Confucius'S Dietary Outlook

Confucius is an outstanding figure who has long been praised by others. His diet concept has far-reaching influence on later generations.

It means that the raw materials of food should be selected with high quality (fine food), and the meat should be cut thin and fine.

It means that when slaughtering pigs and sheep, it is not polite to cut meat. It is rude and the food is damaged, so they do not eat.

It means that the four sides of the banquet should be kept in parallel with the four sides of the house and laid upright. If the mat is tilted and crooked, it will be harmful to the diet.

It means that when people serve themselves with rich food, they must stand up and give thanks to their hosts.

("the Analects of the Analects of Confucius") in the "three etiquette times" of Confucius's life (three rites refers to the Confucian classics "Zhou Li", "etiquette", "the book of Rites"), the cooking technology has reached a high level, the palace has been able to cook the "eight treasures" food; this period of dietary etiquette is also institutionalized.

In the book of rites, how to arrange the bowl, how to place the bowl, how to put the bowl in place in the book of rites, how to avoid "fish meat" during the meal (not to put the chewed meat back to the common food), not to "raise rice" (not allowing the hand to spread its hot gas), not to drink big soup, and not to pick teeth and other minor details as etiquette.

Although Confucius advocated "eating not tired of being refined, but not tired of being careful", he advocated frugality and opposed gluttony.

He pays attention to the unity of beauty and goodness. Even when it is time for a meal, he can not deviate from "benevolence".

When it is impossible to achieve good food, it is better to drink rice, vegetables and water, and not to "violate benevolence".

In this way, Confucius praised his student Yan Hui's "poor eating and drinking" style.