中国文化英文短篇

中国的饮食文化Chinese food culture stretching more than 170 million years, is divided into raw food, cooked food, natural cooking, science and cooking four stages of development, introduction of more than 60,000 kinds of traditional dishes point, more than 20,000 kinds of industrial food, colorful and bright colors and flavors of the Feast schools, access to "Cooking kingdom" in the world. From the content point of view, the Chinese food culture to the food source involved in the development and use of utensils to use and innovation, food production and consumption, food service and hospitality, catering industry and food industry business and management, as well as diet and peace and prosperity , diet and literary arts, diet and the relationship between the realm of life, deep broad. From the extension, China's food culture from the era and techniques, geographical and economic, ethnic and religion, food and utensils, consumption and levels, a variety of folk and function of the angle classification, demonstrating the different cultural tastes, reflecting different value, and splendor. From the trait perspective, Chinese food culture and highlight the benefit sufficient to support a business-Wei Theory (vegetarian main emphasis on medicated and tonic), and pay attention to "color, smell and taste," and taste. To reconcile the realm of flavors that (distinct flavor, palatability by Jane, the "tongue cuisine" reputation), Qi is inter-change of the cooking methods (kitchen rules-oriented, flexible), Cheong God pleasing dining concept (gentle, Yue teaching at the food), etc. 4 large property has a food culture is different from the foreign countries in natural beauty. Pay attention to the Chinese food culture dishes in addition to bright colors with picturesque, but also create an atmosphere of dining with a taste, it is the personality and tradition of the Chinese nation, but also highlights the way the traditional Chinese ritual. In effect, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries of the East catering cultural circle of the axis; At the same time, it also indirectly affect to Europe, the Americas, Africa and Oceania, like China's vegetarian culture, tea culture, sauce vinegar, pasta, medicated, ceramic tableware and soybeans, have the benefit of billions of people around the world. In short, the Chinese food culture is a broad vision, deep-level, multi-angle, high-grade long-standing regional cultures; it is the Chinese people of all nationalities in more than 100 years of production and daily life practice, in the food source development, utensils research, Food conditioning, nutrition, health and dietary aspects of aesthetic creation, accumulation and affect the neighboring countries and the world's material wealth and spiritual wealth. 中国饮食文化绵延170多万年，分为生食、熟食、自然烹饪、科学烹饪4个发展阶段，推出6万多种传统菜点、2万多种工业食品、五光十色的筵宴和流光溢彩的风味流派，获得“烹饪王国”的美誉。从内涵上看，中国饮食文化涉及到食源的开发与利用、食具的运用与创新、食品的生产与消费、餐饮的服务与接待、餐饮业与食品业的经营与管理，以及饮食与国泰民安、饮食与文学艺术、饮食与人生境界的关系等，深厚广博。从外延看，中国饮食文化可以从时代与技法、地域与经济、民族与宗教、食品与食具、消费与层次、民俗与功能等多种角度进行分类，展示出不同的文化品味，体现出不同的使用价值，异彩纷呈。从特质看，中国饮食文化突出养助益充的营卫论（素食为主，重视药膳和进补），并且讲究“色、香、味”俱全。五味调和的境界说（风味鲜明，适口者珍，有“舌头菜”之誉），奇正互变的烹调法（厨规为本，灵活变通），畅神怡情的美食观（文质彬彬，寓教于食）等4大属性，有着不同于海外各国饮食文化的天生丽质。中国的饮食文化除了讲究菜肴的色彩搭配要明媚如画外，还要搭配用餐的氛围产生的一种情趣，它是中华民族的个性与传统，更是中华民族传统礼仪的凸现方式。从影响看，中国饮食文化直接影响到日本、蒙古、朝鲜、韩国、泰国、新加坡等国家，是东方饮食文化圈的轴心；与此同时，它还间接影响到欧洲、美洲、非洲和大洋洲，像中国的素食文化、茶文化、酱醋、面食、药膳、陶瓷餐具和大豆等，都惠及全世界数十亿人。总之，中国饮食文化是一种广视野、深层次、多角度、高品位的悠久区域文化；是中华各族人民在100多万年的生产和生活实践中，在食源开发、食具研制、食品调理、营养保健和饮食审美等方面创造、积累并影响周边国家和世界的物质财富及精神财富。希望帮到你！