Chinese cuisine and culture

Chinese cuisine and culture

China has a long history of delicacies in dining. The development of the Chinese civilization extending about 5,000 years is chronicled by the development of Chinese food and cooking. Today, Chinese cuisine continues to rank as one of the most popular in the world. Tasting delicious Chinese dishes is not only an adventure of the tongue but also an exploration of Chinese culinary culture and living philosophy. The combination of delicacies and culture ensures that people will have a good appetite for further knowledge.

“The masses regard food as their heaven.” The word “heaven” vividly illustrates that Chinese cuisine is of great significance to the life of the Chinese. Food and cooking are not as simple as daily necessities. Food culture and terms used in cooking have many similarities to the principle of governing a country, the way of coping with the interpersonal relationship, the strategy in the military affairs and the description in literary masterpieces. To learn Chinese culture from the perspective of Chinese cuisine would be a special experience creating enjoyment for the senses.

Another aspect of Chinese cuisine is its difference in eating manners from western cuisine. Chinese people enjoy the way of shared dining with family members or friends instead of Manchu Han Imperial Feast the way of the west of individually served foods. The foods are divided into staple food (rice and steamed bun) and complimentary food (vegetables and meat). These foods are served in the sequence of cold dishes, hot dishes, the staple food, and soup rather than the order of different courses. Another difference is chopsticks, the distinguishable Chinese tools of eating, which are a challenge to many foreigners. All novel elements involved in Chinese delicacies and culinary culture are more likely to intrigue people to explore the world of cooking and eating.

According to Chinese customs, tasty food is representative of wisdom. The creation and development of food and cooking show people’s consistent pursuit of a better life in China. What is the ultimate goal of taste in Chinese food? Can Chinese people use some fruits and vegetables as medicine? Can Chinese food be used as a preventative? Is the mooncake the traditional dessert for the Lantern Festival or the Mid-Autumn Day? Does the famous Hotpot belong to the school of Sichuan cuisine? The answers to the above questions can be found in the following sections. It is evident that Chinese delicacies are countless and the culinary culture in China is broad and profound. There is no way to describe every aspect; this chapter maybe like a drop in the ocean when it comes to Chinese delicacies and their descriptions. But it is a useful guide and will help people gain the basic knowledge of the characteristics of Chinese cuisine and different schools of Chinese cuisine. Most importantly, the cultural elements involved in Chinese food and cooking are discussed. Now, a door to Chinese delicacies and the culinary culture is open.

Characteristics of Chinese Cuisine

China’s geographic factors and diverse climates lead to the variety and abundance of food resources. According to different living environments, such as severe coldness or humidity, the Chinese have created and cultivated their food that subsequently forms their style in cooking. For example, Chinese diets consist mainly of grains and vegetables with less meat and seafood. China is a nation of agriculture, and the cultivation of grains can be traced back to about 5000 B. C. According to “Tasting Treasures of Chirm,” more than 65% of Chinese people take rice as their staple food. Without staple food, dinner will not seem complete to the Chinese. The following introduction of dining characteristics will give an outline of Chinese cuisine.

Firstly, China covers a large territory and has many nationalities. Consequently, there are a variety of local dishes, food materials, and cooking skills. Chefs frequently make each dish creatively unique, even if they use the same main ingredient. This can be demonstrated with pork dishes. Stewed Pork with Pickled Chinese Cabbages is a unique casserole dish in Northeast China. Marinated Pork Meat in the Baked Bun is a famous snack in Shanxi Province. Twice-cooked Pork and Steamed Pork with Rice Powder are distinctive dishes in Sichuan Province. Barbecue Pork is a special meat dish of Guangdong, which is red in color and sweet in taste. These detailed pork dishes, different in their colors, aromas, and cooking methods are only a small sample of pork dishes in China. All of them have fantastic and mouth-watering flavors. Some materials which at first seem to be inedible can be used as food or in cooking food. For example, the stinking bean curd is the unique food with an awful smell. However, taking a bite makes all the difference; it becomes wonderfully delicious. Leaves of the lotus, the natural product of ponds, streams, and lakes, are frequently used for wrapping food for cooking. Meat, chicken, savory rice and whole fish can also be steamed in leaves of the lotus.

Most of all, the Chinese are known as master chefs. During the years, the Chinese have developed and mastered a complex system of making cuisine, employing various cooking methods: steaming, boiling, braising, simmering, stir-frying, deep-frying, pickling, stewing and smoking. Each process has its corresponding famous dishes. The most commonly used method is Chao, or stir-frying, which indicates frying while stirring for constant motions in a wok.

