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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.
Shipin ji (Food Collection) 食品集: 1537 Wu Lu It documents 350 types of food, divided into seven sections: cereals, fruits, vegetables, animals, poultry, insects and fish, and water. For each food, it describes its nature and taste, toxicity, advantages and disadvantages of consumption, functions and indications.
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."
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...
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.
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