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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. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries.[1][2] Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century.[3]
The preferences for seasoning and cooking techniques in Chinese provinces depend on differences in social class, religion, historical background, and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the locally available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preferences also play a role in the change of Chinese cuisine. Because of imperial expansion, immigration, and trading, ingredients and cooking techniques from other cultures have been integrated into Chinese cuisines over time and Chinese culinary influences have spread worldwide.
There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves. During the Qing dynasty, the most praised Four Great Traditions in Chinese cuisine were Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively.[4][5] In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in the People's Daily newspaper identified the Eight Cuisines of China as Anhui (徽菜; Huīcài), Guangdong (粵菜; Yuècài), Fujian (閩菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (蘇菜; Sūcài), Shandong (魯菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài).[6][5]
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, knife work, cooking time, and seasoning.
- ^ Roos, Dave (18 May 2020). "When Did People Start Eating in Restaurants?". History.com. Archived from the original on 27 June 2023. Retrieved 22 June 2023.
- ^ Gernet (1962:133)
- ^ Petrini, Carlo, ed. (2001). Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures ... Chelsea Green Publishing. ISBN 9781603581721.
- ^ "Four Major Cuisines in China". CITS. Archived from the original on 11 January 2017. Retrieved 10 January 2017.
- ^ a b Dunlop, Fuchsia (2023). Invitation to a Banquet.
- ^ "Fujian Cuisine. Beautyfujian.com Archived 10 July 2011 at the Wayback Machine. Accessed June 2011.
- ^ "Beijing cuisine and Peking roasted duck." Archived 10 December 2014 at the Wayback Machine ChinaTour.Net Archived 15 December 2014 at the Wayback Machine. Accessed Dec 2011.
- ^ This standard starts from Tang dynasty in the 6th century by Bai Juyi from the Preface of Lychee Diagram: After leaving branch...for four and five days, the color, smell, and taste (of lychee) will be gone. (《荔枝圖序》：「若離本枝……四五日外，色、香、味盡去矣」。）