Dr. Sun Yat-sen, who is familiar with Chinese and western food culture, commented on China's food in the book "The General Plan for the Founding of the People's Republic of China": China's food culture is a wonderful flower, which integrates color, fragrance, taste, shape and taste (the texture and taste of food) and nutrition (the health and health of food), so that people can enjoy it in a comprehensive way in vision, touch and taste, and it constitutes the cooking characteristics of China with delicacy as the core and health as the purpose. It has exquisite materials, exquisite knife work, realistic modeling, bright colors and ingenious combination, and has the same origin as food nutrition, food nourishing and food regulation, and has an indisputable historical position.
Mr. Sun also thinks: "Cooking art is the product of civilization. If you don't have a civilized race, you can't tell the taste. " The taste is not refined, and the cooking is not good. The beauty of China's cooking also shows the depth of civilization evolution. "As Dr. Sun Yat-sen said, China's traditional culture attracts people's and the world's attention most, and it is China's cooking culture and food culture. Colorful culture, magical cooking charm, wonderful flavor characteristics and the cultural and philosophical value contained in eating and drinking have attracted the attention of many scholars around the world.
Sichuan cuisine master judges banquet quality.
Food, that is, human appetite, is for the survival and growth of life; Color, that is, male and female sexual desire, is for the reproduction and continuation of life; This thought has influenced China people for thousands of years. From the beginning of human evolution, China people's food, from tens of thousands of years ago, Beijingers ate plants, flowers and fruits to satisfy their hunger, catching wild animals and eating them alive. From "burning meat on fire" to "burning meat on stone", from roasting with open fire to boiling, stewing and frying; Experienced stone cooking, pottery cooking, copper cooking, iron cooking, and now the era of ignorant thermal power cooking; From natural salty, sweet, sour, spicy and bitter flavors to one dish, all kinds of dishes are delicious. China's cooking skills and food culture also keep pace with the times, constantly evolving, expanding and enriching. As early as 2,000 to 3,000 years ago, China people's diet developed from primitive monotonous physical cooking to the revolutionary era of chemical cooking pursuing flavor and taste.
On the other hand, although western cooking and western diet are modern in society, developed in economy and civilized in human nature, most western diets still remain in the stage of primitive cognition and physical cooking. On the other hand, western cooking and western diet are mainly based on ancient barbecue, frying, baking and raw food. The common seasonings are just salt, sweet and sour pepper, hot and sour sauce, tomato sauce, red wine and cheese. My understanding of the composition of animals and plants is even shallower. Chicken, fish and beef play the leading role, while bread and potatoes are in charge of my life, which makes me marvel at the colorful China cuisine. They don't know that thousands of years ago, since Shennong tasted a hundred herbs, China people had a rich understanding of the animals and plants on the earth. More than two thousand years ago, the concepts of mountain eight treasures, water eight treasures, sea eight treasures, poultry eight treasures and grass eight treasures were put forward in the ingredients. Cooking skills have developed from a single category to dozens today, and seasoning has also developed from "salty, sweet and sour" to a hundred dishes.