Chinese cuisine

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"Chinese food" redirects here. For Chinese food in America, see American Chinese
cuisine. For other uses, see Chinese food (disambiguation).

Chao fan or Chinese fried rice

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Chinese cuisine includes styles originating from the diverse regions of China, as well
as from Chinese people in other parts of the world including most Asia nations. The
history of Chinese cuisine in China stretches back for thousands of years and has
changed from period to period and in each region according to climate, imperial
fashions, and local preferences. Over time, techniques and ingredients from the
cuisines of other cultures were integrated into the cuisine of the Chinese people due
both to imperial expansion and from the trade with nearby regions in pre-modern
times, and from Europe and the New World in the modern period. In addition, dairy
is rarelyif everused in any recipes in the style.

The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan,
Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2]

The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces
and seasonings.

Contents [hide]
1

History

Regional cuisines

Staple foods

3.1

Rice

3.2

Noodles

3.3

Soybeans

3.4

Wheat

3.5

Vegetables

3.6

Herbs and seasonings

Desserts

Delicacies

5.1

Cold dishes

5.2

Soups

5.3

Chinese pickles

5.4

Chinese sausage

5.5

Tofu products

5.6

Snacks

Drinks

6.1

Tea

6.2

Liquor

6.3

Herbal drinks

6.4

Milk

Recent trends

Chinese cuisine in other parts of the world

Dining etiquette

10

Relation to Chinese art

11

Relation to Chinese philosophy

12

See also

13

References

14

Further reading

14.1

History

14.2

Cookbooks

15

External links

History[edit]

This section does not cite any sources. Please help improve this section by adding
citations to reliable sources. Unsourced material may be challenged and removed.
(February 2014)
Main article: History of Chinese cuisine
See also: List of sources of Chinese culinary history

A chef slicing Peking duck[3]

Chinese society greatly valued gastronomy and developed an extensive study of the
subject based on its traditional medical beliefs. Chinese culture initially centered
around the North China Plain. The first domesticated crops seem to have been the
foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By
2000 BC, wheat had arrived from western Asia. However, these grains were typically
served as warm noodle soups instead of baked into bread as in Europe. Nobles
hunted various wild game and consumed mutton, pork, dog, and beef as these
animals were domesticated. Grain was stored against famine and flood and meat
was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was
enhanced by cooking it in the fat of a different animal.[citation needed]

By the time of Confucius in the late Zhou, gastronomy was becoming a high art. He
was recorded discussing one such picky eater: "For him, the rice could never be
white enough. When it was not cooked right, he would not eat. When it was out of
season, he would not eat. When the meat was not cut properly, he would not eat.
When the food was not prepared with the right sauce, he would not eat."[citation
needed] During Shi Huangdi's Qin dynasty, the empire expanded into the south. By
the time of the Han Dynasty, the different climes and cuisines of China's peoples
were linked by major canals and begun developing greater complexity. Not only is

food seen as giving "qi", energy, but food is also about maintaining yin and yang.[4]
The philosophy behind it was rooted in the I Ching and Chinese traditional medicine:
food was judged for color, aroma, taste, and texture and a good meal was expected
to balance the Four Natures ('hot', warm, cool, and 'cold') and the Five Tastes
(pungent, sweet, sour, bitter, and salty). Salt was used as a preservative from early
times, but in cooking was added in the form of soy sauce, and not at the table.[5]
The predominance of chopsticks and spoons as eating utensils also necessitated
that most food be prepared in bite-sized pieces or (as with fish) be so tender that it
could be easily picked apart.

By the Later Han period (2nd century), writers[who?] frequently complained of lazy
aristocrats who did nothing but sit around all day eating smoked meats and roasts.

During the Han dynasty, Chinese developed methods of food preservation for
military rations during campaigns such as drying meat into jerky and cooking,
roasting, and drying grain.[6] Chinese legends claim that the roasted flatbread
Shaobing (shao-ping) was brought back from the Xiyu (the Western Regions, known
as Central Asia) by the Han dynasty General Ban Chao, and that it was originally
known as Hubing (barbarian pastry). The shao-ping is believed to be descended
from the Hu-ping (Hubing).[7] Shaobing is believed to be related to the Persian and
Central Asian Nan bread and the near eastern pita bread.[8][9][10] Foreign
westerners made and sold sesame cakes in China during the Tang dynasty.[11]

During the Southern and Northern Dynasties non-Han people like the Xianbei of
Northern Wei introduced their cuisine to northern China, and these influences
continued up to the Tang dynasty, popularizing meat like mutton and dairy products
like goat milk, yogurts, and Kumis among even Han people. It was during the Song
dynasty that Han Chinese developed an aversion to dairy products and abandoned
the dairy foods introduced earlier.[12]

