Geographical Environment and Diet Culture in China

When it comes to the dietary differences between the north and the south, you may first think that the staple food in the south is rice and the staple food in the north is flour. But the northeast produces rice, which has a long reputation. It's quite interesting that the famous rice from the Northeast is mainly sold to other places, but I don't like it myself.

From the perspective of cuisines, southern cuisines have obvious advantages, including Guangdong Cantonese cuisine, Sichuan Sichuan cuisine, Hunan Hunan cuisine, Jiangsu, Zhejiang and hangzhou dishes. But there are almost no independent cuisines in the north. Of course, the food in the northeast is also quite distinctive. The overall characteristics are exquisite diet in the south and rough diet in the north.

Judging from the amount of food, most foods in the south are small and refined. The north is rich and thick, and the south is rich in vegetables all year round. In winter, the northern Chinese cabbage is the most, and it is still a greenhouse vegetable, but the varieties are relatively few. Especially in rural areas, the difference may be even greater.

From the perspective of drinking soup, there is a great difference between the north and the south: southerners eat soup as a dish, mostly in hot summer, while Guangzhou and Fujian drink soup before meals and when drinking, especially Guangzhou people make soup. Northerners, on the other hand, drink soup all the year round, but soup is drunk after meals, which is generally not served as a dish, and it is mainly eaten in winter, which makes them feel warm.

From the perspective of alcohol consumption, northerners are generous, and the average alcohol consumption is greater than that of southerners, especially those in Shandong, Northeast China and Inner Mongolia. Liquor is produced in the south, such as Kweichow Moutai and Sichuan Wuliangye. In summer, beer may dominate the north and south, but in winter, northerners prefer to drink white wine, but in winter, Jiangsu and Zhejiang provinces in the south like to drink yellow wine, such as Shaoxing Daughter Red, Shanghai River Wine and Shikumen. Northerners drink, eat and talk loudly in big bowls. Southerners are more meticulous.

On China's Food Culture from the Perspective of Regional Differences

Category: cultural font size: large, medium and small

China is a country with a long cultural history and a vast territory, with 23 provinces, 4 municipalities, 5 autonomous regions and 2 special administrative regions. Since entering senior high school, we have a deeper understanding of physical geography and human geography and the close relationship between culture and geography around us, especially after understanding the integrity and differences of physical geography environment, which makes us want to further explore the cultural differences brought about by regional differences. Therefore, we chose an attractive culture-eating. Due to the differences in natural environment, climatic conditions and national customs in different regions of China, we will analyze the overall characteristics of food culture in various regions of China, the main reasons for the differences between East, West, North and South, and so on:

On the Dietary Culture in Southeast and Northwest China from the Perspective of Regional Differences

First, the overall characteristics of China's diet:

(1), the history of Chinese food culture started earlier and developed rapidly.

As early as 10 million years ago, our ancestors knew how to bake food. After the appearance of more advanced containers or drinking utensils such as pottery and clay pots, people can cook, mix and collect food more conveniently, and their eating habits have also entered the cooking stage. Seven or eight thousand years ago, during the Pei Ligang culture period, there was a saying that the king of Xia and Shang Dynasties had "twelve dishes to eat". In the Han Dynasty, cooking methods such as stewing, frying, frying, boiling, sauce, wax and baking were developed and fully mastered, and spread to Central Asia, West Asia and Southeast Asia. During the feudal period, the imperial palace meals in various dynasties represented the highest level of diet at that time. It can be seen that China's food culture has a long history and is quite rich in content.

(2) The diet structure in China is complex and diverse, with cereals as the staple food.

Due to the superior natural conditions in vast areas of China, especially the vast plains in the east are suitable for planting crops such as wheat and rice, working people have gradually formed their own eating habits in their long-term production and life, and most areas are used to having three meals in the morning, noon and evening.

(3) There are many ways to adjust diet in China.

