中华饮食文化初中英语作文（23篇）
中华饮食文化论文
中国饮食文化历史悠久,有几个历史阶段是饮食文化发展 的高峰时期,在中国饮食史上占据重要的历史阶段，下面为大家分享了中华饮食文化的论文，一起来看看吧！
摘要：我国饮食文化源远流长，在长期饮食文化的发展过程中，渐渐地形成了养育国人上千年的八大菜系。中国饮食文化博大精深，本文由八大菜系出发，从八大菜系的产地，历史文化渊源，味型特点，特色名菜式和未来状况等几个方面简要的论述了中国饮食文化。
关键词：八大菜系；中国；饮食；文化
中国菜肴有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、川、粤、闽、苏、浙、湘、徽等菜系,即被人们常说的中国“八大菜系”。一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。中国“八大菜系”的烹调技艺各具风韵,其菜肴之特色也各有千秋。
一、鲁菜
鲁菜发端于春秋战国时的齐国和鲁国（今山东省），形成于秦汉。宋代后，鲁菜就成为“北食”的代表,是我国八大菜系之一。鲁菜是我国覆盖面最广的地方风味菜系，遍及京津塘及东北三省。
鲁菜历史极其久远。在周朝已有食用黄河的鲂鱼和鲤鱼的记载，而今“糖醋黄河鲤鱼”仍然是鲁菜中的佼佼者，可见其源远流长。齐鲁两国自然条件得天独厚，尤其傍山靠海的齐国，凭借鱼盐铁之利，使齐桓公首成霸业。
明、清两代,鲁菜已成宫廷御膳主体,对京、津东北各地的影响较大,现今鲁是由济南和胶东两地的地方菜演化而成的。鲁菜讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色。十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而醇。
济南菜擅长爆、烧、炸、炒,其著名品种有“糖醋黄河鲤鱼”、“九转大肠”、“汤爆双脆”、“烧海螺”、“烧蛎蝗”、“烤大虾”、“清汤燕窝”等。胶东菜以烹制各种海鲜而驰名,口味以鲜为主,偏重清淡,其著名品种有“干蒸加吉鱼”、“油爆海螺”等。建国后,创新名菜的品种有“扒原壳鲍鱼”、“奶汤核桃肉”、“白汁瓤鱼”、“麻粉肘子”等。
鲁菜正是集山东各地烹调技艺之长，兼收各地风味之特点而又加以发展升华，经过长期的历史演化而形成的，80年代以来，国家和政府将鲁菜烹饪艺术视作珍贵的民族文化遗产，采取了继承和发扬的方针，从厨的一代新秀在茁壮成长，他们正在为鲁菜的继续发展做出新的贡献。
二、川菜
川菜发源地是古代的巴国和蜀国。据《华阳国志》记载，巴国“土植五谷，牲具六畜”，并出产鱼盐和茶蜜；蜀国则“山林泽鱼，园囿瓜果，四代节熟，靡不有焉”。当时巴国和蜀国的调味品已有卤水、岩盐、川椒、“阳朴之姜”。川菜系的形成，大致在秦始皇统一中国到三国鼎立之间。
川菜是历史悠久、地方风味极为浓厚的菜系。它品种丰富、味道多变、适应性强，享有“一菜一格，百菜百味”之美誉，以味多味美及其独特的风格，赢得国内外人们的青睐，许多人发出“食在中国，味在四川”的赞叹
川菜烹调讲究品种丰富、味多味美，所以受到人们的喜爱和推崇，是和讲究烹饪技术、制作工艺精细、操作要求严格分不开的。川菜烹调的特点是时间短，火候急，汁水少，口味鲜嫩，合乎营养卫生要求。菜肴烹饪看似简单，实际上包含着高度的.科学性、技术性和艺术性，显示出劳动人民的无穷智慧和创造能力。
川菜主要分为蓉派和渝派两大类。蓉派川菜讲求用料精细准确，严格以传统经典菜谱为准；渝派川菜以用料大胆，不拘泥于食材，手法更新为主。一般认为蓉派川菜是传统川菜，渝派川菜是新式川菜。
蓉派川菜精致细腻，多为流传久远的传统川菜。蓉派川菜讲求用料精细准确，严格以传统经典菜谱为准，其味温和，绵香悠长。通常颇具典故。著名菜品：“麻婆豆腐”、“回锅肉”、“宫保鸡丁”等。
渝派川菜则大方粗犷，以花样翻新迅速、用料大胆、不拘泥于材料著称，俗称江湖菜。大多起源于市民家庭厨房或路边小店，并逐渐在市民中流传。渝派川菜近几年来在全国范围内大受欢迎，不少的川菜馆主要菜品均为渝派川菜。其代表作有“酸菜鱼”、“毛血旺”、“水煮肉片”和“水煮鱼”等。
三、粤菜
粤菜，即广东地方风味菜，它以特有的菜式和韵味，独树一帜，在国内外享有盛誉。广东地处我国南端沿海，境内高山平原鳞次栉比，江河湖泊纵横交错，气候温和，雨量充沛，故动植物类的食品源极为丰富。
粤菜的形成和发展与广东的地理环境、经济条件和风俗习惯密切相关。广东地处亚热带，濒临南海，雨量充沛，四季常青，物产富饶。故广东的饮食，一向得天独厚。早在西汉《淮南子精神篇》中载有粤菜选料的精细和广泛，而且可以想见千余年前的广东人已经对用不同烹调方法烹制不同的异味已游刃有余。
