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Chao fan orChinese fried rice

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Chinese cuisineincludes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Thehistory of Chinese cuisinein China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period.Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.The Eight Culinary Cuisines of China[1]areAnhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Szechuan, andZhejiangcuisines.[2]Prominent styles of Chinese cuisine outside China includeSingaporean,Malaysian,Indonesian,IndianandAmerican, but there is Chinese cuisine wherever Chinese people are found.[3]The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.Contents[hide] 1History 2Regional cuisines 2.1Cantonese 2.2Sichuan 2.3Anhui 2.4Shandong 2.5Fujian 2.6Jiangsu 2.7Hunan 2.8Zhejiang 2.9Other 2.9.1Xinjiang 2.9.2Mongolian 2.9.3Tibetan 2.9.4Yunnan 3Staple foods 3.1Rice 3.2Noodles 3.3Soybeans 3.4Wheat 3.5Vegetables 3.6Herbs and seasonings 4Desserts 5Delicacies 5.1Cold dishes 5.2Soups 5.3Chinese pickles 5.4Chinese sausage 5.5Tofu products 5.6Snacks 6Drinks 6.1Tea 6.2Liquor 6.3Herbal drinks 6.4Milk 7Recent trends 8Chinese cuisine in other parts of the world 9See also 10References 11Further reading 11.1History 11.2Cookbooks 12External linksHistory[edit]This sectiondoes notciteanyreferences or sources.Please help improve this section byadding citations to reliable sources. Unsourced material may be challenged andremoved.(February 2014)

Main article:History of Chinese cuisineSee also:List of sources of Chinese culinary history

A Quanjude chef slicing roastedPeking duckChinese society greatly valued gastronomy and developed an extensive study of the subject based on itstraditional medical beliefs. Chinese culture initially centered around theNorth China Plain. The first domesticated crops seem to have been thefoxtailandbroomcornvarieties ofmillet, whilericewas cultivated in the south. By 2000 BC, wheat had arrived from western Asia. However, these grains were typically served as warmnoodlesoups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, and beef as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in the fat of a different animal.[citation needed]By the time ofConfuciusin thelate Zhou, gastronomy was becoming a high art. He was recorded discussing one such picky eater: "For him, the rice could never be white enough. When it was not cooked right, he would not eat. When it was out of season, he would not eat. When the meat was not cut properly, he would not eat. When the food was not prepared with the right sauce, he would not eat."[citation needed]DuringShi Huangdi'sQin dynasty, the empire expanded into the south. By the time of theHan Dynasty, the different climes and cuisines of China's peoples were linked by majorcanalsand begun developing greater complexity. The philosophy behind it was rooted in theI ChingandChinese traditional medicine: food was judged for color, aroma, taste, and texture and a good meal was expected to balance theFour Natures('hot', warm, cool, and 'cold') and theFive Tastes(pungent, sweet, sour, bitter, and salty).Salt was used as a preservativefrom early times, but in cooking was added in the form of soy sauce, and not at the table.[4]The predominance ofchopsticksand spoons as eating utensils also necessitated that most food be prepared in bite-sized pieces or (as with fish) be so tender that it could be easily picked apart.By the Later Han period (2nd century), writers[who?]frequently complained of lazy aristocrats who did nothing but sit around all day eating smoked meats and roasts.During the Han dynasty, Chinese developed methods of food preservation for military rations during campaigns such as drying meat into jerky and cooking, roasting, and dryng grain.[5]Chinese legends claim that the roasted flatbreadShaobing(shao-ping) was brought back from theXiyu(the Western Regions, known asCentral Asia) by the Han dynasty GeneralBan Chao, and that it was originally known as Hubing (barbarian pastry). The shao-ping is believed to be descended from the Hu-ping (Hubing).[6]Shaobing is believed to be related to the Persian and Central Asian Nan bread and the near eastern pita bread.[7][8][9]Foreign westerners made and sold sesame cakes in China during the Tang dynasty.[10]During theSouthern and Northern Dynastiesnon-Han people like theXianbeiofNorthern Weiintroduced their cuisine to northern China, and these influences continued up to theTang dynasty, popularizing meat like mutton and dairy products like goat milk, yogurts, andKumisamong even Han people. It was during the Song dynasty that Han Chinese developed an aversion to dairy products and abandoned the dairy foods introduced earlier.[11]The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of China (Zhongguo) he preferred, fish vs mutton and tea vs yogurt.[12][13][14][15]The great migration of Chinese people south during the invasions preceding and during theSong dynastyincreased the relative importance ofsouthern Chinesestaples such as rice andcongee. TheYuanandQingdynasties introducedMongolianandManchu cuisine, warm northern dishes which popularizedhot potcooking. During the Yuan dynasty manyMuslim communitiesemerged in China, who practiced a porkless cuisine now preserved byHui restaurantsthroughout the country.[citation needed]Yunnan cuisineis unique in China for its cheeses likeRubingandRushan cheesemade by theBai people, and its yogurt, the yogurt may have been due to a combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan.[16]As part of the last leg of theColumbian Exchange, Spanish and Portuguese traders began introducing foods from the New World to China through the port cities ofCantonandMacao. Mexicanchili peppersbecame essential ingredients inSichuan cuisineand calorically-dense potatoes and corn became staple foods across the northern plains.During the Qing Dynasty, Chinese gastronomes such asYuan Meifocused upon a primary goal of extracting the maximum flavor of each ingredient. However as noted in his culinary work theSuiyuan shidan, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious.ThePeople's Republic of China, amid numerous false starts, has largely industrialized food production. A side effect of this process was the introduction ofAmerican poultry-rearing techniques, which has greatly increased the relative consumption of eggs and chicken in various Chinese cuisines.[citation needed]Regional cuisines[edit]