Boil, boil, fry, fry, rinse, stew, etc. Plus chives, coriander, garlic, vinegar and other rich condiments. Make our diet and dishes colorful and delicious. This is incomparable to western-style eating and drinking.

Second, the unique food culture in the East, West, North and South:

Let's take Hainan in the south, Shanghai in the east, Xinjiang in the west and Harbin in the northeast as examples to introduce:

1, unique Hainan diet:

(1) Coconut coriander is a special dish of Hainan cuisine: Qiongzhou Coconut Crab, Coconut Milk Chicken, Coconut Juice Crispy Duck, Coconut Juice East Goat, Tender Coconut Hundred Flowers Box, Coconut Juice Bird's Nest Cup, Crispy Fried Coconut Juice, Coconut Cup, etc.

(2), light and fresh, authentic delicacies:

(3) Hainan's special snacks: abalone powder, Hainan powder, Li Jia sauerkraut, Jinshan fried pile, glutinous rice cake, red fish dumplings and so on.

(4) Four famous dishes at home and abroad:

Wenchang chicken is the most famous traditional dish. Known as the "four famous dishes".

Wenchang chicken is a kind of high-quality fattening chicken, named after it was produced in Wenchang, Hainan Province. It is said that Wenchang Chicken originated in Tianci Village, Tanniu Town, Wenchang County. Banyan trees are everywhere in this village. The seeds of banyan trees are rich in nutrition, and chickens peck around, so they are in excellent health.

B. Lehe Crab "Lehe Crab" is produced in Lehe Town, Wanning County, Hainan Province, and is famous for its hard shell and rich meat sauce. The cooking methods of "Lehe Crab" are various, such as steaming, boiling, frying, roasting, etc., and each has its own characteristics, especially "steaming", which not only maintains the original freshness, but also maintains the original beauty.

C, East Goat is a specialty of Liwan Wine Township located in the crater of the "Stone Goat" producing area. Features: golden color, neat plate, crisp meat, palatable lubrication, fragrant smell, very delicious.

D Jiaji Duck, commonly known as Muscovy Duck, is an excellent duck species introduced from abroad by overseas Chinese of Qiongji nationality in the early years, and was first bred in Jiaji Town, qionghai city. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet.

2. Colorful Shanghai diet:

Shanghai has a long history. As early as the Eastern Zhou Dynasty, it was known as the "gourmet capital of the world" because it was located in the land of fish and rice in the south of the Yangtze River. To taste China cuisine, please come to Shanghai: All the provincial cuisines gather in Shanghai, with Beijing, Yang Bang, Sichuan cuisine, Cantonese cuisine and Shanghai local cuisine as the main ingredients, including Suzhou, Hangzhou, Wuxi and Ningbo cuisine. If you want to eat world food, please come to Shanghai: Food from all over the world gathers in Shanghai, and European food, American food, Japanese food, Italian food, Indian food, Korean food, Vietnamese food, Thai food and so on gather in Shanghai. Famous chefs from all over the world gather in Shanghai, specializing in cooking, steaming, boiling, mixing, roasting, frying, frying, stewing, stewing, frying, pasting, smoking, roasting, roasting, buckling, smoking, roasting, soaking.

3. Xinjiang diet full of ethnic characteristics:

Xinjiang cold noodles, mutton kebabs, Youtazi, roast brain, roast whole sheep, pilaf, Lamian Noodles and Xinjiang milk tea are all famous dishes in Xinjiang. At grand banquets, roasted whole sheep are usually laid flat on a special dining car, with HongLing on their heads and vegetables in their mouths, and pushed to the restaurant for guests to cut food at will. When entertaining guests, milk tea is always burned and drunk. When drinking milk tea, Uygur, Xibo and other ethnic groups like to use larger porcelain bowls, while Kazak, Mongolian and other ethnic groups like to use small porcelain bowls. After Uighurs bring you a big bowl of milk tea, they often break the naan cake into small pieces and put it in a bowl to show their enthusiasm.

