Chinese Food Feature

Chinese culinary culture highlights the vegetarian diet, attaches importance to herbal cuisine and tonic food, and seeks the excellence in taste, fragrance and character, which is quite different from the dietary culture of other countries. In addition to the bright and beautiful color matching of dishes, the spice of dining atmosphere is also highlighted in Chinese food culture, which is the character and tradition of the Chinese nation, and a way to display the traditional etiquette of China.

From the perspective of impact, Chinese cuisine culture serves as the axis of the Eastern dietary culture and has a direct impact on Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries; at the same time, it also indirectly affects Europe, America, Africa and Oceania. For example, the vegetarian culture, tea culture, sauce and vinegar, pasta, tonic diet, ceramic tableware and soybeans of China benefit billions of people all over the world.

Various Flavors

China has a vast territory and abundant resources. The climate, products, customs and habits vary throughout the country, and many flavors have been formed in diet. In Chinese cuisine, there has been a saying of "south rice and north pasta". South, North, East, and West China are generally dominated by the four major flavors of "light, salty, sour and hot" respectively and the four major cuisines are Sichuan, Shandong, Jiangsu and Fujian cuisines.

Seasonal Cooking

Eating seasonally throughout the year is another feature of Chinese cooking. Since ancient times, China has seasoned and cooked according to the seasons - more specifically, mellow and strong diet in spring, light and cool diet in summer, cold dishes in autumn and stewed dishes in winter.

Aesthetic Sense

Chinese cuisine is not only exquisite in technology, but also particular about the aesthetic sense of dishes, which can be expressed in many ways. For example, a single carrot or cabbage heart can be carved into a variety of shapes to achieve the harmony of color, aroma, taste, shape and beauty and give diners a special enjoyment spiritually and materially.

Elegant Taste

Taste has been a focus of Chinese cuisine since ancient times. In addition to the strict requirements on the taste, fragrance and character of snacks and dishes, the naming, relishing methods, dining rhythm and entertainment also have certain rules. The names of Chinese dishes are superb and suit both refined and popular taste. Some dishes use the names which faithfully reflect the base, main ingredient, seasonings and cooking methods; some derive names from historical anecdotes, myths and legends, celebrities' anecdotes and dish images, such as Stewed Assorted Meat, Beggars' Chicken, Lion's Head (Large Meatball), Dragon and Phoenix (Chicken & Shrimp) and Dongpo Pork.

Tonic Diet

Chinese cooking, has close links with healthcare. Over thousands of years ago there are views of 'medicine and food coming from the same source' and 'medicine and food have same effect'. Making variety of delicious food by using medicinal value of food materials could achieve the purpose of prevention and treatment of certain diseases.
''Doctrine of the mean'' is the supreme aesthetic ideal in traditional Chinese culture. The key to good soup is the balance between salty and sour flavors. Chinese philosophers believe that all lives on earth find the state of "the doctrine of the mean" first to reproduce and develop. In fact, the idea of "the doctrine of the mean" derives from the cooking practice and theory in ancient China, which in turn affects people's dietary life. Extreme is contrary to "the doctrine of the mean" and considered to be improper in cooking. The "extremely salty, spicy and sour" foods might be favored by some people but can be harmful to the body.