Chinese food culture things you should know

The art of Chinese food culture is ranked first in the world because of the diversity and uniqueness of the fourth largest country in the world. The formation of each Chinese culinary school is inseparable from its distinctive and unique cooking. Because it is also directly affected by geographical location, climatic conditions, resources or eating habits of people in that region.

Chinese food culture is extremely complete and unique, although it still retains the specific characteristics of each region, fully, having a great influence on the cuisine of other countries in the region. It can be said that in Chinese culinary culture, the delicacy of dishes is reflected in a variety of colors, flavors, and tastes. The dish must be delicious, beautiful, have the sweetest aroma, still have the fresh taste of the ingredients, the explanation is attractive and impressive. The dish is not only delicious, pleasing to the eyes, but also has to ensure nutrition by the close connection between foods and herbs such as traditional Chinese medicine, sea cucumber, etc.

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About Chinese food culture

Chinese cuisine has a history that goes back thousands of years. It comes from many different regions and has spread all over the world. China is vast, with diverse landscapes and terrain. The climate and regions are deeply differentiated. This makes the cuisine here diverse and rich from ingredients to processing methods. There are many different types of products. Each locality has its own way of cooking. Discovering Chinese food culture, you will come to a vivid and colorful picture.

As mentioned above, Chinese cuisine has undergone thousands of years of development. Up to now, the main food of the Chinese is rice or rice. In addition, the northern region uses wheat as an alternative to rice. From wheat, a variety of traditional dishes awaits. These can be mentioned as noodles, dumplings, dumplings, wonton. In particular, dumplings and dumplings are two indispensable dishes during Tet. In addition, the Chinese also attach great importance to spices. The two most common spices are soy sauce and five spices.


In the eating habits, the Chinese often abstain from knocking with chopsticks and bowls because it is believed to be the behavior of beggars. Never stick chopsticks into a bowl of rice because only rice offered to the dead can do that. In Chinese culture, knives and forks are considered weapons of injury.

Typical culture

– Chinese people often use chopsticks to pick up food. This shows calmness, courtesy and consideration when eating.
– When invited to a party, the Chinese are usually polite, timid, you have to regularly invite them to eat and drink, pour drinks (wine, beer) often full of glasses.
When there is no waiter, men pour drinks for women, superiors pour drinks for subordinates.
Not only influences the customs and habits, daily life, Chinese food culture is also heavily influenced by Confucianism.

General characteristics of dishes in Chinese food culture

The Chinese in general are not as interested in nutrition as in Western culture. They are more concerned with the texture, taste, color and aroma of the food. These are the key points for delicious Chinese cooking. The daily Chinese diet consists of four food groups: grains, vegetables, fruits, and meat.

Due to lactose intolerance, the Chinese do not consume large amounts of dairy products. Instead, the Chinese replace these with soy milk and tofu, which also contain large amounts of protein and calcium. Vegetables, fruits and meat are usually fresh. There are only a few exceptions such as snow cabbage, green mustard, millennium eggs, dried fish and salted fish. Chinese people rarely eat canned or frozen food. Items such as cakes, cookies, pies, etc. are only eaten on special occasions.

The integrity of food in Chinese food culture

The Chinese attach great importance to integrity, so even in the dishes, they must show the fullness and principles so that everything in life is “first and foremost”. For example, fish is usually processed whole, chicken is cut into pieces and then put back to its original shape on a plate. The dish must have beautiful colors, a sweet aroma that captivates people’s hearts, fresh and attractive presentation. Making Chinese cuisine different from world cuisine is also thanks to extra ingredients such as herbs, herbs, sea cucumbers, etc.

Regional eating habits in Chinese food culture

Like most other Eastern countries, China is an agricultural country, so the two main ingredients in Chinese cuisine are rice (or noodles or mandrake) and vegetables, meat, fish, etc. With a unique culinary background like Beijing, a tray of rice must have at least 18 dishes, 8 bowls of cold food and 8 bowls of hot food. In Heilongjiang province (Northeastern China), when receiving guests, all dishes must be paired, ie one dish will have 1 pair.

Weddings, parties, meetings, engagements… are the most lavish, each dish represents a purpose and meaning. For example, the first dish is red meat – wishing all luck, the second dish “happy family”, the third dish implies “love to the head”… Habits and customs are also formed. in different regions. For example, Sichuan people like to eat spicy food, Shandong people like to eat fresh, low-fat food. Cantonese people like to eat light food, but the most sophisticated and eye-catching presentation is not comparable to Jiangsu. Besides, Beijing people eat the most crispy, buttery, delicious dishes made from fresh food.

1. Famous Chinese food culture – Sichuan food

There are two schools of Chengdu and Chongqing.
Characteristics: Rich in flavor and intense.
Sichuan specialties: dried braised fish fins, spicy fragrant fried crab, spicy Sichuan tofu.

If you are going to China, remember to apply for a visa to China and plan to prepare to enjoy these famous dishes in Sichuan. In particular, of the eight culinary schools of China, Sichuan’s food is the most popular with its long history, unique flavor, and emphasis on color, flavor, taste, shape, especially There are quite a lot of flavors and concentrations including numb, spicy, salty, sweet, sour, bitter, aromatic, skillfully mixed and flexible.