粤菜是以广州、潮州、东江三地的菜为代表而形成的。菜的原料较广,花色繁多,形态新颖,善于变化,讲究鲜、嫩、爽、滑,一般夏秋力求清淡,冬春偏重浓醇。调味有所谓五滋(香、松、臭、肥、浓)、六味(酸、甜、苦、咸、辣、鲜)之别。其烹调擅长煎、炸、烩、炖、煸等,菜肴色彩浓重,滑而不腻。著名的菜肴品种有“三蛇龙虎凤大会”、“五蛇羹”、“炸子鸡”、“蚝油牛肉”、“烤乳猪”和“干煎大虾碌”等。
四、闽菜
闽菜又称福建菜，在中国烹饪文化宝库中占有重要一席。最早起源于福建闽侯县，在后来发展中形成福州、闽南、闽西三种流派。其中福州菜包括泉州、厦门菜，菜肴淡爽清鲜，重酸甜，讲究汤提鲜；闽南菜包括漳州一带，讲究作料调味，重酸辣；闽西菜包括长汀及西南一带地方，偏重咸辣，烹制多为山珍，带有山区风味。因此，闽菜形成三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。这一传统即使进入上海，尽染海派风味后，依然未变。
闽菜的烹调特点是：色调美观，汤菜要清，味道要淡，炒食要脆擅长烹制海鲜佳肴。其烹调技法擅长于蒸煎、炒、熘、焖、炸、炖，尤以“糟”最具为特色。著名菜肴品种有“佛跳墙”、“醉糟鸡”、“酸辣烂鱿鱼”、“烧片糟鸡”、“太极明虾”、“清蒸加力鱼”、“荔枝肉”等。
闽菜的烹饪技艺，既继承了我国烹饪技艺的优良传统，又具有浓厚的南国地方特色。尽管各路菜肴各有特色，但仍为完整而统一的体系，不同的存在，使人感到它变换有方，损前边得法，常吃常新，百尝不厌。
五、苏菜
江苏菜，简称苏菜。主要以南京、扬州、苏州、淮安、徐州、海州六种地方菜组成。南宋时，苏菜和浙菜同为“南食”的两大台柱。而在清代的时候，苏菜流行于全国，相当于现在川菜、粤菜的地位。苏菜中的一支——淮扬菜系曾为宫廷菜，目前国宴中的大多数菜肴仍属于淮扬菜。因此，淮扬菜亦称国菜。
江苏菜的特点是：用料广泛，以江河湖海水鲜为主；刀工精细，烹调方法多样，擅长炖焖煨焐；追求本味，清鲜平和，适应性强；菜品风格雅丽，形质均美。苏菜擅长炖、焖、蒸、炒，重视调汤，保持原汁，风味清鲜，浓而不腻，淡而不薄，酥松脱骨而不失其形，滑嫩爽脆而不失其味。
苏菜在烹调时用料严谨,注重配色,讲究造型,四季有别。苏州菜口味偏甜,配色和谐；扬州菜清淡适口,主料突出,刀工精细,醇厚入味；南京、镇江菜口味和醇,玲珑细巧,尤以鸭制的菜肴负有盛名。著名的菜肴品种有“清汤火方”、“鸭包鱼翅”、“松鼠桂鱼”、“西瓜鸡”、“盐水鸭”等。
六、浙菜
浙江菜，简称浙菜，是我国八大菜系之一，其地山清水秀，物产丰富佳肴美，故谚曰：“上有天堂，下有苏杭”。浙菜富有江南特色，历史悠久，源远流长，是中国著名的地方菜种。浙菜起源于新石器时代，经越国先民的开拓积累，汉唐时期的成熟定型，宋元时期的繁荣和明清时期的发展，浙江菜的基本风格已经形成。
浙江菜的形成有其历史的原因，同时也受资源特产的影响。浙江濒临东海，气候温和，水陆交通方便，其境内北半部地处我国“东南富庶”的长江三角洲平原，土地肥沃，河汉密布，盛产稻、麦、粟、豆、果蔬，水产资源十分丰富，四季时鲜源源上市；西南部丘陵起伏，盛产山珍野味，农舍鸡鸭成群，牛羊肥壮，无不为烹饪提供了殷实富足的原料。
浙菜主要有杭州、宁波、绍兴、温州四个流派所组成，各自带有浓厚的地方特色。杭州菜其制作精细，变化多样，并喜欢以风景名胜来命名菜肴，烹调方法以爆、炒、烩、炸为主，清鲜爽脆。宁波菜的特点是“咸鲜合一”，口味“咸、鲜、臭”，以蒸、红烧、炖制海鲜见长，讲求鲜嫩软滑，注重大汤大水，保持原汁原味。绍兴菜擅长烹饪河鲜、家禽，入口香酥绵糯，富有乡村风味。主要名菜有“西湖醋鱼”、“东坡肉”、“赛蟹羹”、“家乡南肉”、“干炸响铃”、“荷叶粉蒸肉”、“西湖莼菜汤”、“龙井虾仁”、“杭州煨鸡”、“虎跑素火煺”等数百种。
七、湘菜
潇湘风味，以湖南菜为代表，简称“湘菜”。湖南省，自然条件优厚，利于农、牧、副、渔的发展，故物产特别富饶。湘菜，是我国历史悠久的一个地方风味菜。湘西菜擅长香酸辣，具有浓郁的山乡风味。湘菜历史悠久，早在汉朝就已经形成菜系，烹调技艺已有相当高的水平。
湘江流域的菜以长沙、衡阳、湘潭为中心，是湖南菜系的主要代表。它制作精细，用料广泛，口味多变，品种繁多。其特点是：油重色浓，讲求实惠，在品味上注重酸辣、香鲜、软嫩。在制法上以煨、炖、腊、蒸、炒诸法见称。煨、炖讲究微火烹调，煨则味透汁浓，炖则汤清如镜；腊味制法包括烟熏、卤制、叉烧，著名的湖南腊肉系烟熏制品，既作冷盘，又可热炒，或用优质原汤蒸；炒则突出鲜、嫩、香、辣，市井皆知。著名代表菜有“海参盆蒸”、“腊味合蒸”、“走油豆鼓扣肉”、“麻辣子鸡”等。
八、徽菜
徽菜是指徽州菜，它起源于黄山麓下的歙县（古徽州）。徽菜发端于唐宋，兴盛于明清，民国间继续发展，建国后进一步发扬光大。徽菜具有浓郁的地方特色和深厚的文化底蕴，是中华饮食文化宝库中一颗璀璨的明珠。徽菜以烹制山珍野味而著称。
