中華料理
Chinese cuisine/ja
中華料理は、中国および世界各地の華僑に起源を持つ料理である。中国人の離散と国の歴史的な力により、中華料理はアジア内外の多くの他の料理に深く影響を与え、現地の味覚に合わせて変更が加えられてきた。米、醤油、麺、茶、ラー油、豆腐といった中華料理の主食や、箸、中華鍋といった調理器具は、現在では世界中で見られる。
高熱を必要とし、現代中華料理でしばしば使われる炒める技法は、後の中国王朝である北宋時代になって初めて急速に発展した。唐代には屋台料理が中国の食文化の不可欠な要素となり、19世紀後半に中国から輸入された労働者によって東南アジアの多くの地域の屋台料理文化が確立された。
中国の省における調味料や調理法の好みは、社会階級、宗教、歴史的背景、民族集団の違いに依存する。中国の気候が南部では熱帯から北東部では亜寒帯まで変化することを考慮すると、山、川、森林、砂漠などの地理的特徴も、地元で入手可能な食材に強い影響を与える。宮廷の王族や貴族の好みも中華料理の変化に影響を与えている。帝国の拡大、移民、貿易により、他の文化の食材や調理法が時間とともに中華料理に統合され、中国の料理の影響は世界中に広まっている。
中国文化は周辺地域にも広がり、日本料理、韓国料理、ベトナム料理などは中華料理から強い影響を受けてきた。また、海外の中国人が移住先の国に中華料理を持ち込んだため、東南アジア、北米、南米、ヨーロッパなどでも普及し、現地化も進んでいる（日本式中華料理、アメリカ式中華料理など）。
中華料理は海外に大きな影響を与えてきた一方で、中華料理の技法も日本料理を含む外国の料理から大きな影響を受けており、中華料理が独自の発展を遂げた例も少なくない。その一例として、大きな大皿に盛られた料理を分け合うスタイルから、フランス料理のようにコース仕立てで一人分ずつ提供される「新中華高級料理」がある。これは、現代的で洗練された食材や調理法を取り入れ、進化してきたものである。
中国国内外には、地域、宗教、民族による数多くの中華料理のスタイルが存在する。中華料理は非常に多様であり、最も頻繁に省ごとの区分に分類されるが、これらの省レベルの分類自体もさらに多くのスタイルを含んでいる。清代には、中華料理で最も称賛された四大料理は、それぞれ西、北、南、東中国の料理を代表する川菜、魯菜、粤菜、淮揚菜であった。1980年、中国のジャーナリスト王紹泉が人民日報に発表した記事による現代の分類では、中国八大料理として、安徽（徽菜; Huīcài）、広東（粵菜; Yuècài）、福建（閩菜; Mǐncài）、湖南（湘菜; Xiāngcài）、江蘇（蘇菜; Sūcài）、山東（魯菜; Lǔcài）、四川（川菜; Chuāncài）、浙江（浙菜; Zhècài）が挙げられている。
中華料理は、中医薬膳の実践のように、伝統的な中国医学と深く結びついている。色、香り、味は、中華料理を表現するために用いられる3つの伝統的な側面であり、料理の意味、見た目、栄養も同様である。料理は、使用される食材、包丁さばき、調理時間、調味料に関して評価されるべきである。
歴史
唐以前
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中国社会は美食を高く評価し、伝統的な医学的信念に基づいたこの主題の広範な研究を発展させた。中国文化は当初、華北平原を中心に展開していた。最初の栽培作物はアワとキビの品種であったようだが、稲は南部で栽培されていた。紀元前2000年までに、小麦が西アジアから伝来した。これらの穀物は通常、ヨーロッパのようにパンに焼かれるのではなく、温かい麺スープとして供された。貴族は様々な野生の獲物を狩り、羊肉、豚肉、犬肉を消費した。これらの動物は家畜化されていたためである。穀物は飢饉や洪水に備えて貯蔵され、肉は塩、酢、燻製、発酵によって保存された。肉の風味は動物性脂肪で調理することによって高められたが、この習慣は主に富裕層に限られていた。
孔子が戦国時代後期に活躍した頃には、美食は高度な芸術となっていた。孔子は食事の原則について論じている。
米は白すぎず、肉は細かすぎないのがよい。…きちんと調理されていなければ、人は食べない。まずければ、人は食べない。肉が適切に切られていなければ、人は食べない。適切なソースで調理されていなければ、人は食べない。肉は豊富にあるが、主食以上に調理すべきではない。酒に量的な制限はないが、人が酔い潰れる前でなければならない。
『呂氏春秋』には、「天子に選ばれて初めて、最も美味な珍味が用意される」と記されている。
招魂（紀元前4〜3世紀）にはいくつかの例が挙げられている。スッポンのラグー、蜂蜜ケーキ、ビール（氷で冷やしたもの）などである。
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。
後漢時代（2世紀）までには、作家たちは燻製肉やローストを食べながら一日中座っているだけの怠惰な貴族について頻繁に不平を漏らしていた。
漢代には、中国人は干し肉への肉の乾燥や、穀物の調理、焙煎、乾燥といった軍事行動中の食料保存方法を発展させた。 中国の伝説によれば、焼いて平らにしたパンである焼餅は、漢代の将軍班超によって『西域』（中央アジアの呼称）から持ち帰られたもので、元々は胡餅（胡餅、文字通り「蛮族のパン」）として知られていたという。焼餅は胡餅の子孫であると信じられている。焼餅は、ペルシャのナンや中央アジアのナン、そして中東のピタと関連があると考えられている。唐代には、外国の西洋人が中国でゴマのケーキを作り、販売していた。
