Chinese cuisine (Traditional Chinese Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. The modern shapes of traditional Chinese characters first appeared with the emergence of the clerical script during the Han Dynasty, and have been more or less stable since the 5th century The retronym "traditional Chinese"(繁體中文) is: 中國菜 or 中餐, Simplified Chinese Simplified Chinese Characters are one of two standard sets of Chinese characters of the contemporary Chinese written language. They are based mostly on popular cursive (caoshu) forms embodying graphic or phonetic simplifications of the "traditional" forms that were used in printed text for over a thousand years. The government of the: 中国菜 or 中餐) originated from the various regions of China China has one of the world's oldest and continuous civilizations, consisting of states and cultures dating back more than six millennia.[citation needed] It has the world's longest continuously used written language system,[citation needed] and is viewed as the source of many major inventions. Historically, China's cultural sphere has extended and has become widespread in many other parts of the world — from Asia Asia is the world's largest and most populous continent. It covers 8.6% of the Earth's total surface area and with approximately 4 billion people, it accounts for 60% of the world's current human population. It is located chiefly in the eastern and northern hemispheres to the Americas The Americas, or America, are the lands of the Western hemisphere or New World, comprising the continents of North America and South America with their associated islands and regions. America may be ambiguous in English, as it is more commonly used to refer to the United States of America. The Americas cover 8.3% of the Earth's total surface area, Australia Australia , officially the Commonwealth of Australia, is a country in the southern hemisphere comprising the mainland, which is both the world's smallest continent and the world's largest island, the island of Tasmania, and numerous other islands in the Indian and Pacific Oceans.N4 It is the only area of land simultaneously considered a continent,, Western Europe Western Europe refers to the countries generally in the westernmost half of Europe, but the definition is complex and carries political connotations. As a result, geographically eastern countries that steered clear of Soviet influence during the Cold War are usually included, while Western members of the former Eastern Bloc (Czech Republic, Poland) and Southern Africa Southern Africa is the southernmost region of the African continent, variably defined by geography or geopolitics. Within the region are numerous territories, including the Republic of South Africa ; nowadays, the simpler term South Africa is generally reserved for the country in English. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe Eastern Europe is an ancient term given redefinition in modern commentary post-World War II that some now claim is outdated and useless — in the simplest geographical sense, it refers to geographical regions in Europe east and southeast of Germany; In meanings encompassing political or economic overtones, the term is one that applies to the and South Asia South Asia, also known as Southern Asia, is the southern region of the Asian continent, which comprises the sub-Himalayan countries and, for some authorities , also includes the adjoining countries on the west and the east. It is surrounded (clockwise, from west to east) by Western Asia, Central Asia, Eastern Asia, Southeastern Asia and the Indian. American Chinese cuisine American Chinese cuisine refers to the style of food served by certain Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the cuisine of China and Canadian Chinese food Canadian Chinese cuisine or Can/Chinese[citation needed] is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food available in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western are popular examples of local varieties.
Regional cultural differences vary greatly within China China has one of the world's oldest and continuous civilizations, consisting of states and cultures dating back more than six millennia.[citation needed] It has the world's longest continuously used written language system,[citation needed] and is viewed as the source of many major inventions. Historically, China's cultural sphere has extended, giving rise to the different styles of food across the nation. Traditionally there are eight main regional cuisines "Cuisine" is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is in presence. For example, Beijing cuisine refers to the cooking styles and foods either popular in or originated from Beijing, China. A cuisine is, or Eight Great Traditions (八大菜系): Anhui Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, Cantonese Cantonese cuisine comes from Guangdong in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great, Fujian Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" (traditional Chinese: 鮮味; simplified Chinese: 鲜味), as well as retaining the original, Hunan Hunan cuisine, sometimes called Xiang cuisine , consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles: Xiang River style which is represented by dishes of Changsha, Dongting Lake style which is represented by dishes of Hengyang, and western Hunan style, Jiangsu Jiangsu cuisine is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up, Shandong Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are, Sichuan Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Although the region is and Zhejiang Zhejiang cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance. Sometimes four of the Eight Great Traditions are given greater emphasis (四大菜系), and are considered to be the dominate culinary heritage of China. [1] They are notably defined along geographical lines: Sichuan Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Although the region is (Western China), Cantonese Cantonese cuisine comes from Guangdong in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great (Southern China),Shandong Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are (Northern China), as well as Huaiyang Cuisine Huaiyang cuisine is a tradition within the cuisine of China derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centered upon the cities of Yangzhou and Huai'an in Jiangsu province. It is the most popular style within Jiangsu cuisine, to the point that the latter is sometimes (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that region's cooking.