Shrimp dumplings orhar gowoften found indim sumrestaurants worldwide

Popular stir-friedkung pao chickenA number of different styles contribute to Chinese cuisine but perhaps the best known and most influential areCantonese cuisine,Shandong cuisine,Jiangsu cuisine(specificallyHuaiyang cuisine) andSzechuan cuisine.[17][18][19]These styles are distinctive from one another due to factors such as availability of resources,climate,geography,history, cooking techniques and lifestyle.[20]One style may favour the use of lots of garlic andshallotsover lots of chilli and spices, while another may favour preparingseafoodover other meats andfowl.Jiangsu cuisine favours cooking techniques such asbraisingandstewing, while Sichuan cuisine employsbaking, just to name a few.[17]Hairycrabis a highly sought after local delicacy inShanghai, as it can be found in lakes within the region.Peking duckand dim-sum are other popular dishes well known outside of China.[17]Based on the raw materials and ingredients used, the method of preparation andculturaldifferences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods ofpreservationsuch asdrying,salting,picklingandfermentation.[21]Cantonese[edit]Main article:Cantonese cuisineDim sum, literally "touch your heart", is aCantoneseterm for small hearty dishes.[17]These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may includerice rolls,lotus leaf rice,turnip cakes, buns,jiaozi-style dumplings,stir-friedgreen vegetables,congeeporridge, soups, etc. The Cantonese style of dining,yum cha, combines the variety of dim sum dishes with the drinking oftea. Yum cha literally means 'drink tea'.[17]Sichuan[edit]Main article:Szechuan cuisineSichuan (spelled Szechuan in the once-commonPostal Romanization), is a style of Chinese cuisine originating from theSichuan Provinceof southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use ofgarlicandchili peppers, as well as the unique flavor of theSichuan peppercorn(, hujio) andFacing heaven pepper(, chotinjio).Peanuts,sesame pasteandgingerare also prominent ingredients in this style.Anhui[edit]Main article:Anhui cuisineAnhui cuisine (Chinese: or , huzhouci) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.Shandong[edit]Main article:Shandong cuisineShandong Cuisine () is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. However, it isn't so popular in South China (including the more embracing Shanghai).Shandong Cuisine features a variety of cooking techniques and seafood ingredients. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken.Fujian[edit]Main article:Fujian cuisineFujian cuisine is influenced by Fujian's coastal position and mountainous terrain.[2]Woodland delicacies such asedible mushroomsandbamboo shootsare also utilized.[2]Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods.[2]Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.[2]Jiangsu[edit]Main article:Jiangsu cuisineJiangsu cuisine, also known as Su (Cai) Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine), and sweet and sour mandarin fish (Suzhou cuisine).Hunan[edit]Main article:Hunan cuisineHunan cuisine is well known for its hot spicy flavor,[22]fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are many varied ingredients for Hunan dishes.Zhejiang[edit]Main article:Zhejiang cuisineZhejiang cuisine (Chinese: or , Zhjingci) derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.The cuisine consists of at least four styles, each of which originated from different cities in the province: Hangzhou style, characterized by rich variations and the use of bamboo shoots Shaoxing style, specializing in poultry and freshwater fish Ningbo style, specializing in seafood Shanghai style, a combination of different Zhe styles, is also very famous for itsdim sumOther[edit]This section requiresexpansion.(April 2013)