南北朝時代には、北魏の鮮卑のような非漢民族が彼らの料理を北中国に導入し、これらの影響は唐代まで続き、漢民族の間でも羊肉のような肉や、山羊の乳、ヨーグルト、馬乳酒のような乳製品が普及した。漢民族が乳製品を嫌うようになり、以前導入された乳製品を放棄したのは宋代になってからである。
南斉から逃れて鮮卑の北魏に亡命した漢民族の反乱者、王粛は、当初は山羊の乳のような乳製品や羊肉のような肉を食べることができず、代わりに茶と魚を摂取しなければならなかったが、数年後にはヨーグルトと羊肉を食べられるようになり、鮮卑の皇帝は彼に中国（中国）の食べ物でどちらが好きか、魚か羊肉か、茶かヨーグルトかを尋ねた。
唐以降
宋代以前および宋代の侵攻時における中国人の南方への大移動により、米やおかゆといった南方中国の主食の相対的な重要性が増した。蘇軾は東坡肉として豚の角煮を改良した。この時期には食習慣や料理習慣も大きく変化し、醤油や中央アジアの影響を受けた食品など、多くの食材が普及し、『山家清供』（Chinese: 山家清供; pinyin: Shānjiā qīnggòng）や『呉氏中饋録』（Chinese: 吳氏中饋錄; pinyin: Wúshì zhōngkuìlù）といった重要な料理書が作成され、当時の難解な料理や一般的な家庭料理がそれぞれ紹介されている。
元と清の王朝はモンゴル料理と満州料理を導入し、火鍋料理を普及させた温かい北方料理である。元代には多くのイスラム教徒のコミュニティが中国に出現し、現在では回族料理店によって全国に保存されている豚肉を使わない料理を実践した。モンゴル料理、特にモンゴルビーフは世界的に人気があるが、モンゴル国外で生まれたものである。モンゴルビーフは1950年代に台湾で、モンゴルバーベキュー風料理の台頭に触発されて作られた。モンゴルビーフはフュージョン料理の完璧な例である。雲南料理は、白族によって作られる乳扇や乳餅のようなチーズ、そしてヨーグルトが中国で独自のものである。ヨーグルトは元代のモンゴルの影響、雲南への中央アジア人の定住、そしてインドやチベットが雲南に近接し影響を与えたことの組み合わせによるものかもしれない。
コロンブス交換の最終段階として、スペインとポルトガルの貿易商は広州やマカオの港湾都市を通じて新世界の食料を中国に導入し始めた。メキシコの唐辛子は四川料理に不可欠な食材となり、カロリー密度の高いジャガイモやトウモロコシは北部の平野全体で主食となった。
清朝時代、袁枚のような中国の美食家たちは、それぞれの食材の風味を最大限に引き出すという主要な目標に焦点を当てた。しかし、彼の料理書『随園食単』に記されているように、当時の料理の流行は非常に多様であり、場合によっては華美に誇示的であった。特に満漢全席のように、その見せ方が正式な儀式の目的も兼ねていた場合はそうであった。
現代中国では生活のペースが速まるにつれて、炒麺、炒飯、蓋飯（ご飯の上に具を乗せたもの）のようなファストフードがますます人気を集めている。
地域料理
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中華料理は、地域によって非常に多様な特徴を示す。数多くの異なるスタイルが中華料理を構成するが、おそらく最も有名で影響力のあるものは、広東料理、山東料理、江蘇料理（特に淮揚料理）、そして四川料理であろう。これらのスタイルは、資源の利用可能性、気候、地理、歴史、調理法、生活様式などの要因によって互いに区別される。
あるスタイルは唐辛子やスパイスよりもニンニクやエシャロットの使用を好み、別のスタイルは他の肉や家禽よりも海鮮の調理を好む。江蘇料理は煮込みやシチューのような調理法を好む一方、四川料理は焼くことを採用している。浙江料理は新鮮な食材を提供することに重点を置き、福建料理は海鮮やスープ、スパイスの使用で有名であり、湖南料理は辛くて塩辛い味で有名であり、安徽料理は珍しい味のために野生の食材を取り入れている。
使用される原材料や食材、調理方法、文化的な違いに基づいて、国内の様々な地域で異なる風味や食感を持つ様々な食品が調理されている。多くの伝統的な地域料理は、乾燥、塩漬け、漬物、発酵などの基本的な保存方法に依拠している。
In addition, the "rice theory" attempts to describe cultural differences between north and south China; in the north, noodles are more consumed due to wheat being widely grown whereas in the south, rice is more preferred as it has historically been more cultivated there.
Staple foods
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.
Rice
