https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AChinese_cuisine%2F16%2Fen 2026-09-12T12:59:51Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Chinese_cuisine/16/en&diff=154068&oldid=prev 2025-06-14T11:31:22Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>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.<br /> Chinese legends claim that the roasted, flat bread [[shaobing]] was brought back from the &#039;&#039;[[Western Regions|Xiyu]]&#039;&#039; (the Western Regions, a name for [[Central Asia]]) by the Han dynasty General [[Ban Chao]], and that it was originally known as hubing ({{lang|zh|胡餅}}, lit. &quot;barbarian bread&quot;). The shaobing is believed to be descended from the hubing. [[Shaobing]] is believed to be related to the Persian &#039;&#039;[[tandoor bread|nan]]&#039;&#039; and Central Asian &#039;&#039;[[tandyr nan|nan]]&#039;&#039;, as well as the Middle Eastern [[pita]]. Foreign westerners made and sold sesame cakes in China during the Tang dynasty.</div>

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