Chinese Food Culture
Chinese cooking embodies the food culture tradition of Chinese nation. It has many distinctive features and varied flavors. China is very large in territory and has abundant resources with differences in regional climate, and customs and eating habits thus formed. It has developed many food flavors over a long period of time. The regional flavor is divided into sweetness in the south, saltiness in the north, hotness in the east, and sourness in the west.
Chinese cooking traditionally places an emphasis on the aesthetic feeling of dishes and pays great attention to the harmony of the food's color, fragrance, flavor, shape and the vessel that holds the food on the table. The aesthetic feeling of dishes is especially presented in food carving. Whether it is a red radish, a green cabbage, or a white bean curd, all kind of designs can be carved out in a unique style that achieves the harmony of color, fragrance, flavor, shape and beauty. Chinese foods provide people with highly unified special enjoyment in eating and appreciation.
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