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History of Chinese cuisine. The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says ...
American 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 found in China.
v. t. e. Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
A Chinese restaurant is a restaurant that serves Chinese cuisine. Most of them are in the Cantonese style, due to the history of the Chinese diaspora, though other regional cuisines such as Sichuan cuisine and Hakka cuisine are also common. Many Chinese restaurants may adapt their cuisine to fit local taste preferences, as in British Chinese ...
This is a list of historical Chinese sources referring to Chinese cuisine.Not long after the expansion of the Chinese Empire during the Qin dynasty (221–207 BC) and Han dynasty (202 BC – 220 AD), Chinese writers noted the great differences in culinary practices among people from different parts of the realm.
Another tradition that influenced Beijing cuisine (as well as influenced by the latter itself) is the Chinese imperial cuisine that originated from the "Emperor's Kitchen" (御膳房; yùshànfáng), which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best ...
Jiangsu cuisine (苏菜; sūcài) is one of the major components of Chinese cuisine, which consists of the styles of Huai'an, Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is especially popular in the lower reach of the Yangtze River. Huaiyang cuisine, one of the Four Great Traditions, is a style of Jiangsu cuisine.
Joyce Chen (née Liao Chia-ai Chinese : 廖家艾; pinyin : Liào Jiā'ài; Wade–Giles : Liao Chia-ai, September 14, 1917 – August 23, 1994) was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur. Joyce Chen was credited with popularizing northern-style Chinese cuisine in the United States, coining the ...