It has something to do with eating habits!
Chinese food culture
A country’s history may be long or short, its territory may be large or small, its strength may be strong or weak, its population may be large or small, its ethnic composition, religious beliefs, political power The nature and economic structure are also different, so the food culture of each country is different.
Chinese food culture
In the traditional Chinese cultural education, the philosophy of yin and yang and the five elements, Confucian ethics and moral concepts, the theory of nutrition and health preservation of traditional Chinese medicine, as well as cultural and artistic achievements, dietary aesthetics, and national Under the influence of many factors such as personality characteristics, Chinese cooking techniques that shine through the annals of history were created, forming a broad and profound Chinese food culture.
From a historical perspective, China’s food culture has lasted for more than 1.7 million years and is divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking. It has introduced more than 60,000 traditional dishes and more than 20,000 industrial foods. , colorful feasts and dazzling flavor schools, it has won the reputation of "Culinary Kingdom".
From a connotation perspective, Chinese food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, catering service and reception, and the management of the catering and food industries. and management, as well as the relationship between diet and national peace and security, diet and literature and art, diet and the realm of life, etc., it is profound and broad.
From an extensional perspective, Chinese food culture can be classified from multiple perspectives such as era and techniques, region and economy, ethnicity and religion, food and tableware, consumption and level, folk customs and functions, showing different The cultural tastes reflect different use values ??and are colorful.
From the perspective of characteristics, Chinese food culture highlights the nutrition and health theory of nourishing and replenishing food (vegetarian food mainly, emphasizing medicinal diet and tonic), and the realm theory of harmonious five flavors (distinctive flavor, palatable ones are treasured, there is "tongue dish") " reputation), the unique and mutually changing cooking methods (based on kitchen rules, flexible), and the refreshing food concept (gentle and polite, educating through food), etc., have four attributes that are different from the food culture of overseas countries. Natural beauty.
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, such as China’s vegetarian culture, tea culture, sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, etc., have benefited billions of people around the world.
In short, Chinese food culture is a long-standing regional culture with a broad vision, depth, multi-angle, and high taste; it is the reflection of the Chinese people of all ethnic groups in their food production and life practices for more than 1 million years. It creates, accumulates and affects the material wealth and spiritual wealth of surrounding countries and the world in terms of resource development, tableware development, food preparation, nutritional health care and food aesthetics.
History of Chinese Food Development
1. The earliest one is Youchao (Paleolithic Age): at that time, people did not know how to make fire artificially and prepare cooked food. The dietary situation is to eat raw materials and drink blood, which does not belong to the food culture.
2． The Suiren family: drilled wood to make fire, cooked food from then on, and entered the age of stone cooking. Main cooking methods: ① Pao, which is to burn the fruit pulp under fire; ② Clay pot: wrap it in mud and bake it; ③ Use stone mortar to hold water and food, and use red-hot stones to scald the food; ④ Roasting: burn the stone flakes Heat it and fry the plant seeds on top.
3． Fu Xi: In terms of food, he made nets and bamboo to teach the tenants how to fish, and raised sacrifices to serve as cooks.
4. Shennong: "Plowing makes pottery". He was the founder of Chinese agriculture. He tasted white grass, created ancient medicine, invented grass, and taught people how to farm. Pottery enabled people to have cooking utensils and containers for the first time, making it possible to make fermented foods, such as wine, glutinous rice, fermented wine (vinegar), cheese, fermented wine, fermented wine, etc. The tripod was one of the earliest cooking utensils. It had claws because there was no stove at that time. There was also the tripod, whose claws were hollow and used to cook wine.
5． Huangdi: The dietary situation of the Chinese nation has improved again. The emperor built the stove and was the god of the stove. He concentrated firepower to save fuel and cooked food quickly. It was widely used in the Qin and Han Dynasties. At that time, it was a cauldron, and tall stoves gradually disappeared from the stage of history." Steamed rice is used for drinking, and cooked rice is used for porridge." For the first time, food was differentiated based on cooking methods. The steamer was invented and was called a steamer. The steamed salt industry was invented by Susha, a minister of the Yellow Emperor. From then on, he not only knew how to cook but also knew how to mix it, which was beneficial to people's health.
6． Zhou and Qin Dynasties: It was the forming period of Chinese food culture, with grains and vegetables as the staple food.
During the Spring and Autumn Period and the Warring States Period, self-produced cereals and vegetables were basically available, but the structure was different from now. At that time, early field operations were mainly: Ji, (the most important) millet, also known as millet, which dominated for a long time and was the leader of the five grains. , Good millet is called Liangzhijiang, and its fine grain is also called Huangliang. Millet, which is rhubarb sticky rice and second only to millet, is also called millet and is threshed millet. Wheat, barley. Shui is a legume, mainly soybeans and black beans at that time. Ma, that is, pockmark. Both Shu and hemp were eaten by the poor people, and hemp was also called Ju. There is also rice in the south. In ancient times, rice was glutinous rice, and ordinary rice was called japonica rice. Rice began to be introduced in the Central Plains after Zhou Dynasty. It is a fine grain and is relatively precious. Wild rice is the seed of an aquatic plant, Wild Rice. It is black and is called Diaohu Rice. It is particularly fragrant and smooth. It is put in a leather bag with broken porcelain pieces and rubbed for threshing.
