https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AChinese_cuisine%2F14%2FenTranslations:Chinese cuisine/14/en - Revision history2026-08-21T03:25:49ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Chinese_cuisine/14/en&diff=154066&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>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.</div>FuzzyBot