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Chinese Cooking
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. 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 Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and cooking techniques in Chinese provinces depend on differences in social class, religion, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collage Chinese Cuisine By User-EME
Collage (, from the , "to glue" or "to stick together") is a technique of art creation, primarily used in the visual arts, but in music too, by which art results from an assembly of different forms, thus creating a new whole. (Compare with pastiche, which is a "pasting" together.) Collage may refer to the technique as a whole, or more specifically to a two-dimensional work, assembled from flat pieces on a flat substrate, whereas Assemblage (art), assemblage typically refers to a three-dimensional equivalent. A collage may sometimes include Clipping (publications), magazine and newspaper clippings, ribbons, paint, bits of colored or handmade papers, portions of other artwork or texts, photographs and other found objects, glued to a piece of paper or canvas. The origins of collage can be traced back hundreds of years, but this technique made a dramatic reappearance in the early 20th century as an art form of novelty. The term ''Papier collé'' was coined by both Georges Braque a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cooking Techniques
Chinese cooking techniques () are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. Single Many cooking techniques involve a singular type of heated cooking or action. Wet Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as ' (). In fact, this class of techniques is so common and important that the term ' is commonly used to denote cooking in general. Quick immersion Quick wet-heat based immersion cooking methods include: Prolonged immersion Prolonged wet-heat based immersion cooking methods include: Steaming Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to Neolithic times, where additional food was cooked by steaming over a vessel of food being cooked by other wet cooking tec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huaiyang Cuisine
Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions () that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine. History and current status Huaiyang cuisine, originating from regions around Huaihe River and Yangtze River, mainly Huai'an and Yangzhou, has been famous since the Sui (581–618) and Tang (618–907) dynasties. Emperors Kangxi (1654–1722) and Qianlong (1711–1799) often stayed in Huai'an and Yangzhou d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( zh, t=廣東菜 or zh, labels=no, t=粵菜), is the cuisine of Cantonese people, associated with the Guangdong, Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's Guangxi cuisine, cuisine is also considered separate despite eastern Guangxi being considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shandong Cuisine
Shandong cuisine (), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (). It is derived from the native cooking style of Shandong Province, a northern coastal province of China. Features Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include ''bao'' (爆; quick frying), ''liu'' (溜; quick frying with corn flour), ''pa'' (扒; stewing), ''kao'' (烤; roasting), ''zhu'' (煮; boiling), and coating sugar onto fruits with honey as the adhesive. Styles Shandong cuisine is divided into two sub-regional styles: Jinan and Jiaodong. Shandong cuisine is known for its light aroma, freshness and rich taste. It puts emphasis on two types of broths, light and milky. Both broths are seasoned with scallions and go well with the freshnes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Cuisine
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing. It is renowned for fiery and bold tastes, particularly the pungency and spiciness resulting from liberal use of garlic and chilis, as well as the unique flavors of Sichuan (Szechuan) pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. Four substyles of Sichuan cuisine include Chongqing, Chengdu, Zigong (known for a genre of dishes called yanbangcai), and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, a city of gastronomy in 2011. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Four Great Traditions
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong cuisine, Shandong cuisine, Huaiyang cuisine, and Sichuan cuisine.Yao, Zhang. ''China Everyday!''. Page One Pub. 2007. These styles are distinctive from one another due to the factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favor the generous use of garlic and shallots over chili and spices, while another may favor preparing seafood over other meats and fowl. Jiangsu cuisine favors cooking techniques such as braising and stewing, while Sichuan cuisine employs baking. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qing Dynasty
