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Chinese Food Culture
An old Chinese saying goes like: “Food is the first necessity of the people”.
民以食为天
“Human is iron as if the meal is steel, you will be hungry if you don吃饿得慌
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast.
Went mature and
formed system
Prosperity and
innovation
Hunting/Gathering/ using of fire
The most praised "Four Major Cuisines" are Chuan, Lu, Yue and Huaiyang, representing West, North, South and East China cuisine correspondingly. Modern "Eight Cuisines" of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong,Sichuan, and Zhejiang cuisines.
Natural Factors • Geography,Climate,Property Social Factors • Politics,Economy,Technology
• Nationalities,Beliefs,Customs
Developing Skeleton
Xia,Shang ,Zhou Periods
Grain was stored against famine and flood and meat was preserved with salt.As time goes by, people feed the horse,cattle,goat,chicken,dog and pig to get more meat as food.These 6 kinds of animals are the six domestic animals from ancient times until now.
History of Chinese cuisine
Chinese culture initially centered around the North China Plain. The first domesticated crops were broomcorn 高粱& millet小米, while rice 水稻 was cultivated in the south. By 2000 BC, wheat 小麦 had arrived from western Asia. These grains were, typically served as warm noodle & soups, however, instead of baked into bread as in Europe.
Rice & Wheat
Distribution of precipitation in China
rivers and lakes , light and temperature yield 2--3 crops a year in the southern China
Staple food
米 面
In ancient times ,due to the low level of productive forces,cattles are the means of farming production,so the government forbid farmers to kill the cattle for meat.If someone violate the rule,he will get severe punishment.
History of Chinese cuisine
Chinese culture initially centered around the North China Plain. The first domesticated crops were broomcorn 高粱& millet小米, while rice 水稻 was cultivated in the south. By 2000 BC, wheat 小麦 had arrived from western Asia. These grains were, typically served as warm noodle & soups, however, instead of baked into bread as in Europe.
Spring and Autumn Periods
Han and Tang
Dynasties
Yuan, Ming and Qing Dynasties
Modern times
From raw food to cooked
food
Birth of the four major
cuisines
Food raw materials are more abundant. Sit around table to eat.