4. Accumulate Harbin flavor with northland characteristics:

Harbin has a unique history and culture and unique cooking materials. There are not only the accumulation of Jinyuan culture and the influence of foreign culture, but also the delicacies of Daxing 'anling and Xiaoxing 'anling, the delicacies with local characteristics, as well as the products of modern multicultural exchanges, forming a unique food culture in Harbin, that is, Harbin flavor. The "three flowers and five Luo" in Songhua River, the salmon in Heilongjiang and the salmon in Wusuli River all laid a cultural and material foundation for the formation of Harbin's flavor characteristics. Its characteristics can be summarized as "elegance comes from simplicity, essence comes from coarseness". Harbin Big Bread, Suheli, Old Ding Feng Cake, Clear Soup Deer Tail, Jingzi Pine Nut Small Belly, Rock Sugar chinese forest frog, Braised Boiled Fish, Mirror Cut Carp, and Jiang Hai Mi Pteridium are all special foods in Harbin.

Third, the analysis of the reasons for the regional differences of food culture in East, West, North and South:

Through the research and investigation in recent months, we have learned the characteristics of food culture in various places, and believe that it is mainly influenced by the following factors:

(1), the influence of geographical location: different latitudes and land and sea locations have created different climatic conditions in different regions. The temperature in the north is lower than that in the south, especially in winter, so foods such as fat and protein account for a large proportion in the diet of northerners, especially those in pastoral areas. The diet of herders is mainly dairy products and meat. Southerners mainly eat plants, and residents have the habit of drinking vegetable soup and eating porridge. For example, in Hainan, we "have soup before meals". People in Hainan usually have soup before meals. No matter whether the dishes are put away or not, the first thing to eat must be soup. After eating soup, we can eat vegetables. After eating, we have to drink a bowl of soup, which is the meal. In the cold Qinghai-Tibet Plateau, nudity is the main crop and staple food of Tibetans. At the same time, in order to adapt to and resist the climate of the alpine plateau, ghee and green naked wine, which can increase calories and promote blood circulation, have become the indispensable main edible oil and drink for Tibetan people.

(2) the influence of social factors:

For example, Shanghai, with its vast hinterland, convenient transportation and developed economy, is the largest commercial center in China. Since the middle of19th century, Shanghai has been forced to open to the outside world, and the abnormal prosperity and economy have stimulated the development and changes of Shanghai cuisine. In order to adapt to the complexity of Shanghai staff and meet the numerous requirements of diners, the local flavors are eclectic and complement each other, forming a dietary custom that Shanghai cuisine pays attention to five flavors: the dishes are mainly light and exquisite. It has the characteristics of freshness, beauty, gentleness, various flavors and rich flavor of the times. Since the end of 1970s, there has been a trend of emphasizing low sugar, low fat, combination of meat and vegetables and nutrition in world cuisine, followed by Shanghai cuisine, which has reformed various operation skills and innovated dishes to adapt to the rhythm of the times and keep pace with the times. In short, if you want to taste China cuisine, please go to Shanghai, and if you want to eat world cuisine, please go to Shanghai.

(3) the influence of national culture:

There are 56 ethnic groups in China, the Han nationality mainly lives in the eastern plain, and many ethnic minorities are mainly distributed in the northwest, northeast and southwest, with great differences in topography and climate. More importantly, each ethnic group has its own national characteristics in production and national beliefs, and it has also formed its own national characteristics in diet, and there are great differences among ethnic groups.