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 and vinegar. Glutinous rice ("sticky rice") is a variety of rice used in special dishes such as lotus leaf rice and glutinous rice balls.
Wheat
In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, bing (bread), jiaozi (a kind of Chinese dumplings), 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".
Noodles
Noodles 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 soybean are also used in minor groups. Some noodles names describe their methods of creation, such as the hand-pulled noodle.
Soybean products
Tofu is made of soybeans 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 rice congee.
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.
Soybean milk is soybean-based milk. It is a morning beverage, and it has many benefits to human health.
Vegetables
Apart from vegetables that can be commonly seen, some unique vegetables used in Chinese cuisine include baby corn, bok choy, snow peas, Chinese eggplant, Chinese broccoli, and straw mushrooms. Other vegetables, including bean sprouts, pea vine tips, watercress, lotus roots, chestnuts, water chestnuts, and bamboo shoots, are also used in different cuisines of China.
Because of different climate and soil conditions, cultivars of green beans, peas, and mushrooms can be found in rich variety.
A variety of dried or pickled vegetables are also processed, especially in drier or colder regions where fresh vegetables were hard to get out of season.
Herbs and seasonings
Seasonings such as fresh ginger root, garlic, scallion, cilantro and sesame are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cloves and white peppers and smart weed are also used in different regions.
To add extra flavor to the dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimp, dried tangerine peel, and dried Sichuan chillies.
When it comes to sauces, 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, 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 urban China. Chinese consumers particularly value freshly slaughtered beef.
Desserts and snacks
Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.
Dim sum (点心), originally means a small portion of food, can refer to dessert, or pastries. Later to avoid disambiguation, tian dian (甜点) and gao dian (糕点) are used to describe desserts and pastries.
Traditionally, Chinese desserts are sweet foods and dishes that are served with tea, usually during the meal, or at the end of meals in Chinese cuisine.
Besides being served as dim sum along with tea, pastries are used for celebration of traditional festivals. The most famous one is moon cake, used to celebrate the Mid-Autumn Festival.
A wide variety of Chinese desserts are available, mainly including steamed and boiled sweet snacks. Bing is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat-flour-based confections, with different stuffings including red bean paste, jujube, and a variety of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called táng (糖) are usually made with cane sugar, malt sugar, honey, nuts, and fruit. Gao or Guo are rice-based snacks that are typically steamed and may be made from glutinous or normal rice.
Another cold dessert is called baobing, which is shaved ice with sweet syrup. Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavoured with fruits, known as guodong (果冻), though gelatine based jellies are also common in contemporary desserts.
Chinese dessert soups are typically sweet and served hot.
European pastries are also seen in China, like mille-feuille, crème brûlée, and cheesecake, but they are generally not as popular because the Chinese preference of dessert is mildly sweet and less oily.
Many types of street foods, which vary from region to region, can be eaten as snacks or light dinner. Prawn crackers are an often-consumed snack in Southeast China.
Dairy products
Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but kumis (fermented mare's milk) or goat's milk.
Historically, many Chinese chefs tried not to use milk, because of the high rate of lactose intolerance among the Chinese population. However, today, dairy products are increasingly used in Chinese cuisine, such as the "double skin milk" dessert in Guangdong Province, the Rubing (milk cake) cheese in Yunnan, and yoghurt in Qinghai and Xinjiang. China has a wide variety of dairy desserts that are very popular.
Cold dishes
Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat, and sausages to jellyfish or cold soups.
Chinese sausages vary from region to region. The most common sausage is made of pork and pork fat. The flavor is generally salty-sweet in Southern China. In other parts of China, sausages are salted to be preserved. Chinese sausage is prepared in many different ways, including oven-roasting, stir-frying, and steaming.
Soups
In some part of South China, soups are served between the cold dishes and the main dishes. In other parts of China, soups are served between the main dish and staple foods, before desserts or fruit salad. There are many traditional Chinese soups, such as wonton soup, herbal chicken soup, hot and sour soup, winter melon soup, and so on.
Drinks
Tea plays an important role in Chinese dining culture. In China, there are two main types of tea, one is made from dried tea leaves, the other one is made by extracts from tea leaves. Baijiu and huangjiu as strong alcoholic beverages are preferred by many people as well. Wine is not so popular as other drinks in China that are consumed whilst dining, although they are usually available in the menu.
Tea
As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry. China was the earliest country to cultivate and drink tea, which is enjoyed by people from all social classes. Tea processing began after the Qin and Han dynasties.
The different types of Chinese tea include black, white, green, yellow, oolong, and dark tea. Chinese tea is often classified into several different categories according to the variety of the tea plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these types are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions: Jiangbei, Jiangnan, Huanan and the southwestern region. Well known types of green tea include Longjing, Huangshan Maofeng, Bilochun, Putuofeng Cha, and Liu'an Guapian. China is the world's largest exporter of green tea.
One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella, is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.
Alcoholic beverages
The importance of baijiu (lit. "white liquor") in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world. It dates back to the introduction of distilling during the Song dynasty; can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is the premium baijiu. Other popular brands include Kang, Lu Zhou Te Qu, and Wu Liang Ye.
Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (10–15% ABV). Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.
While fermented grain beverages have been brewed in China for over 9,000 years, it has been long overshadowed by stronger alcohol like Baijiu and Huangjiu.
Herbal drinks
Chinese herb tea, also known as medicinal herbal tea, is a kind of tea made from Chinese medicinal herbs.
Other beverages
Soy milk, almond milk, walnut milk and coconut milk are also drunk during the meal in different regions. In some parts of China, hawthorn and jujube juice are preferred. A small shot of fruit vinegar is served as an appetizer in Shanxi.
