China people's traditional eating habits are mainly plant-based foods. The staple food is whole grains, the supplementary food is vegetables, plus a small amount of meat. The main reason for this custom is that agricultural production is the main mode of economic production in the Central Plains.

Hot food and cooked food are the main features of China people's eating habits. This is related to the early civilization and the development of cooking technology in China.

Western countries have inherited the cultural lineages of nomadic and maritime peoples and made a living by fishing, hunting and breeding. Traditional dietary customs mainly focus on animal food. Supplemented by planting, the meat is abundant, and the food and clothing are all taken from animals. The high-calorie and high-fat diet structure adapts to the geography and climate in high latitudes. Combined with raw and cooked vegetables often appear in the form of salads.

Second, the concept and guide of diet.

Because of the differences between Chinese and western philosophy, westerners attach importance to science and nutrition in diet, so nutrition is the highest criterion of modern western diet. Even France, the leading food country in the west, although its food culture is similar to ours in many aspects, in terms of nutrition, the two sides have already pulled away.

China's five flavors blending cooking technology aims at pursuing delicacy. Hot frying and long-term slow fire attack during processing will destroy the nutritional components of dishes. Although French cooking also pursues delicacy, it never forgets the premise of "nutrition". In particular, the modern cooking trend of thought that appeared in the 1960s particularly emphasized health preservation, so it is universal to say that the western diet attaches great importance to nutrition.

Although we pay attention to diet therapy, food supplement and food supplement, and pay attention to keeping fit through diet, our cooking takes the pursuit of delicacy as the primary requirement, which leads to the loss of many nutrients during processing.

We have always regarded the pursuit of food as the primary purpose of eating. There is a folk proverb: "Food is the first priority for the people, and taste is the first priority for food". People pay attention to "color, smell and taste" without mentioning nutritional collocation, and the word "taste" has always been the most important.