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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."
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.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
Dishes include a variety of cold cuts and spicy dishes originating from the food stalls in Chiu Chow. Marinated food, seafood, pickled products, and cooked dishes are the four main types of daa laang. Different foods, like cuttlefish, bean curd, and goose pieces are cooked with a marinate sauce. One dish is the marinated or Chiu Chow soy-sauce ...
In January, UC Davis announced the results of Chin's research: Of the tens of thousands of Chinese restaurants serving food in America, the Fongs' unsung little diner is the oldest one ...
Malatang (simplified Chinese: 麻辣烫; traditional Chinese: 麻辣燙; pinyin: málàtàng; lit. 'numb spicy hot') is a common type of Chinese street food. [1] It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more like what in northern China would be described as hot pot.
Several hundred writings about using food and diet therapy for better health have appeared throughout Chinese history. For example, The Health Building of the People in the Song Dynasty, by Song Xu, the Gentlemen's Remark on Diets, by Chen Jiru, and the History of the Ming Palace - Preferences for Diets, by Liu Ruoyu in the Ming dynasty. Most ...
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