Many other regions and ethnic groups with unique dishes and styles are represented in China, includingHakka,Macau,Hainan,Taiwan, theNortheast, and many more.Xinjiang[edit]Main article:Xinjiang cuisineThe cuisine of Xinjiang reflects the region'smany ethnic groups, and refers particularly toUyghurcuisine. Signature ingredients include roastedmutton,kebabs, roasted fish and rice. Because of the distinctive Muslim population, the food is predominantlyhalal.Mongolian[edit]Main article:Mongolian cuisineMongolianhotpotis very famous in China, and popular with the Han ethnic group too. It has many franchises.Tibetan[edit]Main article:Tibetan cuisineTibetan cuisine is traditionally served with bamboo chopsticks, in contrast to other Himalayan cuisines, which are eaten by hand. Small soup bowls are used, and the wealthier Tibetans ate from bowls of gold and silver.Yunnan[edit]Main article:Yunnan cuisineYunnan only began to come under significant Chinese influence some 1000 years afterSichuanwas annexed. As the most geographically, ethnically and culturally diverse province in modern China, it naturally features a wide variety of cuisine.Staple foods[edit]Rice[edit]Riceis a majorstaple foodfor people from rice farming areas in southern China.[citation needed]Steamed rice, usually white rice, is the most commonly eaten form. Rice is also used to producebeers,winesand vinegars. Rice is one of the most popular foods in China and is used in many dishes.Glutinous rice("sticky rice") is a variety of rice used in many specialty Chinese dishes.Noodles[edit]

Zhajiangmianis a fried sauce noodles topped with a mixture of ground meatMain article:Chinese noodlesChinese noodlescome dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such asShou Mian(, literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition.[17]Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour, but other flours such assoybeanare also used.Soybeans[edit]Tofuis made ofsoybeansand is another popular food product that supplies protein.[21]Other products such assoy milk,soy paste,soy oil, and fermentedsoy sauceare also important in Chinese cooking.Wheat[edit]In wheat-farming areas inNorthern China, people largely rely onflour-based food, such asnoodles,breads,jiaozi(a kind of Chinesedumplings), andmantou(a type of steamed buns).[17]Vegetables[edit]

CookedChinese cabbageSome commonvegetablesused in Chinese cuisine includeChinese leaves,bok choy(Chinese cabbage),Chinese spinach(dao-mieu), on choy, yu choy,bitter melon, and Chinese broccoli orgailan(guy-lahn). Other vegetables includebean sprouts,pea vine tips,watercress,celery,carrots, freshmustard greens, and (Western)broccoli.A variety of dried or pickled vegetables are also eaten, especially in drier or colder regions where fresh vegetables traditionally were hard to get out of season.Herbs and seasonings[edit]Spicesandseasoningssuch as freshgingerroot,garlic,scallion,white pepper, andsesame oilare widely used in many regional cuisines.Sichuan peppercorns,star anise,cinnamon,fennel,cilantro,parsley, andclovesare also used.[23][24]To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel,[25]and dried Sichuan chillies.When it comes tosauces, China is home tosoy sauce, which is made from fermented soy beans andwheat.Oyster sauce, clearrice vinegar, chili, Chinkiang black rice vinegar, fish sauce andfermented tofu(furu) are also widely used. A number of sauces are also based on fermented soybeans, includingHoisin sauce, ground bean sauce and yellow bean sauce.Fortune cookies are often served as a dessert inChinese restaurants in the United Statesand some other countries, but are absent inChina. The exact origin of fortune cookies is unclear, though various immigrant groups inCaliforniaclaim to have popularized them in the early 20th century, basing their recipe on a traditionalJapanese cracker. Fortune cookies have been summarized as being "introduced by the Japanese, popularized by the Chinese, but ultimately ... consumed by Americans."[26]Desserts[edit]