The eastern plain of China is inhabited by Han people, with good agricultural conditions and rich rice and wheat. Ethnic minorities, such as Korean, Xibo, Dai, Zhuang and Dulong, who are mainly engaged in agriculture, all live on food. Koreans like rice and cold noodles. Qiang people like to steam rice and corn together, which is called "gold wrapped with silver". Zhuang's "Baosheng Fan" and Miao's "Black Rice" are quite distinctive. Mongolian, Oroqen, Nu and Tibetan in pastoral areas live in cold areas, where there are abundant aquatic products and livestock meat. In order to resist the cold, they live on high-calorie meat. Hezhe people along Songhua River and Heilongjiang River make a living by fishing and hunting, and fish and animal meat are their staple foods. Mongolian people mainly graze, and their diet is divided into white food and red food. They eat all kinds of dairy products, and the red food is mainly beef and mutton. Uighurs like to eat rice, mutton, carrots, Lamian Noodles, roast mutton, stuffing and so on. Na Ren, a Kazakh snack, is steamed with cream mixed with small animal meat and minced meat. Restricted by natural conditions, all ethnic groups have formed their own totem beliefs and worship of animals and plants in the process of national development, which has also affected their diet. For example, the ancestors of Ewenki people banned bear hunting, so although meat was the staple food, they would not eat bear meat.

The most important thing is the different climate. Different climate, large temperature difference, produce different crops. The difference of staple food has caused great differences in the whole diet structure and eating method. Generally speaking, the diet in the north is rough and the workmanship in the south is fine. It is strange to hear that northerners can cook, just like hearing southerners eat casually. Southerners eat casually and most of them don't want to live. Northerners just want to live and have a good meal. Among the eight major cuisines, the south accounts for the vast majority, with various schools, and there are only two major cuisines left in the north, namely Beijing cuisine and Shandong cuisine. Strictly speaking, it was painted to preserve the rugged style of northerners, and it was not comparable to Cantonese, Sichuan, Hunan and Huaiyang cuisine at all. Southerners open restaurants in the north to enrich and carry forward the national food culture; Northerners go to the south to open restaurants, just to let villagers who are tired of eating new things not forget the taste of their own cooking, which is a bit like opening a bitter meal. Northerners like to eat meat in chunks and drink in large bowls; Southerners should cut the meat finely, simmer it, fry it tender and warm the wine. Southerners like to eat green leafy vegetables, and they won't shit if they don't eat for a few days; Northerners don't care, they can shit if they eat meat. Northerners like to eat jiaozi, which is their greatest contribution to China's diet. Southerners like to eat wonton. Jiaozi just dipped in vinegar, one bite at a time. Wonton should have a soup bowl and complete seasonings, and you can only eat half a mouthful. Southerners like onions, while northerners like garlic. Southerners eat pickles and northerners eat pickles; Southerners eat Chili to get rid of dampness, while northerners eat Chili to get rid of cold. Southerners are salty, spicy, oily and sweet, while northerners are dry and sour. Northerners regard eating as "infatuation" and just eat it every time. Southerners call eating "Qi", "Gang", "Food", "Choke", "Clip" and "Stuffing". Drinking tea in the south is also called drinking tea. Southerners drink all kinds of tea, while northerners only drink scented tea. They think that scented tea is fragrant and strong, but they don't know that it is the fragrance of flowers rather than tea. Southerners put it in to cheat northerners. Northerners don't appreciate real tea products, such as Longjing and Biluochun. They think it's too weak, so it seems that only by chewing it carefully will it have a little taste, which is not suitable for cattle to drink. Northerners eat simply, which is directly related to regional products. The pursuit of simplicity in the north and beauty in the south is also largely caused by regional characteristics. It's cold and dry in the north. Hanging blankets and colored cloth on the wall keeps you warm. You can't see this effect in the south, and it will be hot and dry all over. If there is a suspicious musty smell, you will always smell it. Northerners like fur and are cold-resistant. Southerners don't like it They sneeze when they see it, and they get bugs easily. Southerners like bamboo products, which are cool and resistant to retting. Northerners take a bath called rubbing mud. You must rub it once to accumulate fat and dirt like mud. Southerners take a bath and call it a shower. When they sweat, they take a bath. Southerners sleep in beds, while northerners sleep on kang. All the guests from the north come to the kang to invite them. The guests live on the same kang with their master and a large family. Sleeping like this is not popular in the south, and sleeping is not practical. Finally, Nanchuang unified Beikang, at least in the city. Nowadays, tourists from the north don't always invite people to bed.