In modern times, Beijing cuisine Beijing cuisine is a cooking style in Beijing, China. It is also formally known as Mandarin cuisine and Shanghai cuisine Shanghai cuisine , also known as Hu cai (沪菜, pinyin: hù cài) is a popular style of Chinese cuisine on occasion are also cited along with the classical eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist Buddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, in order to keep with the general Buddhist precept of ahimsa and Muslim Chinese Islamic cuisine is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in the People's Republic of China sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian Vegetarianism is the practice of following a diet that excludes meat . There are several variants of the diet, some of which also exclude eggs and/or some products produced from animal labour such as dairy products and honey and halal Halal is an Arabic term designating any object or an action which is permissible to use or engage in, according to Islamic law. It is the opposite of haraam. The term is widely used to designate food seen as permissible according to Islamic law (Sharia) - ( (الشريعة الإسلامية). It is estimated that 70% of Muslims worldwide follow-based diets respectively.
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A Song Dynasty The Song Dynasty was a ruling dynasty in China between 960–1279 AD; it succeeded the Five Dynasties and Ten Kingdoms Period, and was followed by the Yuan Dynasty. It was the first government in world history to issue banknotes or paper money,b[›] and the first Chinese government to establish a permanent standing navy.c[›] Chinese painting Chinese painting is one of the oldest continuous artistic traditions in the world. The earliest paintings were not representational but ornamental; they consisted of patterns or designs rather than pictures. Stone Age pottery was painted with spirals, zigzags, dots, or animals. It was only during the Warring States Period that artists began to of an outdoor banquet, the painting is a remake of a Tang Dynasty The Tang Dynasty (June 18, 618 – June 4, 907) was an imperial dynasty of China preceded by the Sui Dynasty and followed by the Five Dynasties and Ten Kingdoms Period. It was founded by the Li (李) family, who seized power during the decline and collapse of the Sui Empire. The dynasty was interrupted briefly by the Second Zhou Dynasty (October 16 original.In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks Chopsticks are a pair of small, equal-length, tapered sticks. They are used as the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam. Generally believed to have originated in ancient China, they can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations. Chopsticks are most commonly made of are used at the table.
Vegetarianism
Main article: Vegetarianism in China Vegetarianism has been practised for almost two thousand years in China for both religious and philosophical reasons. Its practitioners have included famous historical figures such as Cao Cao, a warlord of the Three Kingdoms, and the 6th Century emperor Wu, the founder of the Liang Dynasty of southern ChinaVegetarianism Vegetarianism is the practice of following a diet that excludes meat . There are several variants of the diet, some of which also exclude eggs and/or some products produced from animal labour such as dairy products and honey is not uncommon or unusual in China; though, as is the case in the West, it is only practiced by a relatively small fraction of the population. Most Chinese vegetarians are Buddhists Buddhists recognize him as an awakened teacher who shared his insights to help sentient beings end their suffering by understanding the true nature of phenomena, thereby escaping the cycle of suffering and rebirth , that is, achieving Nirvana. Among the methods various schools of Buddhism apply towards this goal are: ethical conduct and altruistic, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. Bok Choy Chinese cabbage , also known as snow cabbage, is a Chinese leaf vegetable often used in Chinese cuisine. The vegetable is related to the Western cabbage, and is of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification, shiitake mushroom The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Chinese, Japanese, Korean and Thai, sprouts, corn Maize , is a cereal grain domesticated in Mesoamerica and subsequently spread throughout the American continents. After European contact with the Americas in the late 15th and early 16th centuries, maize spread to the rest of the world) and some imitation meat A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities and/or chemical characteristics of certain types of meat. Such imitation meat is created mostly with soy protein Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Legume proteins, and/or wheat gluten to imitate the texture, taste, and appearance of duck, chicken, or pork. Imitation seafood Seafood is any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish . By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively referred to items, made from other vegetable substances such as konjac Konjac , also known as konjak, konjaku, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia, are also available.
