![Quanjude roastduck](https://upload.wikimedia.org/wikipedia/commons/e/e5/Quanjude_roastduck.JPG)
Chinese cuisine encompasses the numerous
cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
s originating from
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
, as well as overseas cuisines created by the
Chinese diaspora
Overseas Chinese () refers to people of Chinese birth or ethnicity who reside outside Mainland China, Hong Kong, Macau, and Taiwan. As of 2011, there were over 40.3 million overseas Chinese.
Terminology
() or ''Hoan-kheh'' () in Hokkien, refe ...
. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in
Asia
Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an area ...
and beyond, with modifications made to cater to local palates. Chinese food staples such as
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
,
noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
,
tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northe ...
,
chili oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisi ...
, and
tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...
, and utensils such as
chopsticks
Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of China, Chinese origin that have been used as Kitchen utensil, kitchen and List of eating utensils, eating utensils in most of East Asia, East and Southe ...
and the
wok
A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...
, can now be found worldwide.
The preferences for
seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...
and
cooking techniques
This is a list of cooking techniques commonly used in cooking and food preparation.
Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, refle ...
of Chinese provinces depend on differences in
historical background and
ethnic groups
An ethnic group or an ethnicity is a grouping of people who identify with each other on the basis of shared attributes that distinguish them from other groups. Those attributes can include common sets of traditions, ancestry, language, history, ...
. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from
tropical
The tropics are the regions of Earth surrounding the Equator. They are defined in latitude by the Tropic of Cancer in the Northern Hemisphere at N and the Tropic of Capricorn in
the Southern Hemisphere at S. The tropics are also referred to ...
in the south to
subarctic
The subarctic zone is a region in the Northern Hemisphere immediately south of the true Arctic, north of humid continental regions and covering much of Alaska, Canada, Iceland, the north of Scandinavia, Siberia, and the Cairngorms. Generally, ...
in the northeast.
Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures have been integrated into Chinese cuisines over time.
There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves. The most praised
Four Great Traditions in Chinese cuisine are
Chuan,
Lu,
Yue, and
Huaiyang, representing cuisines of West, North, South, and East China, respectively. The modern
Eight Cuisines of China
Chinese regional cuisines are the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
A number of different styles contribute to Chinese cuisine, but perhaps the bes ...
are
Anhui
Anhui , (; formerly romanized as Anhwei) is a landlocked province of the People's Republic of China, part of the East China region. Its provincial capital and largest city is Hefei. The province is located across the basins of the Yangtze River ...
(),
Guangdong
Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...
(),
Fujian
Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its capi ...
(),
Hunan
Hunan (, ; ) is a landlocked province of the People's Republic of China, part of the South Central China region. Located in the middle reaches of the Yangtze watershed, it borders the province-level divisions of Hubei to the north, Jiangxi to ...
(),
Jiangsu
Jiangsu (; ; pinyin: Jiāngsū, Postal romanization, alternatively romanized as Kiangsu or Chiangsu) is an Eastern China, eastern coastal Provinces of the People's Republic of China, province of the China, People's Republic of China. It is o ...
(),
Shandong
Shandong ( , ; ; alternately romanized as Shantung) is a coastal province of the People's Republic of China and is part of the East China region.
Shandong has played a major role in Chinese history since the beginning of Chinese civilizati ...
(),
Sichuan
Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...
(), and
Zhejiang
Zhejiang ( or , ; , also romanized as Chekiang) is an eastern, coastal province of the People's Republic of China. Its capital and largest city is Hangzhou, and other notable cities include Ningbo and Wenzhou. Zhejiang is bordered by Jiang ...
() cuisines.
["Fujian Cuisine.Beautyfujian.com](_blank)
. Accessed June 2011.
Color, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning.
History
Pre-Tang dynasty
![Chinese Steamed Perch](https://upload.wikimedia.org/wikipedia/commons/2/25/Chinese_Steamed_Perch.jpg)
Chinese society greatly valued
gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastr ...
, and developed an extensive study of the subject based on its
traditional medical beliefs. Chinese culture initially centered around the
North China Plain
The North China Plain or Huang-Huai-Hai Plain () is a large-scale downfaulted rift basin formed in the late Paleogene and Neogene and then modified by the deposits of the Yellow River. It is the largest alluvial plain of China. The plain is bord ...
. The first domesticated crops seem to have been the
foxtail and
broomcorn
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family ( Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many ot ...
varieties of
millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...
, while
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. These grains were typically served as warm
noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed
mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
, pork and
dog
The dog (''Canis familiaris'' or ''Canis lupus familiaris'') is a domesticated descendant of the wolf. Also called the domestic dog, it is derived from the extinct Pleistocene wolf, and the modern wolf is the dog's nearest living relative. Do ...
as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was mostly restricted to the wealthy.
By the time of
Confucius
Confucius ( ; zh, s=, p=Kǒng Fūzǐ, "Master Kǒng"; or commonly zh, s=, p=Kǒngzǐ, labels=no; – ) was a Chinese philosopher and politician of the Spring and Autumn period who is traditionally considered the paragon of Chinese sages. C ...
in the
late Zhou, gastronomy had become a high art. Confucius discussed the principles of dining: "The rice would never be too white, the meat would never be too finely cut... When it was not cooked right, man would not eat. When it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat. When the food was not prepared with the right sauce, man would not eat. Although there are plenty of meats, they should not be cooked more than staple food. There is no limit for alcohol, before a man gets drunk." The
Lüshi chunqiu
The ''Lüshi Chunqiu'', also known in English as ''Master Lü's Spring and Autumn Annals'', is an encyclopedic Chinese classic text compiled around 239 BC under the patronage of the Qin Dynasty Chancellor Lü Buwei. In the evaluation of Michae ...
notes: "Only if one is chosen as the Son of Heaven will the tastiest delicacies be prepared
or him
Or or OR may refer to:
Arts and entertainment Film and television
* "O.R.", a 1974 episode of M*A*S*H
* Or (My Treasure), a 2004 movie from Israel (''Or'' means "light" in Hebrew)
Music
* ''Or'' (album), a 2002 album by Golden Boy with Miss ...