徽菜的主要特点：烹调方法上擅长烧、炖、蒸，而爆、炒菜少，重油、重色，重火功。著名的菜肴品种有“符离集烧鸡”、“火腿炖甲鱼”、“腌鲜桂鱼”、“火腿炖鞭笋”、“雪冬烧山鸡”、“红烧果子狸”、“奶汁肥王鱼”、“毛峰熏鲥鱼”等上百种。
一部中国饮食史,从中可以看出中华民族的发展历程。中国的饮食何以能有如此大的魅力,是与其中的文化内涵休戚相关的。中国饮食文化博大精深,本文把八大菜系分析的淋漓尽致，从中也显现出中共人民勇于创造历史、开创辉煌文化的精神！
篇2：《中华饮食文化》说课稿
尊敬的领导老师：
大家好。
我说课的内容是小学《品德与社会》四年级下册（鲁教版）3：初中英语作文之饮食文化作文
Food between China and Western countries are totally different styles. China has 5000 years history. We probably spend half of time on food. Chinese people choice food very carefully. They only use fresh material to make food. For example they only eat fresh fish. Chinese have a lot of ideas and techniques for cooking. We can cook a chicken in over ten ways. That’s why Chinese food is so popular in the world. Western country like English or American, they don’t have fresh food because they buy their food from supermarket which only sells stored materials. Western people would also prefer fast food like burgers and chips. They are unhealthy to human body. Western people do not have many skills for cooking, mostly they only boil, steam and bake the food. By the way, western people are very good at making desert and chocolate. They can make very good cake and chocolate. They are very sweet but it’s sort of food which make you become fat quickly.
In china if you invite people for meal, the person who invited other people would pay for the meal but it’s not the way in Western country. In western country people will think you only invited me but it’s not your responsibility to pay for me. I can afford it. They won’t be happy if you pay for them. People in China would always put dishes into customer’s plate to show their hospitality, but they will think it’s not healthy because your chopsticks have been used by you. In western country like America not England, people will always give tips to waiter after they finished meal in a restaurant. If you don’t they will not be happy because tips are one of their major income. In china this only happen in some top restaurants and hotels in large international cities like Beijing, Shanghai and Guangzhou. Western people will also think you are rude if you make sound during the meal. Western people do not hold their bowl up even when they have a bowl of soup.
