China Food

Chinese food is not only oily and spicy, but also finds new business opportunities for Chinese healthy diet from the “Oriental diet model”

“Oriental diet mode”, a new breakthrough in healthy diet.

Text: Maggie

Source: foodaily daily food (id:foodaily)

On April 26, the Chinese Nutrition Society released the dietary guidelines for Chinese residents (2022), which first proposed the “Oriental healthy dietary model”, the Chinese people’s own dietary model. Research shows that this dietary pattern is not inferior to the well-known “Mediterranean dietary pattern” and “dash dietary pattern”, and even more in line with Chinese dietary habits.
From the perspective of consumers, although healthy consumption concepts such as “nourishing and health preserving”, “less oil and sugar”, “choosing ingredients according to solar terms” have been deeply rooted in the hearts of the people, from another perspective, consumers’ mouths and stomachs are indeed against their wishes. In recent years, with the gradual spread of heavy oil, spicy, high-fat, high salt and high calorie meals in people’s life circle, Chinese people’s daily diet is becoming increasingly unhealthy, Instead, it gradually blurred the appearance of Chinese food.
From this perspective, the proposal of the Oriental diet model undoubtedly plays a positive role in promoting the food industry and enterprises. Under the impact of the contradiction between healthy diet and current consumption pain points, using the Oriental narrative to respond to the health needs of the new generation of consumers and help consumers create a more scientific and reasonable Chinese diet structure is bound to become a new trend of product innovation in the future. So what is the “Oriental dietary pattern”? How can brands make use of this “dietary classic” to innovate products and tap the greater commercial value behind it?

Born in Southern cuisine, the “past life and present life” of the Oriental dietary model

There is no doubt about the importance of nutrition for people’s health. Nutrition improvement is also an important part of the plan to promote human health. In the past, people often only focused on the single health effect of a certain nutrient and a certain food, while ignoring the overall effect between a variety of nutrients and food. With the upgrading and progress of social life, consumers’ understanding of nutrition has gradually deepened. Since the 1990s, diet, as a systematic diet system, has received increasing attention, and began to affect the world through the media.
Image source: Food & Wine
Dietary pattern, also known as “dietary pattern”, refers to considering the relationship between the intake of certain or several types of food or nutrients and health as a whole by studying the composition of various foods in the daily diet, including the relative composition of the types of food consumed and their quantities. Based on the results of recent nutritional surveys and disease surveillance in China, domestic experts and scholars decided to choose the dietary pattern along the southeast coast (Zhejiang, Shanghai, Jiangsu, Fujian, Guangdong) as a new pattern representing China’s “Oriental diet”. With this, we hope to play a health demonstration role in the overall diet structure and affect the ultimate health of the human body.
Combined with the new dietary guidelines, the dietary structure recommended by the Oriental dietary model is: moderate and diverse staple foods, rich vegetables and fruits, a small amount of meat and rich aquatic products, appropriate intake of soybean products, nuts and milk, and cooking methods with less oil and salt.
Image source: xiaohongshu – Xu Kaixin
In fact, we can say that the proposal of the “Oriental dietary model” is a recognition of the cuisine in the southeast coastal areas of China. Especially at a time when China’s catering industry is increasingly developing in the “western direction” of more meat, less vegetables and more fried barbecue, the establishment of this model will help to regain the public’s awareness of Chinese food and establish Oriental healthy eating habits.
Then, from the perspective of traditional Chinese cuisine classification, what are the reasons for the formation of Jiangsu and Zhejiang cuisine, Fujian cuisine and Guangdong cuisine in the cuisine of Southeast China? What makes them stand out and become a model in China’s all inclusive food culture?

Jiangsu and Zhejiang Cuisine: delicate and elegant, with moderate taste

Jiangsu and Zhejiang cuisine is “fresh”. It is said that the word “fresh” originates from the famous dish “fish belly Tibetan mutton” created by Yiya in Jiangsu during the spring and Autumn period, which breaks the plain, thick but not greasy tone of Jiangsu and Zhejiang cuisine. For example, Jiangsu famous dishes Bi Luo shrimp and Tang Sansi are the representatives.
In addition, Jiangnan has always had the tradition of literati coming forth in large numbers, which also gives Jiangsu and Zhejiang cuisine the characteristics of paying attention to style and modeling, rigorous materials and fine knife work. In terms of geographical location, Hangzhou, as the capital city of the Southern Song Dynasty, has a Beijing Hangzhou Grand Canal running through the north and south, which has become a hub for salt transport. It has gathered essence dishes from all over the country, and also made this cuisine have a light and neutral tone, with the same taste as the north and south.
Image source: Chian & Asian cultural travel


