There is an old saying in China goes like: Food is the paramount necessity of people.
As one of the world’s ancient civilizations, the history of Chinese food is almost as long as that of China.
Currently there are different theories about What Is The Origin of Chinese Food Cooking Culture. Someone believe that Huang Di (黄帝) was the Ancestor of Chinese Cooking, cause he invented the Cauldron and taught the people to build the stove to steam the Rice. Yet some people consider that Sui Ren (燧人氏) drilled the wood to make fire, then he was the first one to open the first page of culinary history. But many other people think that Fu Xi (伏羲氏) used ropes to make nets for fishing learning from the way that spiders make nets. So Fu Xi (伏羲) should be the Ancestor of Chinese Culinary.
Fu Xi 伏羲
The recognized and historical Chinese “Kitchen God” is: Peng Zu (彭祖), Yi Yin (伊尹), Yi Ya (易牙). They either have the culinary theory to be handed down to the afterlife, or have the superb culinary skills to go down in the history books. They become the Chinese Chef’s Ancestor and occupied an very important position in the Chinese cooking pioneering period.
The Development of China’s Cuisine Culture
Zhou Qin Period
It was the formative period of Chinese Food Culture, grains and vegetables were the staple food during that time. Then during the Spring and Autumn Period, people basically had the self-produced grains and vegetables which could met their own needs. But the structure were quite different with what we have right now.
The rich period of Chinese Food Culture. It dues to the culture exchange between the Eastern and Western. They introduced the pomegranate, sesame seeds, grape, walnut, watermelon, melon, cucumber, spinach, carrot, fennel, celery, Lima bean, lentil.
The Huai Nan King Liu An invented the Tofu, which makes the nutrition of beans easy toe digest. It is inexpensive and can make many kinds of dishes.
The Eastern Han Dynasty also invented vegetable oil. Before this, they used animal oil,which called fat. And with horns of animal oil, it called fat; without horns like dogs, it called anointing. The fat is harder, the paste is thinner and softer, the vegetable oil is classified into almond oil, sesame oil, but very few, the variety of vegetable oil increases after the North and South Dynasty, the price also is cheap.
Tang and Song Dynasty
The peak of China Food Culture, it was over elaborate. The most representative was the Burning Tail Feast. The Burning Tail Feast was a special banquet that was popular in Chang An in the Tang Dynasty.
This so called “Burning Tail Feast” refers to that when the new official get a promotion, then they give a banquet to entertain friends and relatives who come to congratulate them.
This strange name comes from three sources: One, when a tiger becomes a man, it will burn its tail. The second is that the new sheep is going into a new group, it only can be accepted when he burn his tail; Three, the carp jump through the dragon gate, after the sky fire burns fish tail, it can become true dragon.
Ming and Qing Dynasty
Another peak of The Chinese Food Culture, it is mixed with the characteristics of Mongolia, and the diet structure has changed greatly.
Different countries have different history, long or short. And we also have different territory, power, population, ethnic composition, religious beliefs, so the culture of the countries are of course not the same. If we look from the connotation, the Chinese diet culture involves the development and utilization of food source, the use of tableware and innovation, food production and consumption, catering service and reception, catering industry and the food industry, business and management, as well as diet and peaceful country and safe people, diet and literature and art, the relationship between diet and life realm.
The Feature Of Chinese Food
China is an ancient civilization and has a long history of food culture. The following characteristics are summarized in the food culture:
Because of China’s vast territory and vast territory, there are differences in climate, property and customs, and there have been many flavors in the diet.
The Four Seasons Are Different
Since ancient times, China has been assigned the dished according to seasonal changes. In winter, the stew is simmered, and the summer is cold and frozen.
Pay Attention To The Aesthetic
Chinese cooking is not only exquisite in technique, but also in the tradition of the beauty of dishes, and the harmony of the color, aroma, taste, shape and organ of food. The performance of the aesthetic feeling of dishes are various. No matter it is a carrot, or a cabbage heart, it can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
Pay Attention To The Interest
The name of Chinese cuisine can be said to be divine and refined. Dish names both according to the main and auxiliary realistic naming, seasoning and cooking methods, also have according to the history and their stories, myths and legends.
Besides,Chinese cooking techniques, which are closely related to health care. Using the medicinal value of food raw materials, it can be used to make various delicacies to achieve the goal of prevention and control of certain diseases.
China’s Eight Great Regional Cuisines
Because of the different climate, geography, history, products, and different diet custom, and after a long historical evolution and the formation of a complete set of cooking techniques and flavor, then lead to the different kinds of dishes,and the dishes were admitted by the local all over the country.
Most representative dishes in China are following:
Shandong Cuisine, originated from Shandong Province, is the longest, most abundant, most difficult and most powerful cuisine.
Sichuan cuisine is one of the four major cuisines in China, one of the eight major cuisines in China, and the Chinese food integrator. On September 28, 2017, Meishan was awarded the title of “hometown of Sichuan kitchen” by Chinese cuisine association.
Guangdong cuisine is one of the four major cuisines of China and one of the eight major cuisines. It originates from lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan Cuisine), Dongjiang Cuisine (also known as Hakka cuisine). Since the number of overseas Chinese from Guangdong is around 60% of the total, the majority of Chinese restaurants in the world are mainly Cantonese.
One of the eight major Chinese cuisines of the Han Nationality, is generally referred to as Jiangsu and Zhejiang Cuisines due to the similarity between Jiangsu and Zhejiang cuisine. It mainly consists of Jinling, Huaiyang, Su tin and Xu hai.
Fujian Cuisine is one of the eight major cuisines in China, and it has been formed through the mixing of the han culture and the culture of Fujian. Fujian cuisine originates from Fuzhou, which is based on Fuzhou cuisine, and then combines the cuisines of Mindong, Minnan, Minxi, Minbei and Puxian. Fujian Cuisine in the narrow sense refers to Fuzhou cuisine, which originated in Fujian province, Fujian province, and later developed into three schools of Fuzhou, Minnan and Minxi, namely, the general Fujian cuisine.
Hui cuisine, also known as “Hui gang” and “Huizhou flavor”, is one of the eight major Chinese cuisines. Cuisine originated in the southern song dynasty period of Huizhou mansion (now Huangshan city, Wuyuan county, Jiangxi province, and Xuan city of Jixi county in Anhui Province), cuisine is ancient Huizhou local characteristics, its unique geography humanities environment gives cuisine unique taste, due to the rise of Huizhou merchants in the Ming and Qing dynasties, the local flavor is gradually entering the shop, spread in Jiangsu, Zhejiang, Hubei, Jiangxi, Fujian, Shanghai and the Yangtze river, downstream areas, with wide, the influence of the Ming and Qing dynasties once in eight regional cuisines
Hunan cuisine, also known as hunan cuisine, is one of the eight major cuisines in China with a long history. Xiangjiang river basin, dongting lake district and xiangxi mountain area three local flavor.
Zhejiang cuisine is one of the eight major cuisines of the Han nationality in China. Its picturesque scenery and rich food are delicious, so it is said that “there is heaven above and Suzhou and Hangzhou below”. Zhejiang Province is located in the east China sea coast, the north channel network, known as the land of fish rice. The hills rise and fall in the southwest. The eastern coastal fishery is full of fishery resources. There are more than 500 kinds of economic fish and shellfish products. The total output value is the highest in the country, and the products are rich in products, and the food is delicious, with unique characteristics and a good reputation.