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Encyclopedia > Cuisine of the People's Republic of China

This article is part of the series:

Chinese cuisine Image File history File links ChineseDishLogo. ...

History
Eight Great Traditions
Others
Overseas Chinese
[edit]
This article is part
of the Cuisine series
Foods

Bread - Pasta - Cheese - Rice
Sauces - Soups - Desserts
Herbs and spices
Other ingredients The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine 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 cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... 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 the name given to Peruvian-Cantonese cuisine. ... 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 South Asian 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 is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and 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 her population as a prime example of the ethnic diversity of the culture of Singapore. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... For the computer protocol, see SAUCE. Or see source. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is not a meal that can be withstanding by itself. ... Herbs: basil Herbs (IPA: hÉ™()b, or É™b; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...

Regional cuisines
Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
See also:
Famous chefs - Kitchens - Meals
Wikibooks: Cookbook

Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. It originated from different regions of China and has become widespread in many other parts of the world — from East Asia to India, North America, Australasia and Western Europe. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food for ingestion. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Chinese Opera, one of the many aspects of traditional Chinese culture The Culture of China (Chinese: 中國文化) is home to one of the worlds oldest and most complex civilizations covering a history of over 5,000 years. ... Antarctica Oceania Africa Asia Europe North America South America Middle East Caribbean Central Asia East Asia North Asia South Asia Southeast Asia SW. Asia Australasia Melanesia Micronesia Polynesia Central America Latin America Northern America Americas C. Africa E. Africa N. Africa Southern Africa W. Africa C. Europe E. Europe N... East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... World map showing North America A satellite composite image of North America. ... Australasia Australasia is a term variably used to describe a region of Oceania: Australia, New Zealand, and neighbouring islands in the Pacific Ocean. ...

Contents

Overview

A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshí Pinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (càiPinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous. Chinese culture has roots going back over five thousand years. ... Lactose is a disaccharide found in milk. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ... Chinese (written) language (pinyin: zhōngw n) written in Chinese characters The Chinese language (汉语/漢語, 华语/華語, or 中文; Pinyin: H nyǔ, Hu yǔ, or Zhōngw n) is a member of the Sino-Tibetan family of languages. ... Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ... Look up Noodle in Wiktionary, the free dictionary. ... Mantou or man tou (Simplified Chinese: 馒头; Traditional Chinese: 饅頭; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... Kinnikuman character, see Meat Alexandria. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Culture (from the Latin cultura stemming from colere, meaning to cultivate), generally refers to patterns of human activity and the symbolic structures that give such activity significance. ... Northern Europe is marked in dark blue Northern Europe is a name of the northern part of the European continent. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... The main course is the main dish of a multidished meal. ... Percentages are relative to US recommendations for adults. ... Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1mm or 1/16th inch in diameter (after cooking). ...


Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (mantou 饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China. Alternative meaning: In geology, North China (continent) and South China (continent) were two ancient landmasses that correspond to modern northern and southern China. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... A cook making hand-pulled noodles. ... Alternative meaning: In geology, North China (continent) and South China (continent) were two ancient landmasses that correspond to modern northern and southern China. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... For the coarsely ground flour, see flour. ...


Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants. Hashi redirects here. ... This is a list of eating and serving utensils. ... A soup spoon is a type of spoon used for eating soup. ... Fixed Partial Denture, or Bridge The word ceramic is derived from the Greek word κεραμικός (keramikos). ... Logging is the process in which trees are felled (cut down) usually as part of a timber harvest. ... Sustainability is an attempt to provide the best outcomes for the human and natural environments both now and into the indefinite future. ... Diversity Around 91 genera and 1,000 species Subtribes Arthrostylidiinae Arundinariinae Bambusinae Chusqueinae Guaduinae Melocanninae Nastinae Racemobambodinae Shibataeinae See the full Taxonomy of the Bambuseae. ... This article or section does not cite its references or sources. ... General Name, Symbol, Number silver, Ag, 47 Chemical series transition metals Group, Period, Block 11, 5, d Appearance lustrous white metal Standard atomic weight 107. ...


In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as 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 is because it is desired for fish to be served as fresh as possible. 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. Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... This article or section does not adequately cite its references or sources. ... Assorted forks. ... Look up Barbarian in Wiktionary, the free dictionary. ... The bayonet is used as both knife and spear. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... A fillet, also filet (pronounced or ), is a boneless cut of meat or fish. ...


