2. A country's history is long and short, its territory is large and small, its strength is strong and weak, its population is large and small, and its ethnic composition, religious beliefs, political power and economic structure are also different, so the food culture of different countries is also different.
3. From the characteristics, China's food culture highlights the nourishing theory (vegetarian diet, paying attention to medicinal diet and tonic) and pays attention to "color, fragrance and taste". The four attributes, namely, the harmonious theory of five flavors (unique flavor, delicious taste, and the reputation of "tongue dishes"), the changing cooking method (kitchen rules-based, flexible), and the pleasing diet concept (Wen Ya, food education), are different from the natural beauty of overseas food culture. China's food culture not only pays attention to the bright and picturesque color matching of dishes, but also matches the interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a prominent way of traditional etiquette in China.
China has a long history, many nationalities, a vast territory and rich products. Different nationalities have formed different eating habits. As far as the Han nationality is concerned, there are obvious differences in products, living habits and eating habits. Generally, people in China eat rice and flour for three meals a day. Rice is the staple food in the southeast where rice is grown, and pasta is the staple food in the northeast, northwest and north China where wheat is grown. Whether it is rice or pasta, there are many ways to make staple food, and the varieties of staple food are also rich and varied. China's cooking embodies the profoundness of China's food culture.