Chinese cuisine has a long history and is a dazzling treasure in the treasure house of Chinese culture. Since the discovery of fire in ancient times, human cooking skills have continued to improve, and with the development of society and the harvest of grain, Chinese cuisine has gradually been enriched and perfected, forming a unique food culture.
After the ancestors of the Chinese people started rice farming, grain became the basis of the diet, among which various pasta and rice dishes made of wheat and rice were the most common. Noodles, steamed buns, dumplings, etc. have appeared as far back as the Tang and Song dynasties, and have been endowed with more regional characteristics and cultural connotations in the long-term historical evolution. For example, dumplings have become a must-eat thing in the north because of their homonym with "Jiaozi", symbolizing the intersection of wealth and fortune and family reunion.
Following the ancient Silk Road, spices from the Western Regions penetrated into Chinese kitchens, and people invented a variety of cooking methods, and the taste of dishes became richer and richer. Originating from the Han Dynasty and legend has it that it was invented by the imperial physician of Emperor Wu of the Han Dynasty, tofu is still a vegetarian dish on the Chinese table. Its production process keeps pace with the times, and it has derived classic delicacies such as popular mapo tofu and braised tofu.
When it comes to national treasure cuisine, we have to mention the Manchu and Han banquets, which prevailed in the Qing Dynasty, which is the embodiment of the high integration and innovation of Chinese food culture, which skillfully combines the flavors of the north and the south and exotic cuisine, which can be called a great miracle in the history of Chinese food.
In addition to the rich taste level, Chinese cuisine also contains profound regional culture and historical heritage. For example, the "dim sum" of Cantonese cuisine originated from the "tea garden culture" in the Tang and Song dynasties, which is not only the enjoyment of the food itself, but also the embodiment of an elegant attitude to life and social mode.
In addition, the spicy taste of Sichuan cuisine also has rich historical roots. It is rumored that the spicy taste of Sichuan cuisine began in the Southern Song Dynasty, and it was really popular in the late Ming and early Qing dynasties, when the wide application of chili peppers made the spicy taste of Sichuan cuisine form a unique food culture identity.
The sweetness of Su cuisine reflects the gentleness and elegance of the water towns in the south of the Yangtze River. Since the Tang Dynasty, the Jiangnan region has been humid all year round, and residents generally eat pickled vegetables, so they habitually increase sugar in the cooking process to neutralize the saltiness, and over time the sweetness has become one of the representatives of Su cuisine.
It is also famous for the "light" and "delicious" of Lu cuisine, which began in the Spring and Autumn Period and the Warring States Period and developed in the Song Dynasty, occupying an important position in Chinese cuisine. The Qing Dynasty's "Qi Min Yaoshu" has a detailed record of the cooking techniques of Shandong cuisine, which pays attention to the selection of materials, strict heat, and pays attention to the original taste, and is still an important part of China's food culture.
As for the barbecue culture in the vast north, it can be traced back to the bonfire dinner of the nomadic people. The Mongols roamed the vast grasslands, erecting the mutton they had hunted on wooden stakes and roasting it in flames to make it tender and delicious, and gradually evolved into a barbecue delicacy throughout China.
In today's era, Chinese cuisine has been spread and developed like never before. With the development of social economy and the intensification of cultural exchanges, the food culture of different regions has influenced each other, and various cuisines have been continuously integrated and innovated. At the same time, Chinese cuisine has also been brought to all over the world, becoming a link of cultural exchanges between different cultures, so that people around the world can feel the unique charm of Chinese cuisine.
On the whole, the cultural origin of traditional Chinese cuisine is closely related to its geographical environment, historical background and the wisdom of people of all ethnic groups, and their evolution is a process of continuous accumulation, innovation and improvement. Behind each national treasure is a profound cultural history and the painstaking efforts of generations of culinary heirs. While enjoying the delicious food, we should also inherit and protect this precious gastronomic cultural heritage.