Because of the variety and ingenuity in the way of processing and preparing the palate, Sichuan food has been ranked first in the dishes at home and abroad, called each dish one by one, one hundred dishes with one hundred flavors. The cooking method of Sichuan dishes is cleverly based on fuel conditions, climate and diners, flexibly applying specific situations, in cooking there are more than 30 methods including stir-frying, frying, frying, stock, marinated, mannequin, salt, etc.

2. Shandong Cuisine

Shandong cuisine with dishes known as the first Chinese cuisine. This place is the great wheat bowl of China, because Shandong is located downstream of the Yellow River, that’s why the land here is fertile, vegetables, tubers, and fruits here are extremely rich. Diversity contributes to a very unique and special cuisine.

The dishes of the Shandong culinary school often have a strong taste, a strong smell of onions and garlic, strong in frying, baking, steaming, a knack for making soups and animal organs, they often have fresh and eye-catching colors. . In particular, in the Shandong region, there are seafood dishes that are often filled with onions, garlic, two dishes of braised snails and sweet and sour carp which are the two most famous dishes of this region. In addition, Shandong is also famous for other dishes such as: Dezhou chicken stew, chicken breast milk soup…

3. Cantonese Cuisine

As one of the four main schools in Chinese food culture, Cantonese cuisine constantly embraces the quintessence of other schools and incorporates Western dishes in its dishes. Cantonese dishes are very diverse in ingredients and are prepared in 21 different ways of cooking: stir-fried, deep-fried, grilled, roasted, stewed, steamed, braised, steamed with bowls upside down, …

Cantonese people eat wherever they go. Dishes need to ensure the “4 requirements” of color, flavor, taste, shape and appearance, and are young but not raw, fresh but not raw, fat but not stale, and thin but not pale. The dish also needs to be suitable for the weather, autumn and summer need to be cool, winter and spring need to be dense. In terms of ingredient combination & taste, Cantonese people prefer raw cooking. Nowadays, Cantonese people love raw fish & raw fish porridge. Guangdong has some famous dishes such as: roasted suckling pig, salted steamed chicken, roasted goose, boiled chicken, char siu pork, steamed shrimp, braised snake chicken, etc.

4. Jiangsu Culinary School

Jiangsu cuisine is called Su Tai (苏菜). This school pays special attention to knife processing to ensure the freshness and frugality of the dish. In addition, the chefs pay special attention to the presentation of dishes to create a unique feature in Chinese food culture. Jiangsu dishes are extremely eye-catching, making diners feel like a work of art.

Jiangsu dishes are mainly used sugar and vinegar to create the characteristic sour and sweet taste of the frugal palate. Because of this taste, most often make steamed, simmered, and fried dishes. In particular, they do not use soy sauce in cooking. Here, there are famous dishes worth experiencing such as steamed crab meat, Van Tu tofu, phoenix shrimp, Tam Bo Ap, etc. Even the naming style exudes elegance and luxury.

5. Fujian Cuisine

The delicious dishes of Fujian province are famous for their sophistication as well as elaborate preparation and special processing in each dish. Fujian cuisine has been formed on the culinary background of 3 cities including Fuzhou, Huanzhou and Xiamen. The dishes in Fujian have a slightly sweet and sour taste, less salty, attractive colors, delicious fresh duck flavor with the main ingredients of the dishes here are fresh and nutritious seafood and typical delicacies from the region. mountain. The Fujian area is famous for famous delicacies such as: Kim Phuc Tho, fish ball soup, Fujian fried noodles, dried braised fish, Buddha jumping the wall and especially the famous Buddha jumping wall…

6. Zhejiang cuisine – The frugal school of food in Chinese food culture

Zhejiang culinary school includes specialties of Hangzhou, Ningbo, and Shaoxing. Cooking techniques of chefs are very diverse, especially seafood dishes. This frugal school of food has an unmistakable feature in Chinese food culture. Zhejiang dishes always ensure freshness, crispness and frugal softness. These ingredients often maintain their color and flavor during processing. The dishes are presented quite delicately and elegantly. Tay Ho sweet and sour fish, Dong Pha meat, and Long Tinh shrimp are the dishes that make the name of this culinary school.

7. Hunan Cuisine

Hunan cuisine often focuses on spicy aroma, spicy, sour, spicy and fresh. After more than 2000 years of history of existence and development in China, Hunan cuisine is increasingly perfecting and gradually asserting itself. by unique delicacies. In Hunan, dishes are often focused on spicy aroma, spicy, sour, spicy and fresh, often using a lot of chili, garlic, shallot and sauce to add flavor to the dish. Fish is a famous dish here. The famous dishes in Hunan such as: Stir-fried bacon with chili, steamed fish head, palace rotten tofu…

8. Anhui – The school of Chinese food culture has its own unique features

Have you ever heard of a gourd duck? If ever, this is a very famous dish in the Anhui culinary school. The dishes that are stewed, roasted, smoked and cooked with a lot of fire are the highlight of this place. In addition, Anhui cuisine also emphasizes the use of wild ingredients and herbs. The dish always includes salty, delicious, pleasant aroma. Pickled cinnamon fish, Hoang Son stewed pigeons are also Anhui specialties.

Chinese food culture is considered a topic worth exploring when it comes to this land of thousands of lakes. Dishes from different schools create a complete, unique and different culinary culture. That is why Chinese cuisine is very diverse and attractive. Hope the Comprehensive Study Abroad Solution brings you new insights into Chinese culture.

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