pace of social life, people pay more and more attention to the social adjustment function and psychological massage function of diet activities.

Essence, beauty, affection and propriety respectively summarize the basic connotation of China's food culture from different angles. In other words, these four aspects organically constitute the overall concept of China's food culture. Essence and beauty focus on the image and quality of diet, while affection and courtesy focus on the mentality, customs and social functions of diet. However, they do not exist in isolation, but are interdependent and mutually causal. Only its "essence" can have a complete "beauty"; Only its beauty can inspire "love"; Only "emotion" can conform to the "ceremony" of the times. They are closely linked and perfectly unified, which constitutes the highest realm of China's food culture. Only by accurately grasping "essence, beauty, affection and courtesy" can we deeply understand China's food culture and better inherit and carry forward China's food culture.

Formal culture

Chinese food often pays attention to fine and exquisite ingredients and ever-changing skills. From the point of view of knife technique, it needs the consistent cooperation of eye, knife and heart to reach a certain level. In the cooking process, we should grasp the temperature and taste, which shows the profoundness of China culture. Out of the dish, it is a dish, which is harmonious and can also reflect the natural gathering of gas in China. They are round-oriented, gentle and elegant, and are often enjoyed by people. They eat with chopsticks and are smart and good at thinking. The rational and intellectual image of China people is vividly displayed in their diet. Catering culture

Chinese catering generally takes the form of round table meal, which is an important embodiment of China catering culture and can often create a harmonious atmosphere. Catering culture is a living habit and cultural tradition formed and preserved by a country or a nation under long-term historical conditions (the dining form of China embodies some characteristics of the dining culture tradition of China), and China people have long been accustomed to this dining way.

(B) Western food culture

The western food culture is quite different from that of China. Western food culture is formed on the basis of western traditional culture and through the continuous improvement of modern industrial culture, which invisibly permeates some aspects of western cultural tradition, such as equality, freedom, hygiene and privacy.

Leisure culture

Fast food restaurants are the most popular in the United States, and American fast food culture embodies leisure culture. French fries, fried chicken, drinks and so on are the most common things in western recipes. It is these ordinary things that can't be seen on the big table in Chinese food that have become big enterprises in the world, such as McDonald's and KFC. This may be related to Americans' concept of time and lifestyle. The United States pays attention to efficiency and is the most informal. The rapid development of fast food culture in America is probably related to their nature. Hygiene, high efficiency, time saving, leisure and romance of fast food are the cultural basis for the development of western fast food.

A culture of equality and freedom

In Chinese food, the placement of seats, the placement of tableware, the rules of eating, and the behavior at the table are all restricted by the rules established by traditional culture, not to mention the identity of guests, elders, hobbies and other factors that limit the form of eating. In western food, diet is always the embodiment of everyone's equality and freedom. Everyone decides the type and weight of food independently, which is suitable for different meals and is rich and frugal for himself. On most occasions, the "AA" system is implemented. Eating is your own business, and everyone can sit together and enjoy the food equally and freely.

Catering culture

Western-style dining habits are carried out on long tables, and the system of separate meals is implemented, that is, each person orders a meal and holds one. The most common serving service is to put the food on each plate in the kitchen, which is served by the kitchen waiter and then delivered to each guest quickly and politely. On the surface, the form of western food looks less lively and more polite and independent, but in essence, the most important thing is to reflect hygiene. The dining system can also embody the concept of moderate frugality and reasonable diet, and overcome the shortcomings of Chinese food, such as ostentation and extravagance. The dishes and staple food of the separate meal system are all quantified by people, which can reduce waste. Whether it is a pre-meal snack or a dinner, the ingredients are linked to the diners' food intake, and the dishes are as few as possible, but every meal is guaranteed to be finished. The separate dining system enables each guest to have a clear quantitative concept of the number of personal meals, which is beneficial to health while reducing waste. Our current buffets and cold meals also reflect this purpose.

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