Secondly, Chinese cuisine focuses on color, aroma, taste, and form. Missing any one element would not make a good dish. In Stories behind Chinese Dishes, Cai Yuxi has discussed the definitions of color, aroma, and taste. Color means the harmonious blending of colors in ingredients and seasonings. The well-selected meat and non-meat ingredients are of different colors. Thus, the combination of ingredients becomes pleasing to the eye. The aroma is the smell of the dish, which is intended to stimulate the appetite. The aroma of Chinese dishes is achieved by using the right spices, such as dried mushrooms, sesame oil, pepper, cinnamon, star anise, rice wine, chili pepper, garlic, fresh ginger, and scallions. Taste, the flavor of the dish, is the spirit of cuisine and the culmination of the perfect combination of ingredients and seasonings. It is achieved by adding the right amounts of soy sauce, salt, sugar, vinegar, spicy pepper, and other seasonings, which make the dishes salty, sweet, sour or hot. More importantly, preserving the natural taste and juices of food and keeping the essence of its ingredients is the ultimate goal in cooking each dish. The beauty of Chinese cuisine finds expression in not only taste but also shape, tableware, and even the waiters; uniform. The ingredients are finely cut, and the combination is color-based. Sculptural vegetables are frequently used as the decoration to the plate to create an elegant presentation of food. Only when the dish excels in the criteria of these four elements (form, color, taste, and aroma), can it be considered a well-made dish and an utterly right piece of art.

Thirdly, Chinese cuisine is closely related to health based on the philosophy that food and medicine exert the same effect on the body in preventing and curing disease. Chinese people believe that nutritious food is better than a medicinal remedy. Making good use of the medicinal value of food will turn a tasty dish into effective meditation. It is known as therapy by diet.

Moreover, food such as common fruits and vegetables can prevent and cure sickness. Boiling a few ginger slices, the head part of scallion and brown sugar in hot water and drinking it while hot is an excellent way to cope with a cold. The following are therapeutic food known to many Chinese families. Food such as pear, persimmon, olive, turnip and white jelly fungus are the best ones to moisten the lungs. Some mothers will use them to cook delicious foods (Steamed Pear with Sugar Candy, White Jelly Fungus Porridge with Lily Bulb) for their children in the dry autumn days. Chinese red jujube and black fungus can accelerate the formation of white blood cells, which enhances the ability to resist diseases. If one suffers from constipation, the consumption of bananas, sesame and honey will be their best choice. These foods relieve excessive heat in the intestines and help with elimination. Also, medicinal diets are also made by mixing traditional herbal medicine with conventional food. The variety and dosage are strictly measured to ensure that the taste remains pleasant. There are many famous medicinal diets. Some of the more favored dishes are Duck with Chinese Caterpillar Fungus, Whole Chicken Stewed with Ginkgo Nut, and Pig Stomach with Lotus Seeds. The Chinese also have the tradition of matching tastes with seasons. Winter is the best time to take tonics, so dishes are often braised and simmered with rich flavor. In the Summers high humidity, one should eat dishes like salads with subtle and refreshing tastes. Green bean soup, sweet-sour plum juice, and chilled tea are very popular beverages among Chinese people.

Five tastes exert different effects on the body. Various elements are absorbed by various internal organs, thus influencing the health of the body. The five flavors (sourness, sweetness, bitterness, spiciness, and saltiness) correspond to the five primary organs (liver, spleen, heart, lungs, and kidneys). For example, the food with sour taste nourishes the liver, thereby influencing the livens function and helping with metabolism. Sour food can cure diarrhea and produce saliva to stop thirst. Sour vinegar can prevent colds and boiling vinegar in the room will kill the bacteria in the air. Spicy food can regulate bodily fluids and blood, which can be used to treat bone and muscle pain from coldness, kidney problems, and other pain-producing conditions.

Some professors have explained in his book Health Preservation on the Dining Table that the five internal organs are associated with the five colors of food,  which in turn represent the Five Elements (Fire, Water, Earth, Wood, and Metal). The color of red is symbolic of Fire and influences the heart. The food of red colors such as carrots,  tomatoes, and sweet potatoes enriches the blood and provides vital energy. This improves the function of the heart and blood. Black represents Water, which affects kidneys. The food of the black color is nutritious and invigorates the kidney. It helps to lengthen life by preventing people from aging. Yellow is symbolic of Earth, and the food of yellow colors such as pumpkins and corns improves the function of spleen and stomach. Similarly, green food such as vegetables and tea belongs to Wood. Such food is beneficial to the liver. Finally, the food associated with Metal (pears, turnips, onions, and white funguses) focuses on the lungs and improves the immune system. It is advisable that one includes the five tastes and the food of all five colors in their daily diet. When a diet is so comprehensive, nutrition is balanced to bring about good health.