Fujian Cuisine: diverse dishes, rich taste

Fujian cuisine, which backs the mountain and faces the East China Sea, is characterized by seafood and multiple flavors, represented by Southern Fujian Cuisine (Zhangzhou, Quanzhou, Xiamen, etc.) and Fuzhou Cuisine.
As the starting point of the maritime Silk Road, Southern Fujian cuisine focuses on snacks. The diet is very Southern flavor. In terms of materials, Southern Fujian snacks stress the use of chili sauce, Sha Cha sauce, mustard sauce and so on for seasoning. The early generation of online Red snacks such as oyster sauce and Sha Cha noodles all reflect the uniqueness of Southern Fujian taste; Fuzhou Cuisine is a big dish, which does not have the ocean mind of Minnan people. Fuzhou, a low hilly area between mountains and seas, has a strong cultural atmosphere, simple, light and sweet taste. The ingredients are mainly seafood, and Buddha jumping over the wall is one of the classic dishes; In terms of cooking taste, its original red and white distillers’ grains; As well as the classic combination of dim sum and green tea, all reflect the diversity of Fujian cuisine.
Image source: tasteatlas

Guangdong cuisine: authentic, not happy without soup

Compared with people in other provinces, Guangdong residents prefer steaming, blanching, stewing, cooking and wood preparation. Therefore, Cantonese dishes often emphasize the original flavor of food.
Cantonese cuisine includes Cantonese cuisine, Chaoshan cuisine and Hakka cuisine. Guangdong cuisine loves “steaming”. Barbecued pork buns, glutinous rice chicken and other steamed morning tea snacks are essential for every teahouse; Chaozhou cuisine loves “cooking”. Chaozhou beef balls pay attention to hot water cooking and control the heat time; Hakka cuisine likes “stewing” and “steaming”. Chicken in casserole and braised pork with plum vegetables are classic dishes of stewing and steaming. In addition, cooking “beautiful soup” is also a major feature of Cantonese diet. Cantonese are used to drinking soup before meals. Almost all restaurants here offer sample soup. It is even said that if the soup is cooked well, the business is naturally good.
Source: China discovery

Bring together local advantages to create an ideal dietary mode

Although these three major cuisines are closely linked in geographical location, they have their own characteristic categories. The soft Jiangnan Water Town is a paradise for all kinds of aquatic products, such as Luoshi, river shrimp, turtle, fish and other plump River delicacies, as well as the famous seasonal food “water eight immortals” in the changing season; Fujian and Guangdong regions, which pay attention to health preservation, are well deserved hometown of soup culture. Sweet Fujian characteristic breakfast peanut soup and Guangdong old fire soup, which have been passed down for thousands of years, are all classic delicacies in these regions. On the common ground, the flavor features of advocating the original flavor, fresh ingredients and rich juice make Jiangsu, Zhejiang, Fujian and Guangdong cuisines have a common taste.
It can be seen that in combination with the differences and similarities pursued by the southeast coastal areas, there are diverse ingredients, light diet and diverse cooking methods, which undoubtedly conforms to the current dietary guidelines of pursuing a balanced diet and less salt and oil.
Source: purewow
In addition to continuing the taste advantages of the southeast coastal cuisine, in terms of dietary structure, the Oriental dietary model also integrates the tradition of moderate intake of Cereals, cereals and soy products in the north. Research supports that properly increasing the dietary habits of whole grain cereals instead of refined rice and flour in the daily diet is conducive to reducing the risk of obesity, diabetes, fatty liver, hypertension, coronary heart disease and other diseases.
Northern China is good at eating staple foods, and there are various kinds. It’s not just rice and flour, but staple foods such as millet (millet, millet) and Dahuang rice (millet) that have been around for thousands of years also often appear on the dining tables of people in the north. In addition, cereals such as barley, highland barley and buckwheat are also important supplements to staple foods. In the eating method of characteristic Cereals, northwest snacks such as naked oats noodles, naked oats noodles, naked oats noodles rolls, naked oats fish and fish are deeply rooted in the hearts of the people; The second rice (millet and rice), corn gruel and corn cake in Northeast China are sweet and nourishing to the stomach, which are essential table dishes; There are also coarse grain noodles and pancakes in North China, which are the staple food loved by the people in the north.
Source: purewow
In addition to whole grains, bean products are also enough to build the northern diet flavor. Soy sauce made from soybeans in the black land of Northeast China is the soul of the familiar iron pot stew and soy sauce soup. Egg sauce, soy sauce and plate sauce can’t be eaten without sauce; There are also sticky bean bags made of red beans, kidney beans, flower beans and other miscellaneous beans plus yellow rice noodles; Old Beijing’s eight treasures porridge, kidney bean roll, pea yellow and other famous foods in the capital have become city business cards and become famous all over the country.

