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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 ...
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.
Description. Shijing (Book of Foods) 食经. Sui dynasty Xie Feng. Beitang shuchao (Excerpts of Books in the Northern Hall) [9] simplified Chinese: 北堂书钞; traditional Chinese: 北堂書鈔. Yu Shinan, an official and calligrapher. The oldest surviving leishu, which is a kind of Chinese reference book or encyclopedia. [10]
Chinese cuisine is a very important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia , with modifications made ...
The history of China spans several millennia across a wide geographical area. Each region now considered part of the Chinese world has experienced periods of unity, fracture, prosperity, and strife. Chinese civilization first emerged in the Yellow River valley, which along with the Yangtze basin constitutes the geographic core of the Chinese ...
Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major ...
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.
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.