Outside China
Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a deep Chinese influence on other national cuisines such as Cambodian cuisine, Filipino cuisine, Singaporean cuisine, Thai cuisine and Vietnamese cuisine.
Chinatowns across the world have been instrumental in shaping the national cuisines of their respective countries, such as the introduction of a street food culture to Thailand in Bangkok Chinatown. There are also a large number of forms of fusion cuisine, often popular in the country in question. Some, such as ramen (Japanese Chinese cuisine), which originated in Yokohama Chinatown, have become popular internationally.
Deep-fried meat combined with sweet and sour sauce as a cooking style receives an enormous preference outside of China. Therefore, many similar international Chinese cuisines are invented based on sweet and sour sauce, including Sweet and sour chicken (Europe and North America), Manchurian chicken (India) or tangsuyuk (South Korea).
Apart from the host country, the dishes developed in overseas Chinese cuisines are heavily dependent on the cuisines derived from the origin of the Chinese immigrants. In Korean Chinese cuisine, the dishes derive primarily from Shandong cuisine while Filipino Chinese cuisine is strongly influenced by Fujian cuisine. American Chinese cuisine has distinctive dishes (such as chop suey) originally based on Cantonese cuisine, which are more popular among non-Chinese Americans than with Chinese Americans themselves.
- American Chinese cuisine
- Australian Chinese cuisine
- Mango pancake, dim sim, XO sauce pipis
- British Chinese cuisine
- Chicken balls, Jar jow
- Burmese Chinese cuisine
- Canadian Chinese cuisine
- Caribbean Chinese cuisine
- Cha chee kai, bangamary ding
- Filipino Chinese cuisine
- Indian Chinese cuisine
- Indonesian Chinese cuisine
- Japanese Chinese cuisine
- Korean Chinese cuisine
- Chinese Latin American cuisine
- Peruvian Chinese cuisine (Chifa)
- Puerto Rican Chinese cuisine
- Carne Ahumada
- Malaysian Chinese cuisine/Singapore Chinese cuisine
- Hainanese chicken rice, Bak kut teh, Heong Peng, Yam ring, Kaya toast (often seen in kopitiam)
- Peranakan cuisine
- Laksa (include Curry mee), Ayam buah keluak, Pie tee
- New Zealand Chinese cuisine
- Pakistani Chinese cuisine
Dining etiquette
Youths should not begin eating before their elders do. When eating from a bowl, one should not hold it with its bottom part, because it resembles the act of begging. Chopsticks are the main eating utensils for Chinese food, which can be used to cut and pick up food. When someone is taking a break from eating at the table, they should not put the chopstick into the rice vertically, because it resembles the Chinese traditional funeral tribute, which involves putting chopsticks inside a bowl of rice vertically. It is considered inappropriate to use knives on the dining table. Chopsticks should not be waved around in the air or played with. Food should first be taken from the plate in front. It is considered impolite to stare at a plate. Watching TV, using mobile phones or doing other activities while eating is considered in poor taste. If an older person puts food in a younger person's bowl, the younger person should thank them.
Chinese culture has guidelines in how and when food are eaten. Chinese people typically eat three meals a day, consisting of breakfast, lunch, and dinner. Breakfast is served around 6–9am, lunch is served around 12–2pm, and dinner is served around 6–9pm. A late night, fourth meal of the day is known as siu yeh and served from 9pm-4am, which is similar to the Western concept of supper. Within the Chinese culture, families do follow different traditions. In some families, the elderly members and youngsters get their meal first, then the mother and father, and then the children and teenagers. Other families have the male and female eat separately at different seating area. Whatever tradition the family decide to follow, it is intended to show respect to members of the family.
Relation to Chinese philosophy and religion
Food plays various roles in social and cultural life. In Chinese folk religion, ancestor veneration is conducted by offering food to ancestors and Chinese festivals involve the consumption and preparation of specific foods which have symbolic meanings attached to them. Specific religions in China have their own cuisines such as the Taoist diet, Buddhist cuisine and Chinese Islamic Cuisine.