When it comes to the dietary differences between the north and the south, you may first think that the staple food in the south is rice and the staple food in the north is flour. But the northeast produces rice, which has a long reputation. It's quite interesting that the famous rice from the Northeast is mainly sold to other places, but I don't like it myself.

From the perspective of cuisines, southern cuisines have obvious advantages, including Guangdong Cantonese cuisine, Sichuan Sichuan cuisine, Hunan Hunan cuisine, Jiangsu, Zhejiang and hangzhou dishes. But there are almost no independent cuisines in the north. Of course, the food in the northeast is also quite distinctive. The overall characteristics are exquisite diet in the south and rough diet in the north.

Judging from the amount of food, most foods in the south are small and refined. The north is rich and thick, and the south is rich in vegetables all year round. In winter, the northern Chinese cabbage is the most, and it is still a greenhouse vegetable, but the varieties are relatively few. Especially in rural areas, the difference may be even greater.

From the perspective of drinking soup, there is a great difference between the north and the south: southerners eat soup as a dish, mostly in hot summer, while Guangzhou and Fujian drink soup before meals and when drinking, especially Guangzhou people make soup. Northerners, on the other hand, drink soup all the year round, but soup is drunk after meals, which is generally not served as a dish, and it is mainly eaten in winter, which makes them feel warm.

From the perspective of alcohol consumption, northerners are generous, and the average alcohol consumption is greater than that of southerners, especially those in Shandong, Northeast China and Inner Mongolia. Liquor is produced in the south, such as Kweichow Moutai and Sichuan Wuliangye. In summer, beer may dominate the north and south, but in winter, northerners prefer to drink white wine, but in winter, Jiangsu and Zhejiang provinces in the south like to drink yellow wine, such as Shaoxing Daughter Red, Shanghai River Wine and Shikumen. Northerners drink, eat and talk loudly in big bowls. Southerners are more meticulous.

On China's Food Culture from the Perspective of Regional Differences

Category: cultural font size: large, medium and small

China is a country with a long cultural history and a vast territory, with 23 provinces, 4 municipalities, 5 autonomous regions and 2 special administrative regions. Since entering senior high school, we have a deeper understanding of physical geography and human geography and the close relationship between culture and geography around us, especially after understanding the integrity and differences of physical geography environment, which makes us want to further explore the cultural differences brought about by regional differences. Therefore, we chose an attractive culture-eating. Due to the differences in natural environment, climatic conditions and national customs in different regions of China, we will analyze the overall characteristics of food culture in various regions of China, the main reasons for the differences between East, West, North and South, and so on:

On the Dietary Culture in Southeast and Northwest China from the Perspective of Regional Differences

First, the overall characteristics of China's diet:

(1), the history of Chinese food culture started earlier and developed rapidly.

As early as 10 million years ago, our ancestors knew how to bake food. After the appearance of more advanced containers or drinking utensils such as pottery and clay pots, people can cook, mix and collect food more conveniently, and their eating habits have also entered the cooking stage. Seven or eight thousand years ago, during the Pei Ligang culture period, there was a saying that the king of Xia and Shang Dynasties had "twelve dishes to eat". In the Han Dynasty, cooking methods such as stewing, frying, frying, boiling, sauce, wax and baking were developed and fully mastered, and spread to Central Asia, West Asia and Southeast Asia. During the feudal period, the court meals of various dynasties represented the highest level of diet at that time. It can be seen that China's food culture has a long history and is quite rich in content.

(2) The diet structure in China is complex and diverse, with cereals as the staple food.

Due to the superior natural conditions in vast areas of China, especially the vast plains in the east are suitable for planting crops such as wheat and rice, working people have gradually formed their own eating habits in their long-term production and life, and most areas are used to having three meals in the morning, noon and evening.

