Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the history of chinese food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the history of chinese food?),it will help you,my kids.
Answer:
When you think of Chinese food you think of rice, and rice was the first grain that was farmed in China. There is archaeological evidence of rice farming along the Yang-tse River as early as about 5000 BC. People cooked rice by boiling it in water, the way they do today. Or they made it into wine. Rice wine has been popular in China since prehistory.
But rice doesn't grow in northern China, which is much drier and colder. People in northern China gathered wild millet and sorghum instead. By 4500 BC, people in northern China were farming millet. They ate it boiled into a kind of porridge.
Another food people associate with China is tea. Tea grows wild in China. By about 3000 BC (or it could be much earlier), people in China had begun to drink tea. Soon everybody drank tea.
Wheat was not native to China, so it took much longer to reach China. People in northern China first began to eat wheat in the Shang Dynasty, about 1500 BC. Wheat was not native to China, but people brought it to China from West Asia. People in China boiled it like millet, to make something like Cream of Wheat.
These were the main foods of China - rice, millet, sorghum, and wheat. In northern China, people mostly ate millet, wheat, and sorghum. In southern China, people mostly ate rice. Poor people ate almost nothing but these foods.
When people could afford it, they bought or grew vegetables to put on their rice. Soybeans, for instance, are native to China. So are cucumbers. For fruits, the Chinese had oranges and lemons, peaches and apricots. The native flavorings are ginger and anise (Americans use anise to make licorice).
On special occasions, people also put little pieces of meat on their rice. By 5500 BC, the Chinese were eating domesticated chicken, which came originally from Thailand. By 4000 or 3000 BC, they were eating pork, which was native to China. Sheep and cattle, which were not native, reached China from West Asia also around 4000 BC.
Since meat was so expensive, and because Buddhists didn't eat meat, starting around the Sung Dynasty (about 1000 AD) people also put tofu, or bean curd, in their food as a source of protein.
Because China doesn't have big forests, it was always hard to find fuel to cook with. Chinese people learned to cut up their food very small, so it would cook quickly on a very small fire.
During the Han Dynasty, millet wine became very popular and was even more popular to drink than tea. Also beginning in the Han Dynasty, about 100 AD, Chinese people began to make their wheat and rice into long noodles.
Marco Polo, a visitor to China from Venice, wrote that by the time of Kublai Khan, about 1200 AD, Chinese people ate millet boiled in milk to make porridge. Even as late as 1200 AD, Chinese people did not bake bread.
I am not really an expert but, i do have much experience in the buffet area.
My assessment would be that chinese food came from china.
wish i could provide more.
Your continued donations keep Wikipedia running!
Chinese cuisine
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article or section does not adequately cite its references or sources.
Please help improve this article by adding citations to reliable sources. (help, get involved!)
Any material not supported by sources may be challenged and removed at any time. This article has been tagged since March 2007.
This article is part of the series:
Chinese cuisine
History
History of Chinese cuisine
Eight Great Traditions
Anhui (Hui)
Cantonese (Yue)
Fujian (Min)
Hunan (Xiang)
Jiangsu (Su or Yang)
Shandong (Lu)
Szechuan (Chuan)
Zhejiang (Zhe)
Others
Beijing
Imperial
Aristocrat
Liao (Liaoning)
Jin (Tianjin)
Chinese Buddhist
Chiuchow
E (Hubei)
Gan (Jiangxi)
Hainan cuisine
Hakka
Jin (Shanxi)
Hong Kong
Huaiyang
Chinese Islamic
Northeast
Qian (Guizhou)
Qin (Shaaxi)
Shanghai
Macanese
Taiwanese
Yu (Henan)
Yunnan
Overseas Chinese
American Chinese
British Chinese
Burmese Chinese
Canadian Chinese
Caribbean Chinese
Chifa (Perú)
Filipino Chinese
French Chinese
German Chinese
Indian Chinese
Indonesian Chinese
Japanese Chinese
Korean Chinese
Malaysian Chinese
Peranakan
Singaporean Chinese
Thai Chinese
[edit]
This article is part
of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice
Sauces - Soups - Desserts
Herbs and spices
Other ingredients
Regional cuisines
Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
See also:
Famous chefs - Kitchens - Meals
Wikibooks: Cookbook
Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. It originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
Contents [hide]
1 Overview
2 Typical dishes
3 Overseas Chinese cuisine
4 Contemporary health trends
5 Note
6 See also
7 References
8 External links
[edit] Overview
A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshí Pinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (càiPinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.
Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (mantou饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.
Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible. It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table.
In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （竹筷, lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. The Chinese vegetarian does not eat a lot of tofu, unlike the stereotypical impression in the West. Most Chinese vegetarians are Buddhists. Non-Chinese people eating Chinese cuisine will note that a large number of popular vegetable dishes may actually contain meat (usually pork), as meat chunks or bits have been traditionally used to flavor dishes. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all.
A sweet dish is usually served at the end of a formal dinner, such as sliced fruits or a sweet soup (糖水, lit. sugar water) which is served warm.
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as 冷淡杯(Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavoured), which is the very opposite of what traditional wisdom would admonish.
Often, Chinese food found outside China can range from the authentic, or food that has been adapted for local tastes, to something that is newly created. For example, chop suey does not exist in Chinese restaurants in China.
[edit] Typical dishes
This article may require cleanup to meet Wikipedia's quality standards.
Please discuss this issue on the talk page or replace this tag with a more specific message.
This article has been tagged since July 2006.
A Chinese meal in Suzhou, Jiangsu province, with bowls of white rice, shrimp, eggplant, fermented tofu, vegetable stir-fries, vegetarian duck, and a central dish with meat and bamboo. There are 6 bowls of rice, one for each person.Jiaozi (steamed or boiled (shuijiao) dumplings)
Guotie (fried dumplings)
Xiao Long Bao (soup dumplings)
Noodles
Fried noodles
Noodle soup
Kung Pao chicken
Hot pot
Fried pancakes (including green onion pancakes)
Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
Peking Duck - the trademark dish of Beijing
Baozi (filled steamed buns)
Soy egg (滷蛋; lǔ dàn): hard boiled egg, cooked in soy sauce
Tea egg (茶葉蛋; chá yè dàn): hard boiled egg soaked or stewed in tea
Congee (粥; zhou1): rice porridge
Pickled vegetables (醬菜; jiang4 cai4; lit. sauced vegetables)
Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form
Youtiao (油條), "Cow tongue pastry" (牛脷酥), or other fried Chinese doughfoods
Shaobing (燒餅): a flaky baked or pan-seared dough pastry.
Rice balls (飯糰; fan4 tuan2) with savory fillings or coatings
Tofu with seasoning
Starches
Mantou (steamed bun)
Baozi (filled bun)
White rice
Chinese noodles
Other
Century egg (皮蛋; pi2 dan4; lit. leather egg): thousand-year old egg, or preserved egg
Mooncake Special cake eaten at Mid-Autumn Festival
[edit] Overseas Chinese cuisine
A Chinese restaurant in Katsushika, Tokyo, JapanChinese cuisine has developed into distinct varieties within Chinese communities outside of Asia.
American Chinese cuisine in the United States and Canadian Chinese cuisine in Canada are highly developed. The cuisine of Hawaii, especially, includes many Chinese ingredients and influences, due to the high number of Chinese and Asian immigrants. These Chinese elements are often combined with those of other cuisines in novel ways.
In Peru it has also grown to be independent both from traditional Chinese cuisine and from other forms of Peruvian cuisine, this "sinoperuvian" variety is referred to as "Chifa" in Spanish.
Chinese cuisine is also highly developed in Japan and in Western Europe.
[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2000-02, 11% of the population of the People's Republic of China were undernourished. [1] The number of undernourished people in the country has fallen from 386.6 million in 1969-71 to 142.1 million in 2000-02. [2] The country still receives international food aid, but the World Food Program notes that the country achieved its goal of national agricultural self-sufficiency in the mid 1990s. The WFP says hunger is concentrated in rural, resource-poor areas of northern, northwestern, and southwestern China. [3]
A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.
While economic change has significantly reduced undernourishment, new health problems related to overconsumption and poor dietary choices have increased significantly. The incidence of nutrition-related disease and overweightness, including obesity (especially among children) has risen dramatically in mainland China over the last 10-15 years. [4] 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 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 rich Western 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 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.
All over the world, every type of food (including Chinese), have same history, The history is, region based and depends on the vegetation - like vegetable, spices, condiments, etc.. Food habits are are formed, on the basis of availability.
The same theory similar to 'Natural Selection' is applicable.
This nation has more than 5000 years of history, do you think you can read all the information about Chinese food here? You better go to some Authentic Chinese Restaurants to try out the taste or make some Chinese friends who know about food and also are interested to tell you all the little stories.
It is fun to enjoy the dishes and hear the little stories from whoever, may be your Chinese friends or the Chinese wait-staff or even the chef.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the history of chinese food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the history of chinese food?),it will help you,my kids.
