There are many types of foods in the Philippines because of inhabitants residing in the country. Most of the Filipino Chinese are ones who have businesses in Chinese food and service restaurants. Restaurants are frequently seen as places where there is a great amount of Chinese Filipino living in that area or somewhere nearby. The food is usually Cantonese where the chefs are from Hong Kong. Typically the chinese name of a particular food is given a Filipino name or close equivalent in name to simplify pronunciation. The History of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Cantonese cuisine (Chinese: 粵菜; Pinyin: yuè cài) originates from the region around Canton (Guangzhou) in southern Chinas Guangdong province. ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine is a style of cookery originating in the Sichuan province of western China which has an international reputation for being spicy and flavorful. ... One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka people are migratory tribes of ethnic Han people originated from central China. ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... This article or section is in need of attention from an expert on the subject. ... Huaiyang cuisine is one the Cuisine of China. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to East Indian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan, Baba-Nyonya (峇峇娘惹) and Straits Chinese (土生華人; named after the Straits of Malacca) are terms used for the descendants of the very early Chinese immigrants to the Nusantara region, including both the British Straits Settlements of Malaya and the Dutch-controlled island of Java among other places, who have partially adopted... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... Gin, or Jing Nationality (京族; Pinyin: JÄ«ngzú) is the name given to ethnic Vietnamese living in China. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ...

History

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names. The "comida China" (Chinese food) includes arroz caldo (rice and chicken gruel), and morisqueta tostada (fried rice). When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ... Fried Rice with various ingredients. ...

Filipino foods also find their influence/origins in French, Italian, Middle Eastern, Japanese, Thai and Vietnamese cuisines. Culinary procedures from China, Spain, Mexico and United States integrated into cuisine practices as well. ^[1] The term Middle Eastern cuisine refers to the cuisines of the Middle East. ...

Influences

Spanish

Spain ruled the Philippines for almost 400 years, and thus food historians claim that 80% of Philippine dishes are of Spanish origin. Because the Spaniards consisted of the elite, dishes acquired by upper-class Filipinos were also Spanish-inspired. Many of the party and fiesta dishes and those served for special occasions bear names like relleno, morcon, paella, callos, embutido, and caldereta. ^[2]

Chinese

The first set of foreign influences on Filipino cuisine came from Chinese traders who ultimately settled there. They introduced stir-frying and deep frying. Noodle dishes (bihon, miki, sotanghon, mami, lomi, miswa) which go by the general name of pancit and soy products became "indispensable to the food vocabulary'. ^[3] Noodle restaurants are called panciterias, a term that usually refers to a Chinese eatery, and is an example of a blending of influences from two cultures.

Western

Before outside influences, Filipinos used their hands to eat, but with western influences and the introduction of eating utensils such as knives, forks and spoons, they have adapted their ways. The fork and spoon are the two main utensils of choice, with the spoon used as a knife to tear food into smaller bits. ^[4]

French

French dishes and cooking styles came into the country through Filipinos living and traveling abroad, Filipinas studying in European cooking schools, Frenchmen/women marrying and/or living in the Philippines, and more recently French restaurants, menus and chefs, books on cooking and wine. ^[5]

Living and traveling

Filipinos traveled to Europe in 1890, to attend the Paris Exposition, and in 1899 there lived "a group of respectable Filipinos composed in the majority of those who emigrated from the Philippines to escape the persecutions brought about by the revolution against Spain in 1896." ^[6]

Chefs and cookbooks

• Martin Tinio, Jr., spoke of recipes that he or his family prepared for holidays and other special occasions, and which his parents or he himself had first encountered in France.

• Each recipe, by Mariano A. Henson of Pampanga, "gives exact measurements, the price for each condiment, the total price for each dish, and the date when he tested it. Among the French recipes he obviously cooked and served his family are: Salmon au Gratin, Chuletas a la Papillote, Bouillavaise [sic] de Marsella, Oysters a la D'Uxelles, Mechadong solomillio a la Francesa, Fish au Beurre, and Glorified Fondue" in one of his 30 cookbooks: Cusinang Capampangan, patina ding linutu nang ibat caring Americano, Castila, Frances, Intsic, Italiano, Polaco, Turco at aliwa pa, nahun qng paglasa nang sarili; Pampango, (1968).

Lifestyle

Evidence of the French-influenced lifestyle can be seen in a magnificent set of S鋦res tableware. All plates and glasses were monogrammed, complete with large platters for pi鋃es mont嶪s and carafes for wine, gift of the Grand Duke Alexis of Russia -- and a set before that. ^[7] A decanter is a vessel used for holding the results of decantation, in which liquid from another vessel is poured into the decanter in order to separate a small volume of liquid containing sediment (such as wine) from a larger volume of clear liquid (i. ...

Examples of dishes, pastries, and others

• Pansit
• Hopya (hopia, also known as mooncake in Western countries)
• Syopaw (siopao)
• Kwapaw (cuapao)
• Mami (bami, invented by Ma Mon Luk)

Traditional baked mooncake The mooncake (Simplified Chinese: 月饼; Traditional Chinese: 月餅; pinyin: ) is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. ... Ma Mon Luk (1896-1961) was a pioneering Chinese-Filipino restauranteur and entrepreneur. ...

Notes

1. ^ Doreen Fernandez (Last accessed 05-22-06). What is Filipino Food?.
2. ^ Spanish Influence on Filipino Food (Last accessed 05-22-06).
3. ^ Nancy Freeman (Last accessed 05-22-06). Philippines.
4. ^ Filipino Food (Last accessed 05-22-06).
5. ^ Doreen Fernandez (Last accessed 05-22-06). French Influence on Filipino Cuisine.
6. ^ Felix Roxas (1970). The World of Felix Roxas.
7. ^ Gene Gonzalez (1993). Cocina Sulipe鎙.