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Eating in China

The document discusses Chinese cuisine, describing staple foods like rice and noodles and different regional styles of cooking. It notes that rice is a primary staple in southern China while wheat is more common in northern China, and is used to make foods like noodles, breads, and dumplings. Various regional cuisines developed due to factors like climate and available resources.

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68 views2 pages

Eating in China

The document discusses Chinese cuisine, describing staple foods like rice and noodles and different regional styles of cooking. It notes that rice is a primary staple in southern China while wheat is more common in northern China, and is used to make foods like noodles, breads, and dumplings. Various regional cuisines developed due to factors like climate and available resources.

Uploaded by

tranhuyenmy22224444
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We take content rights seriously. If you suspect this is your content, claim it here.
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APTIS SV - 0346808595

EATING IN CHINA (CHINESE FOOD)


Chinese cuisine comprise cuisines originating from China. Because of the Chinese
diaspora and historical power of the country, Chinese cuisine has profoundly
influenced many other cuisines in Asia and beyond, with modifications made to
cater to local palates. 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.
There are a variety of styles of cooking in China, but most Chinese chefs classified
eight regional cuisines according to their distinct tastes and local characteristics. A
number of different styles contribute to Chinese cuisine but perhaps the best
known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu
cuisine (specifically Huaiyang cuisine) and Sichuan cuisine. These styles are
distinctive from one another due to factors such as availability of resources,
climate, geography, history, cooking techniques and lifestyle. One style may
favour the use of garlic and shallots over chili and spices, while another may
favour preparing seafood over other meats and fowl. Jiangsu cuisine favours
cooking techniques such as braising and stewing, while Sichuan
cuisine employs baking. Zhejiang cuisine focuses more on serving fresh food and
shares some traits in common with Japanese food. Fujian cuisine is famous for its
delicious seafood and soups and the use of spices. Hunan cuisine is famous for its
hot and sour taste. Anhui cuisine incorporates wild food for an unusual taste and is
wilder than Fujian cuisine.
Chinese ancestors successfully planted millet, rice, and other grains about 8,000 to
9,000 years ago. Wheat, another staple, took another three or four thousand years.
For the first time, grains provided people with a steady supply of food. Because of
the lack of various foods, Chinese people had to adapt to new eating habits. Meat
was scarce, and so people cooked with small amounts of meat and rice or noodles.
[39]

Rice
Rice is a primary staple food for people from rice farming areas in southern China.
[40]
Steamed rice, usually white rice, is the most commonly eaten form. People in
South China also like to use rice to make congee as breakfast. Rice is also used to
produce beer, baijiu and vinegar. Glutinous rice ("sticky rice") is a variety of rice
used in special dishes such as lotus leaf rice and glutinous rice balls.
Wheat
APTIS SV - 0346808595
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). Wheat likely "appeared in the lower Yellow River around
2600 Before Common Era (BCE), followed by Gansu and Xinjiang around 1900
BCE and finally occurred in the middle Yellow River and Tibet regions by 1600
BCE".
Noodles[edit]
Main article: Chinese noodles
Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are
often served in soups or fried as toppings. 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. Noodles can be served hot or cold with different
toppings, with broth, and occasionally dry (as is the case with mi-fen). Noodles are
commonly made with rice flour or wheat flour, but other flours such as soybean are
also used in minor groups. Some noodles names describe their methods of creation,
such as the hand-pulled noodle.

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