{"id":802,"date":"2017-06-06T07:00:36","date_gmt":"2017-06-05T23:00:36","guid":{"rendered":"https:\/\/3thanwong.com\/?p=802"},"modified":"2021-02-12T12:07:42","modified_gmt":"2021-02-12T04:07:42","slug":"chinese-cuisine-history","status":"publish","type":"post","link":"https:\/\/www.3thanwong.com\/zh\/chinese-cuisine-history\/","title":{"rendered":"Everything about Chinese Cuisine – History, Facts, Origins, Classification, Culture & Influences"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row _builder_version=”4.4.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]<\/p>\n

History of Chinese Culinary Arts (In brief)<\/h2>\n
\"chinese

Source : imperialpeking.com.au<\/p><\/div>\n

China\u00a0has\u00a0a\u00a0reputation as the\u00a0Kingdom of Cuisine. Its unique geographical environment, local produces\u00a0and ingredients, local customs, cultural traditions, ethnic inheritance, and some of the popular local authentic flavors have played an important influence over\u00a0the development of Chinese Cuisine\u00a0as it is today.<\/p>\n

\"Eight

Geography of Eight Cuisine of China (Source : 265g.com)<\/p><\/div>\n

The Eight Cuisine of China (\u516b\u5927\u83dc\u7cfb)<\/strong> is Sichuan cuisine<\/span>, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu\u00a0cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine.<\/p>\n

During the Eastern Zhou period <\/em>(770\u2013255 BC), Chinese cuisine can distinguish between the northern and Southern dishes by the differing flavors. The characteristic of South cuisine and North cuisine begin to form during the Tang and Song Dynasties<\/em> and it continues to develop until the early Qing dynasty.\u00a0Shandong cuisine (Lu), Su cuisine (Huaiyang), Cantonese cuisine (Yue), Sichuan cuisine (Chuan) became the most influential cuisine and famously known as the Four Major Cuisine. During the ending era of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan\u00a0cuisine, Anhui cuisine began to form as the new four local cuisines, constituting the Eight Cuisine of China.<\/p>\n

\"traditional

Source : ancient-origin.net<\/p><\/div>\n

By the time of late Zhao and Confucius, the arts of the Chinese Culinary have reached certain heights. The principle of dining was discussed and judged based on aroma, taste, color, and texture. A decent meal is expected to\u00a0balance the\u00a0Four Nature – hot, warm, cool and cold as well as the Five Taste – sweet, sour, bitter, salty, and pungent.<\/p>\n

Today the Chinese cuisine has influence over many other cuisines particularly in the Asia region with local adjustment to cater to the local palate.<\/p>\n

CLARIFICATION : Some cooking techniques are unable to be specifically translated due to there is no specific\u00a0word(s)\u00a0to accurately describe the true meaning of the word(s). However, the best possible translation to clarify the closes meaning are amended in this article.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”on|phone” admin_label=”Inline Ads” _builder_version=”4.4.4″ width=”100%” custom_margin_last_edited=”off|desktop” custom_padding=”0px||||false|false” custom_padding_tablet=”30px||||false|false” custom_padding_phone=”0px||||false|false”][et_pb_column type=”4_4″ _builder_version=”4.4.4″][et_pb_divider _builder_version=”4.4.4″][\/et_pb_divider][et_pb_code _builder_version=”4.4.4″ locked=”off”]