The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei
after fleeing from Southern Qi, at first could not stand eating dairy products like
goat's milk and meat like mutton and had to consume tea and fish instead, but after
a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him
which of the foods of China (Zhongguo) he preferred, fish vs mutton and tea vs
yogurt.[13][14][15][16]

The great migration of Chinese people south during the invasions preceding and
during the Song dynasty increased the relative importance of southern Chinese
staples such as rice and congee. The Yuan and Qing dynasties introduced Mongolian
and Manchu cuisine, warm northern dishes which popularized hot pot cooking.
During the Yuan dynasty many Muslim communities emerged in China, who
practiced a porkless cuisine now preserved by Hui restaurants throughout the
country.[citation needed] Yunnan cuisine is unique in China for its cheeses like
Rubing and Rushan cheese made by the Bai people, and its yogurt, the yogurt may
have been due to a combination of Mongolian influence during the Yuan dynasty,
the Central Asian settlement in Yunnan, and the proximity and influence of India and
Tibet on Yunnan.[17]

As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders
began introducing foods from the New World to China through the port cities of
Canton and Macao. Mexican chili peppers became essential ingredients in Sichuan
cuisine and calorically-dense potatoes and corn became staple foods across the
northern plains.

During the Qing Dynasty, Chinese gastronomes such as Yuan Mei focused upon a
primary goal of extracting the maximum flavor of each ingredient. However, as
noted in his culinary work the Suiyuan shidan, the fashions of cuisine at the time
were quite varied and in some cases were flamboyantly ostentatious,[18] especially
when the disply served also a formal ceremonial purpose, as in the case of the
Manchu Han Imperial Feast.[19]

The People's Republic of China, amid numerous false starts, has largely
industrialized food production. A side effect of this process was the introduction of
American poultry-rearing techniques, which has greatly increased the relative
consumption of eggs and chicken in various Chinese cuisines.[citation needed]

Regional cuisines[edit]
Main article: Chinese regional cuisine

La Zi Ji
A number of different styles contribute to Chinese cuisine but perhaps the best
known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu

cuisine (specifically Huaiyang cuisine) and Sichuan cuisine.[20][21][22] These styles

are distinctive from one another due to factors such as availability of resources,
climate, geography, history, cooking techniques and lifestyle.[23] One style may
favour the use of lots of garlic and shallots over lots of chilli and spices, while
another may favour preparing seafood over other meats and fowl.

Jiangsu cuisine favours cooking techniques such as braising and stewing, while
Sichuan cuisine employs baking, just to name a few.[20] 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 popular dishes well known outside of China.[20]

Based on the raw materials and ingredients used, the method of preparation and
cultural differences, a variety of foods with different flavors and textures are
prepared in different regions of the country. Many traditional regional cuisines rely
on basic methods of preservation such as drying, salting, pickling and fermentation.
[24]

Staple foods[edit]
Rice[edit]
Rice is a major staple food for people from rice farming areas in southern China.
[citation needed] Steamed rice, usually white rice, is the most commonly eaten
form. Rice is also used to produce beers, wines and vinegars. Rice is one of the
most popular foods in China and is used in many dishes. Glutinous rice ("sticky
rice") is a variety of rice used in many specialty Chinese dishes.

Noodles[edit]

Zhajiangmian is a fried sauce noodles topped with a mixture of ground meat

Main article: Chinese noodles
Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are
often served in soups or fried as toppings. Some varieties, such as Shou Mian (,
literally noodles of longevity), are symbolic of long life and good health according to
Chinese tradition.[20] Noodles can be served hot or cold with different toppings,

with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly
made with rice flour or wheat flour, but other flours such as soybean are also used.

Soybeans[edit]
Tofu is made of soybeans and is another popular food product that supplies protein.
[24] Other products such as soy milk, soy paste, soy oil, and fermented soy sauce
are also important in Chinese cooking.

Wheat[edit]
In wheat-farming areas in Northern China, people largely rely on flour-based food,
such as noodles, breads, jiaozi (a kind of Chinese dumplings), and mantou (a type of
steamed buns).[20]

Vegetables[edit]

Cooked bok choy

Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy
(Chinese cabbage), Chinese spinach (dao-mieu), on choy, yu choy, bitter melon, and
Chinese broccoli or gailan (guy-lahn). Other vegetables include bean sprouts, pea
vine tips, watercress, celery.

A variety of dried or pickled vegetables are also eaten, especially in drier or colder
regions where fresh vegetables traditionally were hard to get out of season.

Herbs and seasonings[edit]

Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, and
sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star
anise, cinnamon, fennel, cilantro, parsley, and cloves are also used.[25][26]

To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese
mushrooms, dried baby shrimps, dried tangerine peel,[27] and dried Sichuan
chillies.