Egg custard tarts, a popular Chinese dessert and pastryMain article:Chinese dessertsGenerally, seasonal fruits serve as the most common form of dessert consumed after dinner.[27]Chinese desserts are sweet foods and dishes that are served withtea, along with meals,[28]or at the end of meals in Chinese cuisine.[citation needed]In larger cities, a wide variety ofChinese bakery productsis available, including baked, steamed, boiled, or deep-fried sweet or savory snacks.Bingsare baked wheat flour based confections, and includemoon cake, red bean paste pancake, andsun cakes. Chinese candies and sweets, calledtng[28]are usually made with cane sugar, malt sugar, honey, nuts and fruit.Gao or Guoare rice based snacks that are typically steamed[28]and may be made from glutinous or normal rice.Ice creamis commonly available throughout China.[28]Another cold dessert is calledbaobing, which isshaved icewith sweet syrup.[28]Chinese jellies are known collectively in the language asices. Many jelly desserts are traditionally set with agar and are flavored with fruits, thoughgelatinbased jellies are also common in contemporary desserts.Chinese dessert soups typically consist of sweet and usually hot soups[28]andcustards. Chinese desserts are frequently less sugary and milder in taste than western style desserts. Some restaurants do not serve dessert at all.Delicacies[edit]Cold dishes[edit]Cold dishes, especially appetizers, can range from jelly, beancurd, noodle dishes, pork or chicken, to jellyfish to cold soups.Soups[edit]Main article:Chinese soupChinese pickles[edit]Main article:Chinese picklesChinese sausage[edit]Chinese sausagesvary from region to region. Chinese sausage is commonly darker and thinner than western sausages. The most common sausage is made of pork and pork fat. Flavor is generally salty-sweet. Chinese sausage can be prepared in many different ways, including oven-roasting, stir-fry, and steaming.[29]Tofu products[edit]Stinky tofuis a fermented tofu. Likeblue cheeseordurian, it has a very distinct, potent smell, and is an acquired taste. It is often paired with soy sauce or something salty and spicy.Doufuluis another type of fermented tofu which has a red skin and salty taste. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu. Doufulu has the consistency of slightly soft blue cheese, and a taste similar to Japanesemiso paste, but less salty. Doufulu is frequently pickled together with soy beans and chili, and paired withrice congee.Snacks[edit]It is common to eat noodles, especially soup-noodles between regular meals or in the evening, and many types of street foods, which vary from region to region.Prawn crackersare an often-consumed snack in Southeast China and Vietnam.In contrast to their popularity in the US,fortune cookiesare almost completely absent from Chinese cuisine within China.Drinks[edit]Tea[edit]

