Chinese cuisine - Revision history

Fire: Marked this version for translation

2025-06-14T11:31:05Z

Marked this version for translation

Fire at 07:22, 14 June 2025

2025-06-14T07:22:16Z

← Older revision		Revision as of 16:22, 14 June 2025
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			<languages />
			<translate>
	{{short description\|Culinary traditions of China}}		{{short description\|Culinary traditions of China}}
	[[File:Collage Chinese Cuisine by User-EME.png\|thumb\|An assortment of Chinese food. '''Clockwise from top left:''' [[Peking duck]], [[misua]], [[Kung Pao chicken]], [[mooncake]]s, [[baijiu]], [[Wonton\|wonton soup]], [[spring roll]]s]]		[[File:Collage Chinese Cuisine by User-EME.png\|thumb\|An assortment of Chinese food. '''Clockwise from top left:''' [[Peking duck]], [[misua]], [[Kung Pao chicken]], [[mooncake]]s, [[baijiu]], [[Wonton\|wonton soup]], [[spring roll]]s]]
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	During [[Qin Shi Huang\|Shi Huangdi]]'s [[Qin dynasty]], the empire expanded into the south. By the time of the [[Han dynasty]], the different regions and cuisines of China's people were linked by major [[canal]]s and leading to greater complexity in the different regional cuisines. Not only is food seen as giving "[[qi]]", energy, but the food is also about maintaining yin and yang. 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 [[Chinese herbology#Four Natures\|Four Natures]] ('[[Yin and yang\|hot]]', warm, cool, and '[[Yin and yang\|cold]]') and the [[Chinese herbology#Five Flavors\|Five Tastes]] (pungent, sweet, sour, bitter, and salty). [[Salt in Chinese history#Salt in Chinese cuisine\|Salt was used as a preservative]] from early times, but in cooking was added in the form of soy sauce, and not at the table.		During [[Qin Shi Huang\|Shi Huangdi]]'s [[Qin dynasty]], the empire expanded into the south. By the time of the [[Han dynasty]], the different regions and cuisines of China's people were linked by major [[canal]]s and leading to greater complexity in the different regional cuisines. Not only is food seen as giving "[[qi]]", energy, but the food is also about maintaining yin and yang. 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 [[Chinese herbology#Four Natures\|Four Natures]] ('[[Yin and yang\|hot]]', warm, cool, and '[[Yin and yang\|cold]]') and the [[Chinese herbology#Five Flavors\|Five Tastes]] (pungent, sweet, sour, bitter, and salty). [[Salt in Chinese history#Salt in Chinese cuisine\|Salt was used as a preservative]] from early times, but in cooking was added in the form of soy sauce, and not at the table.

	By the Later Han period (2nd century), writers~~{{who\|date=August 2013}}~~ frequently complained of lazy aristocrats who did nothing but sit around all day eating [[Smoking (cooking)\|smoked]] meats and roasts.		By the Later Han period (2nd century), writers frequently complained of lazy aristocrats who did nothing but sit around all day eating [[Smoking (cooking)\|smoked]] meats and roasts.

	During the [[Han dynasty]], the Chinese developed methods of food preservation for military rations during campaigns such as drying meat into [[jerky]] and cooking, roasting, and drying grain.		During the [[Han dynasty]], the Chinese developed methods of food preservation for military rations during campaigns such as drying meat into [[jerky]] and cooking, roasting, and drying grain.
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	[[Category:Chinese cuisine\| ]]		[[Category:Chinese cuisine\| ]]
	{{二次利用\|date=25 May 2025, at 01:30}}		{{二次利用\|date=25 May 2025, at 01:30}}
			</translate>

Fire: /* Cold dishes */

2025-06-14T07:20:03Z

Cold dishes

← Older revision		Revision as of 16:20, 14 June 2025
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	== Cold dishes ==		== Cold dishes ==
	{{See also\|Chinese pickles}}		{{See also\|Chinese pickles}}
			{{Imageright\|
	{{multiple image		{{multiple image
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	\| caption2 = ''Pídàn dòufǔ'' ([[century egg]] and [[tofu]])		\| caption2 = ''Pídàn dòufǔ'' ([[century egg]] and [[tofu]])

	}}		}}}}

	Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat, and sausages to jellyfish or cold soups.		Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat, and sausages to jellyfish or cold soups.

Fire: /* Desserts and snacks */

2025-06-14T07:19:27Z

Desserts and snacks

← Older revision		Revision as of 16:19, 14 June 2025
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	{{see also\|List of Chinese desserts}}		{{see also\|List of Chinese desserts}}
	{{multiple image		{{multiple image
	\| align = ~~middle~~		\| align = center
	\| direction = horizontal		\| direction = horizontal
	\| width = 200		\| width = 200

Fire: /* Herbs and seasonings */

2025-06-14T07:18:59Z

Herbs and seasonings

← Older revision		Revision as of 16:18, 14 June 2025
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	==Herbs and seasonings==		==Herbs and seasonings==

	{{multiple image		{{multiple image
	\| align = ~~middle~~		\| align = center
	\| direction = horizontal		\| direction = horizontal
	\| width = 200		\| width = 200

Fire: /* Staple foods */

2025-06-14T07:18:04Z

Staple foods

← Older revision		Revision as of 16:18, 14 June 2025
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	==Staple foods==		==Staple foods==
			{{Imageright\|
	{{multiple image\|perrow=3\|total_width=360		{{multiple image\|perrow=3\|total_width=360
	\| image1 = Steamed rice in bowl 01.jpg		\| image1 = Steamed rice in bowl 01.jpg
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	\| image6 = Thin Noodle.jpg		\| image6 = Thin Noodle.jpg
	\| footer = Staple foods in China: rice, breads and various kinds of noodles		\| footer = Staple foods in China: rice, breads and various kinds of noodles
			}}
	}}		}}

