Why is there a saying that "the south is sweet and the north is salty, and the east is spicy and the west is sour"?

Chinese food is divided into eight major cuisines, and the seasoning methods are mainly salty, sweet, sour and spicy. The dishes are mainly red, yellow, green, white and black. In addition, dishes made of tomatoes, radishes and cucumbers. The art of making China's diet truly delicious.

China's culinary arts are based on the principles of color, fragrance and taste, and are indispensable. In order to make food beautiful, we usually choose three to five colors from the colors of green, red, yellow, white, black and sauce, that is, choose suitable vegetarian dishes, including one main ingredient and two or three different colors of ingredients, and proper cooking and seasoning can make dishes beautiful. The food is fragrant and can stimulate appetite. The method is to add appropriate spices, such as onion, ginger, garlic, pepper, wine, star anise, cinnamon, pepper, sesame oil, mushrooms and so on. In order to make the dishes smell good. When cooking all kinds of food, we must pay attention to the preservation of umami and original flavor, and try to remove the fishy smell; For example, when cooking seafood, westerners like to use lemons to remove fishy smell, while China people like to use onions and ginger. Therefore, use various condiments appropriately, such as soy sauce, sugar, vinegar, spices, etc. It can make people who are addicted to heavy tastes think it is light, those who are addicted to light tastes think it is not strong, those who are addicted to spicy taste think it is spicy, and those who are addicted to sweet feel sweet. The dishes made in this way can meet everyone's tastes and be loved by others.

China's cooking art has three principles of color, fragrance and taste, and pays more attention to nutrition. Yi Yin, a saint in the early Shang Dynasty, had already established the law of "fixing happiness and harmony"; He concocted five kinds of food, sweet, sour, bitter, spicy and salty, which matched with the nutrients needed by the five internal organs of human body, such as heart, liver, spleen, lung and kidney, to maintain human health. There are many edible plants in China food, such as onion, ginger, garlic, lily, fungus and so on. Has the efficacy of preventing and treating diseases. It is precisely because China people are convinced that food has the efficacy of medicine that the dietary theory of "food and medicine are homologous" can be developed and become the forerunner of nutrition. Therefore, the cooking art in China pays great attention to the distribution of food quantity. When cooking a dish, the weight of the main course and the side dishes is mostly two to one, that is, when cooking a dish mainly composed of meat dishes, the weight of meat dishes is 2/3, the weight of vegetarian dishes is 1/3, and vice versa; When cooking a bowl of soup, the amount of water accounts for 7/ 10 of the bowl capacity, and the amount of vegetables accounts for 3/ 10. In a word, whether cooking or cooking soup, all kinds of nutrition should be properly matched to achieve the purpose of nutrition.

China people's eating habits can be roughly divided into "sweet in the south, salty in the north, spicy in the east and sour in the west". The concentrated representative of southern sweetness is Su cuisine, one of the eight major Chinese cuisines. The sweetness in Su cuisine is not a dispensable ornament. Suzhou people, Wuxi people and Shanghai people are famous for their sweet taste, and sugar is an essential raw material for their cooking. Many people in Jiangsu and Zhejiang take this sweet food to the extreme. Wuxi's sauce ribs, I believe that people who have eaten them will never forget the thick sauce flavor. If they are not used to eating sugar, they should feel very tired.

Pickled vegetables are mostly concentrated in Shandong, commonly known as Shandong cuisine. Shandong cuisine is short for Shandong cuisine. It is the earliest local flavor dish in China and one of the "eight famous dishes" in China.

Korean residents in Hunan, Hubei, Jiangxi, Guizhou, Sichuan and northeast China like spicy food. There is a saying in China that "Guizhou people are not afraid of spicy food, Hunan people are not afraid of spicy food, and Sichuan people are not afraid of spicy food". Then the natural spicy food should be Sichuan cuisine and Hunan cuisine. Now people call Sichuan women "Sichuan sisters" and "spice girls", which is probably based on this.

Speaking of this "western acid", let's not talk about the cuisine, let's talk about the origin first. Shanxi people can be jealous, which is the first of the "western acid". Before they eat, they often bring vinegar bottles first, and each person drinks three spoonfuls of vinegar to "satisfy their cravings". Before the reform and opening up, every Spring Festival, some good wines were supplied from other places, but the oil and salt shops in Taiyuan posted a note: "Supply old vinegar, one catty for each household." When someone came to propose to the girl, the mother first asked, "How many pickle jars are there in his house?" There are many jars of sauerkraut, which shows that the family is thick. In addition, both Fujian people and Guangxi people like to eat sour bamboo shoots, and the more sour they are, the more they can reflect the level of the producers. Northeastern's "Cui Hua, serve sauerkraut!" Classic sentences also make northeast sauerkraut resound throughout the country.