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Chinese Recipes Biography

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Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
The Eight Culinary Traditions of China[citation needed] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines.
Prominent styles of Chinese cuisine outside China include Singaporean, Malaysian, Indonesian, Indian and American, but there is Chinese cuisine wherever Chinese people are found.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
Chinese society greatly valued gastronomy and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. However, these grains were typically served as warm noodle soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, and beef as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in the fat of a different animal.[citation needed]
By the time of Confucius in the late Zhou, gastronomy was becoming a high art. He was recorded discussing one such picky eater: "For him, the rice could never be white enough. When it was not cooked right, he would not eat. When it was out of season, he would not eat. When the meat was not cut properly, he would not eat. When the food was not prepared with the right sauce, he would not eat."[citation needed] During Shi Huangdi's Qin dynasty, the empire expanded into the south. By the time of the Han Dynasty, the different climes and cuisines of China's peoples were linked by major canals and begun developing greater complexity. 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 Four Natures ('hot', warm, cool, and 'cold') and the Five Tastes (pungent, sweet, sour, bitter, and salty). The predominance of chopsticks and spoons as eating utensils also necessitated that most food be prepared in bite-sized pieces or (as with fish) be so tender that it could be easily picked apart.
By the Later Han period (2nd century), writers[who?] frequently complained of lazy aristocrats who did nothing but sit around all day eating smoked meats and roasts.
The great migration of Chinese people south during the invasions preceding and during the Song dynasty increased the relative importance of southern Chinese staples such as rice and congee. The Yuan and Qing dynasties introduced Mongolian and Manchurian cuisine, warm northern dishes which popularized hot pot cooking. They also introduced greater Muslim communities into China, who practiced a porkless cuisine now preserved by Uyghur street vendors and restaurants throughout the country.[citation needed]
As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders began introducing American foods to China through the port cities of Canton and Macao. Mexican chili peppers 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 a primary goal of extracting the maximum flavor of each ingredient. However as noted in his culinary work the Suiyuan shidan, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious.
The People's Republic of China, amid numerous false starts, has largely industrialized food production. A side effect of this process was the introduction of American poultry-rearing techniques, which has greatly increased the relative consumption of eggs and chicken in various Chinese cuisines.[citation needed]
Regional cuisines
Beef noodle soup
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine.[3][4][5] These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.[6] One style may favour the use of lots of garlic and shallots over lots of chilli 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, just to name a few.[3] Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popular dishes well known outside of China.[3]
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 preservation such as drying, salting, pickling and fermentation.[7]
Cantonese
Main article: Cantonese cuisine
Dim sum, literally "touch your heart", is a Cantonese term for small hearty dishes.[3] These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, shui jiao-style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'.[3]
Szechuan
Main article: Szechuan cuisine
Sichuan (spelled Szechuan in the once-common Postal Romanization), is a style of Chinese cuisine originating from the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒, huājiāo) and Facing heaven pepper (朝天椒, cháotiānjiāo). Peanuts, sesame paste and ginger are also prominent ingredients in this style.
Anhui
Main article: Anhui cuisine
Anhui cuisine (Chinese: 徽菜 or 徽州菜, huīzhoucài) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
Shandong
Main article: Shandong cuisine
Shandong Cuisine (魯菜) is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. However, it isn't so popular in South China (including the more embracing Shanghai).
Shandong Cuisine features a variety of cooking techniques and seafood ingredients. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken.
Fujian
A bowl of Fujian thick soup, or geng (羹, gēng)
Main article: Fujian cuisine
Fujian cuisine is influenced by Fujian's coastal position and mountainous terrain.[1] Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized.[1] Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods.[1] Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.[1]
Jiangsu
Main article: Jiangsu cuisine
Jiangsu cuisine, also known as Su (Cai) Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.
Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine), and sweet and sour mandarin fish (Suzhou cuisine).
Hunan
Main article: Hunan cuisine
Hunan cuisine is well known for its hot spicy flavor,[8] fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are many varied ingredients for Hunan dishes.
Zhejiang
Main article: Zhejiang cuisine
Zhejiang cuisine (Chinese: 浙菜 or 浙江菜, Zhèjiāngcài) derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.
The cuisine consists of at least four styles, each of which originated from different cities in the province:
Hangzhou style, characterized by rich variations and the use of bamboo shoots
Shaoxing style, specializing in poultry and freshwater fish
Ningbo style, specializing in seafood
Shanghai style, a combination of different Zhe styles, is also very famous for its dim sum

Chinese Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos