Chinese Recipes Biography
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Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in 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.Chinese society greatly valued gastronomy and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been thefoxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. However, these grains were typically served as warm noodle soups 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 of Confucius in the late 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] During Shi Huangdi's Qin dynasty, the empire expanded into the south. By the time of the Han Dynasty, the different climes and cuisines of China's peoples were linked by major canals and begun developing greater complexity. The philosophy behind it was rooted in the I Ching and Chinese traditional medicine: food was judged for color, aroma, taste, and texture and a good meal was expected to balance the Four Natures ('hot', warm, cool, and 'cold') and the Five Tastes (pungent, sweet, sour, bitter, and salty). The predominance of chopsticks and 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.The great migration of Chinese people south during the invasions preceding and during the Song dynasty increased the relative importance of southern Chinese staples such as rice and congee. The Yuan and Qing dynasties introducedMongolian and Manchurian cuisine, warm northern dishes which popularized hot pot cooking. They also introduced greaterMuslim communities into China, who practiced a porkless cuisine now preserved by Uyghur street vendors and restaurantsthroughout the country.[citation needed]
As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders began introducing American foods to China through the port cities of Canton and Macao. Mexican chili peppers became essential ingredients in Sichuan cuisineand calorically-dense potatoes and corn became staple foods across the northern plains.
During the Qing Dynasty, Chinese gastronomes such as Yuan Mei focused upon a primary goal of extracting the maximum flavor of each ingredient. However as noted in his culinary work the Suiyuan shidan, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious.
The People's Republic of China, amid numerous false starts, has largely industrialized food production. A side effect of this process was the introduction of American poultry-rearing techniques, which has greatly increased the relative consumption of eggs and chicken in various Chinese cuisines
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Chinese Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
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