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Colourful Chinese catering culture

Colourful Chinese catering culture. MR. Fang. An expert on food culture who is honored for making great contribution to the nation General manager of Luojia hotel of Wuhan university Researcher of Wuhan university Chinese traditional culture institution. our Chinese modern

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Colourful Chinese catering culture

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  1. ColourfulChinese catering culture MR. Fang An expert on food culture who is honored for making great contribution to the nation General manager of Luojia hotel of Wuhan university Researcher of Wuhan university Chinese traditional culture institution

  2. our Chinese modern civilization evolves all behind others except cuisine which is far beyond other civilized countries ZhongShan Sun

  3. I believe herbal medicine and Chinese cuisine are two great contributions China has made to the world Chairman Mao

  4. I regard Chinese food and cuisine represent oriental culture while French food and cuisine represent western culture. Olar， professor of European civilization history in Paris university

  5. Chinese traditional culture “four national treasures” Herbal medicine Traditional Chinese painting Beijing opera Chinese cuisine

  6. EAT for EVERYTHING

  7. 吃的语言 Hard working——吃苦 Be Cheated——吃亏 wide in social intercourse——吃得开 nationalized worker——吃皇粮 jealous——吃醋 welcomed——吃香 be implead——吃官司 Can’t bear——吃不消 good looking——秀色可餐 good article——回味无穷

  8. Etiquette of eat Food convention for son：egg for pregnancy 、 watermelon for son Food convention for pregnancy：intuition associate，various tabu Food convention for giving birth：egg for congratulations Chinese ink for latex 三朝食俗：三朝摆宴、红蛋回赠 Food convention for birthday：noodle and peach for long life

  9. Food convention for marriage Fall in love，food for matchmaking Engagement with tea and wine, betel nut as gifts Get married，five “sons” Accompany At wedding ceremony， drink cross glasses wine Return home，porket as chastity

  10. Food convention for banquet Set up dinner pass an imperial Examination Dinner lay a foun -dation dinner house warming Farewell dinner thanks-teacher dinner

  11. eat on anytime

  12. Spring Festival—dumpling、nian gao、union rice 、tusu wine

  13. Lantern festival—Tangyuan

  14. ZhongHe Festival（2nd day of 2nd lunar month ） ——dargon asparagus noodle fried Niangao、parched pea

  15. Shangyi festival （3rd day of 3rd lunar month） ——shepherd's-purse boiled egg springroll

  16. Tomb-sweeping Day——eat cold food Qingming dumpling

  17. Dragon boat festival ——rice dumpling five yellows（Yellow wine 、 yellow fish、 cucumber、 yellow egg、finless eel） green bean cake

  18. Mid-autumn day ——moon cake, laurel cake, laurel wine

  19. Double Ninth Festival ——chrysanthemum wine、Double Ninth cake

  20. winter solstice festival——Huntun、Tangyuan

  21. Laba festival ——Porridge with Nuts and Dried Fruits

  22. Eat on anything

  23. wide range of materials a variety of production

  24. 竹 生 菌

  25. 熊 掌

  26. 蛇

  27. 蝎 子

  28. 蚕 蛹

  29. EAT AT ANYWHERE 无 处 不 吃

  30. Different places Different flavors

  31. Ten cuisines Sichuan、Shandong、Jiangsu、 Guangdong、Hunan Anhui、 Fujian、Zhejiang、Hubei、Beijing

  32. Sichuan cuisine One dish one flavor Hundreds dishes hundreds flavors

  33. 鱼香肉丝

  34. 酸 菜 鱼

  35. 麻 婆 豆 腐

  36. 夫 妻 肺 片

  37. Shandong cuisine Fresh and pure in flavor Focus on soup

  38. 九 转 大 肠

  39. 糖醋鲤鱼

  40. 葱烧海参

  41. Jiangsu cuisine Sweet and fresh Focus on shape and colour

  42. 松 鼠 桂 鱼

  43. 镇 江 肴 肉

  44. 扬州煮千丝

  45. 无锡肉骨头

  46. Guangdong cuisine Various materials Light flavor

  47. 盐 焗 鸡

  48. 蚝油牛肉

  49. 烤 乳 猪

  50. Hubei cuisine Mainly on aquatic product Good at simmer and steam Salty and fresh in flavor

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