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 TechniqueHigh heat wok stir frying and bamboo steaming are hallmark techniques, alongside fermentation based seasonings such as soy sauce and rice vinegar. 1 Origin RegionEast Asia, centered on China, with pronounced regional schools including Sichuan, Cantonese, Shandong and Jiangsu cooking. 2 Chinese Cuisine
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Associated With
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, Dishes 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
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
Expresses Tradition
Features Dish
Source Champon (Wikipedia)
Source Drunken shrimp (Wikipedia)
Source Hotteok (Wikipedia)
Source Jianbing - Wikipedia
Source Encyclopaedia Britannica
Source Mala xiang guo, Wikipedia
Source Mapo Tofu (Wikipedia)
Source Meat pie (Wikipedia)
Source The Oxford Companion to FoodAlan Davidson
Uses Ingredient
Source Larousse Gastronomique
Source Larousse Gastronomique
In the Other Atlases
- Also in Geography Atlas: Asia, originated there.
- Also in Geography Atlas: China, originated there.
- Also in Geography Atlas: East Asia, originated there.
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: stir frying and wok cookery
2. Encyclopaedia Britannica
Encyclopaedia Britannica, Inc.- entry: Chinese cuisine
- Features Dish: Kung Pao Chicken
View the Source The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: China
Larousse Gastronomique
Hamlyn, 2009- Uses Ingredient: Soybean, entry: Soybean
- Uses Ingredient: Ginger, entry: Ginger
Pho (Language Log, University of Pennsylvania)
Victor Mair, Language Log, University of Pennsylvania, 2023Associated With: Vietnamese CuisineView the Source The Filipino Food Wave Is Coming (National Geographic)
April Fulton, National Geographic, 2015Associated With: Filipino CuisineView the Source Curry (Wikipedia)
Mapo Tofu (Wikipedia)
Zongzi, Wikipedia
Mala xiang guo, Wikipedia
Champon (Wikipedia)
Hotteok (Wikipedia)
Meat pie (Wikipedia)
Jianbing - Wikipedia
Features Dish: Jianbing, infobox national_cuisine fieldQuote, Features Dish: Jianbing, infobox national_cuisine field
[[Chinese cuisine]]
Drunken shrimp (Wikipedia)
Features Dish: Drunken shrimp, infobox associated_cuisine fieldQuote, Features Dish: Drunken shrimp, infobox associated_cuisine field
[[Chinese cuisine|Chinese]]
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