Chinese cuisine

Chinese cuisine is a vast and diverse culinary tradition. It includes food from mainland China and from Chinese communities worldwide. This cuisine has influenced many other cultures in Asia and beyond. This influence happened through historical power and the movement of people, known as the Chinese diaspora. Today, staples like rice, soy sauce, noodles, tea, and tofu are found globally. People also use Chinese tools like chopsticks and the wok, a deep cooking pan, in many kitchens.

Cooking in China is often viewed as a way to maintain health. It is deeply connected to traditional Chinese medicine. This connection is seen in the practice of Chinese food therapy. Chefs and diners judge food using three main sensory aspects: color, scent, and taste. This standard was noted by the writer Bai Juyi during the Tang dynasty in the 6th century. A meal is also expected to balance the Four Natures, which are hot, warm, cool, and cold. It must also balance the Five Tastes: pungent, sweet, sour, bitter, and salty.

Preparation requires great skill in several specific areas. A cook must master knife work, seasoning, and precise cooking times. For example, Huaiyang cuisine requires very fine slicing for dishes like Dàzhǔ gānsī. This is a soup made of shredded dried tofu, chicken, ham, and bamboo shoots.

Other methods involve food preservation. People use salt, vinegar, curing, and fermentation to keep meat and grains safe. In the past, the Han dynasty even developed dried meat, or jerky, for military rations.

History shows how ingredients changed over thousands of years. Early Chinese culture centered on the North China Plain. People first domesticated millet varieties, like foxtail and broomcorn. In the south, people cultivated rice. By 2000 BC, wheat arrived from western Asia. Instead of making bread, people often served wheat as warm noodle soups. During the Tang dynasty, street food became a major part of the culture. Later, during the Song dynasty, the world's first modern-style restaurants emerged.

Trade and migration brought many new flavors to China. During the Southern and Northern dynasties, non-Han groups like the Xianbei introduced dairy. This made mutton, goat milk, and yogurt more common. However, during the Song dynasty, many Han Chinese developed an aversion to dairy. Later, during the Columbian Exchange, Spanish and Portuguese traders brought New World foods to China. Mexican chili peppers became essential to Sichuan cuisine. Potatoes and corn also became important staples in the northern plains.

China is divided into many regional culinary styles. These styles depend on local climate, geography, and available resources. For instance, the south is tropical while the northeast is subarctic. In the Qing dynasty, the Four Great Traditions were Chuan, Lu, Yue, and Huaiyang. In 1980, journalist Wang Shaoquan identified the Eight Cuisines. These are Anhui, Guangdong, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.

Each region has its own focus. Sichuan food is famous for spice, while Fujian is known for seafood and soups.

Modern Chinese food continues to evolve through fusion and fast food. Some dishes are famous examples of mixing different cultures. Mongolian beef is a popular dish, but it was actually created in Taiwan in the 1950s. It was inspired by Mongolian barbecue styles. In Yunnan, unique cheeses like Rubing are made by the Bai people. This variety comes from Mongolian, Central Asian, Indian, and Tibetan influences. Today, as life moves faster, quick meals like fried rice and gaifan are very common.