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. 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. The food selected is often eaten together with some rice either in one bite or in alternation. Saliva is the watery and usually somewhat frothy substance produced in the mouths of humans and some animals. ... Hygiene refers to practices associated with ensuring good health and cleanliness. ...


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. The Chinese vegetarians do not eat a lot of tofu, unlike the stereotypical impression in the West. Most Chinese vegetarians are Buddhists. Non-Chinese people eating Chinese cuisine will note that a large number of popular vegetable dishes may actually contain meat (usually pork), as meat chunks or bits have been traditionally used to flavor dishes. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all. Vegetarianism is the practice of not consuming the flesh of any animal (including sea animals) with or without also eschewing other animal derivatives, such as dairy products or eggs[1]. Some vegetarians choose to also refrain from wearing clothing that has involved the death of animals, such as leather, silk... Buddhist cuisine is known as 齋菜 (pinyin: zhāi ca ) among Chinese. ...


In contrast to most western meals, a Chinese meal does not typically end with a dessert. However, a sweet dish is usually served at the end of a formal dinner or banquet, such as sliced fruits or a sweet soup (糖水, lit. sugar water) which is served warm. Formal dinner involves dining in the collegiate manner served by college servants, whilst wearing academic dress, and is usually lit by candles. ... Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...


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. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. 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. The word drink is primarily a verb, meaning to ingest liquids, see Drinking. ... This article or section does not cite any references or sources. ... A soft drink is a drink that contains no alcohol. ... Tea leaves in a Chinese gaiwan. ... Yellow grease is a term from the rendering industry. ... Raw meats ready to be cooked. ...


Often, Chinese food found outside China can range from the authentic, or food that has been adapted for local tastes, to something that is newly created. For example, chop suey does not exist in Chinese restaurants in China. To meet Wikipedias quality standards, this article or section may require cleanup. ...


Typical dishes

A Chinese meal in Suzhou, Jiangsu province, with bowls of white rice, shrimp, eggplant, fermented tofu, vegetable stir-fries, vegetarian duck, and a central dish with meat and bamboo. There are 6 bowls of rice, one for each person.

Starches Image File history File links Broom_icon. ... Image File history File linksMetadata Download high resolution version (1600x1200, 585 KB) Summary ZiCheng Xu. ... Image File history File linksMetadata Download high resolution version (1600x1200, 585 KB) Summary ZiCheng Xu. ... Suzhou (Simplified Chinese: ; Traditional Chinese: ; Hanyu Pinyin: ; ancient name: 吳) is a city with a long history on the lower reaches of the Yangtze River and on the shores of Lake Taihu in the province of Jiangsu, China. ... Jiangsu (Simplified Chinese: 江苏; Traditional Chinese: 江蘇; Hanyu Pinyin: ; Wade-Giles: Chiang-su; Postal System Pinyin: Kiangsu) is a province of the Peoples Republic of China, located along the east coast of the country. ... Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... For other uses, see Jiaozi (disambiguation). ... Jiaozi (Chinese transliteration) or gyōza (Japanese transliteration) is a kind of Chinese dumpling, widely popular in China, Japan and Korea as well as outside of East Asia. ... Xiaolongbao, (also known as Soup dumplings) literally little basket bun , is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. ... Chinese cuisine includes many different types of noodles, called miàn (Traditional Chinese: ; Simplified Chinese: ; often transliterated as mien or mein ). Miàn (麵) refers to noodles made from wheat while fÄ›n () or fun refers to noodles made from rice. ... Fried noodles are common throughout Asia. ... Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. ... Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. ... Raw meats ready to be cooked. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ... Green onion pancake (蔥油餅) is a Chinese snack consisting of a non-leavened salty pancake infused with oil and minced scallions (green onions). ... The zongzi, or rice dumpling, is a traditional Chinese food. ... A Quanjude chef slicing roasted Peking Duck Peking Duck, or more accurately, Peking Roast Duck (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), is a famous duck dish from northeastern China. ... Beijing (Chinese: 北京; pinyin: BÄ›ijÄ«ng; IPA: ;  ), a metropolis in northern China, is the capital of the Peoples Republic of China (PRC). ... Soy egg is a type of Chinese snack. ... Hardboiled crime fiction is a uniquely American style pioneered by Dashiell Hammett, refined by Raymond Chandler, and endlessly imitated since by writers such as Mickey Spillane. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... A peeled tea egg Tea egg (Traditional Chinese: ; pinyin: ; literally tea leaf egg) is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world. ... Boiled eggs are cooked by immersing eggs (typically chickens eggs) in boiling water with their shells unbroken. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ... Rice porridge may refer to: Rice congee Rice pudding This is a disambiguation page: a list of articles associated with the same title. ... Cucumbers gathered for pickling. ... A can of Yeos soy milk, poured into a glass A convenient pack Soy milk (also called soymilk, soya milk, soybean milk, soy bean milk, soy drink, or soy beverage) is a milk-like beverage made from soybeans. ... Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... Shaobing (烧饼 shāobǐng; lit. ... Onigiri (お握り) is a Japanese rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ...