Contemporary health trends
According to the United Nations The United Nations is an international organization whose stated aims are to facilitate cooperation in international law, international security, economic development, social progress, human rights, and achieving world peace. The UN was founded in 1945 after World War II to replace the League of Nations, to stop wars between countries, and to Food and Agriculture Organization The Food and Agriculture Organization of the United Nations is a specialised agency of the United Nations that leads international efforts to defeat hunger. Serving both developed and developing countries, FAO acts as a neutral forum where all nations meet as equals to negotiate agreements and debate policy. FAO is also a source of knowledge and estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]
Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 percent limit set by the World Health Organization The World Health Organization is a specialized agency of the United Nations (UN) that acts as a coordinating authority on international public health. Established on 7 April 1948, and headquartered in Geneva, Switzerland, the agency inherited the mandate and resources of its predecessor, the Health Organization, which had been an agency of the. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were overweight and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]
A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables Leaf vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods, with protein coming from foods like peanuts and soya product. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer over time, consuming more meats, fats, and sugar.
Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary products and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's, Pizza Hut, and Kentucky Fried Chicken (KFC).
An extensive epidemiological study called the China Project is being conducted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were once considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.[citation needed]
See also
Wikisource has original text related to this article: an account of a Chinese banquet, by Jules Verne.| Wikibooks Cookbook has a recipe/module on Chinese cuisine |
| Wikimedia Commons has media related to: Chinese cuisine |
- Culture of China
- Chinese beer
- Chinese tea
- Chinese wine
- Chinese desserts
- Cantonese restaurant
- Chinese food therapy
- American Chinese cuisine
- List of Sources of a Chinese Culinary History
- Wok hei
- Five Chinese cereals
- Traditional Chinese medicine
- List of Chinese Cuisine Names
Notes
| This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please improve this article by introducing more precise citations where appropriate. (April 2009) |
- ^ http://www.visitvineyards.com/food/food-growers-markets/wine-food-travel-articles/matching-chinese-food-with-wine-edward-ragg]
- ^ "Country Profiles" (PDF). Statistical yearbook. FAO. http://www.fao.org/es/ess/yearbook/vol_1_2/pdf/China.pdf. Retrieved on 2008-04-25.
- ^ "Undernourished persons by country". Food security statistics. FAO. http://www.fao.org/faostat/foodsecurity/Files/NumberUndernourishment.xls. Retrieved on 2008-04-25.
- ^ "Nutritional diseases for residents in China on rise". People's Daily Online. 2005-10-24. http://english.people.com.cn/200510/24/eng20051024_216452.html. Retrieved on 2008-04-25.
- ^ "Less meat, please!". People's Daily Online. 2008-03-01. http://english.people.com.cn/90001/90776/90882/6364001.html. Retrieved on 2008-04-25.
References
- How to Cook and Eat in Chinese, Buwei Yang Chao, first ed. 1945.
External links
- Chinese cuisine at the Open Directory Project
- Times Online Ching He Huang 10 basic ingredients for Chinese cooking
- BBC TWO Chinese food made easy
- Chinese Food Flavor Map
- Regional chinese cuisines, edu site
- Chinese Restaurants Are Adding Herbs for Flavor and Health - The New York Times
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Categories: Chinese cuisine
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Q. what are the benefits? It's puzzling b/c some fungi and mushrooms are poisonous.
Asked by Nina - Wed Sep 10 14:40:27 2008 - - 8 Answers - 0 Comments
A. Although it is true some fungi and mushrooms are poisonous they do not end up on your plate especially since most of the mushrooms eaten today is cultivated instead of picked in the wild. The Chinese believe mushrooms cleanses the colon which produces younger looking skin and healthier hair.
Answered by *dolces mommy - Fri Sep 12 05:36:22 2008
