中國飲食文化 Chinese Food Culture

 

中國飲食文化

在中國五千年的文化中,飲食是重要的組成部分。中國的飲食文化可分為三大類, 即飲食文化,茶文化和酒文化。

中國菜包括宮廷菜,官府菜和各地方菜系。茶文化將喝茶和品茶演變成一種藝術,並完全表現在中國傳統茶道中。至於中國的酒文化,有太多軼事與酒文化相關,很難單獨提及。

無論哪種類別的飲食,從宮廷菜如北京烤鴨,到現已越來越普遍,更受歡迎的魯、蘇、粵、川四大菜系的佳餚,再到饕餮盛宴及考究的茶,這些中國飲食都體現了注重團結和睦的中國文化。

時長:25分鐘

 

   

  

Chinese Food Culture

Food has played an important part in China’s over 5,000 year-old culture.  China’s culinary culture can be divided into three major categories, namely food culture, tea culture and wine culture.

 

Chinese cuisine includes royal food, official fare and many regional schools of cooking. Tea culture takes drinking and tasting tea to an art, best represented in the traditional tea ceremony. There are too many cultural aspects and anecdotes related to China’s celebrated wine culture to even begin to mention individually.

 

No matter what category, be royal fare like Peking Duck, to more common, popular delicacies from the four major schools of Chinese cooking, Lu Su, Yue and Chuan, to magnificent feasts and elegant teas – Chinese food and drink reveal essential parts of the country’s culture, such as its emphasis on harmony and unity.

 

Duration: 25 minutes