Reference: I
Custom: The Han people mainly farm. The Han nationality has not produced a religion that the whole nation must believe in, and some people believe in Buddhism, Catholicism and Christianity. The most solemn festival of Han nationality is Spring Festival, as well as Mid-Autumn Festival, Dragon Boat Festival and Tomb-Sweeping Day. Dietary custom: The daily dietary custom is a production and management mode of Han nationality, with agriculture as the mainstay and family farming as the supplement. It has a long history and has a profound influence on the lifestyle and diet structure of the Han nationality. It has formed a basic diet structure with food crops as the staple food and various animal foods and vegetables as the non-staple food. This is in sharp contrast with the diet structure of ethnic groups in western China, Tibetans and Mongolians. In addition, the habit of eating three meals a day has been formed in the long-term national development. Of the three meals, lunch and dinner are the main meals. Three meals a day. The collocation of staple food, dishes and drinks in three meals a day not only has certain similarity, but also forms a series of specific characteristics due to different geographical and climatic environment, economic development level, production and living conditions and other reasons. Staple food Because the grain crops produced in different areas of the Han nationality are different or different from each other, different staple foods and production methods have been formed. Rice and pasta are two main staple foods of Han nationality. Rice is the main food in the areas where rice is grown in the south and north, while pasta is the main food in the areas where wheat is grown. In addition, other food crops, such as corn, sorghum, cereals and potatoes, have also become part of the staple food in different regions. There are many ways to make staple foods of the Han nationality, including at least hundreds of rice and flour products. In a long history and a vast region, it presents a variety of styles. In addition to nutritional value, many foods also have aesthetic appreciation value. The food tastes delicious and the scenery is pleasing to the eye. The origin of rice flour food is very early. In ancient times, steamed rice was used as rice. There are six kinds of rice: yellow rice, white rice, Huang Liang, white rice, millet and rice. At present, rice is still the main food in southeastern China, and there are many kinds of rice products, such as rice, rice cakes, rice porridge, rice balls, rice noodles, glutinous rice, glutinous rice balls and zongzi. Pasta is the main food in Northeast China, Northwest China and North China. Steamed bread, steamed stuffed bun, noodles, pancakes, pies and jiaozi are all daily favorite foods. Others such as Shandong Pancake, Shaanxi Guokui, Shanxi Daoxiao Noodles, Northwest China, North China Lamian Noodles, Sichuan Dandan Noodles and Jiangsu Guoqiao are all famous noodle flavor foods. Cuisine is an important part of Han people's diet structure. In the early Han diet history, vegetables were the general name of vegetables, and dishes were cooked fish. Later, vegetables also became the floorboard of non-staple food. Vegetarian dishes refer to all kinds of vegetables and plant protein products, while meat dishes refer to animal protein products such as fish. In the slave society and the early feudal society in China, ordinary people could only eat vegetables, and all kinds of meat mainly became the daily food of the upper class or the food of social festivals. Therefore, in many pre-Qin classics, "carnivore" was once regarded as synonymous with dignitaries. For example, in the Yin and Zhou Dynasties, the incumbents were called "meat eaters" and Shu Ren was called "vegetable eaters". Due to different geographical distribution, Han cuisine has its own merits. As a nation, the Han nationality has the same cultural background. However, due to various conditions, many different types of dishes have been formed in terms of dietary customs. First of all, the local characteristics of raw materials, all kinds of seafood in the southeast coast, all kinds of delicacies in the northern mountainous areas, folk snake banquets in Guangdong, all kinds of beef and mutton dishes in the northwest, and different vegetables and fruits throughout the year all reflect the local characteristics of non-staple food. Secondly, it is also restricted by the living environment and taste. For example, areas that like to eat spicy food are mostly related to planting paddy fields and humid climate. People often sum up the dietary customs of the Han nationality and other related ethnic groups as "sweet in the south, salty in the north, spicy in the east and sour in the west". Although it is too general and inaccurate, it also reflects some differences and differences in tastes with regional characteristics. Thirdly, the different requirements and characteristics of local cooking methods, including ingredients, knife work, heat, seasoning, cooking technology, etc., are all important factors in forming dishes. For example, Guangdong is located on the southern coast and is rich in products. Cantonese cuisine is