What is the unique value of the Oriental dietary model from a global perspective

Dietary pattern is not only related to nutrition and health, but also the result of combining local cultural habits and natural environment. Compared with the New Oriental diet, what are the excellent experiences of more mature and perfect dietary patterns in other countries that we can learn from? What are the differences between Chinese and western dietary patterns?

Mediterranean dietary pattern

The Mediterranean dietary pattern, which originated from the Mediterranean coast of Europe, is a world-renowned dietary pattern, known as the dietary structure at the top of the pyramid. It was proposed by nutritionists who first found that residents living in Greece, Italy, Spain and other countries along the Mediterranean coast of Europe have a relatively low incidence rate of heart disease, and are generally characterized by a long life span and few modern diseases such as diabetes and high cholesterol. Later, after a lot of investigation and research, the mystery was solved, and it was found that this was related to the dietary structure of the region.
Mediterranean diet is based on natural nutrients, consisting of olive oil, vegetables, fruits, seafood, bean products, supplemented by an appropriate amount of red wine, garlic, special spices and other ingredients. This dietary structure emphasizes eating more fruits and vegetables, fish, shrimp, seafood, bean products and nuts, and has relatively light requirements for grains. At the same time, it advocates that cooking should use vegetable oil containing unsaturated fatty acids to replace animal oil, especially olive oil.
Image source: Healthline
The use of olive oil is the core of Mediterranean diet. Olive oil is native to Mediterranean countries. According to records, the earliest artificial cultivation of olive oil has been carried out in Crete, Greece, along the Mediterranean coast for thousands of years. Therefore, local residents generally have the habit of eating olives and using olive oil as edible oil to cook, bake food and mix salads. Because olive oil is rich in unsaturated fatty acids, it is a high healthy oil, which helps to reduce cholesterol levels and prevent the occurrence of myocardial infarction and other diseases, and olive oil naturally has excellent natural health care and beauty effects, it is called “liquid gold” and “Mediterranean manna”.

Dash dietary pattern

Dash (dietary approach to stop hypertension) diet is a long-term healthy diet designed to prevent hypertension, which is advocated by the national heart, lung and Blood Institute of the United States. After scientific research and adjustment, it has become a diet strategy that can comprehensively improve health. It has been selected as the best comprehensive diet of the year by U.S. NWES & World Report for six consecutive years.
Dash dietary model suggests that people reduce the intake of sodium in their diet and advocate eating more foods rich in potassium, calcium, magnesium and other foods that help reduce blood pressure. Its dietary principles include sufficient vegetables, fruits and low-fat dairy products; Reduce the intake of foods with more saturated fat, cholesterol and trans fat; Promote proper intake of whole grains, fish, poultry and dried fruits, and avoid sodium, desserts, sugary drinks and red meat.
Source: Deakin nutrition
Adhering to this diet is first conducive to lowering blood pressure. Research shows that eating this model for two weeks can achieve the effect of lowering blood pressure and significantly reduce the risk of hypertension; At the same time, dash dietary pattern is also in line with the dietary principle of preventing osteoporosis, cancer, heart disease, stroke and diabetes.
In DASH diet, reducing sodium is the key. According to the WHO standard, the daily sodium intake per person should not exceed 2000mg. In the design of the standard DASH diet, it is proposed that the daily sodium intake is 2300mg. In addition, dash also has a low sodium version of the dietary mode, which controls the consumption of sodium within 1500mg, so as to provide appropriate health needs for different groups. The average sodium intake of Chinese residents has exceeded the WHO recommended value by more than twice.