There is also a huge difference between Chinese and Western people. Chinese people use chopsticks and western people use fork and knife. Usually people who use fork and knife will use fork to hold the meat and cut it by knife and use fork to help to get that piece of meat into mouse. Chinese just use chopstick to pick things and pass it into your mouse.
Chinese people only have three meals during a day. But western people will have more, they have afternoon tea. Usually they would have fruits, homemade cake, tea (black tea) or biscuit with cheese. If you are a housewife and have a lot of time, you may have morning tea as well.
[初中英语作文之饮食文化作文]
篇4：中华饮食文化礼仪论文
中华饮食文化礼仪论文
中国饮食文化博大精深?从不同的角度反映了我国不同历史时期的政治、经济、科技、文化等方方面面的信息?蕴藏着我国先人留下的许多宝贵遗产。中华饮食文化礼仪论文
摘要
我国饮食文化内涵丰富， 特别是表现在思想和行为层面的饮食礼仪更充分体现了中华文化的深邃和广博。
饮食礼仪不仅在一定程度上规范了人们的饮食习惯和饮食经验，而且对与此相关的思维和行为方式形成也具有决定性作用，因此深入研究我国传统文化背景下形成的饮食礼仪，就对当今社会人类自我行为约束机制及健康心理的形成具有极为重要的参考价值。
客观地说，饮食礼仪是人类区别于动物的一大标志，因为“人由于保存了他以往的经验而与低等动物相区别„„对动物来说，经验是随生随灭的，而每一种新的活动和经验都是孤立的。
但人却生活在这样一个世界中，其中，每个都与对以往存在过的事物的反响和回忆相关，而每个事件都是对其他事物的提示，因此，人不像野生动物那样，生活在一个单纯的实在事物的世界里，而是生活在一个象征与符号的世界当中。”
饮食礼仪显然也就是人类世界中代表人类思维和行为的一种符号，而且社会越发达，物质财富越丰富，人们的饮食文明就越能走上一个新层次，更何况“饮食是人们生活的主要方面，是人类生存和发展的重要条件，也是一个时代、一个民族经济发展水平的直接体现。
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在我国古代社会，人们不单单把饮食仅作为满足自身5：饮食文化作文
我国的饮食文化是中华民族传统文化的重要组成部分。各地菜肴自成风味组成不同的地方菜系。仅仅一套满汉全席就风靡中外，让国内外美食家叹为观止。继承祖国同传统饮食文化的同时，有所创新、有所发展，使传统文化与现代文化相结合这是走向现代文明的必由之路。但是也使文化中的一些糟粕，也有人继承并得以发展，这就不能不引起人们的注意，要坚决地予以摒弃。
据报载，南方某地一饭店，以新鲜驴肉为原料做菜，在当地形成一绝。菜的口味到底如何姑且不论，单是驴肉是绝对新鲜，因为店家牵一头活驴放在店中，顾客随便指驴身上哪块肉，厨师就从驴身上现割进行加工，至于驴子的痛苦与死活他就不管了。尽管残忍，店家却获得颇丰，并打出了自己的“名牌”。
读了这条报导，我不禁想起了清朝两道菜的做法。一道菜名叫“竹笋烤肉”。此菜下筷之后，口中脆香嫩美，不同寻常。原来这菜是用猪的脊肉做成，取肉也有妙法，那就是关紧大门，放入一猪，数人拿竹竿追打其背。猪有切肤之痛，奔走不已，全身精华乃汇集于脊背，等那头猪支持不住，于是就操刀向前，直取背肉。另有一道菜叫“鹅掌”的菜的做法也很叫绝。方法是将群鹅赶入一个铁笼，下设薪炭烧烤。