When it comes to sauces, China is home to soy sauce, which is made from
fermented soy beans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang
black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A
number of sauces are also based on fermented soybeans, including Hoisin sauce,
ground bean sauce and yellow bean sauce.

Desserts[edit]
Main article: Chinese desserts
See also: List of Chinese desserts

Egg custard tarts, a popular Chinese dessert and pastry

Generally, seasonal fruits serve as the most common form of dessert consumed
after dinner.[28]

Chinese desserts are sweet foods and dishes that are served with tea, along with
meals,[29] or at the end of meals in Chinese cuisine.[citation needed]

In larger cities, a wide variety of Chinese bakery products are available, including
baked, steamed, boiled, or deep-fried sweet or savory snacks. Bings are baked
wheat flour based confections, and include moon cake, red bean paste pancake,
and sun cake (Beijing and Taiwan varieties). Chinese candies and sweets, called
tng[29] are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao
or Guo are rice based snacks that are typically steamed[29] and may be made from
glutinous or normal rice.

Ice cream is commonly available throughout China.[29] Another cold dessert is

called baobing, which is shaved ice with sweet syrup.[29] Chinese jellies are known
collectively in the language as ices. Many jelly desserts are traditionally set with
agar and are flavored with fruits, though gelatin based jellies are also common in
contemporary desserts.

Chinese dessert soups typically consist of sweet and usually hot soups[29] and
custards.

Delicacies[edit]
Cold dishes[edit]
Cold dishes, especially appetizers, can range from jelly, beancurd, noodle dishes,
pork or chicken, to jellyfish to cold soups.

Soups[edit]
Main article: Chinese soup
See also: List of Chinese soups
Chinese pickles[edit]
Main article: Chinese pickles
Chinese sausage[edit]
Chinese sausages vary from region to region. The most common sausage is made of
pork and pork fat. Flavor is generally salty-sweet. Chinese sausage is prepared in
many different ways, including oven-roasting, stir-fry, and steaming.[30]

Tofu products[edit]
Stinky tofu is a fermented tofu. Like blue cheese or durian, it has a very distinct,
potent smell, and is an acquired taste. It is often paired with soy sauce or something
salty and spicy.

Doufulu is another type of fermented tofu which has a red skin and salty taste. This
is more of a pickled type of tofu and is not as strongly scented as stinky tofu.
Doufulu has the consistency of slightly soft blue cheese, and a taste similar to
Japanese miso paste, but less salty. Doufulu is frequently pickled together with soy
beans and chili, and paired with rice congee.

Snacks[edit]
It is common to eat noodles, especially soup-noodles between regular meals or in
the evening, and many types of street foods, which vary from region to region.
Prawn crackers are an often-consumed snack in Southeast China.

Drinks[edit]
Tea[edit]

Longjing tea, also known as Dragon Well tea, is a variety of roasted green tea from
Hangzhou, Zhejiang Province, China, where it is produced mostly by hand and has
been renowned for its high quality, earning the China Famous Tea title.
Main article: Chinese tea
As well as with dim sum, many Chinese drink their tea with snacks such as nuts,
plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry.
[20] China was the earliest country to cultivate and drink tea which is enjoyed by
people from all social classes.[31] Tea processing began after the Qin and Han
Dynasties.[31]

Chinese tea is often classified into several different categories according to the
species of plant from which it is sourced, the region in which it is grown, and the
method of production used. Some of these types are green tea, oolong tea, black
tea, scented tea, white tea, and compressed tea. There are four major tea
plantation regions: Jiangbei, Jiangnan, Huanan and the southwestern region.[31]
Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun,
Putuofeng Cha, and Liu'an Guapian.[32] China is the worlds largest exporter of
green tea.[32]

One of the most ubiquitous accessories in modern China, after a wallet or purse and
an umbrella, is a double-walled insulated glass thermos with tea leaves in the top
behind a strainer.

Liquor[edit]
Main article: Chinese alcoholic beverages

The importance of baijiu (lit. "white liquor") in China (99.5% of its alcoholic market)
makes it the most-consumed alcoholic spirit in the world.[33] It dates back to the
introduction of distilling during the Song dynasty;[20] can be made from wheat,
corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand
is the cheap Er guo tou, but Mao Tai is the premium baijiu. Other popular brands
Kang, Lu Zhou Te Qu, and Wu Liang Ye.[20]

Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (1015% ABV).
[20] Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.[20]

Herbal drinks[edit]
Main article: Chinese herb tea
Chinese herb tea, also known as medicinal herbal tea, is a kind of tea-soup made
from purely Chinese medicinal herbs.[citation needed]

Milk[edit]
Chinese in earlier dynasties evidently drank milk and ate dairy products, although
not necessarily from cows, but perhaps koumiss (fermented mare's milk) or goat's
milk.