Japanese dietary pattern

The average life span of Japanese residents is the longest in the world. In addition to the convenient and advanced medical and health service system, it is largely due to its healthy and balanced dietary structure. Since the 1960s, the Japanese dietary pattern has attracted much attention because it is related to the extremely low incidence rate of coronary heart disease, and the high intake of vegetables, fruits and fish in the traditional Japanese dietary pattern is considered to be related to this.
In the past half century, the dietary structure of Japanese residents has changed greatly. While still maintaining a high intake of fruits, vegetables, fish and bean products, the proportion of eating fruits, dairy products, eggs and meat has also increased significantly. As a result, the mortality of cardiovascular and cerebrovascular diseases, obesity, diabetes and the incidence rate of fractures among Japanese residents are significantly lower than those in the West, which has also attracted more attention to the Japanese dietary pattern.
The biggest feature of Japanese dietary pattern is that the proportion of animal and plant foods is relatively balanced. Most of the health benefits of this model come from fresh vegetables, fish, fermented food, beans and other ingredients, many of which are also regarded as “super food”.
Matcha is a kind of food material with great health value in civilian food. Matcha with a sweet aftertaste can be drunk as tea or used to make snacks. Matcha is regarded as a super energy food because of its antioxidant effect and rich in magnesium, zinc, vitamin C and selenium. As the origin of Japan’s top Matcha, Uji, located in Kyoto, has promoted the health benefits of Matcha and launched a variety of creative desserts centered on Matcha. For example, Matcha hot-pot/" 22375 rel="nofollow" target="_self">hot pot, Matcha muffin and Matcha Baihui.
Image source: wasp nest
Compared with fresh green Matcha, eating natto takes longer to adapt. These fermented soybeans have a strong smell and thick, sticky and slippery texture, which makes many people shy away. For those who can enjoy the beauty of natto, natto is a super seasoning in their diet. Eating it with white rice and green onions constitutes a typical Japanese cuisine. Natto is also rich in high nutritional value. In addition to protein, nattokinase contained in natto helps smooth blood vessels and improve blood circulation. It is an excellent dietary choice to prevent vascular embolism, hypertension, stroke and heart disease. In addition, natto is also an excellent source of vitamin K2, which is beneficial to bone health. The study found that the bone mineral density of people who regularly eat natto is significantly higher than those who do not eat natto, and it also helps women prevent osteoporosis.

Diet and culture, Oriental diet adapted to local conditions

In the pursuit of national health, the dietary patterns of various countries are similar and different. Compared with the East and the west, similar to the Mediterranean diet, DASH diet and Japanese diet mode, the Oriental diet mode also emphasizes the moderate intake of multiple grains and bean products, sufficient fruits and fresh vegetables to ensure a balanced diet and promote intestinal digestion. In addition, the moderate intake of dairy products and more juice in meals are also common to the three dietary modes.
In terms of differences, compared with the Mediterranean model, the eastern diet model has no suggestions for the consumption of red wine and olive oil, and the requirements for the consumption of fish, shrimp and seafood are not limited to seawater fish and shrimp. Freshwater river fresh food is also included in the recommendation guide. Different from the Mediterranean model with European characteristics, DASH diet model emphasizes long-term and planning, and fish has a higher proportion and special status in Japan’s dietary structure. These aspects are also different from China’s eating habits, such as reasonable collocation and diversification of food materials. The eating habits advocated by Oriental diet reflect the proper amount and balance of China’s diet, and also reflect the unique free and casual living habits of Chinese people.
Source: Nutrition Journal
In terms of specific dietary structure, Oriental diet does not require the complete elimination of white rice, white flour and red meat. In addition, there is the control of cooking oil volume that is not involved in Western diet; Low temperature cooking is encouraged, and heavy cooking methods such as frying, smoking and roasting are not advocated; And based on the sufficient supply of green leafy vegetables in China, the increased emphasis on the consumption of fresh and green leafy vegetables.
In terms of taste acceptance and eating habits, the eating habits from abroad are obviously different from the daily dining table of Chinese people, and because the “spread of Western learning to the East” requires high education costs to popularize and localize, it is imperative to promote a Chinese eating model suitable for China, which is in line with the old saying: “one side of the soil and water nourishes one side of the people”.

What noteworthy trends can Oriental diet promote?

The Oriental diet mode endorsed by the “official” undoubtedly attracted the attention of many brands, but under the background of repeated epidemics and the general trend of rational consumption and quality consumption, consumers also began to put forward higher requirements for the application and experience of “Chinese flavor”. So, what kind of track can the profound oriental diet model involving a variety of food materials produce that deserves attention? How should the brand explore a new blue ocean on the Chinese diet track?

