Chinese cuisine: Difference between revisions
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{{short description|Culinary traditions of China}} | {{short description|Culinary traditions of China}} | ||
[[File:Collage Chinese Cuisine by User-EME.png|thumb|An assortment of Chinese food. '''Clockwise from top left:''' [[Peking duck]], [[misua]], [[Kung Pao chicken]], [[mooncake]]s, [[baijiu]], [[Wonton|wonton soup]], [[spring roll]]s]] | [[File:Collage Chinese Cuisine by User-EME.png|thumb|An assortment of Chinese food. '''Clockwise from top left:''' [[Peking duck]], [[misua]], [[Kung Pao chicken]], [[mooncake]]s, [[baijiu]], [[Wonton|wonton soup]], [[spring roll]]s]] | ||
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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. | 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. | ||
By the Later Han period (2nd century), writers | By the Later Han period (2nd century), writers frequently complained of lazy aristocrats who did nothing but sit around all day eating [[Smoking (cooking)|smoked]] meats and roasts. | ||
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. | 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. | ||
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[[Category:Chinese cuisine| ]] | [[Category:Chinese cuisine| ]] | ||
{{二次利用|date=25 May 2025, at 01:30}} | {{二次利用|date=25 May 2025, at 01:30}} | ||
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