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Message definition (Chinese cuisine ) 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.
始皇帝 の秦代 には、帝国は南へと拡大した。漢代 までには、中国の様々な地域と料理は主要な運河 によって結ばれ、様々な地方料理の複雑性が増した。食べ物は「気 」、すなわちエネルギーを与えるものと見なされるだけでなく、陰陽を維持することにも関わるとされた。その背後にある哲学は『易経 』と中国伝統医学 に根ざしており、食べ物は色、香り、味、食感で判断され、良い食事は四気 （「熱 」、温、涼、「冷 」）と五味 （辛、甘、酸、苦、鹹）のバランスが取れていることが期待された。塩は古くから保存料として使用された が、料理には醤油の形で加えられ、食卓では加えられなかった。