(3) There are many ways to adjust diet in China.

Boil, boil, fry, fry, rinse, stew, etc. Plus chives, coriander, garlic, vinegar and other rich condiments. , make our diet and dishes colorful, delicious. This is incomparable to western-style eating and drinking.

Second, the unique food culture in the East, West, North and South:

Let's take Hainan in the south, Shanghai in the east, Xinjiang in the west and Harbin in the northeast as examples to introduce:

1, unique Hainan diet:

(1) Coconut coriander is a special dish of Hainan cuisine: Qiongzhou Coconut Crab, Coconut Milk Chicken, Coconut Juice Crispy Duck, Coconut Juice East Goat, Tender Coconut Hundred Flowers Box, Coconut Juice Bird's Nest Cup, Crispy Fried Coconut Juice, Coconut Cup, etc.

(2), light and fresh, authentic delicacies:

(3) Hainan's special snacks: abalone powder, Hainan powder, Li Jia sauerkraut, Jinshan fried pile, glutinous rice cake, red fish dumplings and so on.

(4) Four famous dishes at home and abroad:

Wenchang chicken is the most famous traditional dish. Known as the "four famous dishes".

Wenchang chicken is a kind of high-quality fattening chicken, named after it was produced in Wenchang, Hainan Province. It is said that Wenchang Chicken originated in Tianci Village, Tanniu Town, Wenchang County. Banyan trees are everywhere in this village. The seeds of banyan trees are rich in nutrition, and chickens peck around, so they are in excellent health.

B. Lehe Crab "Lehe Crab" is produced in Lehe Town, Wanning County, Hainan Province, and is famous for its hard shell and rich meat sauce. The cooking methods of "Lehe Crab" are various, such as steaming, boiling, frying, roasting, etc., and each has its own characteristics, especially "steaming", which not only maintains the original freshness, but also maintains the original beauty.

C, East Goat is a specialty of Liwan Wine Township located in the crater of the "Stone Goat" producing area. Features: golden color, neat plate, crisp meat, palatable lubrication, fragrant smell, very delicious.

D Jiaji Duck, commonly known as Muscovy Duck, is an excellent duck species introduced from abroad by overseas Chinese of Qiongji nationality in the early years, and was first bred in Jiaji Town, qionghai city. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet.

2. Colorful Shanghai diet:

Shanghai has a long history. As early as the Eastern Zhou Dynasty, it was known as the "gourmet capital of the world" because it was located in the land of fish and rice in the south of the Yangtze River. To taste China cuisine, please come to Shanghai: All the provincial cuisines gather in Shanghai, with Beijing, Yang Bang, Sichuan cuisine, Cantonese cuisine and Shanghai local cuisine as the main ingredients, including Suzhou, Hangzhou, Wuxi and Ningbo cuisine. If you want to eat world food, please come to Shanghai: Food from all over the world gathers in Shanghai, and European food, American food, Japanese food, Italian food, Indian food, Korean food, Vietnamese food, Thai food and so on gather in Shanghai. Famous chefs from all over the world gather in Shanghai, specializing in cooking, steaming, boiling, mixing, roasting, frying, frying, stewing, stewing, frying, pasting, smoking, roasting, roasting, buckling, smoking, roasting, soaking.

3. Xinjiang diet full of ethnic characteristics:

Xinjiang cold noodles, mutton kebabs, Youtazi, roast brain, roast whole sheep, pilaf, Lamian Noodles and Xinjiang milk tea are all famous dishes in Xinjiang. At grand banquets, roasted whole sheep are usually laid flat on a special dining car, with HongLing on their heads and vegetables in their mouths, and pushed to the restaurant for guests to cut food at will. When entertaining guests, milk tea is always burned and drunk. When drinking milk tea, Uygur, Xibo and other ethnic groups like to use larger porcelain bowls, while Kazak, Mongolian and other ethnic groups like to use small porcelain bowls. After Uighurs bring you a big bowl of milk tea, they often break the naan cake into small pieces and put it in a bowl to show their enthusiasm.