The Qing dynasty ( ), officially the Great Qing, was a Manchu-led Dynasties of China, imperial dynasty of China and an early modern empire in East Asia. The last imperial dynasty in Chinese history, the Qing dynasty was preceded by the Ming dynasty and succeeded by the Republic of China (1912–1949), Republic of China. At its height of power, the empire stretched from the Sea of Japan in the east to the Pamir Mountains in the west, and from the Mongolian Plateau in the north to the South China Sea in the south. Originally emerging from the Later Jin (1616–1636), Later Jin dynasty founded in 1616 and proclaimed in Shenyang in 1636, the dynasty seized control of the Ming capital Beijing and North China in 1644, traditionally considered the start of the dynasty's rule. The dynasty lasted until the Xinhai Revolution of October 1911 led to the abdication of the last emperor in February 1912. The multi-ethnic Qing dynasty Legacy of the Qing dynasty, assembled the territoria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Aristocrat Cuisine
Chinese aristocrat cuisine () traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine. The current Chinese aristocrat cuisine is a mixture of Shandong cuisine, Huaiyang cuisine and Cantonese cuisine. As Beijing was the capital of the last three Chinese dynasties, most of the Chinese aristocrat cuisine originated in Beijing. Currently, there are a total of nine varieties of Chinese aristocrat cuisine. Confucian cuisine Confucius has been deified and glorified in Chinese history, and has been posthumously awarded numerous ranks and titles by various Chinese emperors in Chinese history. The descendants of Confucius enjoyed the special privilege and status rewarded by the Chinese imperial dynasties, and Confucian cuisine is the cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Subarctic Climate
The subarctic climate (also called subpolar climate, or boreal climate) is a continental climate with long, cold (often very cold) winters, and short, warm to cool summers. It is found on large landmasses, often away from the moderating effects of an ocean, generally at latitudes from 50°N to 70°N, poleward of the humid continental climates. Like other Class D climates, they are rare in the Southern Hemisphere, only found at some isolated highland elevations. Subarctic or boreal climates are the source regions for the cold air that affects temperate latitudes to the south in winter. These climates represent Köppen climate classification ''Dfc'', ''Dwc'', ''Dsc'', ''Dfd'', ''Dwd'' and ''Dsd''. Description This type of climate offers some of the most extreme seasonal temperature variations found on the planet: in winter, temperatures can drop to below and in summer, the temperature may exceed . However, the summers are short; no more than three months of the year (but at least on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tropical Savanna Climate
Tropical savanna climate or tropical wet and dry climate is a tropical climate sub-type that corresponds to the Köppen climate classification categories ''Aw'' (for a dry "winter") and ''As'' (for a dry "summer"). The driest month has less than of precipitation and also less than 100-\left (\frac \right)mm of precipitation. This latter fact is in a direct contrast to a tropical monsoon climate, whose driest month sees less than of precipitation but has ''more'' than 100-\left (\frac \right) of precipitation. In essence, a tropical savanna climate tends to either see less overall rainfall than a tropical monsoon climate or have more pronounced dry season(s). It is impossible for a tropical savanna climate to have more than as such would result in a negative value in that equation. In tropical savanna climates, the dry season can become severe, and often drought conditions prevail during the course of the year. Tropical savanna climates often feature tree-studded grasslands due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ethnic Groups In China
The Han people are the largest ethnic group in mainland China. In 2010, 91.51% of the population were classified as Han (~1.2 billion). Besides the Han Chinese majority, 55 other ethnic (minority) groups are categorized in present-day China, numbering approximately 105 million people (8%), mostly concentrated in the bordering northwest, north, northeast, south and southwest but with some in central interior areas. The major ethnic minorities in China are the Zhuang (19.6 million), Hui (11.4 million), Uyghurs (11 million), Miao (11 million), Manchus (10.4 million), Yi (9.8 million), Tujia (9.6 million), Tibetans (7 million), Mongols (6.3 million), Buyei (3.5 million), Dong (3.5 million), Yao (3.3 million), Bai (2 million), Koreans (1.7 million), Hani (1.7 million), Li (1.6 million), Kazakhs (1.5 million), and Dai (1.2 million). At least 126,000 people from Canada, the United States and Europe are living in mainland China. In addition, there are a number of unrecog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