待笼外放置预先调好的葱酱佐料，鹅急欲饮水，慌不择路，纷纷将佐料饮入腹中。同时，全身精脂自动运集双掌，等鹅自毙，再取其双掌。还有据说南方吃猴脑也是一道名菜。将活的猴子脑袋卡在带眼的桌子上，把头部杂毛剃光，食客围桌坐一圈，每人备一小勺，用小锤将猴头打开，舀食猴脑。这种残忍吃法，单单听起来就令人发指。这种“恶吃”自然是饮食文化的糟粕。
在建设社会主义精神文明的今天，要认真区分封建社会积累的历史文化遗产中的精华与糟粕，取其精华，弃其糟粕才才有利于社会文明的进步。上述几例饮食文化的糟粕，不仅反映了某些人文明程度的低下，也反映了某些人受利益的驱使，陷入了唯利是图的误区。因此我们说，市场经济条件下也应该善待生灵。
篇6：饮食文化的作文
中国的饮食文化传承至今已经五千余年，可谓是灿烂辉煌，如若繁星。
中国的传统文化讲求的是天人合一，而饮食文化亦是如此，中国的饮食文化，当从神农氏开始至今，五千余年来，中国人一直强调药食同源的道理，而神农尝百草正是药食同源的最早见证。
中国的饮食分为生食、熟食、自然烹饪、科学烹饪4个发展阶段，讲究料、作、食等等的精细，推出6万多种传统菜点、2万多种工业食品，内容丰富且博大精深，民族特色鲜明，从古到今，历代相传又推陈出新。五光十色的筵宴和流光溢彩的风味流派，获得“烹饪王国”的美誉。
不同的饮食习惯造就了不同的饮食文化。中国饮食文化的大致特点：
7：民族饮食文化作文
说到美食，我最爱的莫过于火锅了。它起源于重庆的码头文化，拥有漫长悠久的历史。上周日我就去品尝重庆火锅啦！到了火锅店，一拿起菜单，我就疯狂地点上最爱吃的几样涮菜，有鸭血、牛肉片、毛肚、鸭肠等等。服务员帮忙点火开锅，一块牛油在锅里滚动、沉浮，一分钟后便消失不见了。热油开始翻滚，可以开始涮菜了！
我先用筷子夹起一片牛肉，将它放进锅里，让它在锅里游上半分钟，由鲜红色变为褐色，然后再把它夹起来。我迫不及待地尝了一口，好鲜嫩啊！这时妈妈给我一碟香油，说蘸香油可以中和火锅的烫和辣。我试了一下，果然蘸了香油的肉的味道更加滑腻温和。我最爱吃的就是鸭血了。我总结的秘诀就是鸭血一定要放在红汤辣锅里煮才更好吃。鲜鸭血很嫩，我用筷子轻轻夹起一片后让它自由自在地在辣锅里游上两分钟，然后再捞出来。我尝了一口：满口鲜嫩顺滑的滋味。那味道在我的嘴里久久流淌，我都无法用语言来形容它的美味。这样美味的火锅，我花了不到一个小时，就把一大堆食物都消灭了。
火锅真好吃呀！真希望以后每天都能吃到火锅。也希望我将来能学会做火锅，给家人朋友一起分享。
篇8：饮食文化的作文
“来同学们，请打开9：民族饮食文化作文
“好吃，好吃，真好吃！”我惊叹道。
“怎么样？不错吧？”妈妈一脸的高兴。
“嗯，味道不错！”
早晨，我坐在餐桌前，心里正琢磨着：今天吃什么早饭呢？这时，妈妈端了一盘鸡蛋过来了。“今天吃鸡蛋呀！”我表示很失望。“今天的鸡蛋和以前的不一样哦！你可以尝尝看。”我半信半疑地拿起一个热乎乎的土鸡蛋，剥开蛋壳，把鸡蛋掰成两半。“哇，溏心蛋啊！”只见金黄色的蛋黄中央，金灿灿的蛋黄液似乎要流出来了。可能太稠厚了，又感觉这蛋黄液流不动。我咬了一口蘸着酱油的鸡蛋，清新爽口、咸甜适中。“味道真是不错，清爽而不肥腻。”我称赞道，“妈妈，你是怎么做出溏心蛋的呀？”然后妈妈就把做法详细地告诉了我。做法其实非常简单。先把土鸡蛋壳洗干净，放进有水的锅里大火煮。等水沸腾了，改小火炖5分钟。然后把鸡蛋拿出来放在冷水里泡一会，以便于蛋壳好剥。如果小火煮的时间久，溏心蛋就变成常规的白煮蛋了。下次你也可以试试看。
鸡蛋虽然是一种普通的`食材，但热乎乎的溏心蛋蘸酱油却是一道人间美味。
0：饮食文化的作文
俗话说得好，“民，以食为天”。食，大若天地。我们生存的基本要素就是从食物中获取的，大地万物的生灵全部都要靠食物来补充能量，获取营养，维持生命。再看这部《闲话中国人》，开头20：饮食文化英语作文
Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nation's tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, products and customs, there are widely different food styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, “the eight major dishes” enjoys the upper reputation, which consists of Shangdong, Chekiang, Sichuan, Jiangshu, Guangdong, Hunan, Fujian and Anhwei.