Finally, Chinese food and cooking are part of Chinese culture. Chinese cooking is a subject of profound importance for generations of Chinese philosophers, scholars, poets, and ordinary people. According to Confucius, “there’s no reason to reject the most carefully selected rice and the finest of chopped meat,” which emphasizes the ritual propriety in offering sacrifice and the desire for the refined food. In fact, the Chinese philosopher, Lao Tzu, succinctly explains, “Governing a great nation is much like cooking a small fish.” In this, he means governing a country is like cooking, which needs the right amount of seasonings and cares for successful results. Harmony is the essence of Chinese philosophy, and it is also the highest pursuit of Chinese culinary art. Five tastes in harmony are the reflection of the Chinese’s philosophy of moderation, equilibrium, and balance. In his speech about Chinese cuisine, Wang Xuetai has cited the sentences from Huangdi Neijing (the first medical masterpiece written during the period of the Spring and Autumn and the Warring States) that “the food composition of the Chinese is described as the five grains as life support, the five fruits as complimentary aide, the five types of meat as added benefits, and the five vegetables as substantial fill”. It illustrates the significance of grains in the Chinese diet and emphasizes the principle of a harmonious and balanced intake of food. The blending of five-color food, the mixing of meat, vegetable and grains, the portions of different seasonings, the order and timing of application, the strength of heat and cooking time are all the key factors to maintaining a subtle harmony.

Traditional Chinese holidays are usually associated with special food. Each carries its special meaning related to the festival and serves to enrich the holidays with delicious flavors and auspicious wishes. Chinese dumplings are one of the most important food in the Spring Festival. Nothing tastes better than dumplings. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. The Chinese characters “饺子” (jiao3 zi) have a similar pronunciation as “交子” (jiao1 zi) which mean bidding farewell to the past and welcoming the new.

Traditionally, family members get together to make dumplings on the Eve of the Chinese New Year. Tangyuan (glutinous rice balls) on the Lantern Festival, Zongzi (glutinous rice cake wrapped in the red leaf) on the Dragon Boat Festival, and Moon Cakes on the Mid-Autumn Festival are the favorite food of Chinese people. Also, people consume Dragon Whiskers Noodles and Menzi (fried sweet potato starch) on the second day of the second lunar month because it is said the dragon raises its head on that day. The noodles and Menzi symbolize the whiskers and scales of the dragon. On the Qingming Festival ( a day to commemorate the dead),  people have to eat cold dishes since lighting a fire to cook food is a taboo. On the Double Ninth Festival, Chongyang Cakes are served to bless the elderly with long life. Besides the cakes, climbing mountains is also the tradition for old people on that day. It seems that the higher they climb, the longer their life spans will be. Laba porridge is cooked with cereal and nuts; these include red jujube,  chestnut, sesame, walnut, pine nut, almond, and other beans. Normally, people cook this porridge on the 8th of the twelfth month of the lunar year. Its flavor reminds people of the approach of the Spring Festival. The preparation and eating of all these delicious foods are the most widely-spread festival custom in China.

The food discussed with their associated symbolism and idioms bears testimony to the fact that food and cooking in Chinese culture are important. It is customary to serve the whole fish last at Chinese banquets. Fish has symbolic significance because the Chinese word for fish, Yu, sounds the same as another Chinese word yu, which means richness or abundance. On the New Yearns Eve, the Chinese must have fish and leave it over to the next year, which means being in abundance or plentiful every year. In turn, it reflects people’s best wishes for their prosperity. Noodles are a particular food for celebrating birthdays. Noodles should not be cut into short pieces because the long noodles represent longevity. Glutinous rice balls represent happy reunions and corn is symbolic of gold, meaning wealth. The idiom, “Good Harvest of the Five Grains,” means blessing the coming New Year with a good harvest of all crops, or prosperity. 