"
The
Zhaohun (4-3rd c. BC) gives some examples: turtle ragout, honey cakes and beer (chilled with ice).
During
Shi Huangdi
Qin Shi Huang (, ; 259–210 BC) was the founder of the Qin dynasty and the first emperor of a unified China. Rather than maintain the title of "king" ( ''wáng'') borne by the previous Shang and Zhou rulers, he ruled as the First Emperor ( ...
's
Qin dynasty
The Qin dynasty ( ; zh, c=秦朝, p=Qín cháo, w=), or Ch'in dynasty in Wade–Giles romanization ( zh, c=, p=, w=Ch'in ch'ao), was the first Dynasties in Chinese history, dynasty of Imperial China. Named for its heartland in Qin (state), ...
, the empire expanded into the south. By the time of the
Han dynasty
The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
, the different regions and cuisines of China's people were linked by major
canal
Canals or artificial waterways are waterways or engineered channels built for drainage management (e.g. flood control and irrigation) or for conveyancing water transport vehicles (e.g. water taxi). They carry free, calm surface flow un ...
s and leading to greater complexity in the different regional cuisines. Not only is food seen as giving "
qi", energy, but the food is also about maintaining yin and yang. The philosophy behind it was rooted in the ''
I Ching
The ''I Ching'' or ''Yi Jing'' (, ), usually translated ''Book of Changes'' or ''Classic of Changes'', is an ancient Chinese divination text that is among the oldest of the Chinese classics. Originally a divination manual in the Western Zho ...
'' and
Chinese traditional medicine
Traditional Chinese medicine (TCM) is an alternative medical practice drawn from traditional medicine in China. It has been described as "fraught with pseudoscience", with the majority of its treatments having no logical mechanism of action ...
: food was judged for color, aroma, taste, and texture and a good meal was expected to balance the
Four Natures ('
hot
Hot or the acronym HOT may refer to:
Food and drink
*Pungency, in food, a spicy or hot quality
*Hot, a wine tasting descriptor
Places
* Hot district, a district of Chiang Mai province, Thailand
**Hot subdistrict, a sub-district of Hot Distric ...
', warm, cool, and '
cold
Cold is the presence of low temperature, especially in the atmosphere. In common usage, cold is often a subjective perception. A lower bound to temperature is absolute zero, defined as 0.00K on the Kelvin scale, an absolute thermodynamic ...
') and the
Five Tastes (pungent, sweet, sour, bitter, and salty).
Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table.
By the Later Han period (2nd century), writers frequently complained of lazy aristocrats who did nothing but sit around all day eating
smoked meats and roasts.
During the
Han dynasty
The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
, the Chinese developed methods of food preservation for military rations during campaigns such as drying meat into
jerky
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derive ...
and cooking, roasting, and drying grain.
Chinese legends claim that the roasted, flat bread
shaobing
Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can ...
was brought back from the ''
Xiyu'' (the Western Regions, a name for
Central Asia
Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...
) by the Han dynasty General
Ban Chao
Ban Chao (; 32–102 CE), courtesy name Zhongsheng, was a Chinese diplomat, explorer, and military general of the Eastern Han Dynasty. He was born in Fufeng, now Xianyang, Shaanxi. Three of his family members—father Ban Biao, elder brother ...
, and that it was originally known as hubing (, lit. "barbarian bread"). The shaobing is believed to be descended from the hubing.
Shaobing
Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can ...
is believed to be related to the Persian ''
nan
Nan or NAN may refer to:
Places China
* Nan County, Yiyang, Hunan, China
* Nan Commandery, historical commandery in Hubei, China
Thailand
* Nan Province
** Nan, Thailand, the administrative capital of Nan Province
* Nan River
People Given name
...
'' and Central Asian ''
nan
Nan or NAN may refer to:
Places China
* Nan County, Yiyang, Hunan, China
* Nan Commandery, historical commandery in Hubei, China
Thailand
* Nan Province
** Nan, Thailand, the administrative capital of Nan Province
* Nan River
People Given name
...
'', as well as the Middle Eastern
pita
Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...
.
Foreign westerners made and sold sesame cakes in China during the Tang dynasty.
During the
Southern and Northern dynasties
The Northern and Southern dynasties () was a period of political division in the history of China that lasted from 420 to 589, following the tumultuous era of the Sixteen Kingdoms and the Eastern Jin dynasty. It is sometimes considered as ...
non-Han people like the
Xianbei
The Xianbei (; ) were a Proto-Mongolic ancient nomadic people that once resided in the eastern Eurasian steppes in what is today Mongolia, Inner Mongolia, and Northeastern China. They originated from the Donghu people who splintered into the ...
of
Northern Wei
Wei (), known in historiography as the Northern Wei (), Tuoba Wei (), Yuan Wei () and Later Wei (), was founded by the Tuoba (Tabgach) clan of the Xianbei. The first of the Northern and Southern dynasties#Northern dynasties, Northern dynasties ...
introduced their cuisine to northern China, and these influences continued up to the
Tang dynasty
The Tang dynasty (, ; zh, t= ), or Tang Empire, was an Dynasties in Chinese history, imperial dynasty of China that ruled from 618 to 907 AD, with an Zhou dynasty (690–705), interregnum between 690 and 705. It was preceded by the Sui dyn ...
