09 1-4 Miao Luna 20090 150 1430 in the developing food culture of China Abstract: China culture is profound and has a long history. It embodies the brilliant achievements of China people in transforming the world, and is a wonderful flower in the human cultural park. As an important part of China culture, food culture keeps up with the development trend of China culture and continuously injects fresh blood into China culture. In the long history, China's food culture has been continuously developed and innovated, and mouth-watering delicacies have appeared, such as "Eight Treasures", the four great delicacies in Kyushu, and the Manchu-Han banquet which is popular all over the world ... Keywords: food culture, historical development, speaking of China's food culture, it is a special and universal social phenomenon. It is special because different foods and processing methods, or regional and ethnic differences, lead to different dietary flavors and cultural styles; To say it is ordinary means that the diet does not distinguish race, status, country or nationality, but also involves politics, economy, philosophy, culture and art and many other fields. The dishes are divided into southern and northern flavors, and there are eight major cuisines; Different nationalities have their own hobbies and taboos because of their different customs and habits. When it comes to food culture, the first thing that people think of is "eating". Although "eating" culture is only a part of food culture, it can represent our food culture to a great extent. From idioms and proverbs throughout the ages, we can see the culture of "eating", and it can also be said that it is the development of food culture and its important influence on China and even the world. There is an old saying in China that "food is the most important thing for the people", and "food" here means "eating". When I think about it carefully, everything in life seems to be related to "eating", and the "eating" here seems to have deviated from the original intention of eating and extended another meaning. For example, many people refer to "making a living" as "life" and "work" as "rice bowl". In addition, "eating" is sometimes used as a compliment. The popularity of a major or a person is said to be "very popular"; A hard-working person is said to be "able to bear hardships"; A well-mixed person is called "red and spicy" all day; Can play it by ear, called "a hero doesn't eat immediate losses"; Being able to learn lessons is called "learning from one's mistakes"; Being able to understand the intentions of superiors is called "the spirit of thorough understanding"; Some state-owned enterprises or civil servants are envied for "eating imperial grain" and "holding iron rice bowls". Accordingly, "eating" is sometimes used for criticism. Laziness is called "being lazy"; The inside job is called "eating inside and picking outside"; Corruption and bribery are called "taking kickbacks"; Doubt and jealousy are called "jealousy"; Taking advantage of women is called "eating tofu"; I like to hear a compliment called "eating soft rice is not hard"; Being taken care of by a special person is called "eating a small stove"; Not sharing with others is called "eating alone"; Lying about the data to defraud the fee is called "eating empty"; Bold is called "eat leopard gall"; The secret struggle between bad guys and bad guys is called "black eating black"; Officials ask for bribes, calling it "eat and get cards"; If you don't make progress, it's called "eating your old money" and so on. "Eating" has many uses, so you can't eat it. Being bullied by others is called "losing money"; Being surprised is called "surprised"; The shortage of funds is called "tight"; Communication failure is pushed back and called "can't eat"; Playing chess is called "eating"; Lack of strength is called "eating hard"; It is also called "eat all" as an inspiration or warning: only after suffering can you be a master; A good horse doesn't eat grass back; Take a fall and gain wisdom; Men don't suffer short-term losses ... China is probably the country with the longest "eating culture". These idioms and proverbs can be said to reflect the subtle influence of "eating" culture on us. The theme of "eating" permeates all aspects of our lives. "Eating" culture can have such a great influence, of course, without its close connection with our lives, but more importantly, it can keep up with the pace of the times, keep pace with the times, and constantly develop and innovate. Of course, "eating" culture is not equal to food culture, but only subordinate to food culture. Next, let's talk about the development track of China's food culture and have a taste of this historic food. The first is the popularity of stone mill and meat processing. From the Neolithic Age to the Yin and Shang Dynasties, grain processing has been relatively primitive and simple. The appearance of the Zhou