Chinese cuisine

Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries.

[3] The preferences for seasoning and cooking techniques in Chinese provinces depend on differences in social class, religion, historical background, and ethnic groups.

Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the locally available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast.

Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves.

[4][5] In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in the People's Daily newspaper identified the Eight Cuisines of China as Anhui (徽菜; Huīcài), Guangdong (粵菜; Yuècài), Fujian (閩菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (蘇菜; Sūcài), Shandong (魯菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài).

Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs.

[15] Chinese legends claim that the roasted, flat bread shaobing was brought back from the Xiyu (the Western Regions, a name for Central Asia) by the Han dynasty General Ban Chao, and that it was originally known as hubing (胡餅, lit.

[22] 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.

[27] The dietary and culinary habits also changed greatly during this period, with many ingredients such as soy sauce and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the Shanjia Qinggong (Chinese: 山家清供; pinyin: Shānjiā qīnggòng) and the Wushi Zhongkuilu (Chinese: 吳氏中饋錄; pinyin: Wúshì zhōngkuìlù) showing the respective esoteric foods and common household cuisine of the time.

[28] The Yuan and Qing dynasties introduced Mongolian and Manchu cuisine, warm northern dishes that popularized hot pot cooking.

During the Yuan dynasty many Muslim communities emerged in China, who practiced a porkless cuisine now preserved by Hui restaurants throughout the country.

[30] As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders began introducing foods from the New World to China through the port cities of Canton and Macau.

Mexican chili peppers became essential ingredients in Sichuan cuisine and calorically dense potatoes and corn became staple foods across the northern plains.

During the Qing dynasty, Chinese gastronomes such as Yuan Mei focused upon the primary goal of extracting the maximum flavour of each ingredient.

In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, bing (bread), jiaozi (a kind of Chinese dumplings), and mantou (a type of steamed buns).

Some varieties, such as Shou Mian (寿面, literally noodles of longevity), is an avatar of long life and good health according to Chinese traditions.

Doufuru can be pickled together with soy beans, red yeast rice or chili to create different color and flavor.

Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese miso paste, but less salty.

Because of different climate and soil conditions, cultivars of green beans, peas, and mushrooms can be found in rich variety.

Sichuan peppercorns, star anise, cinnamon, fennel, cloves and white peppers and smart weed are also used in different regions.

[56] European pastries are also seen in China, like mille-feuille, crème brûlée, and cheesecake, but they are generally not as popular because the Chinese preference of dessert is mildly sweet and less oily.

As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry.

[61] Well known types of green tea include Longjing, Huangshan Maofeng, Bilochun, Putuofeng Cha, and Liu'an Guapian.

[62] 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.

[63] It dates back to the introduction of distilling during the Song dynasty;[33] can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV).

[71] A late night, fourth meal of the day is known as siu yeh and served from 9pm-4am, which is similar to the Western concept of supper.

The formality of the meal setting can signify what kind of relationship people have with one another, and the type of food can indicate ones' social status and their country of origin.

[40] Depending on whether one chooses to have rice or a meal that is made of wheat flour such as bread or noodles as their main source of food, people within a similar culture or of a different background can make an assumption of the other's country of origin from the south or north of China.

[40] Pear symbolizes bad luck due to its similarity in pronunciation of 'away' in the native language and noodle means living a long life for its length.