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'Chinese Cuisine ' (Chinese language 中國菜) is the general term given to the food or styles of cooking of various regional cuisines originating from China. Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, and they are: Anhui (Hui 徽), Cantonese (Yue 粵), Fujian (Min 閩), Hunan (Xiang 湘), Jiangsu (Su 蘇 or Yang 揚), Shandong (Lu 魯), Szechuan (Chuan 川), Zhejiang (Zhe 浙).

Contents

Overview

Typical dishes

Overseas Chinese cuisine

Contemporary health trends

Note

See also

References

External links

Overview

A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (''zhǔshí'' ^Pinyin , ''lit.'' "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (''cài''^Pinyin , ''lit.'' vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the ''main dish'', and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.
Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (such as ''mantou'' 饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, sometimes no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish in the form of fried rice at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.
Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed^[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible. It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, every single piece of the chicken is served including gizzards and head. The emphasis in Chinese culture on wholeness is reflected here. It is considered bad luck if fish or chicken is served without its head and tail, as that is synonymous with something that does not have a proper beginning or end.
In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （公筷, ''lit.'' common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. The Chinese vegetarians do not eat a lot of tofu, unlike the stereotypical impression in the West. Most Chinese vegetarians are Buddhists. Non-Chinese people eating Chinese cuisine will note that a large number of popular vegetable dishes may actually contain meat (usually pork), as meat chunks or bits have been traditionally used to flavor dishes. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all.
In contrast to most western meals, a Chinese meal does not typically end with a dessert. However, a sweet dish is usually served at the end of a formal dinner or banquet, such as sliced fruits or a sweet soup (糖水, ''lit.'' sugar water) which is served warm.
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as 冷淡杯 (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as as the four natures, influence the food combinations favored in traditional Chinese meals.
Often, Chinese food found outside China can range from the authentic, or food that has been adapted for local tastes, to something that is newly created. For example, chop suey, an innovation of American Chinese Cuisine, does not exist in Chinese restaurants in China. See Overseas Chinese cuisine below. Chinese food in America is often greasy and features numerous deep-fried dishes that appeal to American tastes.

Typical dishes

★ Jiaozi (steamed (zhengjiao) or boiled (shuijiao) dumplings)

★ Guotie (fried dumplings)

★ Xiao Long Bao (soup dumplings)

★ Noodles

★
★ Fried noodles

★
★ Noodle soup

★ Kung Pao chicken

★ Hot pot

★ Fried pancakes (including green onion pancakes)

★ Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)

★ Peking Duck - the trademark dish of Beijing

★ Baozi (filled steamed buns)

★ Soy egg (滷蛋; lǔ dàn): hard boiled egg, cooked in soy sauce

★ Tea egg (茶葉蛋; chá yè dàn): hard boiled egg soaked or stewed in tea

★ Congee (粥; zhou1): rice porridge

★ Pickled vegetables (醬菜; jiang4 cai4; ''lit.'' sauced vegetables)

★ Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form

★ Youtiao (油條), "Cow tongue pastry" (牛脷酥), or other fried Chinese doughfoods

★ Shaobing (燒餅): a flaky baked or pan-seared dough pastry.

★ Rice balls (飯糰; fan4 tuan2) with savory fillings or coatings

★ Tofu with seasoning
'Starches'

★ Mantou (steamed bun)

★ Baozi (filled bun)

★ White rice

★ Chicken Balls

★ Chinese noodles
'Other'

★ Century egg (皮蛋; pi2 dan4; ''lit.'' leather egg): thousand-year old egg, or preserved egg

★ Mooncake Special cake eaten at Mid-Autumn Festival

★ Chinese stir-fry. One of the most famous/common dishes

Overseas Chinese cuisine

Chinese cuisine has developed into distinct varieties within Chinese communities outside of East Asia.
American Chinese cuisine in the United States and Canadian Chinese cuisine in Canada are highly developed. There are more than 50,000 Chinese restaurants in USA today. The cuisine of Hawaii, especially, includes many Chinese ingredients and influences, due to the high number of Chinese and Asian immigrants. These Chinese elements are often combined with those of other cuisines in novel ways, such as the many casual Cuban-Chinese restaurants which may be found in New York (with the familiar neon ''comidas criollas y chinas'' in their windows) and Miami, or the more high-end "fusion" restaurants of nouvelle French and Chinese cooking. In North America, Chinese food is known for it's 'feedbag' approach to serving customers in restaurants due to the abundant use of buffet and all-you-can-eat style dining, particularly in America. Also known for having numerous deep fried and battered foods, Chinese food is perhaps most well known for the use of MSG as a flavor enhancer, which many people find unappealing due to numerous side effects associated with the chemical, notably headache, nausea, rapid heart beat, burning sensations, and facial pressure.
In India, Malaysia and Singapore, a unique blend of Indian cuisine with Chinese cuisine, known as Indian Chinese cuisine is becoming popular. Also in Southeast Asia, Filipinos have adapted their own version of Chinese cuisine and call it Filipino Chinese cuisine.
In Peru it has also grown to be independent both from traditional Chinese cuisine and from other forms of Peruvian cuisine, this "sinoperuvian" variety is referred to as "Chifa" in Spanish.
Chinese cuisine is also highly developed in Japan. It is known as Japanese Chinese cuisine there as well as in Western Europe.
Chinese cuisine is highly popular in Ireland, largely due to the massive influx of Chinese workers into Ireland in the past twenty years. Most towns in Ireland have at least one Chinese restaurant, sometimes many more. Apart from the 'traditional' fish and chips-style take away, Chinese cuisine remains Ireland's most popular take away food.

Contemporary health trends

According to the United Nations Food and Agriculture Organization estimates for 2000–2002, 11% of the population of the People's Republic of China were undernourished. [1] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 142.1 million in 2000–2002. [2] The country still receives international food aid, but the World Food Program notes that the country achieved its goal of national agricultural self-sufficiency in the mid 1990s. The WFP says that hunger is concentrated in rural, resource-poor areas of northern, northwestern, and southwestern China. [3]
A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.
While economic change has significantly reduced undernourishment, new health problems related to overconsumption and poor dietary choices have increased significantly. The incidence of nutrition-related disease and overweightness, including obesity (especially among children) has risen dramatically in mainland China over the last 10–15 years. [4] Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary products and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC).
An extensive epidemiological study called the China Project is being conducted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.

Note

1. Note: In most varieties or dialects of Chinese, the verb for consuming soup is actually translatable literally as "drink".

See also

★ Culture of China

★ Chinese tea

★ Traditional Chinese medicine

★ Chinese alcoholic beverage

★ Cantonese restaurant

★ Chinese American cuisine

★ List of Sources of a Chinese Culinary History

★ ''wok hei''

★ Five Chinese cereals

References

★ ''How to Cook and Eat in Chinese'', Buwei Yang Chao, first ed. 1945.

★ ''Chinese Table Manners - You Are How You Eat'', Eugene Cooper. 1986

★ ''Easy Chinese at Home'', Seth Hollingsworth, 2006

External links

★ Eating China

★ Largest Chinese and Asian food Directory in USA and Canada.

★ Worldwide Chinese Restaurant Directory.

★ Introduces Chinese language relating to food and cooking.

★ Eating the Chinese way

★ A Taste of Racism in the Chinese Food Scare

★ How to Order Chinese Food