Chinese cuisine/ja: Difference between revisions

=== Post-Tang dynasty ===

The great migration of Chinese people south during the invasions preceding and during the [[Song dynasty]] increased the relative importance of [[northern and southern China|southern Chinese]] staples such as rice and [[congee]]. [[Su Shi|Su Dongpo]] has improved the red braised pork as [[Dongpo pork]]. The dietary and culinary habits also changed greatly during this period, with many ingredients such as [[soy sauce]] and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the ''Shanjia Qinggong'' ({{lang-zh|t=山家清供|c=|p=Shānjiā qīnggòng}}) and the ''[[Wushi Zhongkuilu]]'' ({{lang-zh|t=吳氏中饋錄|c=|p=Wúshì zhōngkuìlù}}) showing the respective esoteric foods and common household cuisine of the time.

The [[Yuan dynasty|Yuan]] and [[Qing dynasty|Qing]] dynasties introduced [[Mongolian cuisine|Mongolian]] and [[Manchu cuisine]], warm northern dishes that popularized [[hot pot]] cooking. During the [[Islam during the Yuan dynasty|Yuan dynasty]] many [[Muslim Chinese|Muslim communities]] emerged in China, who practiced a porkless cuisine now preserved by [[Chinese Islamic cuisine|Hui restaurants]] throughout the country. Mongolian cuisine specially Mongolian beef, though popular globally, originated outside Mongolia. Mongolian beef was created in Taiwan in the 1950s, inspired by the rise of Mongolian barbecue-style cooking. Mongolian beef is a perfect example of fusion cuisine. [[Yunnan cuisine]] is unique in China for its cheeses like [[Rubing]] and [[Rushan cheese]] made by the [[Bai people]], and its yogurt, the yogurt may have been due to a combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan.

As part of the last leg of the [[Columbian Exchange]], Spanish and Portuguese traders began introducing foods from the New World to China through the port cities of [[Guangzhou|Canton]] and [[Macau]]. Mexican [[chili pepper]]s became essential ingredients in [[Sichuan cuisine]] and calorically dense potatoes and corn became staple foods across the northern plains.

During the Qing dynasty, Chinese gastronomes such as [[Yuan Mei]] focused upon the primary goal of extracting the maximum flavour of each ingredient. As noted in his culinary work the ''[[Suiyuan shidan]]'', however, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious,especially when the display served also a formal ceremonial purpose, as in the case of the [[Manchu Han Imperial Feast]].

As the pace of life increases in modern China, fast food like [[fried noodles]], [[fried rice]] and ''[[gaifan]]'' (dish over rice) become more and more popular.

==Regional cuisines==

{{main|Chinese regional cuisine}}

[[File:Cuisines of China.png|thumb|upright=1.15|Map showing major regional cuisines of China]]

[[File:狮子头01 (5935161191).jpg|upright=1.15|thumb|"[[Stewed meatball|Lion's head]] with [[crab meat]]" ({{lang-zh|labels=no|t=蟹粉獅子頭}}) is a traditional eastern Chinese meatball soup.]]

Chinese cuisine exhibits an immense amount of regional diversity. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are [[Guangdong cuisine|Cantonese cuisine]], [[Shandong cuisine]], [[Jiangsu cuisine]] (specifically [[Huaiyang cuisine]]) and [[Sichuan cuisine]]. These styles are distinctive from one another due to factors such as availability of resources, climate, [[Geography of China|geography]], [[History of China|history]], cooking techniques and lifestyle.

One style may favour the use of [[garlic]] and [[shallot]]s over chili and spices, while another may favour preparing [[seafood]] over other meats and [[fowl]]. [[Jiangsu cuisine]] favours cooking techniques such as [[braising]] and [[stewing]], while [[Sichuan cuisine]] employs [[baking]]. [[Zhejiang cuisine]] focuses more on serving fresh food, [[Fujian cuisine]] is famous for its seafood and soups and the use of spices, [[Hunan cuisine]] is famous for its hot and salty taste, [[Anhui cuisine]] incorporates wild ingredients for an unusual taste.

Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of [[Food preservation|preservation]] such as [[Drying (food)|drying]], [[Salting (food)|salting]], [[pickling]] and [[fermentation (food)|fermentation]].