Look at the phrases with the word Chi, which means “eating” The phrase “吃不开” (chi1 bu4 kai1) means being unpopular while “吃香” (chi1 Xiang3) indicates being well-liked. If one is unable to stand exertion or fatigue, the phrase “吃不消” (chi1 bu4 xiao1) can be used to describe him. If one gets into trouble with the law, that is “吃官司” (chi1 guan1 si). The phrase “吃醋” (chi1 cu4) means eating vinegar literally, which is used to represent the feeling of jealousy between men and women. If one can “吃透” (chi1 tou4) (to understand thoroughly) the rules, it is easy for him to do everything, which consequently indicates that it is a piece of cake. In Chinese expression, “a piece of cake,  can be translated as “小菜一碟” (Xiao3 cai4 yi1 die2), which means a small dish. It is apparent that the above illustrations reveal that eating is an essential part of Chinese culinary culture and that food and cooking are deeply rooted in Chinese culture. All the above meanings of phrases with Chi (eating) are taken from A Modem Chinese-English Dictionary.

Chinese Great Eight Cuisines

According to the report in A Bite of China, “it is unlikely to calculate the varieties of Chinese dishes, and having a clear division of the schools of Chinese cuisine in accordance with a territorial difference is a mission impossible. In Chinese Culinary Culture, Du Fuxiang and Li Xiaoqing classify the Chinese cuisines into four major schools and special dishes and snacks of other 28 regions in China. Chinese food can be roughly divided into eight regional cuisines, which have been widely accepted. In the eight culinary regions of China, each cuisine has its strong points and its unique cooking skills. As one would imagine, the differences in culinary practices between the cuisines largely result from the various climates and the availability of food in different regions. The following is a brief introduction to the eight schools of Chinese cuisine,  which is based on the explanation in Chinese Culinary Culture compiled by Wu Peng.

1.   Shandong Cuisine

Shandong Cuisine or Lu Cuisine is the oldest existing major cuisine in China and influences the regional foods in northern parts of China. It can be further divided into inland Shandong Cuisine, the seafood-centered cuisine of the peninsula and Kongfu Cai Cuisine - rich in Confucian cultural content with a focus on food’s nutrition and elegance. Shandong Cuisine is clear, pure, salty and not greasy. It is characterized by its emphasis on aroma, freshness, crispness, and tenderness. Local chefs like to use thick sauce,  fermented soybeans,  garlic, and scallions as seasonings to prepare dishes. Soups are given much emphasis in Shangdong dishes. The thin soup features clearness and freshness while creamy soup looks thick and tastes strong. Some tasty Shandong dishes are Dezhou Grilled Chicken, Braised Sea Cucumbers and Onions, Braised Intestines in Brown Sauce, Four-Joy Meat Balls, and Fried Carp with Sweet and Sour Sauce.

2.   Sichuan Cuisine

Sichuan Cuisine, or Chuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan Cuisine, prolific of tastes, emphasizes the use of chili pepper, prickly ash, garlic, ginger, and fermented soybean. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy and mouth-numbing taste, which is called Ma in Chinese. With its fertile soil and warm, humid climate, crops can be grown almost all year round in Sichuan. Fruit and vegetables grow in abundance as well as edible mushrooms and fungi. For spicy food, wild vegetables and meat are usually chosen as ingredients. The great dishes of Sichuan are countless, including Yuxiang Pork (pork in fragrant, spicy sauce),  Mapo Bean Curd, Fuqi Feipian (made with spicy sliced beef and beef lung,  stomach or tongue slices),  and Dan Dan Noodles (noodles in Chili Sauce). Sichuan Hotpots are perhaps the most famous hotspot in the world. One of the most notable is the Yuan Yang Hotpot with half spicy and half clear soup. The region is also noted for its food preservation techniques, which include salting, drying, smoking, and pickling. Since the humid climate makes it difficult to keep food fresh,  preservation methods were perfected.

3.   Guangdong Cuisine

Yue Cuisine, the abbreviation for Guangdong Cuisine, had its beginnings in Guangzhou Cuisine, Chaozhu Cuisine, and Dongjiang Cuisine. The Cantonese are known to have an adventurous palate, able to eat many different kinds of meat and vegetables. Characterized by rich local natural resources, abundant fresh seafood, rare land animals and even raptors and beasts are all possible dishes on the dining table. The local chefs apply the seasonings sparingly, just very small amounts of oil, salt, and sugar. The chefs emphasize original taste and the natural, tender texture of the vegetables and meat. Steaming and stir-frying are commonly used to retain natural flavor. The taste of Guangdong Cuisine is clear, light, crisp, and fresh, with an appealing, artistic presentation. Cantonese love to eat and are health-conscious. They are famous for making seasonal soups and porridge. Roast Suckling Pig, Steamed Mandarin Fish in Clear Soup, Steamed Shrimp Dumpling, Soy Sauce Shark Fin, White Cloud Pig’s Trotters, and Rice with Spareribs Wrapped in Lotus Leaves are just some examples of the famous dishes in Guangdong Cuisine.

