Chinese cuisine

Lore & Background

The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Song dynasty, and the street food culture of much of Southeast Asia developed from indigenous traditions and earlier trade influences, rather than being established solely by Chinese workers in the late 19th century. Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practice of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning. A later, widely recognized categorization of Chinese cuisine identifies the Four Great Traditions as Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively. The preferences for seasoning and cooking techniques in Chinese provinces depend on differences in social class, religion, historical background, and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the locally available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast.

Reader's Guide

Chinese cuisine's significance lies in its profound influence on cuisines across Asia and beyond, driven by the Chinese diaspora and the historical power of the country. Its legacy includes the development of the earliest recognizable restaurants in the world during the Song dynasty and the establishment of street food culture in Southeast Asia through imported Chinese workers in the late 19th century. Chinese cuisine integrates ingredients and techniques from other cultures due to imperial expansion, immigration, and trading, while also spreading globally. It is deeply connected to traditional Chinese medicine and food therapy, emphasizing balance of the Four Natures and Five Tastes. Staples like rice, soy sauce, noodles, tea, chili oil, and tofu, along with utensils like chopsticks and the wok, have become worldwide. The cuisine's evolution reflects historical shifts, including the introduction of New World foods like chili peppers and potatoes via the Columbian Exchange, and influences from Mongolian, Manchu, and Muslim communities during the Yuan and Qing dynasties.

Did You Know?

• The world's earliest recognizable restaurants emerged in Song dynasty China during the 11th and 12th centuries.
• Street food became integral to Chinese food culture during the Song dynasty.
• Chili peppers, originating in the Americas, became essential ingredients in Sichuan cuisine after being introduced by Spanish and Portuguese traders in the 16th century.