The Kaifeng Jews in Henan province once had their own Chinese Jewish cuisine but the community has largely died out in the modern era and not much is known about the specifics of their cuisine but they did influence foods eaten in their region and some of their dishes remain. Chinese dishes with purported Kaifeng Jewish roots include Kaifeng xiao long bao, Mayuxing bucket-shaped chicken, Chrysanthemum hot pot, and Four Treasures.
Food also plays a role in daily life. The formality of the meal setting can signify what kind of relationship people have with one another, and the type of food can indicate ones' social status and their country of origin. In a formal setting, up to sixteen of any combination of hot and cold dishes would be served to respect the guests. On the other hand, in a casual setting, people would eat inexpensive meals such as at food stalls or homemade food. The typical disparity in food in the Chinese society between the wealthy and everyone below that group lies in the rarity and cost of the food or ingredient, such as shark fins and bear paws.
Depending on whether one chooses to have rice or a meal that is made of wheat flour such as bread or noodles as their main source of food, people within a similar culture or of a different background can make an assumption of the other's country of origin from the south or north of China. Different foods have different symbolic meanings. Mooncakes and dumplings are symbolic of the Mid-autumn festival and the Spring Festival, respectively. Pear symbolizes bad luck due to its similarity in pronunciation of 'away' in the native language and noodle means living a long life for its length.
In Chinese philosophy, food frequently conveys a message. A Chinese philosophy I Ching says, "Gentlemen use eating as a way to attain happiness. They should be aware of what they say, and refrain from eating too much."
関連項目
- CCTVによるA Bite of China
- 中華料理の8つの主要な伝統
- 中国料理のその他の伝統
- List of Chinese bakery products/ja
- List of Chinese desserts/ja
- List of Chinese dishes/ja
- List of Chinese sauces/ja
- List of Chinese soups/ja
- Chinese regional cuisine/ja
- Chinese food therapy/ja
- History of Chinese cuisine/ja
- Customs and etiquette in Chinese dining/ja
- Chinese cooking techniques/ja
- 中国料理研修所
- 中国のレストランのリスト
- Pizza in China/ja
料理本
- Buwei Yang Chao. 『いかに中国で料理し食べるか』。（ニューヨーク：ジョン・デイ、1945年；改訂・再版）。
- ふくませい ドゥンロッブ。 『Land of Plenty: A Treasury of Authentic Sichuan Cooking』。（ニューヨーク：ノートン、2003年）。 ISBN 0393051773。
- Fuchsia Dunlop。 『Revolutionary Chinese Cookbook: Recipes from Hunan Province』。（ニューヨーク：ノートン、2007年）。 ISBN 0393062228。
- Fuchsia Dunlop。 『Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China』。（ニューヨーク：ノートン、2008年）。 ISBN 9780393066579。
- ヴァーノン・ギャルスターによる中華料理本
- Emily Hahn。 『Recipes, The Cooking of China』。（アレクサンドリア、バージニア州：タイム・ライフ・ブックス、世界の料理、1981年）。
- Hsiang-Ju Lin and Tsuifeng Lin。 『Chinese Gastronomy』。（ロンドン：ネルソン、1969年；再版）。 ISBN 0171470575。
- Yan-Kit So。 『Classic Food of China』。（ロンドン：マクミラン、1994年再版、1992年）。 ISBN 9780333576717。
- Martin Yan。 『Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World』。（ニューヨーク：モロウ、2002年）。 ISBN 0060084758。
- Georgina Freedman。 『Cooking South of The Clouds: Recipes and Stories From China's Yunnan Province』。（オクトパス；カイル、2018年）。 ISBN 9780857834980。
外部リンク
- K.C. Chang "Food in Chinese Culture" アジア社会
- "Chinese food made easy" at the BBC
- "Chinese Culinary History (Websites for Research) Stony Brook University Libraries.
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