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China Food Culture

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China Food Culture
Project Report 5: Chinese food culture and mushroom
Dinghuan HU

IAE

1

Chinese food culture and mushroom

Contents:
Abstract……………………………………………………………………………….5 Preface…………………………………………………………...……………………5 Summary……………………………………………………………………………...6 Chapter 1: Food Culture in China………………………………………………..7 1.1 Natural Environment and Food……………………………………………………7 1.2 History and Food Culture………………………………………………………….8 1.3 Chinese People and Food……………...…………………………………………10 1.4 The Aesthetic Judgment in Food Culture…..…………………………………….10 1.5 Cooking Ingredients in China……………………………………………………11 1.6 Cooking Technique of Chinese Dishes……….………………………………….13 1.7 Modern Chinese Dishes…………………….……………………………………16 Chapter 2: Chinese Food Concept…………………………………………………19 2.1 People who have made a great contribution to the Chinese food culture in folklore ……………………………………………………………………………………..…19 2.2 Yi Yin…………………………………………………………………………….19 2.3 Confucius (551~478 BC)……………………………………………...…………20 2.4 Meng Zi…………………………………………………………………………..21 2.5 Mo Zi (476~390 BC)…………………………………………………………….22 2.6 Lao Zi (571~471 BC)…………………………………………………………….22 2.7 Tao Yuanming (AD 365~427)…………………………………………………...22 2.8 Su Dongbo (AD 1037~1101)…………………………………………………….23 2.9 Lu You (AD 1125~1210)………………………………………………………...23 2.10 Li Yu (AD 1611~1689)………………………………………………………....24 2.11 Yuan Mu (A 1716~1797)……………………………………………………….24 Chapter 3: Luxurious Chinese Food………………………………………………26 3.1 King Shangzhou and His Lakes of Wine and Forests of Meat…………………..26 3.2 Chu Ci Calls back the Spirit of the Dead………...………………………………26 3.3 Wu Hou Mackerel in the Han Dynasty…………………………………………..27 3.4 Luxurious He Zeng…………………………………………….…………………27 3.5 Shi Chong and Wang Kai…………………………………………………...……27 3.6 Married Couple Plate in the Mountains and Forests……………………………..28 3.7 Emperor Suiyang went to South China………………………...……………….. 28 3.8 Tang Xuanzong Li Longji……………………………………….……………….28 3.9 Braised Tail Banquet……………………………………………….…………….29 3.10 Song Hui Zong and Song Gao
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