Cuisine

Chinese Cuisine

East Asian Cuisines

The cooking traditions of China, one of the world's oldest continuous culinary systems, built on rice in the south and wheat noodles and breads in the north. Regional schools are pronounced: Sichuan cuisine favors chili and Sichuan pepper for its numbing heat; Cantonese cuisine, centered on Guangdong, favors lighter stir-frying and dim sum; Shandong cuisine anchors much of northern Chinese cooking technique; Jiangsu cuisine is known for delicate, often sweet, river and lake dishes. Soy sauce, ginger, garlic and the wok as a cooking vessel run through nearly all of them.

Facts

Signature Technique

High heat wok stir frying and bamboo steaming are hallmark techniques, alongside fermentation based seasonings such as soy sauce and rice vinegar. 1

Origin Region

East Asia, centered on China, with pronounced regional schools including Sichuan, Cantonese, Shandong and Jiangsu cooking. 2

Chinese Cuisine

2 entries

expresses-tradition

Main Ingredient

Era (Origin Period)

Format/Type

Dietary Suitability

Kung Pao Chicken

Chinese Cuisine

Peking Duck

Chinese Cuisine

Connections

Associated With

Filipino Cuisine

Chinese and Japanese traders reaching the archipelago from around the eleventh century contributed stir fried noodles that became pancit and dumplings that became lumpia.

Source The Filipino Food Wave Is Coming (National Geographic)April Fulton

Lomo Saltado

Lomo saltado is a signature chifa dish, the Cantonese-Peruvian culinary fusion born of Chinese indentured labor migration to Peru from the 1850s, marrying wok stir-frying technique to Peruvian ingredients.

Source The Oxford Companion to FoodAlan Davidson

Vietnamese Cuisine

A millennium of Chinese rule over northern Vietnam, traditionally dated from 111 BCE to the 10th century CE, left techniques, ingredients and, in the case of pho, a contested etymological layer on Vietnamese cooking.

Source Pho (Language Log, University of Pennsylvania)Victor Mair

Wok Hei