This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chaozhou Guangxi E (Hubei) Gan (Jiangxi) Hainan Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Xinjiang Macanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Taiwanese Thai Chinese
[edit]

This article contains Chinese text. The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters. Mojibake is the happenstance of incorrect unreadable characters (garbage characters shown when Computer software fails to render a text correctly according to its associated A Chinese character, also known as a Han character ( is a Logogram used in writing Chinese (hanzi Japanese (

Chinese cuisine ( Traditional Chinese: 中國菜, Simplified Chinese:中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National For a topic outline on this subject see List of basic Australia topics. Western Europe at its most general meaning means 'all the countries in the West of Europe ' Southern Africa is the Southernmost Region of the African Continent, variably defined by Geography or Geopolitics.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系). Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively. Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible.

Presentation

A Song Dynasty Chinese painting of an outdoor banquet, the painting is a remake of a Tang Dynasty original. The Song Dynasty ( Wade-Giles: Sung Ch'ao was a ruling dynasty in China between 960&ndash1279 CE it succeeded the Five Dynasties and Ten Kingdoms Chinese painting is one of the oldest continuous artistic traditions in the world The Tang Dynasty ( Middle Chinese: dhɑng (June 18 618&ndashJune 4 907 was an imperial dynasty of China preceded by the Sui Dynasty and followed by

In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e. g. vegetable, meat, tofu), ready for direct picking up and eating. Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. A knife is a handheld sharp-edged instrument consisting of handle attached to a Blade used for cutting As a piece of Cutlery or Kitchenware, a fork is a tool consisting of a handle with several narrow tines (usually two three or four on one end "Barbarian" is a pejorative term for an uncivilized person either in a general reference to a member of a nation or Ethnos perceived A weapon is a Tool used either in Hunting, or attack or defence in Combat for the purpose of subduing enemy personnel or to destroy enemy weapons It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This article refers to the cut of meat For other uses see Fillet. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.

In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （"公筷", lit. For the band see Saliva (band; for the village in Azerbaijan see Səliva. Hygiene refers to practices associated with ensuring good health and cleanliness common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders The food selected is often eaten together with some rice either in one bite or in alternation.

Red meat

Pork is generally preferred over beef in Chinese cuisine due to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful. For other meanings including people named 'Islam' see Islam (disambiguation. ^[1] Lamb is more popular in the far north of the country. LaMB is an upcoming Animated film produced by Animax directed by Ryosuke Teiwith the original script written by Carmelo S

Vegetarianism

Main article: Vegetarianism in China

Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. Vegetarianism has been practised for almost two thousand years in China for both religious and philosophical reasons Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Buddhism is a family of beliefs and practices Chinese vegetarian dishes often contain large varieties of vegetables (e. g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Chinese cabbage ( Brassica rapa subspecies see below) also known as snow cabbage is a Chinese Leaf vegetable commonly used in The shiitake ( Lentinula edodes) is an Edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries as well as being dried Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica A meat analogue, also called a meat substitute, mock meat, faux meat, imitation meat, or soymeat, approximates the aesthetic qualities Such imitation meat is created mostly with soy protein and/or mianjin (a preparation of wheat gluten better known in the West by the Japanese-derived name seitan) to imitate the texture, taste, and appearance of duck, chicken, or pork. Soy protein is generally regarded as the storage Protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean Wheat gluten, also called seitan ( wheat meat, gluten meat, or simply gluten, is a Food made from the Gluten of is a language spoken by over 130 million people in Japan and in Japanese emigrant communities Wheat gluten, also called seitan ( wheat meat, gluten meat, or simply gluten, is a Food made from the Gluten of Imitation seafood items, made from other vegetable substances such as konjac, are also available. Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such

Beverages

In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. A drink, or beverage, is a Liquid specifically prepared for Human consumption Digestion is the breaking down of chemicals in the body into a form that can be absorbed Soft drink is a beverage that does not contain Alcohol. Carbonated soft drinks are commonly known as soda soda pop pop, or Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Tea is believed to help in the digestion of greasy foods. Yellow grease is a term from the rendering industry. It usually means used frying oils from deep fryers and restaurants' grease traps Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. For the style of "hot pot" cooking that uses a clay pot see Clay pot cooking. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals. See Herbalism for the non-Chinese tradition of herbology Chinese Herbology ( is the common name for the subject of Chinese

Contemporary health trends

According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished. The United Nations ( UN) is an International organization whose stated aims are to facilitate cooperation in International law, International security ^[2] The number of undernourished people in the country has fallen from 386. 6 million in 1969–1971 to 150. 0 million in 2001–2003. ^[3]

Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Malnutrition is a general term for a medical condition caused by an improper or insufficient diet. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38. 4 percent, beyond the 30 per cent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22. 8 percent of the population were obese and 18. 8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5. 9 percent. ^[4][5]

A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a Vegetable, sometimes accompanied The peanut, or Groundnut ( Arachis hypogaea) is a species in the Legume family Fabaceae native to South America, Mexico Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.

Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary products and habits. Fast food is the term given to food that can be prepared and served very quickly Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC). Kentucky Fried Chicken, usually known as KFC, is a chain of Fast food restaurants based in Louisville Kentucky.

An extensive epidemiological study called the China Project is being conducted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. An Epidemiological study is a statistical study on human populations which attempts to link human health effects to a specified cause The China Project is an ongoing extensive study that explores the correlation between disease Epidemiology and dietary intake patterns in many provinces of China Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. Heart disease is an Umbrella term for a variety for different diseases affecting the Heart. The term Western world, the West or the Occident ( Latin: occidens -sunset -west as distinct from the Orient) can have multiple meanings He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.

See also

• Culture of China
• Chinese beer
• Chinese tea
• Chinese wine
• Cantonese restaurant
• Chinese food therapy
• American Chinese cuisine
• List of Sources of a Chinese Culinary History
• Wok hei
• Five Chinese cereals
• Traditional Chinese medicine
• List of Chinese Cuisine Names

Notes

References

• How to Cook and Eat in Chinese, Buwei Yang Chao, first ed. Buwei Yang Chao (née Buwei Yang Chinese: 楊步偉 (1889 - 1981 was an American Chinese physician writer of recipes and wife of the eminent 1945. Year 1945 ( MCMXLV) was a Common year starting on Monday (link will display the full calendar
• Chinese Table Manners - You Are How You Eat, Eugene Cooper. 1986

External links

• Chinese cuisine at the Open Directory Project
• Four Schools of Chinese Cuisine