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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.
In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. [2] During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese culture. [3]
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."
In Japan, sushi has traditionally been considered a delicacy. The original type of sushi, nare-zushi, was first developed in Southeast Asia and then spread to southern China before its introduction to Japan sometime around the 8th century AD. [22] [23] Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish.
Chinese aristocrat cuisine (Chinese: 官府菜; pinyin: guānfǔ cài) traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine.
Located in north-central China, the ancient city of Xi’an has long been famous for its 2,000-year-old Terracotta Army, an attraction that draws travelers from all over the globe.
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Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces. The style originated from various Emperors ' Kitchen and the Empress Dowagers ' Kitchen, and it is similar to Beijing cuisine which it heavily influenced.