Chinese cuisine
From The Art and Popular Culture Encyclopedia
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Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
See also
- A Bite of China by CCTV
- The eight major traditions of Chinese cuisine
- Other traditions in Chinese cuisine
- List of Chinese bakery products
- List of Chinese desserts
- List of Chinese dishes
- List of Chinese sauces
- List of Chinese soups
- Chinese regional cuisine
- Chinese food therapy
- History of Chinese cuisine
- Customs and etiquette in Chinese dining
- Chinese cooking techniques
- Chinese Cuisine Training Institute
- List of restaurants in China
- Pizza in China