dynasty food containers was a leap in the primary processing method of grain. With the popularization of stone mill, the dietary pattern of Zhou people has been greatly improved. Compared with grain processing, the meat processing in Zhou Dynasty was more exquisite. Zhou people have fully understood how to choose healthy livestock and poultry without disease and special odor, and identify all parts of livestock and poultry before slaughter. When eating, all kinds of dishes have a fixed position, and eating is also carried out according to certain procedures, which is determined by the different shapes of meat cut out. Then eight treasures appeared. The appearance of "eight treasures" in the Zhou Dynasty marked the formation of cooking as an important art, and showed the superb skills and scientific diet of Zhou people. Take the finless porpoise as an example. First, wash and peel the pig, fill the stomach with dates, wrap it in wet mud, dry it, peel the mud and take it out. Then coat the pig with rice flour paste, stir-fry, cut into pieces, prepare seasoning, then put it in a small pot, put it in a large iron pot, simmer for three days and three nights, and season it with sauce and vinegar after taking out. This dish adopts three cooking methods: roasting, frying and stewing, with as many as ten processes. "Eight treasures" pioneered the use of various cooking methods to cook dishes, and all kinds of dazzling dishes in later generations were developed on this basis. Even the names of dishes were copied from "eight treasures", and there are still "eight treasures cakes", "eight treasures noodles" and "eight treasures porridge" and so on. The four major cuisines were born in the Spring and Autumn Period and the Warring States Period. During this period, the food culture gradually formed two flavors: North and South. In the north, the ancient Qilu food culture has a long history, and the cooking technology is relatively developed, forming the embryonic form of Shandong cuisine, the earliest local flavor dish in China. In the south, the Chu people unified half of the southeast and occupied today's "land of plenty". Throughout the year, aquatic products, livestock and poultry, vegetables and vegetables are listed, which provides superior material conditions for the development of cooking technology, integrates the folk customs, folk customs and eating habits of many ethnic groups in the south, and gradually forms the embryonic form of Jiangsu cuisine today. In the west, Qin occupied Cuba and ancient Shu, and transformed the flooded land into a "land of abundance". In addition, the arrival of a large number of Hanzhong immigrants, combined with the local climate, customs and traditional diet of Bashu ancient country, produced the predecessor of Sichuan cuisine, which has a great influence so far. At the end of Qin Dynasty, troops were sent to annex Guilin, Nanhai and Xiangxiang counties to establish Nanyue State. Taking advantage of Guangzhou's location in the southeast coast, the mild climate in the Pearl River Delta, abundant products, various edible animals and plants and convenient land and water transportation, the political, economic and cultural center of Lingnan was established. Making "flying, diving, moving and planting" into delicious food has been passed down to this day, forming an eclectic diet fashion and producing Cantonese cuisine. At this point, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine, which were later called "four major cuisines", have taken shape. Since then, with the complete birth of China's unification, Emperor Wu of the Han Dynasty had the most complete food management system in China at that time. During this period, the spread of food culture in China intensified. Zhang Qian and others not only introduced products such as gourd, walnut, coriander, flax, carrot and pomegranate from the Western Regions, but also introduced products such as peaches, plums, apricots, pears, ginger, tea and food culture from the Central Plains to the Western Regions. One of China's traditional barbecue techniques, iron plate barbecue, also spread to Central Asia and West Asia through the Silk Road very early, and finally formed kebabs that local people like to eat. Chang 'an in the Tang Dynasty was the center of world culture at that time, which provided convenience for the exchange and integration of various ethnic food cultures. Great changes have taken place in the traditional diet structure of the Hu Hanmin ethnic group. During the Han and Tang Dynasties, "eating meat and drinking cheese" began to become a common dietary feature of the Hu Hanmin ethnic group in the whole northern and northwestern regions. Today, about half of the common vegetables in 100 are native to China and about half are imported from abroad. During this period, the Central Plains introduced many kinds of vegetables and fruits, such as alfalfa, spinach, Brassica, gourd, beans, garlic and coriander, grapes, almonds, watermelons and pomegranates, as well as spices such as pepper and sugar, through exchanges with ethnic minorities in the northwest. At the same time, the cooking methods of the western regions were also introduced to the Central Plains. Next, with the trading of tea, tea food also penetrated into the daily life of Liao and Jin nationalities. In the important wedding ceremony of Jin people, tea and food are formal. The so-called tea food is just a high-grade "cooler" that Han people often eat, that is, fried dough sticks and other foods with large soft fat and small soft fat, coupled with a plate of honey cakes. Only when the whole banquet is over and all the guests who come to the wedding are entertained will they go to Ming Jian. Tea has become a drink that only the rich can sip, while the rough can only drink cheese. In the Yuan Dynasty, the territory of the empire developed unprecedentedly, which also brought about the extensive development of food culture. During this period, instant-boiled mutton was born under the impetus of Kublai Khan; Moon cakes have become an indispensable snack in Mid-Autumn Festival. Yuan Dadu became the birthplace of the first historic roast duck restaurant; It has produced a famous dish that everyone is willing to taste so far-roast whole sheep. At the same time, Muslims of all ethnic groups merged with local ethnic groups to become a new ethnic group in Yuan Dynasty-Hui, which created and developed Muslim food culture in China. In Ming dynasty, the court diet was extravagant. The vegetables in the palace include chicken fir in southern Yunnan, smallpox tripe in Wutai Mountain and seaweed in the East China Sea, such as seaweed, asparagus, kelp, antlers and laver. Artemisia shoot rotten in the south of the Yangtze River, pine nuts in Liaodong, yellow flower lily in the north of thistle, yam potato in Zhongdu, moss in the south, yellow bamboo shoot in Wudang, Polygonatum sibiricum and black essence. Walnut, jujube, magnolia bark, Man Qing, bracken and other vegetables, dried and fresh fruits and local products are all available in Beishan. The court cuisine in Qing Dynasty is well-known at home and abroad because it absorbs many flavor dishes from all over the country and the flavor dishes of Mongolian, Hui, Manchu and other ethnic groups, and it is the best in the world. Among them, Beijing roast duck, as one of the court dishes, is famous for its unique flavor. Official cuisine is one of the characteristics of Beijing cuisine. In the past, there were many institutions in Beijing, many of which paid attention to food and each had its own advantages. So far, fried fish, Kung Pao diced meat, Li Hongzhang chop suey, Anzu shark's fin, left cock, Songsaozi soup and Beijing white meat all come from the government. Tan Jiacai in Beijing is quite representative. It came from the home of Hanlin Tan Zongjun in the late Qing Dynasty and was introduced to the restaurant by his chef. It is called "Tan Jiacai". In recent years, there are red chamber dishes, which are also official dishes. Beijing cuisine combines the flavors from all directions, so its cooking techniques are extremely rich, such as roasting, frying, frying with fire, roasting, stewing, stewing, pickling, marinating, roasting and drawing. The Manchu-Chinese banquet is a grand banquet with Manchu-Chinese flavor. It is a banquet hosted by the royal family and the government in the Qing Dynasty, which is rare among the general public. With a large scale and complicated procedures, it is full of delicious food from China, with both North and South flavors and more than 300 kinds of dishes. It is the most prestigious ancient banquet in China. The Royal Hotel in Beijing once divided the Manchu-Han banquet into six types: Mongolian pro-pan banquet, courtier banquet, birthday banquet, thousand banquet, nine-white banquet and seasonal banquet. Man-Han banquet gathers the essence of the world, and the materials are not divided into east, west, north and south, birds and animals, delicacies and delicacies are all in the mouth. In the Qing Dynasty, there were so-called "four treasures" of mountains, seas, birds and grasses at the Manchu-Han banquet. "Mountain Eight Treasures" refers to hump, bear's paw, scarlet lip, monkey brain, scarlet lip, elephant trunk, leopard fetus, rhinoceros tail and deer tendon; "Eight treasures of the sea" refers to bird's nest, shark's fin, monkshood, fish belly, fishbone, abalone, seal and pike; "Eight treasures" refer to red swallows, dragons, quails, swans, partridges, colorful finches, turtledoves and red-headed eagles; "Herb Babao" refers to Hericium erinaceus, tremella, dictyophora, Hericium erinaceus, tripe mushroom, flower mushroom, day lily and Yunxiangxin. Man-Han banquet is the result of thousands of years of totalitarian food culture practice in China, which has reached the peak of human enjoyment of food.