Shandong dishes are divided into two factions as Tsinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy. Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail branches.
Jiangsu dishes lay stress on the original taste with proper sweetness and salty. They consist of Yangzhou, Suzhou and Nanking branches. Chekiang dishes are both delicious and sweet smelling, both soft and slide, clean and not greasy. They consist of Hangzhou,
Ningbo and Shaoxing branches. Guangdong dishes have Guangzhou, Chaozhou and Dongjiang three styles of dishes. They are good at choice seafood and pay more attention to the cooking skills. They act carefully at light food with tender and slide taste, from which they earn the praise of “ It has a best taste in only in Guangzhou.” Huna
n dishes consist of Xiangjian, Dongting Lake and Xiangxi coteau three local dishes. Their tastes lay stress on thick, arid and peppery food, mostly using seasoning like hot peppery, shallot and capsicum. Minghou, Fuzhou Ximen and Quanzhou dishes are the representatives of Fujian dishes. They use choice seafood as the main material with elaborately cooks beautiful color and delicious taste of oil. They are good at frying, gliding, decocting and pay attention to the dishes' sweetness, salty, and the appearance. The most distinct features are their “pickled taste”. Anhwui dishes pay more attention to the taste, color of dishes and the temperature to cook them. They are expert in cooking delicacies from mountains and sea. In addition to the eight major dishes, there are Beijing dishes, shanghai dishes, Hubei dishes, liangning dishes, Henan dishes which also enjoy great reputation. What's more, the steamed dishes and vegetable dishes have their own charms. Actually, Chinese dishes have earned world's fame. The Chinese eateries could be found everywhere throughout the world. Many foreigners
regard having a Chinese meal as a high honor.
