https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AChinese_cuisine%2F11%2FenTranslations:Chinese cuisine/11/en - Revision history2026-05-27T22:07:18ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Chinese_cuisine/11/en&diff=154063&oldid=prevFuzzyBot: Importing a new version from external source2025-06-14T11:31:22Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Chinese society greatly valued [[gastronomy]], and developed an extensive study of the subject based on its [[traditional Chinese medicine|traditional medical beliefs]]. Chinese culture initially centered around the [[Central Plain (China)|North China Plain]]. The first domesticated crops seem to have been the [[foxtail millet|foxtail]] and [[broomcorn millet|broomcorn]] varieties of [[millet]], while [[rice]] was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. These grains were typically served as warm [[noodle]] soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed [[Lamb and mutton|mutton]], pork and [[Dog meat#Mainland China|dog]] 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 animal fats though this practice was mostly restricted to the wealthy.</div>FuzzyBot