First, the richness and diversity of food
(1) Special food recommendation
As one of the most representative snacks in Regan Noodles, Hubei, the noodles are chewy, the sesame sauce is rich in aroma, and the side dishes such as dried radish and sour beans are rich in taste. Zhou Heiya has conquered many diners with its unique spicy and slightly sweet taste, and its fresh-locked box guarantees the quality.
Rice rolls in Guangdong has a delicate taste. When it is made, the rice paste is poured on a special steamer, and after steaming, the stuffing such as lean meat, fresh shrimp and eggs is added, and then the special sauce is poured on it, which makes people memorable. The soft dough of the barbecued pork bun is wrapped in juicy barbecued pork stuffing, and every bite is full of satisfaction.
Fu Liji roast chicken in Suzhou is one of the three famous chickens in China, with delicious color, penetrating aroma and fat but not greasy. Xiaoxian's dough sticks to hand-making, so thin that it is shiny and tough. Put on the sauce and roll it up, which is sour and delicious.
(B) a variety of cooking methods
Stir-frying is one of the common cooking methods, such as stir-frying shredded potatoes with green peppers. Stir-frying potatoes and green peppers quickly makes the taste crisp. There are different ways of frying, such as raw frying, cooked frying and flower frying, which can be selected according to different ingredients.
Burning is divided into braise in soy sauce, white burning and dry burning. For example, braised fish, after frying the fish until both sides are golden, add seasoning and cook, so that the soup is thick and the fish is delicious.
Steaming can keep the original flavor of food, such as steamed chicken wings with chopped peppers, chicken wings mixed with chopped peppers and other seasonings and steamed, fresh and juicy.
Deep-frying can make food crisp and tender, such as dry-frying small yellow croaker, deep-frying until the surface is golden and crisp, sprinkling salt and pepper, and the aroma is overflowing.
Frying is to fry the food with a small amount of oil until it is mature. Fried tofu is to wrap the tofu with starch and egg liquid, fry until both sides are golden, and eat it with seasoning juice. It tastes delicious.
In a word, these 36 cooking methods have their own characteristics, which bring us a rich and colorful food experience.
Second, the culture and history behind food
(A) the cultural heritage of food
The rise of convenience dishes is the new favorite of lazy economy and an innovative embodiment of food culture in modern society. With the accelerated pace of people's life, convenient dishes meet the needs of consumers to taste famous dishes from all over the world at home because of their convenience, safety and health. From the e-commerce platform inviting offline catering brands to explore the markets of finished dishes, semi-finished dishes and instant food products, to the innovative membership system adopted by the "Neighbourhood Fresh Lai" instant food brand under Henan Jiucheng Food Co., Ltd., the development of instant food not only changed the dining experience of consumers, but also reshaped the catering market pattern.
Through the "Chinese flavor", we can explore the national feelings and culture behind the food. Chinese food culture is profound, and netizens have exposed their favorite foods in Weibo's topic "Chinese flavor engraved in DNA" to express their feelings and culture in Chinese flavor. The gourmet products of domestic brands such as White Elephant, Laoganma and Wei Long have become one of the carriers of the classic Chinese flavor in people's minds. They are not only delicious on the tip of the tongue, but also the embodiment of China's unique traditional feelings and feelings.
(B) the historical development of food
Since ancient times, the history of human food has begun. More than 500,000 years ago, in the Paleolithic Age, human beings were in the stage of raw food, making a living by chasing birds and beasts and collecting wild fruits, and their life span was generally short. 200,000 years ago, people began to eat cooked food, and they drilled wood for fire, taught people to use fire and save kindling, which greatly changed people's way of eating. Ten thousand years ago, stone cooking was popular. People spread leaves in small pits, filled them with clear water, put red-hot stones in them, and then put food into them for cooking after the water boiled.
In the Neolithic period, humans learned to grow millet and millet, make pottery, and learn to cook food in different ways. The appearance of retort made steamed rice the most popular food in pre-Qin period. With the passage of time, the history of food has been developing continuously. During the Shang and Zhou Dynasties, people cooked with cauldrons, filled food with exquisite bronze beans, and knelt on the ground to eat. Ding is not only an instrument for cooking, but also the most commonly used bronze ware for offering sacrifices. During this period, people's meat was mainly cattle, sheep and pigs, which were collectively called "three animals".
During the Spring and Autumn Period and the Warring States Period, each vassal state formed its own unique cooking culture, and many famous dishes appeared. During the Qin and Han Dynasties, unified China promoted the exchange and integration of local dishes. In the north, pasta and large pieces of meat were emphasized, while in the south, rice, fish and shrimp were the main dishes. During the Wei, Jin, Southern and Northern Dynasties, food culture was influenced by Buddhism, vegetarian food became an important way of eating, and southern cooking developed rapidly.
During the Tang Dynasty, the gourmet culture reached its peak, and many exquisite dishes and cakes appeared in the court. During the Song Dynasty, food culture continued to flourish, and steamed bass, steamed pigeons, stewed lion's head and Dongpo meat were common at banquets. During the Yuan Dynasty, the multi-ethnic integration brought about the exchange of food from different cultures, and Mongolian hot pot and roast whole sheep became common delicacies at banquets.
During the Ming and Qing Dynasties, Chinese and foreign food cultures showed different characteristics of the times. Sweet potatoes, corn, peppers and other ingredients were introduced, and tea, sugar and other products were exported. The radiation area of China food culture was further expanded. Since the Ming dynasty, the way of drinking tea has changed greatly, and the "brewing method" of brewing tea with boiling water has become popular. During the Qing Dynasty, court dishes showed a high degree of refinement and luxury, and local flavor dishes also developed greatly.