Answer:
When you think of Chinese food you think of rice, and rice was the first grain that was farmed in China. There is archaeological evidence of rice farming along the Yang-tse River as early as about 5000 BC. People cooked rice by boiling it in water, the way they do today. Or they made it into wine. Rice wine has been popular in China since prehistory.
But rice doesn't grow in northern China, which is much drier and colder. People in northern China gathered wild millet and sorghum instead. By 4500 BC, people in northern China were farming millet. They ate it boiled into a kind of porridge.
Another food people associate with China is tea. Tea grows wild in China. By about 3000 BC (or it could be much earlier), people in China had begun to drink tea. Soon everybody drank tea.
Wheat was not native to China, so it took much longer to reach China. People in northern China first began to eat wheat in the Shang Dynasty, about 1500 BC. Wheat was not native to China, but people brought it to China from West Asia. People in China boiled it like millet, to make something like Cream of Wheat.
These were the main foods of China - rice, millet, sorghum, and wheat. In northern China, people mostly ate millet, wheat, and sorghum. In southern China, people mostly ate rice. Poor people ate almost nothing but these foods.
When people could afford it, they bought or grew vegetables to put on their rice. Soybeans, for instance, are native to China. So are cucumbers. For fruits, the Chinese had oranges and lemons, peaches and apricots. The native flavorings are ginger and anise (Americans use anise to make licorice).
On special occasions, people also put little pieces of meat on their rice. By 5500 BC, the Chinese were eating domesticated chicken, which came originally from Thailand. By 4000 or 3000 BC, they were eating pork, which was native to China. Sheep and cattle, which were not native, reached China from West Asia also around 4000 BC.
Since meat was so expensive, and because Buddhists didn't eat meat, starting around the Sung Dynasty (about 1000 AD) people also put tofu, or bean curd, in their food as a source of protein.
Because China doesn't have big forests, it was always hard to find fuel to cook with. Chinese people learned to cut up their food very small, so it would cook quickly on a very small fire.
During the Han Dynasty, millet wine became very popular and was even more popular to drink than tea. Also beginning in the Han Dynasty, about 100 AD, Chinese people began to make their wheat and rice into long noodles.
Marco Polo, a visitor to China from Venice, wrote that by the time of Kublai Khan, about 1200 AD, Chinese people ate millet boiled in milk to make porridge. Even as late as 1200 AD, Chinese people did not bake bread.
I am not really an expert but, i do have much experience in the buffet area.
My assessment would be that chinese food came from china.
wish i could provide more.
Your continued donations keep Wikipedia running!
Chinese cuisine
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article or section does not adequately cite its references or sources.
Please help improve this article by adding citations to reliable sources. (help, get involved!)
Any material not supported by sources may be challenged and removed at any time. This article has been tagged since March 2007.
This article is part of the series:
Chinese cuisine
History
History of Chinese cuisine
Eight Great Traditions
Anhui (Hui)
Cantonese (Yue)
Fujian (Min)
Hunan (Xiang)
Jiangsu (Su or Yang)
Shandong (Lu)
Szechuan (Chuan)
Zhejiang (Zhe)
Others
Beijing
Imperial
Aristocrat
Liao (Liaoning)
Jin (Tianjin)
Chinese Buddhist
Chiuchow
E (Hubei)
Gan (Jiangxi)
Hainan cuisine
Hakka
Jin (Shanxi)
Hong Kong
Huaiyang
Chinese Islamic
Northeast
Qian (Guizhou)
Qin (Shaaxi)
Shanghai
Macanese
Taiwanese
Yu (Henan)
Yunnan
Overseas Chinese
American Chinese
British Chinese
Burmese Chinese
Canadian Chinese
Caribbean Chinese
Chifa (Perú)
Filipino Chinese
French Chinese
German Chinese
Indian Chinese
Indonesian Chinese
Japanese Chinese
Korean Chinese
Malaysian Chinese
Peranakan
Singaporean Chinese
Thai Chinese
[edit]
This article is part
of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice
Sauces - Soups - Desserts
Herbs and spices
Other ingredients
Regional cuisines
Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
See also:
Famous chefs - Kitchens - Meals
Wikibooks: Cookbook
Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. It originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
Contents [hide]
1 Overview
2 Typical dishes
3 Overseas Chinese cuisine
4 Contemporary health trends
5 Note
6 See also
7 References
8 External links
[edit] Overview
A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshí Pinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (càiPinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.
Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (mantou饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.
Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible. It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table.