4. Accumulate Harbin flavor with northland characteristics:

Harbin has a unique history and culture and unique cooking materials. There are not only the accumulation of Jinyuan culture and the influence of foreign culture, but also the delicacies of Daxing 'anling and Xiaoxing 'anling, the delicacies with local characteristics, as well as the products of modern multicultural exchanges, forming a unique food culture in Harbin, that is, Harbin flavor. The "three flowers and five Luo" in Songhua River, the salmon in Heilongjiang and the salmon in Wusuli River all laid a cultural and material foundation for the formation of Harbin's flavor characteristics. Its characteristics can be summarized as "elegance comes from simplicity, essence comes from coarseness". Harbin Big Bread, Suheli, Old Ding Feng Cake, Clear Soup Deer Tail, Jingzi Pine Nut Small Belly, Rock Sugar chinese forest frog, Braised Boiled Fish, Mirror Cut Carp, and Jiang Hai Mi Pteridium are all special foods in Harbin.

Third, the analysis of the reasons for the regional differences of food culture in East, West, North and South:

Through the research and investigation in recent months, we have learned the characteristics of food culture in various places, and believe that it is mainly influenced by the following factors:

(1), the influence of geographical location: different latitudes and land and sea locations have created different climatic conditions in different regions. The temperature in the north is lower than that in the south, especially in winter, so foods such as fat and protein account for a large proportion in the diet of northerners, especially those in pastoral areas. The diet of herders is mainly dairy products and meat. Southerners mainly eat plants, and residents have the habit of drinking vegetable soup and eating porridge. For example, in Hainan, Hainanese usually have soup before meals. No matter whether the dishes are put away or not, the first thing to eat must be soup. After drinking soup, they eat vegetables. After eating, they also want to drink a bowl of soup, which is considered as a meal. In the cold Qinghai-Tibet Plateau, nudity is the main crop and staple food of Tibetans. At the same time, in order to adapt to and resist the climate of the alpine plateau, ghee and green naked wine, which can increase calories and promote blood circulation, have become the indispensable main edible oil and drink for Tibetan people.

(2) the influence of social factors:

For example, Shanghai, with its vast hinterland, convenient transportation and developed economy, is the largest commercial center in China. Since the middle of19th century, Shanghai has been forced to open to the outside world, and the abnormal prosperity and economy have stimulated the development and changes of Shanghai cuisine. In order to adapt to the complexity of Shanghai staff and meet the numerous requirements of diners, the local flavors are eclectic and complement each other, forming a dietary custom that Shanghai cuisine pays attention to five flavors: the dishes are mainly light and exquisite. It has the characteristics of freshness, beauty, gentleness, various flavors and rich flavor of the times. Since the end of 1970s, there has been a trend of emphasizing low sugar, low fat, combination of meat and vegetables and nutrition in world cuisine, followed by Shanghai cuisine, which has reformed various operation skills and innovated dishes to adapt to the rhythm of the times and keep pace with the times. In short, if you want to taste China cuisine, please go to Shanghai, and if you want to eat world cuisine, please go to Shanghai.

(3) the influence of national culture:

There are 56 ethnic groups in China, the Han nationality mainly lives in the eastern plain, and many ethnic minorities are mainly distributed in the northwest, northeast and southwest, with great differences in topography and climate. More importantly, each ethnic group has its own national characteristics in production and national beliefs, and it has also formed its own national characteristics in diet, and there are great differences among ethnic groups.