In China's traditional culture and education of Yin and Yang, the five elements philosophy thought of Confucian ethics idea, Chinese medicine nutrition keep fit theory, and cultural and artistic achievements, diet custom, national aesthetic characteristics under the influence of many factors, and create splendid history of Chinese cooking skills, form the extensive and profound Chinese food culture.
The cultural characteristics of China is a country with an ancient civilization, is also a long position of diet culture. Will the diet culture induces the following features:
Flavor diversity
Because of China's vast, vast territory and abundant resources, and local climate, the product, customs there are differences, for a long time, on food was formed many flavor. China has always been a “north south rice” view, the taste is on the “south sweet salty north east acid and spicy west” cent, mainly bashu, qilu, huaiyang, guangdong and fujian four big flavor. Four seasons has
Throughout the year, according to season and eat, is China's cooking and a big characteristics. Since the ancient times, China has been according to season change to taste, dishes, with strong winter, summer light cool; More in the winter stew stew stew, summer
many cold freezing.
Exquisite aesthetic feeling
Chinese cooking, not only skilled, but also has exquisite dishes aesthetic tradition, pay attention to food color, aroma, taste and shape, implement the coordinated. The performance of the aesthetic feeling of dishes is various, no matter is a carrot, or a BaiCaiXin, can carve out all sorts of modelling, unique to color, aroma, taste and shape, beautiful harmony, give a person with spirit and matter highly unified special enjoy.
Pay attention to appeal
Chinese cooking is very early pay attention to taste interest, not only to the snack food color, aroma, taste have strict requirements, but also for their name, the taste of way, where rhythm, entertainment into and so on all have certain requirements. The name of the Chinese food say that by superb, both. Dishes names according to both main, auxiliary, seasoning and cooking methods of realistic naming, also have according to historical stories, myths and legends, celebrities food interesting dishes, named after image, such as “family”, “the general bridge”, “large meatball”, “call turn chicken”, “in extremely good fortune”, “banquet at hongmen”, “dongpo pork”. Food medical combined with
Chinese cooking techniques, and medical care are
篇21：饮食文化英语作文
In china if you invite people for meal, the person who invited other people would pay for the meal but it’s not the way in Western country. In western country people will think you only invited me but it’s not your responsibility to pay for me.
I can afford it. They won’t be happy if you pay for them. People in China would always put dishes into customer’s plate to show their hospitality, but they will think it’s not healthy because your chopsticks have been used by you. In western country like America not England, people will always give tips to waiter after they finished meal in a restaurant.
If you don’t they will not be happy because tips are one of their major income. In china this only happen in some top restaurants and hotels in large international cities like Beijing, Shanghai and Guangzhou. Western people will also think you are rude if you make sound during the meal. Western people do not hold their bowl up even when they have a bowl of soup.
篇22：饮食文化英语作文
The Food Culture Difference Between China and West Studying food cultural differences, we can find out a joint enhancing the communication between China and the west through a comprehensive study of the subject. It may be a great help to the communication of the Chinese and western cultures.
Diet is actually the contents of our daily lives. It has special status in the Chinese culture, and it also has a great distinction between China and the west. As one of the world ancient nations, China’s diet has a history almost as long as that of Chinese civilization. But in western countries, ancient thinkers devoted less attention to the food problem than the Chinese philosophers did.The differences in concepts, targets, patterns, attribution and nature had reflected the different dietary culture in the different state characteristic.