, popularizing meat like mutton and dairy products like goat milk, yogurts, and
Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy p ...
among even Han people. It was during the Song dynasty that
Han Chinese
The Han Chinese () or Han people (), are an East Asian ethnic group native to China. They constitute the world's largest ethnic group, making up about 18% of the global population and consisting of various subgroups speaking distinctive va ...
developed an aversion to dairy products and abandoned the dairy foods introduced earlier.
The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of China (Zhongguo) he preferred, fish vs mutton and tea vs yogurt.
Post-Tang dynasty
The great migration of Chinese people south during the invasions preceding and during the
Song dynasty
The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...
increased the relative importance of
southern Chinese
South China () is a geographical and cultural region that covers the southernmost part of China. Its precise meaning varies with context. A notable feature of South China in comparison to the rest of China is that most of its citizens are not ...
staples such as rice and
congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
.
Su Dongpo
The asterisk ( ), from Late Latin , from Ancient Greek , ''asteriskos'', "little star", is a typographical symbol. It is so called because it resembles a conventional image of a heraldic star.
Computer scientists and mathematicians often voc ...
has improved the red braised pork as
Dongpo pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is ...
. The dietary and culinary habits also changed greatly during this period, with many ingredients such as
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the ''Shanjia Qinggong'' () and the ''
Wushi Zhongkuilu
Wushi Zhongkuilu () is a late 13th century Medieval Chinese culinary work on household cookery written by an anonymous author from the Pujiang region known only as "Madame Wu". It is the earliest known culinary work written by or attributed t ...
'' () showing the respective esoteric foods and common household cuisine of the time.
The
Yuan and
Qing
The Qing dynasty ( ), officially the Great Qing,, was a Manchu-led imperial dynasty of China and the last orthodox dynasty in Chinese history. It emerged from the Later Jin dynasty founded by the Jianzhou Jurchens, a Tungusic-speaki ...
dynasties introduced
Mongolian and
Manchu cuisine
Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria, the historical name for a region which now covers mostly Northeast China and Outer Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and b ...
, warm northern dishes that popularized
hot pot
Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...
cooking. During the
Yuan dynasty
The Yuan dynasty (), officially the Great Yuan (; xng, , , literally "Great Yuan State"), was a Mongol-led imperial dynasty of China and a successor state to the Mongol Empire after its division. It was established by Kublai, the fifth ...
many
Muslim communities
Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
emerged in China, who practiced a porkless cuisine now preserved by
Hui restaurants throughout the country.
Yunnan cuisine
Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority gro ...
is unique in China for its cheeses like
Rubing
Rubing () is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan, Yunnan Province of China by people of the Bai people, Bai and Sani people, Sani (recognized as a branch of the Yi people, Yi in China) minorities. Its B ...
and
Rushan cheese made by the
Bai people
The Bai, or Pai ( Bai: Baipho, (白和); ; endonym pronounced ), are an East Asian ethnic group native to the Dali Bai Autonomous Prefecture of Yunnan Province, Bijie area of Guizhou Province, and Sangzhi area of Hunan Province. They constitu ...
, and its yogurt, the yogurt may have been due to a combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan.
As part of the last leg of the
Columbian Exchange
The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in ...
, Spanish and Portuguese traders began introducing foods from the New World to China through the port cities of
Canton and
Macau
Macau or Macao (; ; ; ), officially the Macao Special Administrative Region of the People's Republic of China (MSAR), is a city and special administrative region of China in the western Pearl River Delta by the South China Sea. With a pop ...
. Mexican
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s became essential ingredients in
Sichuan cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...
and calorically dense potatoes and corn became staple foods across the northern plains.
During the Qing dynasty, Chinese gastronomes such as
Yuan Mei
Yuan Mei (; 1716–1797) was a Chinese painter and poet of the Qing Dynasty. He was often mentioned with Ji Yun as the "Nan Yuan Bei Ji" ().
Biography
Early life
Yuan Mei was born in Qiantang (, in modern Hangzhou), Zhejiang province, to a cu ...
focused upon the primary goal of extracting the maximum flavour of each ingredient. As noted in his culinary work the ''
Suiyuan shidan
Recipes from the Garden of Contentment () is a work on cooking and gastronomy written by the Qing-dynasty painter and poet Yuan Mei. It is known in English under various titles, including ''Food Lists of the Garden of Contentment'', ''Menus from t ...
'', however, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious, especially when the display served also a formal ceremonial purpose, as in the case of the
Manchu Han Imperial Feast
The Manchus (; ) are a Tungusic East Asian ethnic group native to Manchuria in Northeast Asia. They are an officially recognized ethnic minority in China and the people from whom Manchuria derives its name. The Later Jin (1616–1636) and Q ...
.
As the pace of life increases in modern China, fast food like
fried noodles
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Fried noodle dishes
File:Beefchowfoon.jpg, Beef chow fun
File:Charkwayteow.JPG, Char kway teow
File:Phat Thai ...
,
fried rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fr ...
and ''
gaifan
''Gaifan'' () or ''gaijiaofan'' () is a type of dish in Chinese cuisine typically offered in low-cost establishments. It consists of a fish, meat, or vegetable topping served over rice. The dish can be either freshly cooked or previously cooked, ...
'' (dish over rice) become more and more popular.