From “life-saving food” to “nutrition and health”, is it possible for coarse cereals to become staple food?

Coarse cereals first appeared in China, which can be traced back to ancient times. Since it was first scattered to the fields by ancestors, dry farming in northern China began to usher in the dawn; In modern times, coarse cereals were mainly used as backup food to prevent famine and hunger. In that era when refined rice and flour only belonged to a small number of people, coarse cereals were the existence of people who didn’t want to eat them in difficult days, but had to eat them; Today, because of their high fiber and low-carbon water, they have become a new favorite on the table of modern people and become synonymous with nutrition and health.
The transformation of this status is, of course, inseparable from our contemporary eating habits of heavy oil and salt. Research shows that long-term diet “heavy taste” is not only easy to cause obesity, but also increase the cholesterol in the blood, increase the probability of vascular blockage, and induce “three highs”, while the unsaturated fatty acids, dietary fiber and other nutrients contained in cereals can soften the cholesterol in the blood vessels and reduce the probability of cardiovascular disease.
Regular consumption of cereals also has the effect of beautifying and reducing fat. First of all, many cereals contain pantothenic acid, which can release food energy, and dietary fiber, B vitamins, magnesium and other elements that contribute to fat metabolism, which are conducive to heat combustion; In addition, vitamin A and vitamin E, which are rich in cereals, also have the effect of keeping skin and mucous membrane healthy and preventing aging and dry skin.
The emphasis on whole grain food in the proposed Oriental dietary model once again confirms the important position of cereals in the dietary structure of Chinese people. Buckwheat, naked oats, yellow rice, oats… Due to the requirements of its growth environment, most cereals are eaten by northern people and have become an indispensable home delicacy in the local people.
Cereals are not only miscellaneous in variety, but also miscellaneous in practice. In the southeast of Gansu Province, people in Pingliang are good at mixing buckwheat with all kinds of white flour to make buckwheat dough for eating. The buckwheat flour with strong tendons is also a major local feature; There are also yellow rice, which is larger and fuller than ordinary millet. The yellow rice dumplings, yellow rice zongzi and northeast sticky bean dumplings made of yellow rice have become known as net red food; Oats are more existential. Oatmeal for breakfast, oatmeal bars for satiety, and a oatmeal biscuit for afternoon tea… Cereals change their identities and have already become “regular guests” in our mouth.
In terms of brand application, cereals have already become the symbol of healthy staple food. Muscle prince, who focuses on fitness food, launched new summer products on June 15: konjak cold skin and buckwheat flour skin. It is reported that the new konjak cold skin does not contain fat, and the buckwheat flour skin contains 0 fat and 0 sodium. In terms of publicity, the brand emphasizes the two keywords of “light food” and “summer”. Not only healthy, “delicious” has also become a major selling point of staple foods of cereals. Healthy brand wholly moly! Good! Oatmeal bran buckwheat flour is made of konjak, black rice, buckwheat and wheat. The brand positions it as “super wordy” for smooth muscles. In line with the eating habits of Chinese people, it is healthy and delicious. Staple foods of miscellaneous grains may go further in the field of functional food.
Source: official account -whollymoly