7. Han Dynasty: The rich period of Chinese food culture is attributed to the exchange of food culture between China and the West (Western Regions) in the Han Dynasty, which introduced pomegranates, sesame seeds, grapes, walnuts (i.e. walnuts), watermelons, melons, cucumbers, spinach, carrots, fennel, celery, beans, Lentils, alfalfa (mainly used for horse food), lettuce, green onions, garlic, and some cooking methods were also introduced, such as fried pancakes and sesame pancakes, also called Luradi. Liu An, King of Huainan, invented tofu, which digested the nutrients of beans. It was high-quality and low-priced, and could be used to make many kinds of dishes. In 1960, a large portrait stone in a Han tomb discovered in Mi County, Henan Province has the stone carvings of a tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was used, which was called ointment. Animal oil with horns was called fat, and animal oil without horns, like dogs, was called ointment. The fat is harder and the paste is thinner and softer. Vegetable oils include almond oil, Naishi oil, and sesame oil, but they are very rare. After the Northern and Southern Dynasties, the variety of vegetable oils increased and the price became cheaper.
8． Tang and Song Dynasties: The peak of food culture, overly particular. "Steamed sound part, Zengchuan picture sample", the most representative one is the Shaowei Banquet.
9. Ming and Qing Dynasties: Food culture is another peak. It is the continuation and development of the food customs of the Tang and Song Dynasties. At the same time, it is mixed with the characteristics of Manchu and Mongolia. The food structure has changed greatly. The staple food: wild rice has been completely eliminated, and pockmarked has withdrawn from the ranks of staple food. With oil extraction, soybeans were no longer used as staple food but became dishes. The proportion of wheat in the Yellow River Basin in the north increased significantly. Noodles became the staple food in the north after the Song Dynasty. They were introduced on a large scale again in the Ming Dynasty. The cultivation of potatoes, sweet potatoes and vegetables reached a relatively high level. High standard and became the main dish. Meat: Artificially raised livestock and poultry have become the main source of meat. The Manchu-Han banquet represents the highest level of Qing Dynasty food culture.
Japanese food culture
Author: Anonymous Article source: Unknown Number of hits: 314 Update time: 2005-9-4
Japanese food
< p>Generally, Westerners only think of Japanese food as beef hot pot or weird-looking sushi. However, in recent years, Japanese food has become well-known and world-famous. Many tourists who come to Japan also know how to taste fresh fish and fried fish with tender meat. Some tourists are ready to go to Japan to indulge in various traditional Japanese delicacies. In short, enjoying Japanese food is a lifetime experience. The most unforgettable thing among them.Eating Habits
Japanese cold noodles are placed on a bamboo plate, and a mouthful of noodles is picked up with chopsticks and placed in cold soup to eat. Some restaurants don't include a spoon, which Japanese people are accustomed to using to drink soup.
Nightlife
Japanese people are used to drinking in groups after get off work. In the entertainment centers of metropolitan areas, there are bars, discos and nightclubs everywhere.
Liquor in Japan
Beer: Japanese people like to drink beer the most, whether it is draft beer or bottled beer. In the summer, some department stores have outdoor beer halls that attract a large number of tourists.
Japanese sake: Sake can be drunk hot or cold. No matter which kind of sake, it is the best match for Japanese dishes. The wine tastes delicious and sweet, and it is easy to drink too much and get drunk.
Whiskey: Japanese people like to drink whiskey with ice and water (Mizuwari)
Table wine: There are Japanese-made and imported table wines in Western restaurants. Shaoxing wine is also served in Chinese restaurants.
Shochu: This kind of liquor is made from sweet potato, barley, sucrose and other materials. The filtered alcohol is somewhat similar to vodka.
Drinking Etiquette
In ordinary Japanese pubs, the atmosphere is easy-going and relaxed, and fellow customers will pour beers for each other. If a group of people goes to drink, the first drink should be drunk after everyone raises their glasses and says "cheers".
Korean food culture
White rice is the staple food.
Commonly used dishes include hot pot, which is stewed with meat, fish, tofu, vegetables, etc., and kimchi, which is unique to Korea and is rich in nutrients. As well as various side dishes mixed with Korean-style seasonings. Use spoons and chopsticks for tableware.
The basic seasonings of the restaurant are chili and garlic, and a variety of seasonings with different flavors are added. Therefore, in addition to being spicy, Korean food also has a unique color, aroma and taste that makes people salivate.