Regional cuisines
![Cuisines of China](https://upload.wikimedia.org/wikipedia/commons/d/d8/Cuisines_of_China.png)
There are a variety of styles of cooking in China, but most Chinese chefs classified eight regional cuisines according to their distinct tastes and local characteristics. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are
Cantonese cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Maca ...
,
Shandong cuisine
Shandong cuisine (), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (). It is derived from the native cooking style of Shandong, Shandong Province, ...
,
Jiangsu cuisine
Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not ...
(specifically
Huaiyang cuisine
Huaiyang cuisine () is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou a ...
) and
Sichuan cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...
.
These styles are distinctive from one another due to factors such as availability of resources, climate,
geography
Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth description") is a field of science devoted to the study of the lands, features, inhabitants, and ...
,
history
History (derived ) is the systematic study and the documentation of the human activity. The time period of event before the History of writing#Inventions of writing, invention of writing systems is considered prehistory. "History" is an umbr ...
, cooking techniques and lifestyle. One style may favour the use of
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
and
shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...
s over chili and spices, while another may favour preparing
seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
over other meats and
fowl
Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes). Anatomical and molecular similarities suggest these two groups are close evolutionary relatives; together ...
.
Jiangsu cuisine
Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not ...
favours cooking techniques such as
braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...
and
stewing
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and m ...
, while
Sichuan cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...
employs
baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
.
Zhejiang cuisine
Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives fro ...
focuses more on serving fresh food and shares some traits in common with Japanese food.
Fujian cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this articl ...
is famous for its delicious seafood and soups and the use of spices.
Hunan cuisine
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spi ...
is famous for its hot and sour taste.
Anhui cuisine
Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan region in southern Anhui Province.
Methods and ingredients
Anhui ...
incorporates wild food for an unusual taste and is wilder than Fujian cuisine.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of
preservation
Preservation may refer to:
Heritage and conservation
* Preservation (library and archival science), activities aimed at prolonging the life of a record while making as few changes as possible
* ''Preservation'' (magazine), published by the Nat ...
such as
drying
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered ...
,
salting,
pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ...
and
fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
.
In addition, the "rice theory" attempts to describe cultural differences between north and south China; in the north, noodles are more consumed due to wheat being widely grown whereas in the south, rice is more preferred as it has historically been more cultivated there.
Staple foods
Chinese ancestors successfully planted
millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...
,
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
, and other grains about 8,000 to 9,000 years ago. As for
wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
, another staple, it took another three or four thousand years. For the first time, grains provided people with a steady supply of food. Because of the lack of various foods, Chinese people had to adapt to new eating habits. The meat was scarce at that time, that's why people cooked with small amounts of meat and rice or noodles.
Rice
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
is a primary
staple food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and ...
for people from rice farming areas in southern China.
Steamed rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...
, usually
white rice
White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the ...
, is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. Rice is also used to produce
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
,
baijiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
and
vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...
.
Glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
("sticky rice") is a variety of rice used in special dishes such as lotus leaf rice and glutinous rice balls.
Wheat
In wheat-farming areas in
Northern China
Northern China () and Southern China () are two approximate regions within China. The exact boundary between these two regions is not precisely defined and only serve to depict where there appears to be regional differences between the climate ...
, people largely rely on
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
-based food, such as
noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
, ''
bing
Bing most often refers to:
* Bing Crosby (1903–1977), American singer
* Microsoft Bing, a web search engine
Bing may also refer to:
Food and drink
* Bing (bread), a Chinese flatbread
* Bing (soft drink), a UK brand
* Bing cherry, a varie ...
'' (bread), ''
jiaozi
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' ar ...
'' (a kind of Chinese
dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
s), and ''
mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang.
Description
''Mantou'' are typ ...
'' (a type of steamed buns).
[Yao, Zhang. ''China Everyday!''. Page One Pub. 2007. ] Wheat likely "appeared in the lower Yellow River around 2600 Before Common Era (BCE), followed by Gansu and Xinjiang around 1900 BCE and finally occurred in the middle Yellow River and Tibet regions by 1600 BCE".
Noodles
Chinese noodles
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part ...
come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), is an avatar of long life and good health according to Chinese traditions.
Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fen). Noodles are commonly made with rice flour or wheat flour, but other flours such as
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
are also used in minor groups. The names given to the noodle is unique in their own way, such as the method used to make the noodle as in hand-pulled noodle.
Soybean products
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...
is made of
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
s and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste.
[J. Li & Y. Hsieh. ''Traditional Chinese Food Technology and Cuisine''. Asia Pacific Journal of Clinical Nutrition. 2004;13(2): 147–155.] Other products such as
soy milk
Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...
,
soy paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...
,
soy oil
Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (''Glycine max''). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed s ...
, and fermented
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
are also important in Chinese cooking.
There are many kinds of soybean products, including
tofu skin
Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid s ...
, smoked tofu, dried tofu, and fried tofu.
Stinky tofu
Stinky tofu () is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a ...
is fermented tofu. Like
blue cheese or
durian
The durian (, ) is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognised ''Durio'' species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the onl ...
, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu is usually used as a spread on steamed buns.
Doufuru
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, Food preservation, preserved tofu used in East Asian cuisine. The ingre ...
is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans,
red yeast rice
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivate ...
or chili to create different color and flavor. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu. Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese
miso paste, but less salty. Doufuru can be used as a spread on steamed buns, or paired with
rice congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
.
Sufu
Suppressor of fused homolog is a protein that in humans is encoded by the ''SUFU'' gene.