4.   Jiangsu Cuisine

Jiangsu Cuisine or Su Cuisine consists of Yangzhou (Huaiyang), Suzhou and Nanjing Cuisine. It is popular in the lower reaches of the Yangtze River. Looking to marine life as the main ingredient, Jiangsu Cuisine strives to lock in the natural flavor and juices of the sea ingredients. People in Jiangsu are skillful in using the kitchen knife and controlling the duration and degree of heating in the preparation and cooking of their food. The flavor of Jiangsu Cuisine is light, gentle, sweet and refreshing. If the flavor is strong, it is still not too heavy; if the flavor is light, it is still not too bland. At the state banquet to celebrate the establishment of the People’s Republic of China, Jiangsu cuisine was selected. The delicious examples in Jiangsu Cuisine are as follows: Salted Duck, Squirrel-Shaped Mandarin Fish, Yangzhou Fried Rice, Braised Silver Carp’s Head, Braised Minced Pork with Crabmeat Balls in Clear Soup, and the famous Three-Nested Duck (a pigeon, a wild duck and a domestic duck stuffed into one).

5.   Fujian Cuisine

Fujian Cuisine, or Min Cuisine, originated from Fuzhou, Quanzhou and Xiamen Cuisine. It is noted for making seafood and soup dishes with fresh ingredients. Chefs often use distillers grain alcohol and wine in their foods, making the dishes unique. The taste of Fujian Cuisine is slightly sweet, sour and light. Famous dishes include Buddha Jump Over the Wall (simmered mix of seafood and land delicacies in soup), Fish Balls in Clear Soup, Quick-Boiled Clams in Chicken Broth, Taiji Minced Taro, and Chicken Diced in Distillers Grains.

6.   Zhejiang Cuisine

Zhejiang Cuisine or Zhe Cuisine came from Hangzhou Cuisine, Ningbo Cuisine, and Shaoxing Cuisine. Hangzhou Cuisine enjoys a particularly high reputation. Lying at the foot of the mountains and beside the sea,  Zhejiang has crisscrossed rivers and lakes and is known as the land of rice and fish. Zhejiang Cuisine, prepared with a great variety of foods, is noted for dishes of freshwater fish,  shrimp, and seafood. Freshness, tenderness and fine cooking characterize Zhejiang Cuisine. The dishes have a moderate taste with a slightly sweet flavor. The famous dishes in Zhejiang include West Lake Fish with sour and sweet tastes, Shrimp Meat with Longjing Leaves, Beggars Chicken, Dongpo Pork, Fried Shredded Eels, and Large Pieces of Ham in Sweet Juice. Moreover, some dishes are made of bean curd and vegetable such as Vegetarian Duck and Vegetarian Fish.

7.   Hunan Cuisine

Hunan Cuisine, or Xiang Cuisine, is one of the famous local schools of Chinese

Cuisine. Hot spicy flavor characterizes it with fresh aromas and deep color. Compared to Sichuan Cuisine, which is hot and numbing in taste, Hunan Cuisine is purely hot with pure chili content and a large variety of fresh ingredients. Sichuan Cuisine used Sichuan peppercorns, dried chilies and dried or preserved ingredients and condiments. Hunan Cuisine tends to be oilier and spicier. Another distinguishing difference from Sichuan Cuisine is that local people in Hunan are good at using smoked and cured food in dishes. Dong’ a Pullet, Lotus Seed with Crystal Sugars and Sour Fish Soup are the famous dishes in Hunan Cuisine.

8.   Anhui Cuisine

Anhui Cuisine or Hui Cuisine consists of Wannan Cuisine and Jianghuai Cuisine. It is noted for its use of wild game and herbs as well as simple methods of preparation. Anhui Cuisine is characterized by a lot of oil, strong color, aroma, and heavy taste. A selection of famous dishes of Anhui Cuisine includes Stewed Huangshan Pigeon, Mandarin Fish Smoked with Maofeng Tea, Fuliji Braised Chicken, and Smelly Mandarin Fish.