characterized by fresh materials, diverse colors, novelty and extensive materials, and its taste is mainly light, crisp and refreshing. Shandong is located in the lower reaches of the Yellow River, on the coast of Bohai Sea and Yellow Sea, and the coastal areas are rich in seafood. The main feature of Shandong cuisine is that it is good at cooking all kinds of seafood, paying attention to the preparation of clear soup and milk soup, and being good at seasoning with onion fragrance. The heat is delicate, the flavor is fresh and salty, the fragrance is crisp and tender, and the soup is refined and mellow. Jiangsu is a famous land of plenty. The main characteristics of Jiangsu cuisine are strict selection of materials, exquisite production, exquisite knife work and exquisite shape. Different dishes in four seasons focus on making soup, keeping the original flavor and fresh and peaceful taste. Sichuan cuisine, represented by local cuisines in Chengdu, Chongqing, Zigong and other places, has a variety of tastes, pays attention to seasoning and is beautifully cooked. It has the characteristics of fresh and mellow taste, spicy and fragrant, unique in one dish and delicious in all kinds of dishes. There are dozens of cooking methods for Chinese cuisine, including boiling, steaming, roasting, frying, frying, boiling, frying, stewing, frying, roasting, stewing and mixing. Cooking methods in various places are deeply influenced by local dietary customs, such as soft frying and (fire+bending) roasting of Cantonese food; The drunkenness and badness of Fujian cuisine; Hubei cuisine's stew; Beijing cuisine has its own advantages, such as rinse, roast, (fire+yue+feather) and so on. On the basis of folk tastes, various regions have gradually developed into different types of regional cuisines, resulting in rich and colorful Han cooking styles, and finally developed into more representative cuisines. Sichuan cuisine, Fujian cuisine, Shandong cuisine, Jiangsu cuisine, Beijing cuisine, etc. Each with its own characteristics has merged into a magnificent landscape of Chinese food culture. Drinks, wine and tea are the two main drinks of the Han nationality. China is the hometown of tea, and China is one of the first countries in the world to invent brewing technology. Wine culture and tea culture have a long history in China. For thousands of years, they have become an indispensable part of the Han people's dietary customs and have had a wide influence in the world. Wine is not only a drink that can meet the physiological needs of refreshing, relieving fatigue and medical treatment, but also an important cultural medium, which plays an important role in the long-term diet culture of the Han nationality. In feudal society, it is an indispensable and important offering for offering sacrifices to gods and ancestors, and it plays a media role in this ceremony. In the important festivals of the Han nationality, wine is an indispensable necessity. There is a saying in the Han nationality that no table can be served without wine. Wine can add fun and increase the atmosphere of joy. Up to now, activities such as "guessing boxing", "drinking wine" and "qu" are very popular in many areas, which are not only a drinking custom, but also a kind of national entertainment and folk wisdom. They have many functions, such as activating the atmosphere, eliminating the power of alcohol, showing and exercising intelligence. Some drinking activities have formed unique cultural customs, such as drinking Tu Su wine on New Year's Eve, drinking realgar wine on Dragon Boat Festival and drinking chrysanthemum wine on Double Ninth Festival, which are widely circulated among the Han people and are still praised by people today. Wine is a medium for Han people to convey their feelings and strengthen their ties in daily life and various social activities. In many areas of the Han nationality, girls should drink the wine of other relatives before they get married and leave, and the bride and groom should toast when they enter the bridal chamber. All these drinking customs are an integral part of Han people's past and present dietary habits. Tea is a more popular drink than wine. In the Tang Dynasty, many spices and seasonings were added to drinking tea. After the Song Dynasty, green tea, scented tea, oolong tea and black tea were gradually developed. Tea drinking pays attention to the quality, water quality, suitability of heat and water temperature, style of tea set, environment and atmosphere of tea drinking. Japan formed a unique tea ceremony on the basis of China's tea drinking culture in the Tang Dynasty, which had a far-reaching impact on Japanese culture and national character. At present, the tea-drinking customs of Han and ethnic minorities in China have many functions, such as medical care, cultural appreciation, social media and so on. It has become one of the most popular and favorite drinks in the diet of ethnic minorities, and it is also one of the most common phenomena in ethnic cultures. Besides wine and tea, some fruits and other products have also become drinks for people in different regions and seasons.
Reference: big5.xinhua/gate/big5/news.xinhua/ziliao/2003-0118/content _ 695321.