Hanjeongsik (Korean-style guest rice):
Inheriting the traditional flavor of palace cuisine in the Joseon Dynasty, various side dishes are placed on the table. Except for kimchi, chili powder is generally not added. There are different cooking methods such as steaming, roasting, blanching, and mixing. The recipes and prices of each restaurant are different, but almost all of them include the "Kuzurizaka" with eight kinds of side dishes including meat and vegetables in a wheat pancake bun, and the stew with meat, fish, vegetables, and mushrooms. The hot pot cooked in "Fairy Stove".
Roast beef and grilled steak:
The most popular among the many types of barbecue are roast beef (thinly sliced ??beef marinated with seasonings and then grilled) and grilled steak (Marinate with seasonings and grill on iron plate). Both are served with lettuce, sesame leaves, etc. dipped in chili sauce or bean paste. Sometimes 3 to 5 kinds of kimchi or side dishes are provided, and some restaurants require additional white rice and soup. Restaurant signs often use Garden as their name. Itaewon Garden (Itaewon-dong, Huashan District (797-1474), Sanyuan Garden (Sinsadong, Gangnam-gu (544-5351)), Seomun Hall (Seosomun-dong, Jung-gu (755-4645)), etc. are more famous. You can also taste it in general Korean restaurants.
Grilled beef tenderloin:
Grill the beef tenderloin of appropriate thickness, add a little yellow sauce, and wrap it with washed lettuce and other fresh vegetables. Roll and serve. Or add sesame oil and salt to serve.
Noodle hot pot:
Put thinly sliced ??beef or seafood into a boil with various seasonal vegetables and noodles. In the soup pot, it is ready to eat. It is light and delicious, with endless aftertaste.
Wrap cooked meat or other vegetables with fresh vegetables. The main ingredients used in each restaurant will be slightly different, but most of them are made with vegetables and a little sauce (yellow sauce, chili sauce or mixed sauce), rolled up and eaten. Unlike "wrapped meat", which is mainly meat, the main ingredient is vegetables. You don’t have to worry about cholesterol problems. The sweet and bitter taste of vegetables can also help increase your appetite.
Cold noodles:
The main ones are soupy and refreshing "Cold Noodles". There are two types of cold noodles, including the spicy "Cold Noodles" seasoned with gochujang. Regardless of the season, cold noodles are the most popular way to eat them after enjoying dishes such as roast beef. There are also Pyongyang-style cold noodles and Hamheung-style cold noodles made from potatoes. Each restaurant has different types. Most of the ingredients on the noodles are meat, vegetables or boiled eggs, and there are also sashimi. Restaurant. You can cut the noodles with scissors before eating.
Ginseng chicken soup: Add glutinous rice, jujube, garlic and ginseng and simmer for a long time. If you prefer, you can also add pepper, salt, etc. As it is rich in nutrients, it is a high-end tonic in hot summer.
Pot soup and hot pot:
The most common dish in Korean families. Dishes include bean paste hot pot made with bean paste and vegetables, and assorted fish and beef offal hot pot. Among the hot pots, beef intestine hot pot stewed with beef offal and vegetables is the most famous. In addition, octopus with chili sauce is the most famous. There are many types of octopus hot pot cooked with other condiments. Korean hot pot is mostly made of seafood, so you can enjoy the delicious taste of various seafood.
Bibimbap:
Korean-style bibimbap, among which "Stone Bowl Bibimbap" is a unique recipe in Korea and is worth trying. White rice is topped with soybean sprouts and other vegetables, meat, eggs and other condiments, and is served in a hot stone bowl. Add an appropriate amount of chili sauce, stir and eat. The flavors of the various ingredients are mixed to form a unique flavor. The crispy rice at the bottom of the pot is a must-have. You can taste it at most Korean restaurants, Jeonju Central Hall (Chungmuro). 776-3525) are famous restaurants specializing in bibimbap.
Tangcha:
Use ginger, cinnamon, ginseng, schisandra, jujube, cassia, kudzu and other Chinese medicinal materials. , made by long-term decoction. Chinese medicine can keep fit and prevent diseases, and has therapeutic effects. Therefore, when Koreans feel tired, they always drink Chinese medicine soup to refresh themselves and prevent diseases.
Fruit tea:
Mainly choose grapefruit, papaya, orange peel and other fruits that are rich in vitamin C. Add water to boil for a long time before drinking, or soak it with honey and heat the water. Drink diluted. Drink it regularly in winter to prevent colds.
Flavored enema:
Enema is a Korean-style delicious sausage made by mixing tofu, vermicelli, rice and vegetables in a certain proportion and stuffing them into pig intestines.
Hango:
Since ancient times, it has been used as an offering for sacrifices and is also a traditional Korean snack eaten during wedding ceremonies or drinking tea. Flour is mixed with honey and sesame oil and then deep-fried; "tea food" is similar to the Chinese style. Chinese medicinal materials are added, and fried glutinous rice and other fried ginger sugar and maltose are also similar to the Chinese style. In addition, there are also jeonggak, which is made by pickling fruits or vegetables with honey. Hanggwa used in weddings is both delicious and beautiful.