Differences in Concepts
Chinese diet is a sense of beauty diet and pays attention to the “color, flavor, taste ” regardless of the nutrition . Chinese people hanker on a diet is just the “mood” that is difficult for one to say anything. Even using the “color, flavor, shape and implement ”which people often said to make the“ realm ”reification, is still difficult to crown all. Chinese
篇23：饮食文化英语作文
Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nations tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, products and customs, there are widely different food styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, “the eight major dishes” enjoys the upper reputation, which consists of Shangdong, Chekiang, Sichuan, Jiangshu, Guangdong, Hunan, Fujian and Anhwei.
Shandong dishes are divided into two factions as Tsinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy. Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail branches.
Jiangsu dishes lay stress on the original taste with proper sweetness and salty. They consist of Yangzhou, Suzhou and Nanking branches. Chekiang dishes are both delicious and sweet smelling, both soft and slide, clean and not greasy. They consist of Hangzhou,
Ningbo and Shaoxing branches. Guangdong dishes have Guangzhou, Chaozhou and Dongjiang three styles of dishes. They are good at choice seafood and pay more attention to the cooking skills. They act carefully at light food with tender and slide taste, from which they earn the praise of “ It has a best taste in only in Guangzhou.” Hunan dishes consist of Xiangjian, Dongting Lake and Xiangxi coteau three local dishes. Their tastes lay stress on thick, arid and peppery food, mostly using seasoning like hot peppery, shallot and capsicum. Minghou, Fuzhou Ximen and Quanzhou dishes are the representatives of Fujian dishes. They use choice seafood as the main material with elaborately cooks beautiful color and delicious taste of oil. They are good at frying, gliding, decocting and pay attention to the dishes sweetness, salty, and the appearance. The most distinct features are their “pickled taste”. Anhwui dishes pay more attention to the taste, color of dishes and the temperature to cook them. They are expert in cooking delicacies from mountains and sea. In addition to the eight major dishes, there are Beijing dishes, shanghai dishes, Hubei dishes, liangning dishes, Henan dishes which also enjoy great reputation. Whats more, the steamed dishes and vegetable dishes have their own charms. Actually, Chinese dishes have earned worlds fame. The Chinese eateries could be found everywhere throughout the world. Many foreigners regard having a Chinese meal as a high honor.
In Chinas traditional culture and education of Yin and Yang, the five elements philosophy thought of Confucian ethics idea, Chinese medicine nutrition keep fit theory, and cultural and artistic achievements, diet custom, national aesthetic characteristics under the influence of many factors, and create splendid history of Chinese cooking skills, form the extensive and profound Chinese food culture.
The cultural characteristics of China is a country with an ancient civilization, is also a long position of diet culture. Will the diet culture induces the following features:
Flavor diversity
Because of Chinas vast, vast territory and abundant resources, and local climate, the product, customs there are differences, for a long time, on food was formed many flavor. China has always been a “north south rice” view, the taste is on the “south sweet salty north east acid and spicy west” cent, mainly bashu, qilu, huaiyang, guangdong and fujian four big flavor. Four seasons has
Throughout the year, according to season and eat, is Chinas cooking and a big characteristics. Since the ancient times, China has been according to season change to taste, dishes, with strong winter, summer light cool; More in the winter stew stew stew, summer
many cold freezing.
Exquisite aesthetic feeling
Chinese cooking, not only skilled, but also has exquisite dishes aesthetic tradition, pay attention to food color, aroma, taste and shape, implement the coordinated. The performance of the aesthetic feeling of dishes is various, no matter is a carrot, or a BaiCaiXin, can carve out all sorts of modelling, unique to color, aroma, taste and shape, beautiful harmony, give a person with spirit and matter highly unified special enjoy.
Pay attention to appeal
Chinese cooking is very early pay attention to taste interest, not only to the snack food color, aroma, taste have strict requirements, but also for their name, the taste of way, where rhythm, entertainment into and so on all have certain requirements. The name of the Chinese food say that by superb, both. Dishes names according to both main, auxiliary, seasoning and cooking methods of realistic naming, also have according to historical stories, myths and legends, celebrities food interesting dishes, named after image, such as “family”, “the general bridge”, “large meatball”, “call turn chicken”, “in extremely good fortune”, “banquet at hongmen”, “dongpo pork”. Food medical combined with
Chinese cooking techniques, and medical care are