The eastern plain of China is inhabited by Han people, with good agricultural conditions and rich rice and wheat. Ethnic minorities, such as Korean, Xibo, Dai, Zhuang and Dulong, who are mainly engaged in agriculture, all live on food. Koreans like rice and cold noodles. Qiang people like to steam rice and corn together, which is called "gold wrapped with silver". Zhuang's "Baosheng Fan" and Miao's "Black Rice" are quite distinctive. Mongolian, Oroqen, Nu and Tibetan in pastoral areas live in cold areas, where there are abundant aquatic products and livestock meat. In order to resist the cold, they live on high-calorie meat. Hezhe people along Songhua River and Heilongjiang River make a living by fishing and hunting, and fish and animal meat are their staple foods. Mongolian people mainly graze, and their diet is divided into white food and red food. They eat all kinds of dairy products, and the red food is mainly beef and mutton. Uighurs like to eat rice, mutton, carrots, Lamian Noodles, roast mutton, stuffing and so on. Na Ren, a Kazakh snack, is steamed with cream mixed with small animal meat and minced meat. Restricted by natural conditions, all ethnic groups have formed their own totem beliefs and worship of animals and plants in the process of national development, which has also affected their diet. For example, the ancestors of Ewenki people banned bear hunting, so although meat was the staple food, they would not eat bear meat.

Mongolians-On New Year's Eve, the whole family sits around the stove in the bag, presents "farewell wine" to the elders, and then feasts on roast leg of lamb and dumplings.

Gaoshan people-Gaoshan people in Taiwan Province Province have the custom of eating "long-year dishes". Long-lived vegetables are also called "mustard greens", which indicates longevity. Some people add long vermicelli to long dishes to symbolize immortality.

Manchu-New Year's Eve family dinner is very rich and grand. The staple foods are glutinous rice flour or jiaozi, roasted meat and tofu. Traditional China New Year dishes include delicious blood sausage, boiled white meat with unique style and pickled white meat, and fish dishes symbolizing good luck are even more essential. You have to eat fresh meat. jiaozi sends the old and welcomes the new.

Zhuang people-cook all day on the first day of New Year's Eve to show a bumper harvest in the coming year. This kind of rice is called "Zongba", and some of them are more than a foot long and weigh five or six pounds.

Lahu people-glutinous rice cakes must be made every New Year's Eve, and one pair is very big, which is said to symbolize the sun and the moon, in order to wish the new year a good weather and fruitful results.

Dong people-in the early morning of New Year's Day, they fished out several big and fresh carp from the pond, fried them, roasted them, stewed them and put them on the table, and added a plate of delicious pickled fish. The whole table is dominated by fish. Dong people say that eating fish in the Spring Festival indicates that there will be a lot of fish, a bumper harvest of crops and a surplus of money and food in the new year.

Li nationality-during the Spring Festival, every family kills pigs and chickens, prepares delicious food and wine, and the whole family sits around and eats "New Year's Eve" and sings "New Year's Eve" during the dinner. On the first or second day of the Lunar New Year, people hunt in groups. The prey comes first, the shooter who hits the prey first, and the other half is divided equally. Pregnant women can get two prey.

Jingpo nationality-During the Spring Festival, every family makes water wine and toasts their elders.

Daur people-live on both sides of Heilongjiang and Nenjiang River. On New Year's Eve, rice cakes are steamed with yellow rice. In the early morning of New Year's Day, people who visit each other grab rice cakes as soon as they enter the door, in order to pray for a better life every year.

Wa people-in addition to congratulating the first meeting in the New Year, they also presented glutinous rice balls, sugar cane and bananas, wishing family life harmony, sweetness and beauty.

Tujia nationality-there must be meat and assorted dishes on the family reunion dinner table.

Uygur-New Year's Day family banquet food includes: Rop made of rice, mutton and raisins, Pitier Manda (steamed stuffed bun) made of flour, mutton and onion, and Lanman (Lamian Noodles) made of mutton with bones (hand-grabbed mutton) and dough. In addition, there are various traditional ethnic cakes and snacks, such as "Aisim Sanza", "Yayimaza" (lace jiaozi), "Bohusak" (fried jipi), "Shamubosa" (fried zygote) and "Kayikeka" (fried food with different colors).