This article is part of the series: Chinese cuisine Image File history File links ChineseDishLogo. ... This article or section does not cite any references or sources. ...
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 (Shaanxi) 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
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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. Some other accounts of the history of Chinese cuisine takes the beginning back to the Chinese stone age, where the cultivation of rice and the production of noodles, both typical representations of Chinese cuisine as we know it today, are known from archeological findings. Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... 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, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... 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... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing 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 cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... 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. ... 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. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to South Asian 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 or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Trinomial name Homo erectus pekinensis (Black, 1927) Peking Man (sometimes now called Beijing Man), also called Sinanthropus pekinensis (currently Homo erectus pekinensis), is an example of Homo erectus. ... A forest fire Fire is a rapid oxidation process that creates light, heat, smoke, and releases energy in varying intensities. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... This article or section does not cite any references or sources. ... Stone Age fishing hook. ... Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... Look up Noodle in Wiktionary, the free dictionary. ...

Over the centuries, as new food sources and techniques were invented, the Chinese cuisine as we know it gradually evolved, with the use of chopsticks made from all sorts of materials as eating utensils, another one of the hallmarks of Chinese cuisine, going back at least to the Zhou Dynasty; stir-fried dishes became popular during the Tang Dynasty. The stir-fry method of cooking was invented as a necessity to conserve expensive and scarce fuel. Most famous dishes found today were invented during the Qing Dynasty and the early years of the Republic of China. Hashi redirects here. ... This article or section does not cite any references or sources. ... Boundaries of the Western Zhou Dynasty (1050 - 771 BC) in China The Zhou Dynasty (Chinese: ; pinyin: ; Wade-Giles: Chou Ch`ao; 1122 BC to 256 BC (ref) followed the Shang (Yin) Dynasty and preceded the Qin Dynasty in China. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... For the band, see Tang Dynasty (band). ... The Qing Dynasty (Chinese: ; Hanyu Pinyin: ; Wade-Giles: Ching chao; Manchu: daicing gurun; Mongolian: Манж Чин), occasionally known as the Manchu Dynasty, was the ruling Chinese Dynasties. ... Motto Three Principles of the People (三民主義 San-min Chu-i) Anthem National Anthem of the Republic of China Capital Taipei (formerly and de jure Nanking) Largest city Taipei Official languages Mandarin (GuóyÇ”) Government Semi-presidential system  -  President Chen Shui-bian  -  Vice President Annette Lu  -  Premier Chang Chun-hsiung Establishment...

Periodisation

The historical periods of Chinese cuisine are usually followed by a list of corresponding Chinese Dynasties. China is the worlds oldest continuous major civilization, with written records dating back about 3,500 years and with 5,000 years being commonly used by Chinese as the age of their civilization. ...

The Chinese cuisines

Not long after the expansion of the Chinese Empire during the Qin Dynasty and Han Dynasty, Chinese writers noted the great differences in culinary practices between people from different parts of the realm. These differences, following to a great extent the varying climate and availability of food sources in China, could be very local in nature but were early on systematized in lists of Chinese cuisines, the four most well-known being: China is the worlds oldest continuous major civilization, with written records dating back about 3,500 years and with 5,000 years being commonly used by Chinese as the age of their civilization. ... Qin empire in 210 BC Capital Xianyang Language(s) Chinese Religion Taoism Government Monarchy History  - Unification of China 221 BC  - Death of Qin Shi Huang 210 BC  - Surrender to Liu Bang 206 BC The Qin Dynasty (Chinese: ; Pinyin: ; Wade-Giles: Chin Chao) (221 BCE - 206 BCE) was preceded... Han Dynasty in 87 BC Capital Changan (202 BC–9 AD) Luoyang (25 AD–190 AD) Language(s) Chinese Religion Taoism, Confucianism Government Monarchy History  - Establishment 206 BC  - Battle of Gaixia; Han rule of China begins 202 BC  - Interruption of Han rule 9 AD - 24 AD  - Abdication to Cao...

• The North and South Cuisines, the earliest distinction, and one that is still much used today even as the food culture of North and South China of course have developed much since the distinction was first made.
• The Four Schools, being Lu, Chuan, Yang and Yue. Often translated as the cuisines of Shandong, Sichuan, Jiangsu and Guangdong, these distinctions, in use no later than the Ming Dynasty, in fact covered much more ground than the present-days provinces. The Four Schools are the traditional classification of Chinese cuisine, and it is based on the Four Schools, the Eight Schools and Ten Schools were eventually developed.
• The Eight Schools, adding to the four above (or rather, breaking out from the four above) the cuisines of the provinces Hunan, Fujian, Anhui and Zhejiang.
• The Ten Schools, adding to the eight above the cuisines of Beijing and Shanghai.

Northern Peoples Republic of China region. ... North China (北方 Hanyu pinyin: Běifāng) and South China (南方 Hanyu pinyin: Nánfāng) are two approximate regions within China. ... Beijing (Chinese: 北京; pinyin: BÄ›ijÄ«ng; IPA: ;  ), a metropolis in northern China, is the capital of the Peoples Republic of China (PRC). ... This article or section does not cite any references or sources. ...

Traditional classification

Chinese cuisines belonge to one of the Four Schools, and the School of Lu (Shandong), is the largest due to the its history, which is the longest among all.   (Simplified Chinese: ; Traditional Chinese: ; pinyin: ; Wade-Giles: Shan-tung) is a coastal province of eastern Peoples Republic of China. ...

• Shandong (Lu)
  • Beijing cuisine
    • Imperial
    • Aristocrat
  • Tianjin (Jin)
  • Shanxi (Jin)]
  • Northeastern
    • Liao

• Su (or Yang)
  • Huaiyang
  • Anhui (Hui)
  • Shanghai (Hu)
  • Zhejiang (Zhe)
  • Henan (Yu)
  • Hubei (E)

• Yue (Cantonese)
  • Chiuchow
  • Hakka (Kejian)
  • Fujian (Min)
  • Hainan (Qiong)
  • Hong Kong
    • Hong Kong (western)
  • Macanese
  • Taiwanese

• Sichuan (Chuan)
  • Guizhou (Qian)
  • Hunan (Xiang)
  • Jianxi (Gan)
  • Shaanxi (Qin)
  • Yunnan (Dian)

Cuisine of Shandong. ... 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. ... 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. ... 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. ... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... This page meets Wikipedias criteria for speedy deletion. ... Huaiyang cuisine is one the Cuisine of China. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of 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. ... One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou. ... This article or section does not cite its references or sources. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... 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. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... This article or section is in need of attention from an expert on the subject. ... 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. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in 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. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ...

External links

• [1] History of Chinese Cuisine (its sources), in German