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Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine Laoganma, a popular sauce in China. Oil, chili ...
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.
The Chinese phrase "seven necessities" literally means "開 open 門 door 七 seven 件事 items" when translated, which is an old Chinese saying. They include firewood (柴 chái), rice (米 mĭ), oil (油 yóu), salt (鹽 yán), sauce (醬 jiàng), vinegar (醋 cù), tea (茶 chá).
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, "continuity vastly outweighs change."
Li (Chinese: 鬲; pinyin: lì) is a kind of cookware in ancient China, used for cooking and heating. [1] Ceramic li appeared in the late Neolithic Age, and bronze li were popular from the Shang dynasty to the Spring and Autumn period. In the late Warring States period, with the popularity of stoves, they were gradually replaced by kettles.
A Lexington restaurant beloved by fans of Chinese food has a new owner and a new offering. But longtime customers don’t need to worry: The Dim Sum isn’t going anywhere.
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Maotai, or Moutai (simplified Chinese: 茅台; traditional Chinese: 茅臺; pinyin: máotái), is a style of baijiu made in the Chinese town of Maotai in Guizhou province. Maotai is made from sorghum, a wheat-based qū, and water from the Chishui River. It uses traditional Chinese techniques of fermentation, distillation, and aging, to produce ...
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