Longjing tea, also known as Dragon Well tea, is a variety of roasted green tea fromHangzhou,ZhejiangProvince, China, where it is produced mostly by hand and has been renowned for its high quality, earning theChina Famous Teatitle.Main article:Chinese teaAs well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particularjujube), small sweets, melon seeds, andwaxberry.[17]China was the earliest country to cultivate and drink tea which is enjoyed by people from all social classes.[30]Tea processing began after theQinandHan Dynasties.[30]Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these types aregreen tea,oolong tea, black tea, scented tea,white tea, andcompressed tea. There are four majortea plantationregions:Jiangbei,Jiangnan,Huananand the southwestern region.[30]Well known types of green tea includeLongjing,Huangshan,Mao Feng,Bilochun,Putuofeng Cha, andLiu'an Guapian.[31]China is the worlds largest exporter of green tea.[31]One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella, is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.Liquor[edit]Main article:Chinese alcoholic beveragesThe importance ofbaijiu(lit."white liquor") in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world.[32]It dates back to the introduction of distilling during theSong Dynasty;[17]can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheapEr guo tou, butMao Taiis the premiumbaijiu. Other popular brands include Du Kang, Lu Zhou Te Qu, and Wu Liang Ye.[17]Huangjiu(lit."yellow liquor") is not distilled and is a strongrice wine(1015% ABV).[17]Popular brands includeShaoxing Lao Jiu,Shaoxing Hua Diao, andTe Jia Fan.[17]Herbal drinks[edit]Main article:Chinese herb teaChinese herb tea, also known asmedicinal herbal tea, is a kind of tea-soup made from purely Chinese medicinalherbs.[citation needed]Milk[edit]Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhapskoumiss(fermented mare's milk) or goat's milk.Most Chinese until recently have avoided milk, partly because pasturage for milk producers in a monsoon rice ecology is not economic, and partly because milk products became negatively associated with horse-riding, milk-drinking nomadic tribes. There may be a biological bias- a certain number of people in any ethnic group are lactose intolerant. In addition, human beings, like other mammals, after they are weaned, stop producing lactase enzymes (needed to digest milk) unless they drink milk. Lactose intolerance, then, is partly cultural, partly biological.[33]But this non-dairy tradition has undergone some changes as a result of changing perceptions and global influences. For example, it has been suggested that, in the early 20th century Shanghai, Western food, and in particular identifiably nourishing items like milk, became a symbol of a neo-traditional Chinese notion of family.[34]Recent trends[edit]Inimperial China, the consumption of meat and animal products was strikingly low by comparison with other cultures. Most meals consisted of a starch rice in thesouthand dumplings or noodles in thenorth and green vegetables, with peanuts and soy products providing additionalprotein. Fats and sugars were luxuries not available to most of the population on a regular basis.[citation needed]The initial attempts of thePeople's Republic of Chinato modernize Mainland China's productive but labor-intensive agricultural practices led to a series of debacles: the worst, theGreat Leap Forward, produced such widespread famines from 1958 to 1961 that the1963 Chinese censusremained a state secret whose very existence was not even acknowledged until the 1980s. Practices and technology were slowly modernized, however, and from the introduction ofeconomic reformbyDeng Xiaopingin the late '70s, Chinese diets have steadily become richer over time and include more meats, fats, and sugar than before.[35]According to theUnited Nations'Food and Agriculture Organization, China'sper capitafood consumption has increased from less than 1700 kcal in 1960 to 2570 kcal per day in 1995.[36]Chinese cuisine in other parts of the world[edit]Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a number of forms offusion cuisine, often popular in the country in question; some, such asramen(Japanese Chinese) have become popular internationally. These include: Singaporean Chinese cuisine Indonesian Chinese cuisine Malaysian Chinese cuisine Japanese Chinese cuisine Korean Chinese cuisine American Chinese cuisine Canadian Chinese cuisine Caribbean Chinese cuisine Filipino Chinese cuisine Indian Chinese cuisine Pakistani Chinese cuisine Puerto Rican Chinese cuisine Chifa(Peruvian Chinese cuisine)See also[edit]China portal

