China is the country with not only the largest population, but also largest and one of the most impressive cuisines in the entire world. Here you can get informed about history of their cuisine and the way their tradition, medicine, expansion and fashion changes influenced creation of new food recipes.
Chinese Cuisine History
Chinese cuisine is one of the oldest in entire world, reaching all the way back to the first millennia BC, managing to survive, evolve and grow into the behemoth it is today using countless techniques provided not only by cooks, but also fashion trend setters and traditional herbal medicine.
Chinese Food Facts
China has incredible history that reaches all the way back to the time of first modern civilizations. One of the most important parts of their heritage is also their food which managed to evolve into the most impressive food cuisine in the world.
Chinese Food Types
Chinese chefs have incredible variety of tools, recipes and procedures on their kitchen tables, ready to make any type of food they can imagine. Here you can find out more about Chinese food types.
History and Developments of Chinese Cuisine
China is one of the oldest civilizations on earth, managing to evolve through last 4 millennia as the leader of the Asian continent in terms of not only developing new technologies, but also expanding their influence that touched not only religion, fashion, and customs, but also cuisine.
By being one of the first Asian civilizations that achieved stability and regular growth, China very quickly managed to acquire very specific taste in food that enabled its cuisine to grow and change with incredible pace. This great attention to food can today be attributed to several factors that enabled Chinese cooks to create the most diverse and interesting cuisine in the world – quick expansion of the Han culture from Yellow River across entire territory of China that covers many climate zones that have their own indigenous ingredients and cooking traditions, constant absorption of foreign cuisine traditions via trading connection or expansions, very popularized movement that infused herbal medicine with cooking making meal preparation very balanced and healthy, and finally never-ending cooking fashion changes that were forced by imperial courts and Chinese elites.
History of Chinese cuisine starts with the 4 thousand year old archaeological findings of the oldest noodle food found in the upper reaches of the Chinese Yellow River. By the time of the Han Dynasty *206 BC – 220 AD), manufacture of various grain food became very organized and cooking also reflected that. Southern china was famous for their rice, and food from the North China Plain was predominately focused on flour products. Fascination with the exotic and highly specialized food started during the reign of Tang Dynasty (618–907), while tradition of drinking tea can be found from the influence of the earlier “Southern and Northern Dynasties” period of time during 5th century AD. During Tang Dynasty, tea became highly popular in elite societies, signifying wealth and balance of health. By the time of the Song Dynasty (960–1279), life in cities became more and more easier, with trade and rise of the manufacturing jobs enabled Chinese population access to better quality of life and better access to food. It was then that Chinese cuisine really blossomed, enabling mixing of cooking, medicine and even religion, establishing strict rules for maintaining “balanced” meals and expanding the ways the food can be prepared, processed and served.
By the time of Yuan Dynasty, China received first contacts with the west, bringing for the first time access to many foreign food ingredients and methods of food preparation. This influence grew even more strongly during Ming dynasty (1368–1644) when trading with the rest of the world became much easier with the establishment of sea trading roots. By then, china gained access to main new plants, animal, food crops, and goods, including the food that was originally found only in the newly discovered “New World” (sweet potatoes, peanuts, maize and many others).
In recent history, founding of People's Republic of China brought several changes of the cuisine that were both fueled by government efforts and created by minorities and western influence. In general, modern Chinese cuisine can be separated using two different schools of food. “Four Schools” refer to the cooking traditions of Shandong, Su, Cnatonese and Sitchuan, while the four additional cuisines developed in the territories of Hunan, Fujian, Anhui and Zhejiang. They all produce incredible variety of food based on rice, noodles, wheat, soybeans, herbs, seasonings and vegetables.
As a seasoned expert in Chinese cuisine, I bring forth a wealth of knowledge rooted in both historical depth and contemporary understanding. My expertise extends beyond mere appreciation, delving into the intricacies of Chinese culinary history, the evolution of its diverse food types, and the profound impact of cultural, medicinal, and fashion influences on the creation of new recipes.
Chinese cuisine boasts a rich and ancient history, dating back to the first millennia BC. Its survival, evolution, and current prominence are a testament to the myriad techniques employed not only by skilled cooks but also by fashion trendsetters and practitioners of traditional herbal medicine. The culinary landscape of China is not just a product of culinary innovation; it is a reflection of the country's deep-rooted traditions, expansive history, and dynamic cultural shifts.
The history and development of Chinese cuisine unfold over four millennia, marked by the rise and fall of dynasties, technological advancements, and cultural exchanges. China's rapid expansion across diverse climate zones, each with its indigenous ingredients and cooking traditions, significantly contributed to the unparalleled diversity found in Chinese cuisine today.
The attention given to food in Chinese culture is multifaceted, with influences stemming from the quick expansion of the Han culture, absorption of foreign culinary traditions through trade and expansion, the fusion of herbal medicine with cooking for balanced and healthy meals, and the ever-changing cooking fashions driven by imperial courts and elites.
The roots of Chinese cuisine can be traced back to archaeological findings of the oldest noodle food along the Yellow River during the Han Dynasty (206 BC – 220 AD). Subsequent dynasties, such as Tang, Song, and Yuan, played pivotal roles in shaping Chinese culinary traditions through the introduction of tea, the flourishing of cities, and the integration of foreign ingredients and preparation methods.
The Ming Dynasty marked a significant period of influence from the west, with China gaining access to new plants, animals, food crops, and goods from the newly discovered "New World." The culinary landscape expanded further during the Ming Dynasty, as sea trading routes facilitated easier access to foreign ingredients and preparation techniques.
In more recent history, the founding of the People's Republic of China brought about changes in Chinese cuisine, influenced by government initiatives, minority contributions, and Western influences. Modern Chinese cuisine can be categorized into the "Four Schools" – Shandong, Su, Cantonese, and Sichuan – and four additional cuisines from Hunan, Fujian, Anhui, and Zhejiang, all contributing to the incredible variety of dishes based on rice, noodles, wheat, soybeans, herbs, seasonings, and vegetables. The result is a culinary tapestry that continues to captivate and delight food enthusiasts worldwide.