In molecular biology, the protein domain suppressor of fused protein (Sufu) has an important role in the cell. The Sufu is important in negatively regulating ...
is one other type of fermented tofu that goes through ageing process. The color (red, white, green) and flavor profile can determine the type of sufu it is. This kind of tofu is usually eaten alongside breakfast rice.
Soybean milk is soybean-based milk. It is a morning beverage, and it has many benefits to human health.
Vegetables
Apart from vegetables that can be commonly seen, some unique
vegetables
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
used in Chinese cuisine include
baby corn
An infant or baby is the very young offspring of human beings. ''Infant'' (from the Latin word ''infans'', meaning 'unable to speak' or 'speechless') is a formal or specialised synonym for the common term ''baby''. The terms may also be used to ...
,
bok choy
Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have g ...
,
snow pea
The snow pea is an edible-pod pea with flat pods and thin pod walls. It is eaten whole, with both the seeds and the pod, while still unripened.
Names
The common name snow pea seems to be a misnomer as the planting season of this pea is no ea ...
s,
Chinese
Chinese can refer to:
* Something related to China
* Chinese people, people of Chinese nationality, citizenship, and/or ethnicity
**''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation
** List of ethnic groups in China, people of va ...
eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mos ...
,
Chinese broccoli
Gai lan, kai-lan, Chinese broccoli, Chinese kale, or jie lan (''Brassica oleracea'' var. ''alboglabra'') is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. ...
, and
straw mushrooms
''Volvariella volvacea'' (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines. They are often available fresh in regions they ...
. Other vegetables including
bean sprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.
In the field of nutrition, the term signifies ...
s, pea vine tips,
watercress
Watercress or yellowcress (''Nasturtium officinale'') is a species of aquatic flowering plant in the cabbage family Brassicaceae.
Watercress is a rapidly growing perennial plant native to Europe and Asia. It is one of the oldest known leaf ve ...
,
lotus root
''Nelumbo nucifera'', also known as sacred lotus, Laxmi lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often ref ...
s, chestnuts, water chestnuts, and
bamboo shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and b ...
s are also used in different cuisines of China.
Because of different climate and soil conditions, cultivars of green beans, peas, and mushrooms can be found in rich variety.
A variety of dried or pickled vegetables are also processed, especially in drier or colder regions where fresh vegetables were hard to get out of season.
Herbs and seasonings
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...
s such as fresh
ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
root,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
,
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...
,
and
sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
are widely used in many regional cuisines.
Sichuan peppercorns,
star anise
''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...
,
cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
,
fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
,
cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, s ...
and
white pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...
s are also used in different regions.
[ 'The Times'' Accessed June 2011.]
To add extra flavor to the dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimp, dried tangerine peel,
[Chinese Restaurants Are Adding Herbs for Flavor and Health]
– ''The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...
'' and dried Sichuan chillies.
When it comes to
sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...
s, China is home to soy sauce, which is made from fermented soybeans and wheat. A number of sauces are also based on fermented soybeans, including
hoisin sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hois ...
, ground bean sauce and yellow bean sauce. There are also different sauces preferred by regional cuisines,
oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
,
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ...
and furu (fermented tofu) are also widely used. Vinegar also has a variety with different flavors: clear rice vinegar,
Chinkiang black rice vinegar, Shanxi vinegar, Henghe vinegar etc.
Desserts and snacks
Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.
Dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
(点心), originally means a small portion of food, can refer to dessert, or pastries. Later to avoid disambiguation, tian dian (甜点) and gao dian (糕点) are used to describe desserts and pastries.
Traditionally, Chinese desserts are sweet foods and dishes that are served with tea, usually during the meal, or at the end of meals in Chinese cuisine.
Besides being served as dim sum along with tea, pastries are used for celebration of traditional festivals. The most famous one is
moon cake
A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between f ...
, used to celebrate the
Mid-Autumn Festival
The Mid-Autumn Festival (Chinese: / ), also known as the Moon Festival or Mooncake Festival, is a traditional festival celebrated in Chinese culture. Similar holidays are celebrated in Japan (), Korea (), Vietnam (), and other countries in Eas ...
.
A wide variety of
Chinese desserts
Chinese desserts () are sweet foods and dishes that are served with tea, along with meals are available, mainly including steamed and boiled sweet snacks.
Bing
Bing most often refers to:
* Bing Crosby (1903–1977), American singer
* Microsoft Bing, a web search engine
Bing may also refer to:
Food and drink
* Bing (bread), a Chinese flatbread
* Bing (soft drink), a UK brand
* Bing cherry, a varie ...
is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat-flour-based confections, with different stuffings including
red bean paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
,
jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae.
Description
It is a smal ...
, and a variety of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called ''táng'' (糖)
["Chinese Desserts."](_blank)
Kaleidoscope - Cultural China
. Accessed June 2011. are usually made with
cane sugar
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
, malt sugar, honey, nuts, and fruit.
Gao or Guo are rice-based snacks that are typically steamed
and may be made from glutinous or normal rice.
Another cold dessert is called ''baobing'', which is
shaved ice
Shaved ice is a large family of ice-based desserts made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, ...
with sweet syrup.
Chinese jellies are known collectively in the language as ''ices''. Many jelly desserts are traditionally set with agar and are flavoured with fruits, known as guodong (果冻), though
gelatine
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
based jellies are also common in contemporary desserts.
Chinese dessert soups are typically sweet and served hot.
European pastries are also seen in China, like
mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Ma ...
,
crème brûlée
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar ...
, and
cheesecake
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it m ...
, but they are generally not as popular because the Chinese preference of dessert is mildly sweet and less oily.