In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （竹筷, lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. The Chinese vegetarian does not eat a lot of tofu, unlike the stereotypical impression in the West. Most Chinese vegetarians are Buddhists. Non-Chinese people eating Chinese cuisine will note that a large number of popular vegetable dishes may actually contain meat (usually pork), as meat chunks or bits have been traditionally used to flavor dishes. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all.
A sweet dish is usually served at the end of a formal dinner, such as sliced fruits or a sweet soup (糖水, lit. sugar water) which is served warm.
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as 冷淡杯(Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavoured), which is the very opposite of what traditional wisdom would admonish.
Often, Chinese food found outside China can range from the authentic, or food that has been adapted for local tastes, to something that is newly created. For example, chop suey does not exist in Chinese restaurants in China.
[edit] Typical dishes
This article may require cleanup to meet Wikipedia's quality standards.
Please discuss this issue on the talk page or replace this tag with a more specific message.
This article has been tagged since July 2006.
A Chinese meal in Suzhou, Jiangsu province, with bowls of white rice, shrimp, eggplant, fermented tofu, vegetable stir-fries, vegetarian duck, and a central dish with meat and bamboo. There are 6 bowls of rice, one for each person.Jiaozi (steamed or boiled (shuijiao) dumplings)
Guotie (fried dumplings)
Xiao Long Bao (soup dumplings)
Noodles
Fried noodles
Noodle soup
Kung Pao chicken
Hot pot
Fried pancakes (including green onion pancakes)
Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
Peking Duck - the trademark dish of Beijing
Baozi (filled steamed buns)
Soy egg (滷蛋; lǔ dàn): hard boiled egg, cooked in soy sauce
Tea egg (茶葉蛋; chá yè dàn): hard boiled egg soaked or stewed in tea
Congee (粥; zhou1): rice porridge
Pickled vegetables (醬菜; jiang4 cai4; lit. sauced vegetables)
Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form
Youtiao (油條), "Cow tongue pastry" (牛脷酥), or other fried Chinese doughfoods
Shaobing (燒餅): a flaky baked or pan-seared dough pastry.
Rice balls (飯糰; fan4 tuan2) with savory fillings or coatings
Tofu with seasoning
Starches
Mantou (steamed bun)
Baozi (filled bun)
White rice
Chinese noodles
Other
Century egg (皮蛋; pi2 dan4; lit. leather egg): thousand-year old egg, or preserved egg
Mooncake Special cake eaten at Mid-Autumn Festival
[edit] Overseas Chinese cuisine
A Chinese restaurant in Katsushika, Tokyo, JapanChinese cuisine has developed into distinct varieties within Chinese communities outside of Asia.
American Chinese cuisine in the United States and Canadian Chinese cuisine in Canada are highly developed. The cuisine of Hawaii, especially, includes many Chinese ingredients and influences, due to the high number of Chinese and Asian immigrants. These Chinese elements are often combined with those of other cuisines in novel ways.
In Peru it has also grown to be independent both from traditional Chinese cuisine and from other forms of Peruvian cuisine, this "sinoperuvian" variety is referred to as "Chifa" in Spanish.
Chinese cuisine is also highly developed in Japan and in Western Europe.
[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2000-02, 11% of the population of the People's Republic of China were undernourished. [1] The number of undernourished people in the country has fallen from 386.6 million in 1969-71 to 142.1 million in 2000-02. [2] The country still receives international food aid, but the World Food Program notes that the country achieved its goal of national agricultural self-sufficiency in the mid 1990s. The WFP says hunger is concentrated in rural, resource-poor areas of northern, northwestern, and southwestern China. [3]
A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.
While economic change has significantly reduced undernourishment, new health problems related to overconsumption and poor dietary choices have increased significantly. The incidence of nutrition-related disease and overweightness, including obesity (especially among children) has risen dramatically in mainland China over the last 10-15 years. [4] 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 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 rich Western 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 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.
All over the world, every type of food (including Chinese), have same history, The history is, region based and depends on the vegetation - like vegetable, spices, condiments, etc.. Food habits are are formed, on the basis of availability.
The same theory similar to 'Natural Selection' is applicable.
This nation has more than 5000 years of history, do you think you can read all the information about Chinese food here? You better go to some Authentic Chinese Restaurants to try out the taste or make some Chinese friends who know about food and also are interested to tell you all the little stories.
It is fun to enjoy the dishes and hear the little stories from whoever, may be your Chinese friends or the Chinese wait-staff or even the chef.
correctness,It's Non-profit and only for informational purposes.
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