Other Mantou or man tou (Simplified Chinese: 馒头; Traditional Chinese: 饅頭; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ... The baozi (Chinese: 包子; pinyin: ), bao tze (Wade-Giles romanization), or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... White rice is the common term for milled rice which has had its husk, bran, and germ removed. ...

Century egg sliced open. ... Traditional baked mooncake The mooncake (Simplified Chinese: 月饼; Traditional Chinese: 月餅; pinyin: ) is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. ... Mid-Autumn Festival celebrations in Victoria Park, Hong Kong. ...

Overseas Chinese cuisine

A Chinese restaurant in Katsushika, Tokyo, Japan

Chinese cuisine has developed into distinct varieties within Chinese communities outside of East Asia. Image File history File links Size of this preview: 605 × 600 pixel Image in higher resolution (2100 × 2082 pixel, file size: 790 KB, MIME type: image/jpeg) A photograph of the front entrance and display window of a Chinese restaurant called Ichiban in Katsushika-ku, Tokyo, taken on December 23... Image File history File links Size of this preview: 605 × 600 pixel Image in higher resolution (2100 × 2082 pixel, file size: 790 KB, MIME type: image/jpeg) A photograph of the front entrance and display window of a Chinese restaurant called Ichiban in Katsushika-ku, Tokyo, taken on December 23... Katsushika (葛飾区; ku) is a special ward located in northeast Tokyo, Japan. ...


American Chinese cuisine in the United States and Canadian Chinese cuisine in Canada are highly developed. The cuisine of Hawaii, especially, includes many Chinese ingredients and influences, due to the high number of Chinese and Asian immigrants. These Chinese elements are often combined with those of other cuisines in novel ways. American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... SPAM musubi is a Hawaiian staple that illustrates her diverse heritage Modern Hawaiian cuisine is a fusion of many cuisines brought by multi-ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian...


In India, Malaysia and Singapore, a unique blend of Indian cuisine with Chinese cuisine, known as Indian Chinese cuisine is becoming popular. Indian cuisine is distinguished by its sophisticated use of spices and herbs. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to South Asian tastes. ...


In Peru it has also grown to be independent both from traditional Chinese cuisine and from other forms of Peruvian cuisine, this "sinoperuvian" variety is referred to as "Chifa" in Spanish. Peruvian cuisine is usually considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. ...


Chinese cuisine is also highly developed in Japan even though the two countries have a large dispute. It is known as Japanese Chinese cuisine there as well as in Western Europe. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... The borders of Western Europe were largely defined by the Cold War. ...


Chinese cuisine is highly popular in Ireland, largely due to the massive influx of Chinese workers into Ireland in the past twenty years. Most towns in Ireland have at least one Chinese restaurant, sometimes many more. Apart from the 'traditional' fish and chips-style take away, Chinese cuisine remains Ireland's most popular take away food.


Contemporary health trends

According to the United Nations Food and Agriculture Organization estimates for 2000-02, 11% of the population of the People's Republic of China were undernourished. [1] The number of undernourished people in the country has fallen from 386.6 million in 1969-71 to 142.1 million in 2000-02. [2] The country still receives international food aid, but the World Food Program notes that the country achieved its goal of national agricultural self-sufficiency in the mid 1990s. The WFP says hunger is concentrated in rural, resource-poor areas of northern, northwestern, and southwestern China. [3] The foundation of the U.N. The United Nations (UN) is an international organization whose stated aims are to facilitate co-operation in international law, international security, economic development, social progress and human rights issues. ... The Food and Agriculture Organization (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger. ... Italian €2 commemorative coin of 2004 celebrating the WFP The World Food Programme (WFP), the worlds largest humanitarian agency, provides food to more than 90 million people in 80 countries. ... The World Food Programme (WFP) is an agency of the United Nations which distributes food commodities to support development projects, to long-term refugees and displaced persons and as emergency food assistance in situations of natural and man-made disasters. ... Autonomy is the condition of something that does not depend on anything else. ...