Fire: /* Desserts and snacks */

2025-06-14T07:02:21Z

Desserts and snacks

← Older revision		Revision as of 16:02, 14 June 2025
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	A wide variety of [[Chinese desserts]] are available, mainly including steamed and boiled sweet snacks. [[Bing (Chinese flatbread)\|Bing]] is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat-flour-based confections, with different stuffings including [[red bean paste]], [[jujube]], and a variety of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called ''táng'' (糖) are usually made with [[Sugarcane\|cane sugar]], malt sugar, honey, nuts, and fruit. [[Kueh\|Gao or Guo]] are rice-based snacks that are typically steamed and may be made from glutinous or normal rice.		A wide variety of [[Chinese desserts]] are available, mainly including steamed and boiled sweet snacks. [[Bing (Chinese flatbread)\|Bing]] is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat-flour-based confections, with different stuffings including [[red bean paste]], [[jujube]], and a variety of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called ''táng'' (糖) are usually made with [[Sugarcane\|cane sugar]], malt sugar, honey, nuts, and fruit. [[Kueh\|Gao or Guo]] are rice-based snacks that are typically steamed and may be made from glutinous or normal rice.

	Another cold dessert is called ''baobing'', which is [[shaved ice]] with sweet syrup.~~<ref name="kaleidoscope"/>~~ Chinese jellies are known collectively in the language as ''ices''. Many jelly desserts are traditionally set with agar and are flavoured with fruits, known as guodong (果冻), though [[gelatine]] based jellies are also common in contemporary desserts.		Another cold dessert is called ''baobing'', which is [[shaved ice]] with sweet syrup. Chinese jellies are known collectively in the language as ''ices''. Many jelly desserts are traditionally set with agar and are flavoured with fruits, known as guodong (果冻), though [[gelatine]] based jellies are also common in contemporary desserts.

	Chinese dessert soups are typically sweet and served hot.		Chinese dessert soups are typically sweet and served hot.

Fire: /* Soybean products */

2025-06-14T07:01:06Z

Soybean products

← Older revision		Revision as of 16:01, 14 June 2025
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	[[File:Tofu - assorted products 01.jpg\|thumb\|Several kinds of soybean products are sold in a farmer's market in [[Haikou]], China.]]		[[File:Tofu - assorted products 01.jpg\|thumb\|Several kinds of soybean products are sold in a farmer's market in [[Haikou]], China.]]
	[[File:Stired-fried_Razor_Clams_with_Black_Beans_and_Pepper.jpg\|thumb\|Stir-fried [[razor shell]] with ''[[douchi]]'' (fermented black soybeans) in [[Shandong Peninsula\|Jiaodong]] style]]		[[File:Stired-fried_Razor_Clams_with_Black_Beans_and_Pepper.jpg\|thumb\|Stir-fried [[razor shell]] with ''[[douchi]]'' (fermented black soybeans) in [[Shandong Peninsula\|Jiaodong]] style]]
	[[Tofu]] is made of [[soybean]]s and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste.~~<ref name=Hsieh>J. Li & Y. Hsieh. ''Traditional Chinese Food Technology and Cuisine''. Asia Pacific Journal of Clinical Nutrition. 2004;13(2): 147–155.</ref>~~ Other products such as [[soy milk]], [[soy paste]], [[soy oil]], and fermented [[soy sauce]] are also important in Chinese cooking.		[[Tofu]] is made of [[soybean]]s and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste. Other products such as [[soy milk]], [[soy paste]], [[soy oil]], and fermented [[soy sauce]] are also important in Chinese cooking.

	There are many kinds of soybean products, including [[tofu skin]], smoked tofu, dried tofu, and fried tofu.		There are many kinds of soybean products, including [[tofu skin]], smoked tofu, dried tofu, and fried tofu.

Fire: /* Wheat */

2025-06-14T07:00:20Z

Wheat

← Older revision		Revision as of 16:00, 14 June 2025
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	===Wheat===		===Wheat===
	In wheat-farming areas in [[northern and southern China\|Northern China]], people largely rely on [[flour]]-based food, such as [[Chinese noodle\|noodles]], ''[[Bing (bread)\|bing]]'' (bread), ''[[jiaozi]]'' (a kind of Chinese [[dumpling]]s), and ''[[mantou]]'' (a type of steamed buns).~~<ref name=Yao>Yao, Zhang. ''China Everyday!''. Page One Pub. 2007. {{ISBN\|978-981-245-330-3}}</ref>~~ 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".		In wheat-farming areas in [[northern and southern China\|Northern China]], people largely rely on [[flour]]-based food, such as [[Chinese noodle\|noodles]], ''[[Bing (bread)\|bing]]'' (bread), ''[[jiaozi]]'' (a kind of Chinese [[dumpling]]s), 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===		===Noodles===

Fire: Created page with "{{short description|Culinary traditions of China}} An assortment of Chinese food. '''Clockwise from top left:''' [[Peking duck, misua, Kung Pao chicken, mooncakes, baijiu, wonton soup, spring rolls]] {{Cuisine of China}} {{Culture of China}} '''Chinese cuisine''' comprises cuisines originating from China, as well as from Overseas Chinese|Chinese people from othe..."

2025-06-14T06:59:16Z

Created page with "{{short description|Culinary traditions of China}} thumb|An assortment of Chinese food. '''Clockwise from top left:''' [[Peking duck, misua, Kung Pao chicken, mooncakes, baijiu, wonton soup, spring rolls]] {{Cuisine of China}} {{Culture of China}} '''Chinese cuisine''' comprises cuisines originating from China, as well as from Overseas Chinese|Chinese people from othe..."

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