Food Culture in china
4 min readChinese culinary arts are famous all over the world.Be cause China covers a large territory and has more than 50 nationalities，Chinese culinary arts are rather complicated.There are different ways for preparing dishes in different places Chinese food is full of different，fantastic and mouthwateringflavor.The four basic factors for the flavor are color.aroma taste and shape（or sight，smel，taste and texture）.The flavors must not overpower，yet subtle enough to meet the tastes of those dining Color refers to collocation of colors of the food.the meat and vegetable.”Aroma implies not only the smell of the dish，but also the freshness of the materials and the blending of seasonings.”Taste”involves proper seasoning and fine slicing techniques.”Shape”refers to the layout and design of the courses.These four essential factors are achieved by careful coordination of a series of delicate activities selecting ingredi ents，mixing flavors，timing and cooking，adjustment of the heat，and laying out the food on the plate Besides，Chinese cuisine attaches great importance to nutrition.As a matter of fact，Chinese cuisine has long been closely related to traditional Chinese medicine.
Chinese cuisine is known for its four great flavors andeight great cuisines.The four great flavors are Shangdong ，Sichuan ，Guangdong ，and Jiang Su.
The eight great cuisines are Shangdong cuisine Sichuan cuisine，Hunan cuisine，Jiangsu cuisine，Zhejiang cuisine，Anhui cuisine，Guangdong cuisine and Fujian cuisine
Chinese food.made from various kinds of materials are classified as the”Eight Cuisines”.The taste of them differs from each other.Overall，the courses made by northern Chefs are in heavier taste and those are comparably light in Southern Chefs recipes.The reason is that taste depends on climate For example，in the Northern and Western provinces the diets aremade in hot and spicy flavor owing to the humid cold weather and high altitude.
Shandong cuisine has developed into Jinan cuisine and Jiaodong cuisine.Jinan cuisine is famous for its soup，clear，fresh，and not greasy.Jiaodong cuisine excels in deep-frying，frying，clinging to，quick-frying，and steaming，fresh and del Icate ypical courses：Birds Nest Soup ；the yel-low River Carp in Sweet and Sour Sauce.
Sichuan cuisine is world-famous for its spicy flavor.It is typical of overusing”“the three jiao” ，which are wild pepper，pepper，and hot pepper.Also it is typical of overs ing“the three xiang” ，which are spring onion，gin ger，and garlic.These condiments aim at a numbing aftertaste Generally，there are four sauces in Sichuan cooking.They are called the fish-flavored sauce，the numbingly spicy sauce the smoked flavor sauce and the hot-sour sauce Sichuan cuisine is strict with the fact that each course has its own unique flavor So there are quite a lot of Sichuan courses popular in China and in the world.
Typical courses：Gongbao Jiding：spiy chicken fried with peanuts；Mapo Doufu bean curd，pork and chopped spring onions in a chilly sauce Smoked duck ；Hot pot ：a special round pot with special boiling soup in，mutton chips and easily cooked vegetable，seafood，and meat arranged aside.The diner puts the food into the soup and then takes it out into a small bowl in which there is Sesame paste etc..）
Guangdong cuisine or Cantonese cuisine is famous for tasting clear.light.crisp and fresh Guangdong cuisine is typical of choosing palatable rap tors and beasts to produce originative dishes.We can often find snakes，frogs，and octopuses cooked in Guangdong courses.In the daily dish，even mouse can also be found The basic cooking techniques include roasting，stirfrying，sauteing，deep-frying，braising，stewing and steaming Among them steaming and stir-frying are more commonly applied to preserve the natural flavor Guangdong cuisine consists of Guangdong cuisine Chaozhou cuisine Dongjiang cuisine and hainan cuisine
Roasted Piglet ypical courses：Great-grandfather Chicken ；Steamed Sea bass ；Full formal banquet ：the biggest banquet in China with108courses in it；Roasted Piglet .
Fujian cuisine is distinguished for its choice of delicacies from land and sea.It has the beautiful color and magic taste ofsweet，sour，salty and savory.Fujian cuisine consists of Fuzhou cuisine，Quanzhou cuisine and Xiamen cuisine Fujian cuisine has four most distinct features：
（1）Fujian cuisine has the reputation for the knife work called as thin as a piece of hair，and as thin as a piece of paper”.
（2）Fujian cuisine has much soup in each dish，because they think the soup dish can best keep the original juice，the original flavor and the original color.
（3）Fujian cuisine uses its typical condiment such as delicacies from land and sea to make the food partial to sweet，to sour and to light.Partial to sweet can get rid of the fishy smell，partial to sour helps not to be greasy，and partial to light keeps the food fresh.
（4）Fujian cuisine is delicate in cooking，showing ele gance in the dish Typical courses：Snow Chicken；Prawn with Dragons Body and Phoenix’s tail Buddha Junping Over the Wall consisting of about 27 materials，particular about degree of the fire and the length of the time.