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==Staple foods==

  | footer = Staple foods in China: rice, breads and various kinds of noodles

Chinese ancestors successfully planted [[millet]], [[rice]], and other grains about 8,000 to 9,000 years ago. [[Wheat]], another staple, took another three or four thousand years. For the first time, grains provided people with a steady supply of food. Because of the lack of various foods, Chinese people had to adapt to new eating habits. Meat was scarce, and so people cooked with small amounts of meat and rice or noodles.

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===Rice===

[[History of rice cultivation#Asia|Rice was domesticated]] in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary [[staple food]] for people from rice farming areas in southern China. [[Steamed rice]], usually [[white rice]], is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. Rice is also used to produce [[Beer in China|beer]] and [[vinegar]].  [[Glutinous rice]] ("sticky rice") is a variety of rice used in special dishes such as lotus leaf rice and glutinous rice balls.

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===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). 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".

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===Noodles===

{{main|Chinese noodles}}

[[Noodle]]s were invented in China over 4,000 years ago and have since spread across the world. [[Chinese noodles]] come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), is an avatar of long life and good health according to Chinese traditions. Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fen).  Noodles are commonly made with rice flour or wheat flour, but other flours such as [[Soy flour|soybean]] are also used in minor groups. Some noodles names describe their methods of creation, such as the hand-pulled noodle.

==Soybean products==

[[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]]

[[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.

[[Stinky tofu]] is fermented tofu. Like [[blue cheese]] or [[durian]], it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu is usually used as a spread on steamed buns.

[[Doufuru]] is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans, [[red yeast rice]] or chili to create different color and flavor. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu.  Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese [[miso paste]], but less salty. Doufuru can be used as a spread on steamed buns, or paired with [[Congee|rice congee]].

[[Fermented bean curd|Sufu]] is one other type of fermented tofu that goes through ageing process. The color (red, white, green) and flavor profile can determine the type of sufu it is. This kind of tofu is usually eaten alongside breakfast rice.

==Vegetables==

Apart from vegetables that can be commonly seen, some unique [[vegetables]] used in Chinese cuisine include [[baby corn]], [[bok choy]], [[snow pea]]s, [[China|Chinese]] [[eggplant]], [[Gai lan|Chinese broccoli]], and [[Volvariella volvacea|straw mushrooms]].  Other vegetables, including [[bean sprout]]s, pea vine tips, [[watercress]], [[lotus root]]s, chestnuts, water chestnuts, and [[bamboo shoot]]s, are also used in different cuisines of China.

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==Herbs and seasonings==

  | caption1 = Ingredients of ''[[Five-spice powder|wu xiang fen]]'' (five-spice powder) are Sichuan peppercorn, cloves, cinnamon, fennel seeds, and star anise.

  | caption2 = ''[[Sanbeiji]]'' (three-cup chicken) traditionally is prepared with [[lard]], ''[[jiuniang]]'' (rice wine pudding) and [[soy sauce]].

[[Seasoning]]s such as fresh [[ginger]] root, [[garlic]], [[scallion]], [[cilantro]] and [[sesame]] are widely used in many regional cuisines. [[Sichuan peppercorn]]s, [[star anise]], [[cinnamon]], [[fennel]], [[cloves]] and [[white pepper]]s and [[Polygonum|smart weed]] are also used in different regions.

When it comes to [[sauce]]s, China is home to soy sauce, which is made from fermented soybeans and wheat. A number of sauces are also based on fermented soybeans, including [[hoisin sauce]], ground bean sauce and yellow bean sauce. There are also different sauces preferred by regional cuisines, [[oyster sauce]], [[fish sauce]] and furu (fermented tofu) are also widely used. Vinegar also has a variety with different flavors: clear rice vinegar, [[Zhenjiang Vinegar|Chinkiang black rice vinegar]], Shanxi vinegar, Henghe vinegar etc.

== Meat ==

The most commonly consumed meat in China is [[pork]]. As of at least 2024, China is the second largest beef consuming market in the world. Steakhouses and hot pot restaurants serving beef are becoming increasingly popular in [[Urbanization in China|urban China]]. Chinese consumers particularly value freshly slaughtered beef.