Chinese cuisine Flashcards
To memorize
Chinese cuisine is one of the world’s oldest and most diverse cuisines, comprising foods originating from China. Chinese meals include four main food groups — fruits, vegetables, grains and meat. These dishes don’t contain large amounts of dairy. Instead, they typically include calcium- and protein-rich alternatives like tofu and soy-milk. We can see that Chinese cuisine has greatly influenced many other foods throughout Asia and beyond. In addition to food, Chinese dining practices have also inspired the use of utensils like chopsticks and woks. Here’s your complete guide to Chinese cuisine, including origins, popular dishes and recipes.
Chinese cuisine
is one of the oldest in the world. It is believed to have originated in the central part of China and is one of three cuisines — the others being Turkish and French — that influenced dishes in countries throughout East Asia. China was one of the first Asian civilizations to accomplish regular growth and stability. It acquired a distinctive taste in cuisine, allowing its dishes to grow and evolve at an impressive pace.
Chinese cuisine history
is renowned for its diversity, rich flavors, and attention to detail, all of which have evolved over centuries of cultural, political, and social change. Several key factors have contributed to the formation of China’s culinary heritage, which is now one of the most complex and beloved in the world:
Key Factors Shaping the Development of Chinese Cuisine
One of the most significant contributors to the spread of Chinese cuisine is the rapid expansion of Han culture, which originated along the Yellow River, one of China’s earliest cradles of civilization. As the Han people migrated and settled in different regions across China, they brought with them agricultural practices, cooking techniques, and dietary preferences. Over time, these culinary traditions were adapted to local environments, giving rise to the various regional cuisines that characterize Chinese food today. The Yellow River region, known for its wheat-based dishes like noodles and dumplings, eventually influenced the dietary habits of northern China, while the fertile southern regions embraced rice as a staple. This expansion allowed for the blending of diverse ingredients and cooking styles, leading to a highly varied and rich culinary landscape.
The Expansion of Han Culture from the Yellow River Valley
The Influence of Foreign Cuisine Through Trade and Expansion
Throughout history, China engaged in trade and cultural exchanges with neighboring countries and distant civilizations, most notably through the Silk Road and maritime routes. These interactions introduced foreign ingredients, spices, and cooking techniques to Chinese cuisine, which were quickly absorbed and adapted into local practices. For example, during the Tang Dynasty, China imported ingredients such as cinnamon, cloves, and nutmeg from the Middle East, which were incorporated into both sweet and savory dishes. The Mongol Empire, during the Yuan Dynasty, brought Central Asian influences like lamb and dairy products to northern Chinese cuisine. Additionally, China’s maritime expansion during the Ming Dynasty led to increased exposure to Southeast Asian flavors, such as coconut milk and tropical fruits, further enriching its culinary traditions.
is also unique in its long-standing tradition of merging culinary practices with the principles of traditional Chinese medicine (TCM). This integration reflects the Chinese belief in the importance of maintaining balance within the body, both in terms of nutrition and health. Herbal ingredients like ginger, ginseng, goji berries, and various medicinal mushrooms are often incorporated into everyday dishes to promote wellness, improve digestion, and strengthen the immune system. The idea that food should not only satisfy hunger but also heal and nourish the body has been a fundamental aspect of Chinese cooking for centuries. As a result, many traditional Chinese recipes are carefully crafted to balance the body’s yin (cooling) and yang (warming) energies, creating meals that are not only delicious but also beneficial to overall health.
The Integration of Herbal Medicine with Culinary Practices
region is known for its humidity, allowing peppers to grow abundantly. Sichuan chefs incorporate peppers into many of their dishes. The Sichuan pepper is incredibly spicy, causing a tingly, mouth-numbing sensation. it’s perfect for those who don’t shy away from dishes with some kick.
Sichuan
also been shaped by the preferences of the country’s elites and imperial courts. Historically, emperors and nobility demanded sophisticated, aesthetically pleasing, and highly refined dishes that showcased rare and expensive ingredients. This led to the development of complex cooking techniques and the creation of elaborate feasts designed to impress and satisfy the upper class. Imperial chefs, under constant pressure to innovate, helped elevate Chinese cuisine by perfecting methods such as stir-frying, steaming, and roasting. They also contributed to the art of food presentation, emphasizing the importance of color, texture, and balance in a meal. Over time, these trends trickled down to the broader population, influencing everyday cooking practices. Some of the most iconic Chinese dishes, such as Peking duck and imperial banquets, have their origins in the kitchens of China’s imperial courts.
The Influence of Elite and Imperial Preferences
is far milder than Sichuan cuisine, making it perfect for those who prefer less spice. Garlic is among the most prevalent flavors in Cantonese dishes. You’ll also find seasonings and herbs like ginger, cloves, green onions and chili powder.
Cantonese
Food is fundamental in Chinese culture and everyday life. The Chinese believe that eating good food fosters unity and togetherness among families, forging stronger relationships. Chinese cooking involves shopping for fresh foods daily. That means selecting the freshest meats, in-season produce and live seafood. Chinese culture emphasizes the dish’s flavor, color, aroma and texture. These are the essential building blocks of a delicious meal and tasting experience. Traditionally, frozen and canned foods are rarely consumed, and Western desserts like pies, cakes, ice cream, and cookies are only enjoyed on special occasions like weddings, holidays, and birthdays.
Chinese Food Culture
meaning “Happy Establishment”) is one of the country’s smaller provinces, but it occupies a strategic maritime position between the two sections of the China Sea. Fujian cuisine is influenced by its coastal position and mountainous terrain, and ingredients such as woodland mushrooms, bamboo shoots, fish, shellfish and turtles are used regularly. The cuisine in this area is known to have particular emphasis on umami taste; the dishes are notoriously light and flavorful.
Hunan
meaning “Happy Establishment”) is one of the country’s smaller provinces, but it occupies a strategic maritime position between the two sections of the China Sea. Fujian cuisine is influenced by its coastal position and mountainous terrain, and ingredients such as woodland mushrooms, bamboo shoots, fish, shellfish and turtles are used regularly. The cuisine in this area is known to have particular emphasis on umami taste; the dishes are notoriously light and flavorful.
Jujian
It also as known as Su Cuisine. Jiangsu cuisine consists of a several different styles of Chinese cooking, namely Huaiyang, Yangzhou, Nanjing, Suzhou and Zhenjiang. The food in Jiangsu cuisine is known as being soft, but not to the point of falling apart: the meat tastes tender but wouldn’t separate from the bone when picked up.
Jiangsu
also known as Lu Cuisine. It is derived from the native cooking styles of Shandong, a northern coastal province of China, Shandong cuisine consists of two predominant styles: Jiaodong, characterized by light seafood dishes; and Jinan, a style that features the use of soup in its dishes. Although it is less available in the West, Shandong cuisine is often considered one of the most influential styles of cooking in the Chinese culinary history.
Shandong
is believed to have originated in China during the Sui Dynasty (589–618 AD). The dish began as a practical way to use up leftover rice, a staple in Chinese households. Sa halip na masayang yung rice chinese people would stir fry it. Also commonly known as fried rice, is a staple dish in Chinese cuisine that is loved for its versatility, simplicity, and flavorful combinations.
Chao fan
Chaofan Variations
Yangzhou
Cantonese
Singapore
FRIED RICE
One of the most famous versions in China, originating from the Yangzhou region. It typically includes shrimp, diced ham, egg, and vegetables, giving it a mix of flavors and textures.
Yangzhou
