The diversity of China's food culture is influenced by many factors, such as philosophy of Yin-Yang and Five Elements, Confucian ethics and morality, traditional Chinese medicine nutrition theory, cultural and artistic achievements in China's traditional culture education, food aesthetic fashion and national personality characteristics, etc., which have created China's cooking skills and formed a profound China food culture. Every time a reporter goes out on business, he will find that there are many nutrition porridge sellers on the street. Each kind of porridge is introduced after its name. The same thing is that the introduction of porridge is accompanied by the annotation of the emperor's medical code. There is also a profound explanation of diet in The Analects of Confucius, which fully shows that the ancestors have already integrated food supplements into Confucian culture, which has deeply integrated the food culture with Confucian culture and made China's food culture deeply infiltrated by Confucianism.

From the perspective of evolution, China's food culture has lasted for more than 1.7 million years, divided into four stages: raw food, cooked food, natural cooking and scientific cooking. There are more than 60,000 kinds of traditional dishes and more than 20,000 kinds of industrial food, with colorful banquets and various flavor genres, and it has won the reputation of "cooking kingdom". Data have shown that China people's physical fitness is the most standard in the world, and their diet is the most balanced country in the world.

China's food culture, developed by Confucianism, has profound and extensive connotations, involving the development and utilization of food sources, the application and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, the relationship between catering and national security, the relationship between catering and literature and art, and the relationship between catering and life realm. From the perspective of extension, China's food culture can be classified from the perspectives of times and technology, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values.

From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans in China, which have benefited billions of people all over the world. In a word, China food culture is a regional culture with a long history, with broad vision, deep levels, many angles and high taste. It is the people of all ethnic groups in China who have created, accumulated and influenced the material wealth and spiritual wealth of neighboring countries and the world in the aspects of food source development, tableware development, food preparation, nutrition and health care, food aesthetics and so on in the production and life practice of more than 6,543,800 years. Characteristics of China's Food Culture China is a country with a long history of food culture.

To sum up, China's food culture has a long history, which not only lasted for 5,000 years, but can be roughly divided into five parts:

First, the flavor is diverse. Because China is vast in territory and abundant in natural resources, with different climate, products and customs, it has formed many flavors in its diet for a long time. There has always been a saying in China that "southern rice goes north", and the tastes are divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly in Bashu, Qilu, Huaiyang, Guangdong, Fujian and other places.

The second season is different from the fourth season. Eating according to seasons all year round is another major feature of China cooking. China has been seasoning dishes according to seasonal changes since ancient times, with strong winter and light summer; Stewed in winter and frozen in summer. This is emphasized in every health care plan, enriching blood in winter and invigorating qi in summer.

Third, pay attention to beauty. China's cooking is not only superb, but also has a tradition of paying attention to the aesthetic feeling of dishes and the harmony of color, fragrance, taste, shape and container of food. There are many ways to express the beauty of dishes. No matter carrots or cabbage hearts, they can be carved into various shapes and have a unique style, achieving a harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of a high degree of unity of spirit and material.

Fourth, pay attention to interest. China's cooking has long been about taste and fun. It has strict requirements not only on the color, aroma and taste of snacks, but also on their naming, tasting methods and the rhythm of dining and entertainment. The name of each dish can be said to be superb, elegant and vulgar. The names of dishes are not only named according to the realism of main ingredients, auxiliary materials, seasonings and cooking methods, but also according to historical anecdotes, myths and legends, celebrities' eating tastes and dishes' images, such as "family portrait", "general crossing the bridge", "lion's head", "beggar chicken", "dragon and phoenix", "Hongmen banquet" and "Dongpo meat".

Fifth, the combination of food and medicine. China's cooking technology is closely related to medical treatment. Thousands of years ago, there was a saying that "medicine and food are homologous" and "medicine and food are homologous". Using the medicinal value of food raw materials, various delicious dishes are made to prevent and treat some diseases. "