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. 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. Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Binomial name L. This article is about the legume. ...


While economic change has significantly reduced undernourishment, new health problems related to overconsumption and poor dietary choices have increased significantly. The incidence of nutrition-related disease and overweightness, including obesity (especially among children) has risen dramatically in mainland China over the last 10-15 years. [4] Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary products and habits. 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). ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants [1]. Although McDonalds did not invent the hamburger or fast food, its name has become nearly synonymous with both. ... KFC (full name Kentucky Fried Chicken) is a division of Yum! Brands, Inc. ...


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 rich Western foods. 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. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases. An Epidemiological study is a statistical study on human populations, which attempt to link human health effects to a specified cause. ... The China Project is an ongoing extensive study of the correlation of disease epidemiology with the increasing urbanisation of the many provinces of China, and with the changes in eating patterns and lifestyles which this Westernisation is bringing. ... T. Colin Campbell is a nutritional biochemist at Cornell University, director of the China Project, and author of The China Study. ... Heart disease is an umbrella term for a number of different diseases which affect the heart and is the leading cause of death in the United States as of 2007. ... This article does not cite any references or sources. ...


Note

  1. ^ Note: In most varieties or dialects of Chinese, the verb for consuming soup is actually translatable literally as "drink".

A variety of a language is a form that differs from other forms of the language systematically and coherently. ... A dialect (from the Greek word διάλεκτος) is a variant, or variety, of a language spoken in a certain geographical area. ... It has been suggested that Verbal agreement be merged into this article or section. ...

See also

Wikisource has original text related to this article:
an account of a Chinese banquet, by Jules Verne.
Wikibooks Cookbook has an article on
Chinese cuisine
Wikimedia Commons has media related to:
Chinese cuisine

Image File history File links Wikisource-logo. ... The original Wikisource logo. ... Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Image File history File links Commons-logo. ... The Wikimedia Commons (also called Wikicommons) is a repository of free content images, sound and other multimedia files. ... An editor has expressed a concern that the tone or style of this section may not be appropriate for an encyclopedia. ... Traditional Chinese medicine shop in Tsim Sha Tsui, Hong Kong. ... Jiu (Chinese: ; pinyin: ) is the Chinese word that refers to all alcoholic beverages. ... Cantonese restaurant, cha lau (茶樓), chau lau (酒樓) is a kind of Chinese restaurant which originated from Guangzhou (Canton), China. ... American Chinese cuisine (什碎館 or 雜碎館) is a style of cooking served by many Chinese restaurants in the Chinese but instead a cuisine geared towards Westerners. ... This is a list of sources of a Chinese Culinary History: Zhouli zhushu 周礼注疏(天官冢宰及其他) Yili zhushu 仪礼注疏(燕礼、特牲馈食礼、少牢馈食礼及其它) Liji zhengyi 礼记正义(八珍及其它) Lüshi chunqiu 吕氏春秋(本味篇) Simin yueling jiaozhu 四民月令(部分) Shijing 食经 (北魏•卢氏 著) Nanfang caomu zhuang 南方草木状 Qinjing 禽经 Shizhen lu 食珍录 Qimin yaoshu 齐民要术(卷1-7部分) Shijing 食经 (隋•谢讽 著) Beitang shuchao 北堂书钞(酒食部) Yiwen leiju 艺文类聚(卷72食物部其它) Beiji Qianjin yaofang 备急千金要方(卷26食治) Shipu 食谱 Shiliao bencao 食疗本草(1卷残) Chajing 茶经 Jiancha... Wok hei (Chinese: é‘Šæ°£; Jyutping: wok6 hei3; Mandarin Pinyin: ) is a term in Cantonese Chinese referring to the flavour, tastes, and essence imparted by a hot wok on the food. ...

References

  • How to Cook and Eat in Chinese, Buwei Yang Chao, first ed. 1945.
  • Chinese Table Manners - You Are How You Eat, Eugene Cooper. 1986
  • Easy Chinese at Home, Seth Hollingsworth, 2006

Buwei Yang Chao was the wife of the eminent Chinese dialectologist and linguist, Yuen Ren Chao. ... 1945 (MCMXLV) was a common year starting on Monday. ...

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