![Baozi Chengdu](https://upload.wikimedia.org/wikipedia/commons/f/f4/Baozi_Chengdu.JPG)
Many types of street foods, which vary from region to region, can be eaten as snacks or light dinner.
Prawn cracker
Prawn crackers ( id, krupuk udang) are a deep fried snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia.They have also been adapted into East Asian cuis ...
s are an often-consumed snack in Southeast China.
Dairy products
Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhaps ''
kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy p ...
'' (fermented mare's milk) or goat's milk.
Historically, many Chinese chefs tried not to use milk, because of the high rate of
lactose intolerance among the Chinese population. However, today, dairy products are increasingly used in Chinese cuisine, such as the "
double skin milk
Double skin milk () is a Cantonese dessert made of milk, egg whites, and sugar. It originated from Shunde, Guangdong. It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of ...
" dessert in Guangdong Province, the Rubing (milk cake) cheese in
Yunnan
Yunnan , () is a landlocked Provinces of China, province in Southwest China, the southwest of the People's Republic of China. The province spans approximately and has a population of 48.3 million (as of 2018). The capital of the province is ...
, and
yoghurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bact ...
in Qinghai and Xinjiang. China has a wide variety of dairy desserts that are very popular.
Cold dishes
Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat and sausages, to jellyfish or cold soups.
Chinese sausage
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) ().
Varieties
There is a choice of fatty or lean s ...
s vary from region to region. The most common sausage is made of pork and pork fat. The flavor is generally salty-sweet in Southern China. In other parts of China, sausages are salted to be preserved. Chinese sausage is prepared in many different ways, including oven-roasting, stir-frying, and
steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
.
Soups
![Tougan shrimp soup](https://upload.wikimedia.org/wikipedia/commons/6/6e/Tougan_shrimp_soup.jpg)
In some part of South China, soups are served between the cold dishes and the main dishes. In other parts of China, soups are served between the main dish and staple foods, before desserts or fruit salad. There are many traditional Chinese soups, such as
wonton
A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of ...
soup, herbal chicken soup,
hot and sour soup
Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as ''hulatang'' or "pepper hot soup" (胡辣汤).
North America Un ...
,
winter melon soup, and so on.
Drinks
Tea plays an important role in Chinese dining culture. In China, there are two main types of tea, one is made from dried tea leaves, the other one is made by extracts from tea leaves.
Baijiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
and
huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...
as strong alcoholic beverages are preferred by many people as well. Wine is not so popular as other drinks in China that are consumed whilst dining, although they are usually available in the menu.
Tea
![Longjing tea 3](https://upload.wikimedia.org/wikipedia/commons/b/b2/Longjing_tea_3.jpg)
As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular
jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae.
Description
It is a smal ...
), small sweets, melon seeds, and
waxberry.
China was the earliest country to cultivate and drink tea, which is enjoyed by people from all social classes.
[Q. Hong & F. Chunjian. ''Origins of Chinese Tea and Wine''. Asiapac Books Pte Ltd. 2005..] Tea processing began after the
Qin Qin may refer to:
Dynasties and states
* Qin (state) (秦), a major state during the Zhou Dynasty of ancient China
* Qin dynasty (秦), founded by the Qin state in 221 BC and ended in 206 BC
* Daqin (大秦), ancient Chinese name for the Roman Emp ...
and
Han
Han may refer to:
Ethnic groups
* Han Chinese, or Han People (): the name for the largest ethnic group in China, which also constitutes the world's largest ethnic group.
** Han Taiwanese (): the name for the ethnic group of the Taiwanese p ...
dynasties.
The different types of Chinese tea include black, white, green, yellow, oolong, and dark tea. Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these types are
green tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since the ...
,
oolong tea
Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo ...
, black tea, scented tea,
white tea
White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the ''Camellia sinensis'' plant.
Currently there is no generally accepted definition of white tea and very little international ...
, and
compressed tea
Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed in ...
. There are four major
tea plantation
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northe ...
regions:
Jiangbei Jiangbei () may refer to:
* Henan Jiangbei Province, during the Yuan dynasty
* Jiangbei District, Chongqing, China
* Jiangbei District, Ningbo, Zhejiang, China
* Jiangbei, Meizhou, Guangdong, China
* Jiangbei (region), north of the Yangtze, Yangtze ...
,
Jiangnan
Jiangnan or Jiang Nan (; formerly romanized Kiang-nan, literally "South of the River" meaning "South of the Yangtze") is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, incl ...
,
Huanan and the southwestern region.
Well known types of green tea include
Longjing,
Huangshan
Huangshan (),Bernstein, pp. 125–127. literally meaning the Yellow Mountain(s), is a mountain range in southern Anhui Province in eastern China. It was originally called “Yishan”, and it was renamed because of a legend that Emperor Xuanyu ...
,
Mao Feng,
Bilochun,
Putuofeng Cha, and
Liu'an Guapian.
[Zonglin Chang Xukui Li. ''Aspect of Chinese Culture''. 2006., .] China is the world's largest exporter of green tea.
One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella, is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.
Alcoholic beverages
The importance of ''
baijiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
'' (
lit. "white liquor") in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world. It dates back to the introduction of distilling during the
Song dynasty
The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...
;
[ can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheap ]Er guo tou
''Erguotou'' () is a Chinese liquor. It is a type of light-aroma ''baijiu'' made from sorghum. The most famous brands are Red Star (红星, ''Hóngxīng'') and Niulanshan (牛栏山), both from Beijing. It is available in various strengths, the ...