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A Bite of ChinabyCCTV Chinese bakery products Chinese cooking techniques Customs and etiquette in Chinese dining List of Chinese dishes List of Chinese desserts List of restaurants in China History of Chinese cuisine Chinese Cuisine Training Institute Chinese food therapyReferences[edit]1. Jump up^TravelChinaGuide.com. TravelChinaGuide.comhttp://www.travelchinaguide.com/intro/cuisine_drink/cuisine/eight_cuisines.htm|url=missing title (help).2. ^Jump up to:abcde"Fujian Cuisine.Beautyfujian.com. Accessed June 2011.3. Jump up^David Y. H. Wu and Sidney C. H. Cheung. ed.,The Globalization of Chinese Food.(Richmond, Surrey: Curzon, Anthropology of Asia Series, 2002).ISBN 0700714030.4. Jump up^Anderson (1988), p.267.5. Jump up^Anderson (1988), p.52.6. Jump up^Huang, H. T. (2000).Fermentations and Food Science, Volume 6. Cambridge University Press. p.474.ISBN0521652707. Retrieved24 April2014.7. Jump up^Anderson (1988), p.143, 144, 218.8. Jump up^Simoons, Frederick J. (1990).Food in China: A Cultural and Historical Inquiry. CRC Press. p.89.ISBN084938804X. Retrieved24 April2014.9. Jump up^Free China Review, Volume 45, Issues 7-12. W.Y. Tsao. 1995. p.66. Retrieved24 April2014.10. Jump up^Schafer, Edward H. (1963).The Golden Peaches of Samarkand: A Study of Tang Exotics(illustrated, reprint, revised ed.). University of California Press. p.29. Retrieved24 April2014.11. Jump up^Anderson (1988), p.80.12. Jump up^Pearce, Scott; Spiro, Audrey G.; Ebrey, Patricia Buckley, eds. (2001).Culture and Power in the Reconstitution of the Chinese Realm, 200-600. Volume 200 of Harvard East Asian monographs (illustrated ed.). Harvard Univ Asia Center. p.22.ISBN0674005236. Retrieved24 April2014.13. Jump up^Lewis, Mark Edward (2009).China Between Empires. Harvard University Press. p.126.ISBN0674026055. Retrieved24 April2014.14. Jump up^Huang, H. T. (2000).Fermentations and Food Science, Volume 6. Cambridge University Press. p.511.ISBN0521652707. 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Jump up^Yan, Martin."Chinese Cooking For Dummies". Retrieved23 February2013.25. Jump up^Chinese Restaurants Are Adding Herbs for Flavor and HealthThe New York Times26. Jump up^Lee, Jennifer (January 16, 2008)."Solving a Riddle Wrapped in a Mystery Inside a Cookie".The New York Times. RetrievedMay 10,2012.27. Jump up^Lin, Kathy."Chinese Food Cultural Profile". Retrieved23 February2013.28. ^Jump up to:abcdef"Chinese Desserts."Kaleidoscope - Cultural China. Accessed June 2011.29. Jump up^Parkinson, Rhonda."How To Cook Chinese Sausage". Retrieved23 February2013.30. ^Jump up to:abcQ. Hong & F. Chunjian.Origins of Chinese Tea and Wine. Asiapac Books Pte Ltd. 2005.ISBN 9812293698.31. ^Jump up to:abZonglin Chang Xukui Li.Aspect of Chinese Culture. 2006.ISBN 7302126321,ISBN 978-7-302-12632-4.32. Jump up^The Economist. "Daily Chart: High Spirits". 17 June 2013. Accessed 9 August 2013.33. Jump up^Jack Goody,Cooking, Cuisine, and Class: A Study in Comparative Sociology(Cambridge; New York: Cambridge University Press, 1982), p. 107; Chang, ed.,Food in Chinese Culture: Anthropological and Historical Perspectives, 7, 25, 105-06.34. Jump up^Mark Swislocki,Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai(Stanford, CA: Stanford University Press, 2009), p. 25.35. Jump up^Hsu Y.N., Vera & al. "Modern China: North", inFood in China, pp. 302 & 311313. Yale Univ. Press (New Haven), 1978.36. Jump up^UN FAO. "Poverty Alleviation and Food Security in Asia: Lessons and Challenges": "Annex 3: Agricultural Policy and Food Security in China". Dec. 1998. Accessed 5 June 2012.Further reading[edit]History[edit] Anderson, Eugene N. (1988).The Food of China. New Haven: Yale University Press.ISBN0300047398. Chang, Kwang-chih (1977).Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press.ISBN0300019386. David R. Knechtges, "A Literary Feast: Food in Early Chinese Literature,"Journal of the American Oriental Society106.1 (1986): 49-63. Newman, Jacqueline M. (2004).Food Culture in China. Westport, Conn.: Greenwood Press.ISBN0313325812. Roberts, J. A. G. (2002).China to Chinatown: Chinese Food in the West. London: Reaktion.ISBN1861891334. Swislocki, Mark (2009).Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai. Stanford, CA: Stanford University Press.ISBN9780804760126. Endymion Wilkinson, "Chinese Culinary History (Feature Review),"China Review International8.2 (Fall 2001): 285-302. Wu, David Y. H.; Cheung, Sidney C. H. (2002).The Globalization of Chinese Food. Richmond, Surrey: Curzon.ISBN0700714030.Cookbooks[edit] Buwei Yang Chao.How to Cook and Eat in Chinese.(New York: John Day, 1945; revisions and reprints). Fuchsia Dunlop.Land of Plenty: A Treasury of Authentic Sichuan Cooking.(New York: W.W. Norton, 2003).ISBN 0393051773. Fuchsia Dunlop.Revolutionary Chinese Cookbook: Recipes from Hunan Province.(New York: W.W. Norton, 2007).ISBN 0393062228. Fuchsia Dunlop.Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.(New York: Norton, 2008).ISBN 9780393066579. Emily Hahn,Recipes, The Cooking of China.(Alexandria, Va.: Time-Life Books, Foods of the World, 1981). Hsiang-Ju Lin and Tsuifeng Lin.Chinese Gastronomy.(London: Nelson, 1969; rpr.).ISBN 0171470575. Yan-Kit So.Classic Food of China.(London: Macmillan, rpr 1994, 1992).ISBN 9780333576717. Martin Yan.Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World.(New York: Morrow, 2002).ISBN 0060084758.External links[edit] Chinese CookbookA Free Recipe and Resource Collection K.C. Chang"Food in Chinese Culture"Asia Society Chinese cuisineatDMOZ "Chinese food made easy" at theBBC "Chinese Culinary History (Websites for Research)Stony Brook University Libraries.[show] v t eChinatopics

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