The taste is diverse, which is the highest in the world. It is said that the degree of sweetness in the south, salty in the north, spicy in the east and sour in the west reflects the differences in diet and cultural areas in China, as well as the relationship between taste and physical environment.
Looking at the structure of staple food, we can see that the climate in South China is hot and humid, and it is rich in rice staple food; The northern climate is coherent and cold, suitable for the growth of crops such as wheat.
Shanxi is jealous. Before eating, we often take a vinegar bottle and drink three spoonfuls of vinegar to satisfy our desire. Before the Spring Festival, some wines were provided all over Taiyuan, but there was a sticker in the oil and salt shop: every catty of aged vinegar was for girls. Mom asked first: How many sauerkraut jars are there at home, indicating the thickness of the home. In addition, the more sour Fujian and Guangxi eat sour bamboo shoots, the more they can show the level of producers. Dai people eat sour bamboo shoots and stew chicken sets with traditional famous dishes.
Western countries such as Shanxi know the soil and water content in some areas by eating sour food, especially the Loess Plateau, Yunnan-Guizhou Plateau and its surrounding areas. Calcium is common in foods containing calcium, which is easy to cause calcium deposition stones in the body. Practical experience shows that eating acidic food is conducive to reducing diseases such as stones and gradually forming the habit of eating acid for a long time.
Residents in Hunan, Hubei, Jiangxi, Guizhou, Sichuan and northeastern Korea like to eat spicy food. I spread that Guizhou is afraid of spicy food, and Hunan is afraid of Sichuan. It is said that the peppers eaten in Guizhou are extremely spicy, and the wild peppers are all in northern Sichuan. It is said that peppers can be eaten by themselves. It is said that Sichuan is famous for its spicy food, and Sichuan is famous for its spicy food.
Eating spicy food is related to the humid climate. The climate of Korean nationality in the northeast coast of China is wet and rainy, and it is wet and cold in spring. Although Sichuan is located in the east, the basin is rainy and foggy, and the sunshine is scarce in four seasons. Shu Taiwei said that this climate makes it difficult to discharge sweat from the body surface, and the air is saturated, which makes people susceptible to rheumatism, cold evil and spleen and stomach weakness for a long time. Eating Chili is easy to drive away cold and dampness, replenish spleen and strengthen stomach. Eating spicy food in the northeast is healthy.
Fresh vegetables in the northern part of Inner Mongolia Plateau are rare in the north. Lu Xun first said that Jiaodong cabbage was transported to Beijing and hung upside down with red rope roots. The beautiful name' Gum Vegetable' refers to the dry cold season and the temperature difference between warm rain and summer in the warm wetland zone in northern China. Even if a small amount of vegetables is difficult to splurge in winter, I will gradually like the habit of eating pickles in the north.
Actually, Su cuisine is sweeter than tin. Suzhou cuisine is light tin, fried eel paste is put in sugar bags and meat stuffing, and sugar is put in the north. Residents in Guangdong, Zhejiang and Yunnan don't eat sweets at all. The light and heat conditions of rain in the south are richer than those of vegetables in the north. Sugarcane in the south is surrounded by sugar, and it is difficult to eat sweet sugar in the north, but the taste is difficult to adjust. Although the north lacks the taste of sugar, it is believed that with the development of society, the trend of planting salty and sweet phases will weaken.
Generally speaking, the differences in eating habits and even the similarities in some areas are closely related to economic development and ethnic customs.