Looking for new opportunities for nutrition from aquatic food

As the mother river that has nurtured the people of the south to thrive, the abundant and rich natural resources of the Yangtze River make it a fertile place with unlimited potential. For example, there are dozens of fresh aquatic products such as shad, swordfish, puffer fish, whitebait, mandarin fish, river shrimp, river crab, and river turtle. In addition to the Yangtze River fresh food with Chinese characteristics, the entire Southeast coastal area is also the main production area of a variety of seafood due to its offshore properties, such as Zhoushan fishing ground and southern coastal bathing beach.
All these laid the foundation for the southeast region as China’s “aquatic base”. In fact, aquatic products are a kind of food with a very balanced nutrient content. On the one hand, its protein content is very rich and its quality is good, especially the fat of fish is rich in DHA and EPA, which plays a good role in improving human brain function and reducing blood cholesterol; On the other hand, its fat content is very low, and the content of cholesterol and sodium is not high, and it contains all kinds of vitamins and minerals needed by the human body.
Nevertheless, the consumption of aquatic products by Chinese residents is relatively low. Data show that only 42% of Chinese people often eat seafood, so there is great room for aquatic products to expand in China. In its Agricultural Outlook 2018-2027, the Ministry of agriculture predicts that China’s consumption of water and seafood will increase to 25 kg per capita, and that of urban areas will increase to 30 kg per capita. In 2015, the figures for urban and rural areas will be 14.3 kg and 5.3 kg respectively.
More intake of aquatic products will be one of the trends in the future, which coincides with the Oriental dietary guidelines that emphasize moderate intake of fish and advocate a variety of ingredients and moderate cooking.
The popularity of brands focusing on aquatic products nutrition is a major example of this trend. For example, luyouxian, a fresh brand focusing on children’s fresh food, takes Atlantic cod as its core selling point, and uses its advantages of high protein, more meat and less thorns to provide high nutritional supplements for babies. Mr. beaver is concerned about the blue ocean of marine protein snacks. The brand takes low fat, light burden and instant as its product highlights. By selecting 100% cod fresh without starch, and comparing it with eggs and chicken breast, it can reduce the burden of consumers in terms of composition and calories.
Photo source: Deer Youxian
In addition, the brand has been focusing on “Oriental nourishing, feeding and living” for a long time. The brand has deeply cultivated sea cucumber products and is characterized by strict material selection, slow stewing process and chef taste. Its seafood gift bag, combined with the secret Buddha jumping off the wall, Yuanqi flower glue chicken and stewed abalone in thick soup, positions the product in family gatherings, friends’ dinners, one-man meals, gifts, new year’s Eve meals and other scenes.
Image source: Jiunian flagship store

Low oil and low salt, the general trend is irreversible

In recent years, with the continuous improvement of consumers’ health awareness and health needs, a health whirlwind swept the food market. For a time, all kinds of foods labeled with “low sugar”, “low calorie”, “low fat” and other health labels began to emerge in large numbers in the market, and achieved good repercussions. So, what “new low” will appear in this growing army of healthy food?
In the “healthy China action (2019-2030)” issued last year, the government proposed to advocate a national healthy lifestyle of “three reductions and three health” (oil reduction, salt reduction, sugar reduction, healthy oral cavity, healthy weight, and healthy bones), of which “oil reduction and salt reduction” were listed as the top two. The “action” also fully responds to the recommendations of the World Health Organization, and puts forward the action goals of no more than 5g of salt per capita per day and no more than 25-30g of edible oil per capita per day.
The serious irrationality of Chinese dietary structure makes the urgency of reducing oil and salt increasingly prominent. The study found that since 1982, the energy supply ratio of fat in the dietary structure of Chinese residents has increased from 18.4% to 34.6%, exceeding the recommended upper limit. Although salt decreased from 12.7 grams per person per day to 9.3 grams per day, it was still nearly twice the recommended limit of 5 grams.
The action to improve the threat of high salt and high oil diet to the health of Chinese people is also reflected in the “Oriental dietary model”. The emphasis on steaming and cooking techniques, the pursuit of light eating habits and the dietary advantage of less salt intake in southeast coastal cuisines are in line with people’s current dietary tendencies, and also suggest that low oil and low salt foods will have great prospects in the future.
Some brands have joined the wave of “low oil and low salt”. In order to change the tradition that a large amount of edible salt needs to be coated on the surface of cheese in the cheese production process, Dr. cheese launched a small round cheese with low salt and high calcium, which uses potassium chloride to replace sodium salt. The target group is young children who need low salt, and it is positioned as “the baby’s first bite of cheese”. Potato chips also began to take a healthy route. In order to fit the current trend, Leshi Max strong series potato chips launched a new flavor with low fat and salt: fiery prawn cocktail (spicy cocktail shrimp flavor) and hot sauce blaze (spicy sauce flavor).
Source: Dr cheese


Eating well and eating healthily is people’s eternal pursuit of diet. The Oriental dietary pattern is based on the dietary structure of the southeast coastal areas, and incorporates the advantages of Chinese traditional diet and the achievements of healthy diet in recent years, which reflects the confidence of Chinese people in the traditional dietary culture, and China’s long-standing and profound dietary culture can meet the growing nutritional needs of Chinese people.
The proposal of this new model is only the starting point. To better complete and realize it, all forces in the food industry need to work together to promote the landing of Oriental food with innovative products, so as to expand more sub circuits and categories, and help Chinese dietary nutrition further move towards scientization and accuracy. I believe this day is in the near future. Let’s look forward to it together!
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