Besides the eight schools of Chinese cuisine, many other local cuisines are famous such as Beijing Cuisine, Shanghai Cuisine, and the Buddhist and Muslim sub-cuisines. From street-side snacks to grand banquets in restaurants, people not only enjoy the taste of delicious food but also find a fascinating and pleasurable way to experience Chinese culture and tradition.

Differences between Chinese and Western Food

Chinese food refers to the dietetic patterns of the Chinese culinary culture; Western food mainly means the dietetic forms of some European and American countries with European culinary culture as the representative. Since China and western countries have completely different cultures and environments, differences exist between the East and the West in their culinary cultures. The differences are mainly manifested by:

Different diet structures

The main ingredients of Western food typically include meat, eggs, and milk. Vegetables, fruits, and grain are supplements most of the time. Chinese food, on the other hand, values grain and vegetables and treats meat, eggs, milk, and fruits as supplements. Western people don’t customarily distinguish staple food from non-staple food, but the Chinese people have a clear definition of staple food and non-staple food. For instance, the staple food of the Chinese people includes rice, steamed buns, steamed twisted rolls, noodles, pancakes, steamed buns with stuffing, dumplings, porridges and various food made of cereals and sweet potatoes. Among the foods, some can be seen as both staple and non-staple food, such as Jiaozi dumplings, steamed buns with stuffing and meat pies, which are delicious and of high nutrition. Jiaozi dumplings are the most popular staple food for the people in North China. On the eve of the Lunar New Year (the Spring Festival), it is a must for the Chinese people in North China to prepare and eat Jiaozi dumplings.

Different dinner sets:

The Chinese people mostly use chopsticks when eating while Western people prefer forks and knives. Chinese dishes are usually served with bowls while the Western people often place food on plates. You may imagine: How hard it will be for the people to eat large pieces of meat and bread with chopsticks, and how difficult it will be for the people to eat diced meat and peanuts with forks and knives. The Chinese people of some ethnic minority groups, such as the Mongolian, Uygur and Tibetan people who are mainly engaged in animal husbandry, also use knives to eat mutton and beef. These facts suggest that the dinner set has a lot to do with diet structure.

Different cooking methods and utensils

In total, the Chinese people use over 50 different cooking methods to prepare the Chinese food, while the Western people only have some ten cooking methods when preparing food. Aside from the cooking methods, the utensils that the Chinese use are of a wide the variety and totally different from those used in Western cuisine.

Different Perception of Food

Since ancient times, the Chinese people have believed in the homologous culture of medicine and food, while the Westerners have never connected food with medicine in any way. It is the most outstanding difference between Chinese food and Western food.

In the eyes of the Chinese people, traditional herbal medicines can be added to all kinds of food, and many herbal medicines are even regarded as food. Except for their nutritious functions, traditional herbal medicines can also promote people’s health. For instance, an old saying goes: “Eating turnips in winter and ginger in summer keep doctors away.” The practice of the traditional Chinese medicine over the past several thousand years has proved that turnips can help dispel indigestion, reduce phlegm and relieve the internal heat. Such symptoms often appear in winters. When the symptoms mentioned above appear, one may eat turnips to get rid of them. The people in good health can also eat some turnips in winter to ward off illness. Hence eating turnips in winters is very helpful for people’s health.

Apart from the differences mentioned above, Chinese food differs greatly from Western food in many other aspects, such as the arrangements of dining table and chairs, and relevant etiquettes.

Conclusion

The regional differences in natural resources, climate conditions, and national customs lead to diversity in local Chinese dishes, food materials, and cooking skills. Chinese cuisine is the combination of beauty in its color, aroma, taste, and form. It is of great aesthetic value, and all of the five senses can find pleasure in it. It is incredible that Chinese food can be used as medicine in food therapy. Daily diets can exert a disease-preventing and disease-curing effect. Chinese people emphasize the relationship between food and natural elements is thereby cooking. Their food by the change of seasons and universal rhythm. The purpose of the match of food resources, the collection of seasonings, and the degree of heating is to achieve a harmonious balance, which is a profound aspect of Chinese culture.

Chinese delicacies and culinary culture are the treasure of the Chinese nation, which have been passed down from generation to generation. This section only gives people a taste of the characteristics and the schools of Chinese Cuisine. If one desires to experience more tastes, he/she has to experience it not only with the tongue and nose but also with the heart and mind. In this manner, he/she thus perceive the true essence of Chinese delicacies and culinary culture.