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[edit] Regional cuisines
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[edit] Dim Sum
Dim Sum is a Cantonese term for small snacks.[1] 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’.[1]
[edit] Tea
As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit, small sweets, melon seeds, and waxberry.[1] China was the earliest country to cultivate and drink tea and it is enjoyed by people from all social classes.[3] Tea processing began after the Qin and Han Dynasties.[3] Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions in China. They are Jiangbei, Jiangnan, Huanan and the southwestern region.[3] Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun, Putuofeng Cha, and Liu'an Guapian.[4] China is the world’s largest exporter of green tea "supplying 90 percent of the total in the international market.Tea is a major part of chinese life".[4]
"The word tea in English, thea in Latin and chay in Turkish all originated from the word cha in Cantonese or te in Xiamen dialect from the Fujian province of China."[3]
[edit] Liquor
Yellow wine has a long history in China, where the unique beverage is produced from rice and ranges between 10-15% alcohol content.[1] The most popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao and Te Jia Fan.[1] Wheat, corn and rice are used to produce Chinese liquor which is clear and aromatic, containing approximately 60% alcohol. This also has a long history in China, with production believed to date back to the Song Dynasty.[1] Some popular brands of liquor include Er guo tou, Du Kang, Mao Tai, Lu Zhou Te Qu and Wu Liang Ye.[1]
[edit] Presentation
A Chinese painting of an outdoor banquet. The painting is a Song Dynasty remake of a Tang Dynasty original.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks are used at the table.
Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.
[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[5] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[6] Prior to the increased industrialization and modernization following the establishment of the People's Republic of China in 1949, a typical Chinese peasant would have eaten meat or animal products (including eggs) rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts and soy products. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer over time, consuming more meats, fats, and sugar.
[edit] Gallery
Manchu Han Imperial Feast
Beef noodle soup
Chinese fried rice
[edit] Derived cuisines
As Chinese cuisine has spread globally, it has been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a number of forms of fusion cuisine, often very popular in the country in question, and some of these, such as ramen (Japanese Chinese) have become popular internationally. These include:
* American Chinese cuisine
* Canadian Chinese cuisine
* Indian Chinese cuisine
* Japanese Chinese cuisine
* Korean Chinese cuisine
* Pakistani Chinese cuisine
[edit] See also
China portal
Food portal
* Chinese table manners
* List of Chinese dishes
* History of Chinese cuisine
* Chinese Cuisine Training Institute
* Chinese Cuisines of Singapore
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