, but Mao Tai is the premium ''baijiu''. Other popular brands include Kang, Lu Zhou Te Qu, and Wu Liang Ye.
''Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...
'' (lit. "yellow liquor") is not distilled and is a strong rice wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
(10–15% ABV). Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.
While fermented grain beverages have been brewed in China for over 9,000 years, it has been long overshadowed by stronger alcohol like Baijiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
and Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...
.
Herbal drinks
Chinese herb tea, also known as ''medicinal herbal tea'', is a kind of tea made from Chinese medicinal herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s.
Other beverages
Soy milk, almond milk
Almond milk is a plant-based milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. It does not contain cholesterol or lactose and is low in saturated fat. ...
, walnut milk and coconut milk are also drunk during the meal in different regions. In some parts of China, hawthorn
Hawthorn or Hawthorns may refer to:
Plants
* '' Crataegus'' (hawthorn), a large genus of shrubs and trees in the family Rosaceae
* ''Rhaphiolepis'' (hawthorn), a genus of about 15 species of evergreen shrubs and small trees in the family Rosace ...
and jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae.
Description
It is a smal ...
juice are preferred. A small shot of fruit vinegar is served as an appetizer in Shanxi
Shanxi (; ; formerly romanised as Shansi) is a landlocked province of the People's Republic of China and is part of the North China region. The capital and largest city of the province is Taiyuan, while its next most populated prefecture-lev ...
.
Chinese cuisines outside China
Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a deep Chinese influence on other national cuisines such as Cambodian cuisine
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culina ...
, Filipino cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...
, Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
and Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflec ...
. There are also a large number of forms of fusion cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of ...
, often popular in the country in question. Some, such as ramen
is a Japanese dish, Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese ...
(Japanese Chinese cuisine
Japanese Chinese cuisine or ''Chūka'' is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japa ...
) have become popular internationally.
Deep-fried meat combined with sweet and sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histor ...
sauce as a cooking style receives an enormous preference outside of China. Therefore, many similar international Chinese cuisines are invented based on sweet and sour sauce, including Sweet and sour chicken (Europe and North America), Manchurian chicken (India) or ''tangsuyuk
''Tangsuyuk'' () is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef.
History and etymology
''Tangsuyuk'' is a dish that was first made by Chinese merchants in the port city of Incheon, where the ...
'' (South Korea). The Hawaiian pizza
Hawaiian pizza is a pizza originating in Canada, and is traditionally topped with pineapple, tomato sauce, cheese, and either ham or bacon.
History
Sam Panopoulos, a Greek-born Canadian, created the first Hawaiian pizza at the Satellite Res ...
was inspired by Chinese sweet and sour flavors.
Apart from the host country, the dishes developed in overseas Chinese cuisines are heavily dependent on the cuisines derived from the origin of the Chinese immigrants. In Korean Chinese cuisine
Korean–Chinese cuisine (), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korea ...
, the dishes derive primarily from Shandong cuisine
Shandong cuisine (), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (). It is derived from the native cooking style of Shandong, Shandong Province, ...
while Filipino Chinese cuisine
Filipino Chinese cuisine is a style of Filipino cuisine influenced from Chinese cuisine.
History
Filipino cuisine is influenced principally by China and Spain have been integrated with pre-colonial indigenous Filipino cooking practices.
In t ...
is strongly influenced by Fujian cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this articl ...
. American Chinese cuisine
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those ...
has distinctive dishes (such as chop suey
Chop suey () is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery ...
) originally based on Cantonese cuisine, which are more popular among non-Chinese Americans than with Chinese Americans
Chinese Americans are Americans of Han Chinese ancestry. Chinese Americans constitute a subgroup of East Asian Americans which also constitute a subgroup of Asian Americans. Many Chinese Americans along with their ancestors trace lineage from ...
themselves.
According to the report released by China's largest on-demand service platform in 2018, there are over 600,000 Chinese restaurants overseas. The report also pointed out that hotpot is the most popular food in the foreign market. Sichuan cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...
and some Chinese snacks and fast food followed in second and third place, respectively.
Dining etiquette
Youths should not begin eating before their elders do. When eating from a bowl, one should not hold it with its bottom part, because it resembles the act of begging. Chopsticks
Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of China, Chinese origin that have been used as Kitchen utensil, kitchen and List of eating utensils, eating utensils in most of East Asia, East and Southe ...
are the main eating utensils for Chinese food, which can be used to cut and pick up food. When someone is taking a break from eating at the table, they should not put the chopstick into the rice vertically, because it resembles the Chinese traditional funeral tribute, which involves putting chopsticks inside a bowl of rice vertically. It is considered inappropriate to use knives on the dining table. Chopsticks should not be waved around in the air or played with. Food should first be taken from the plate in front. It is considered impolite to stare at a plate. Watching TV, using mobile phones or doing other activities while eating is considered in poor taste. If an older person puts food in a younger person's bowl, the younger person should thank them.
Relation to Chinese philosophy and religion
Food plays various roles in social and cultural life. In Chinese folk religion
Chinese folk religion, also known as Chinese popular religion comprehends a range of traditional religious practices of Han Chinese, including the Chinese diaspora. Vivienne Wee described it as "an empty bowl, which can variously be filled ...
, Ancestor veneration in China, ancestor veneration is conducted by offering food to ancestors and Chinese festivals involve the consumption and preparation of specific foods which have symbolic meanings attached to them. Specific religions in China have their own cuisines such as the Taoist diet, Buddhist cuisine and Chinese Islamic Cuisine. The Kaifeng Jews in Henan province once had their own Chinese Jewish cuisine but the community has largely died out in the modern era and not much is known about the specifics of their cuisine but they did influence foods eaten in their region and some of their dishes remain.
Food also plays a role in daily life. The formality of the meal setting can signify what kind of relationship people have with one another, and the type of food can indicate ones' social status and their country of origin. In a formal setting, up to sixteen of any combination of hot and cold dishes would be served to respect the guests. On the other hand, in a casual setting, people would eat inexpensive meals such as at food stalls or homemade food. The typical disparity in food in the Chinese society between the wealthy and everyone below that group lies in the rarity and cost of the food or ingredient, such as shark fins and bear paws. Depending on whether one goes for rice or anything that is made of wheat flour such as noodle or bread as their main source of food, people within similar culture or of different background can assume other's country of origin from the south or north of China. Different foods have different symbolic meanings. Mooncakes and dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
s are symbolic of the Mid-Autumn Festival, Mid-autumn festival and the Spring Festival, respectively. Pear symbolizes bad luck due to its similarity in pronunciation of 'away' in the native language and noodle means living a long life for its length.
In Chinese philosophy, food frequently conveys a message. A Chinese philosophy ''I Ching
The ''I Ching'' or ''Yi Jing'' (, ), usually translated ''Book of Changes'' or ''Classic of Changes'', is an ancient Chinese divination text that is among the oldest of the Chinese classics. Originally a divination manual in the Western Zho ...
'' says, “Gentlemen use eating as a way to attain happiness. They should be aware of what they say, and refrain from eating too much."
Chinese culture has guidelines in how and when food are eaten. Chinese people typically eat three meals a day. Breakfast is served around 6-9am, lunch is served around 12-2pm, and dinner is served around 6-9pm. Within the Chinese culture, families do follow different traditions. In some families, the elderly members and youngsters get their meal first, then the mother and father, and then the children and teenagers. Other families have the male and female eat separately at different seating area. Whatever tradition the family decided to follow, it is all to show respect to members of the family.
See also
* ''A Bite of China'' by China Central Television, CCTV
* The eight major traditions of Chinese cuisine
** Shandong cuisine
Shandong cuisine (), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (). It is derived from the native cooking style of Shandong, Shandong Province, ...
** Sichuan cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...
** Cantonese cuisine
** Fujian cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this articl ...
** Jiangsu cuisine
Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not ...
** Zhejiang cuisine
Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives fro ...
** Hunan cuisine
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spi ...
** Anhui cuisine
Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan region in southern Anhui Province.
Methods and ingredients
Anhui ...
* Other traditions in Chinese cuisine
** Beijing cuisine
*** Chinese imperial cuisine
** Shanghai cuisine
** Huaiyang cuisine
Huaiyang cuisine () is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou a ...
** Hubei cuisine
** Jiangxi cuisine
** Henan cuisine
** Shanxi cuisine
** Shaanxi cuisine
** British Chinese cuisine
** Guizhou cuisine
** Yunnan cuisine
Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority gro ...
** Teochew cuisine
* List of Chinese bakery products
* List of Chinese desserts
* List of Chinese dishes
* List of Chinese sauces
* List of Chinese soups
* Chinese regional cuisine
* Chinese food therapy
* History of Chinese cuisine
* Customs and etiquette in Chinese dining
* Chinese cooking techniques
* Chinese Cuisine Training Institute
* List of restaurants in China
* Pizza in China
References
Further reading
; History
*
*
* David R. Knechtges, "A Literary Feast: Food in Early Chinese Literature," ''Journal of the American Oriental Society ''106.1 (1986): 49–63.
*
*
* Sterckx, Roel. ''Food, Sacrifice, and Sagehood in Early China.'' New York: Cambridge University Press, 2011 (2015).
* Sterckx, Roel. ''Chinese Thought. From Confucius to Cook Ding.'' London: Penguin, 2019.
*
*
* Endymion Wilkinson, "Chinese Culinary History (Feature Review)," ''China Review International ''8.2 (Fall 2001): 285–302.
*
; Cookbooks
* Buwei Yang Chao. ''How to Cook and Eat in Chinese.'' (New York: John Day, 1945; revisions and reprints).
* Fuchsia Dunlop. ''Land of Plenty: A Treasury of Authentic Sichuan Cooking.'' (New York: Norton, 2003). .
* Fuchsia Dunlop. ''Revolutionary Chinese Cookbook: Recipes from Hunan Province.'' (New York: Norton, 2007). .
* Fuchsia Dunlop. ''Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.'' (New York: Norton, 2008). .
* Fuchsia Dunlop. ''Every Grain of Rice: Simple Chinese Home Cooking'' (2012).
* Emily Hahn, ''Recipes, The Cooking of China.'' (Alexandria, Va.: Time-Life Books, Foods of the World, 1981).
* Hsiang-Ju Lin and Tsuifeng Lin. ''Chinese Gastronomy.'' (London: Nelson, 1969; rpr.). .
* Yan-Kit So. ''Classic Food of China.'' (London: Macmillan, rpr 1994, 1992). .
* Martin Yan. ''Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World.'' (New York: Morrow, 2002). .
*Georgina Freedman. ''Cooking South of The Clouds: Recipes and Stories From China's Yunnan Province.'' (Octopus; Kyle, 2018). .
External links
* K.C. Chan
"Food in Chinese Culture"
Asia Society
*
*
Chinese food made easy
at the British Broadcasting Corporation, BBC
*
Chinese Culinary History (Websites for Research)
Stony Brook University Libraries.
{{DEFAULTSORT:Chinese Cuisine
Chinese cuisine,
East Asian cuisine