Diet culture

Eat custom

    Han with food crops as staple food, in all animal food and vegetables as vice  diet. Unlike the west the nation and China Tibetan, receive of national diet structure formed distinct difference. In addition, in the long-term of national development has formed three meals a day diet spoil system. Three meals in the main, dishes and drinks tie-in way both has certain commonalities, and because of different geographical climate environment, economic development level, production and living conditions and other reasons, form a series of specific characteristics.

Staple food

    Rice and pasta is the han nationality staple of two major types, south and north planting rice class area to rice is given priority to, grow wheat area criterion with pasta is given priority to, in addition, around the other grain, such as corn, sorghum, cereals, potato crop as grains have become part of a different region of staple food component. Han staple production methods, rice and flour products, each entomological society not less than hundreds of. Now, China's southeastern still with rice is given priority to, rice products, such as rice variety, rice cakes, rice porridge, , rice noodle, Ci rice, rice dumpling, etc; Northeast, northwest, north criterion with pasta is given priority to, steamed bread, steamed buns, noodles, pancakes, pies, dumplings, etc. Are all for daily favorite food, other such as shandong pancakes, shaanxi, shanxi GuoKui noodles, northwest, north China merchant, sichuan said, jiangsu decks are all famous wheat flour food flavor.

dishes

    Han diet custom form in many different types of cuisine, have been due to various condition the influence. First is raw material produce of local characteristics, such as the southeast coast of various seafood food, north of various useless trees, guangdong area folk venison snakes meal snake feast. Secondly, but also by the living environment and flavors of restriction. People often think of the han and other relevant national eat custom taste summarized as "south sweet and salty north, east spicy, west acid". Although too sweeping, are not accurate, but also reflects the certain flavors with regional differences and differences. Again, rotary modulation method, including ingredients, knife work, temperature, seasoning, cooking technical requirements and characteristics of different types, are the important factor of forming dishes.

    The local folk taste based on the science of for distinctive regional cuisine type, finally developed into a typical regional cuisines.Han fed diet culture  grand view.