What are the Culinary Arts?

Cooking is the sum of material wealth and spiritual wealth created and accumulated by humans in the practice of cooking and eating. It contains cooking technology, cooking production activities, various foods produced by cooking, diet consumption activities, and many spiritual products derived from it. Chinese culinary culture has unique national characteristics and strong oriental charm. It is mainly manifested in harmony and unity with the core of taste enjoyment and the purpose of diet and health.

Chinese culinary culture

Chinese culinary art has gradually formed, developed and enriched during the development of culinary history. Has a practical purpose and

The scientific connotation in Chinese cooking is very rich. Its central content is to meet the nutritional requirements and achieve the ultimate purpose of cooking and diet.

Gourmet View

The "Inner Canon of the Yellow Emperor" states:

In China's culinary industry, "Peng Yishouwei", "Yiyin said soup" and "easy teeth to know the taste" have been circulated as beautiful talks ("Xuzhou Food Industry Journal").

The originator of cooking-Peng Zu

Professor Tao Wentai, a famous culinary history expert in China, wrote in "A Brief History of Chinese Culinary History": "Peng Zu" is the first famous chef in China and is revered as the chef's ancestor. The director of Xi'an Culinary Research Institute Wang Zihui wrote in "China's Food Classics": "It is said that Peng Yue in Tang Yaoshi was the sage of Chinese culinary skills." Peng Zu has been more than 4,300 years ago.

Yi Yin is the earliest culinary theorist in China and the founder of culinary theory. But Mencius and others have doubts. Wan Zhang asked: "Yi Yin wants to cook by cutting, are there any?" Mencius said: "No, otherwise! Yi Yin cultivates in the fields where there is , but Le Yao Shun's way ." He also said: "I heard that Yi Yao Shun The way is to soup, and it is not heard of its cutting and cooking. " Some people believe that Yi Ya is the most famous seasoning expert in China, and a sage who has made practical contributions to Chinese cooking (& laquo; Introduction to Chinese Culinary Studies) for more than 2600 years. Yi Ya has left a notorious reputation in history. Han Fei said: "The good taste of Yigong, Yi Ya steamed his son into it." ("Han Fei Zi · Ershan"). In August 1997, in the "Chinese Chef's Day Academic Research Conference", when referring to Yi Ya, the experts and scholars attending the meeting agreed that "Yi Ya has no virtue, and cooks for glory", thus excluding the qualifications of their originator. Comprehensive comparison, Peng Zu is an early, founder of culinary industry with a great contribution, a clear lineage and a clear birthday.

Peng Zu is the first chef in China to keep his name. Pengcheng (Xuzhou) is the only city in China named after the chef ("Famous People Collection").