Traditional Chinese Food-Culture of Delicacy

Rui Li ； Shaoling Ye

《International Core Journal of Engineering》 6卷3期 (2020/03) Pp. 5-8

https://doi.org/10.6919/ICJE.202003_6(3).0002

摘要

China is a large country with a vast land. There are differences in the climate, products, and customs of different places. For a long time, many flavors have been formed in the diet. In China, there has always been a saying that rice is the main food for people in the south part of china and flour food for north part People, and the taste is divided into several parts, people in the south like sweet dish, salty dish in the north, acid dish in the east and spicy dish in the west.[1] 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. For example, China's vegetarian culture, tea culture, sauces and vinegars, pasta, medicated food, ceramic tableware and soybeans all benefit billions of people around the world. In short, China's food culture is the regional culture with characteristics of long-range, wide-view, deep-level, multi-angle and high-quality; it is the development of food sources, food utensils, Food conditioning, nutrition, health care, and diet aesthetics create, accumulate, and influence the physical and spiritual wealth of neighboring countries and the world.

關鍵字

Chinese Cuisine ； Oriental Culture ； Deep Communication ； Spiritual Wealth

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