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Jilin cuisine in unique among Chinese cuisine by extensive consumption of raw seafood and vegetables. [1] Jilin cuisine is primarily characterized by influences from the three largest minorities of the province. [2] The ethnic Han in Jilin cuisine draw influence from Beijing, Shandong, and even Western cuisine. [2][5] The deep preference and ...
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.
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste ...
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."
Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people. Other influences include Mongolian influence during the Yuan dynasty (i.e. Central Asian settlement in Yunnan), and the proximity and influence of India and Tibet on Yunnan. [1] Yunnan cuisine is gaining popularity in the west. [2]
As a result, Hubei cuisine also uses dried hot pepper, black pepper and other spices to enhance the flavor of dishes. Hubei cuisine comprises four distinct styles: Wuhan style specializes in soups as well as noodle dishes, such as hot dry noodles. [1] Additionally, Wuhan is famous for its dry pots, which are similar to hot pot but without the ...
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