Most Chinese until recently have avoided milk, partly because pasturage for milk
producers in a monsoon rice ecology is not economic.[34]

Recent trends[edit]
In imperial China, the consumption of meat and animal products was strikingly low
by comparison with other cultures. Most meals consisted of a starch rice in the
south and dumplings or noodles in the north and green vegetables, with peanuts
and soy products providing additional protein. Fats and sugars were luxuries not
available to most of the population on a regular basis.[citation needed]

The initial attempts of the People's Republic of China to modernize Mainland China's
productive but labor-intensive agricultural practices led to a series of debacles: the
worst, the Great Leap Forward, produced such widespread famines from 1958 to

1961 that the 1963 Chinese census remained a state secret and whose existence
was not acknowledged until the 1980s. Practices and technology were slowly
modernized, however, and from the introduction of economic reform by Deng
Xiaoping in the late '70s, Chinese diets have steadily become richer over time and
include more meats, fats, and sugar than before.[35] According to the United
Nations' Food and Agriculture Organization, China's per capita food consumption
has increased from less than 1700 kcal in 1960 to 2570 kcal per day in 1995.[36]

Chinese cuisine in other parts of the world[edit]

Main article: American Chinese cuisine
Where there are historical immigrant Chinese populations, the style of food has
evolved and been adapted to local tastes and ingredients, and modified by the local
cuisine, to greater or lesser extents. This has resulted in a number of forms of fusion
cuisine, often popular in the country in question; some, such as ramen (Japanese
Chinese) have become popular internationally.

The large Chinese population in the United States operates many restaurants, has
developed distinctive dishes (such as chop suey) based originally on Cantonese
cuisine.[37][38]

Singaporean Chinese cuisine

Indonesian Chinese cuisine
Malaysian Chinese cuisine
Japanese Chinese cuisine
Korean Chinese cuisine
American Chinese cuisine
Canadian Chinese cuisine
Caribbean Chinese cuisine
Filipino Chinese cuisine
Indian Chinese cuisine
Pakistani Chinese cuisine

Puerto Rican Chinese cuisine

Chifa (Peruvian Chinese cuisine)
Dining etiquette[edit]
Main article: Customs and etiquette in Chinese dining
The Chinese Dining etiquette has that youths should not sit at the table before the
elders. In addition to this, youths should not start eating before the elders start
eating. When eating with a bowl, one should not hold it with its bottom part,
because it resembles the act of begging. Also, when taking a break from eating at
the table, one should not put the chopstick into the rice vertically, because it
resembles the Chinese traditional funeral tribute, which involves putting chopstick
inside a bowl of rice vertically.

Relation to Chinese art[edit]

Chinese dishes stress the three main points of appearance, smell, and taste. A really
well-cooked Chinese food would need to achieve all three of them. Also, there is
teaching of food carving in Chinese culture, typically using vegetables as materials
to carve the sculpture for animals and spiritual beings.

Relation to Chinese philosophy[edit]

In Chinese philosophy, food is frequently used as in the message that the author is
trying to convey. I Ching , a Chinese philosophy has that
, which basically means that, Gentlemen use
eating as a way to attain happiness. They should be aware of what they say, and
refrain from eating too much.

See also[edit]
A Bite of China by CCTV
Chinese bakery products
Chinese cooking techniques
Customs and etiquette in Chinese dining
List of Chinese dishes

List of Chinese desserts

List of Chinese soups
List of restaurants in China
History of Chinese cuisine
Chinese Cuisine Training Institute
Chinese food therapy
References[edit]
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Jump up ^ "Beijing cuisine and Peking roasted duck." ChinaTour.Net. Accessed Dec
2011.
Jump up ^ "China to Chinatown". University of Chicago Press. Retrieved 2015-12-10.
Jump up ^ Anderson (1988), p. 267.
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Jump up ^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6.
Cambridge University Press. p. 474. ISBN 0521652707. Retrieved 24 April 2014.
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Jump up ^ Simoons, Frederick J. (1990). Food in China: A Cultural and Historical
Inquiry. CRC Press. p. 89. ISBN 084938804X. Retrieved 24 April 2014.
Jump up ^ Free China Review, Volume 45, Issues 7-12. W.Y. Tsao. 1995. p. 66.
Retrieved 24 April 2014.
Jump up ^ Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study
of Tang Exotics (illustrated, reprint, revised ed.). University of California Press. p.
29. Retrieved 24 April 2014.
Jump up ^ Anderson (1988), p. 80.
Jump up ^ Pearce, Scott; Spiro, Audrey G.; Ebrey, Patricia Buckley, eds. (2001).
Culture and Power in the Reconstitution of the Chinese Realm, 200-600. Volume 200
of Harvard East Asian monographs (illustrated ed.). Harvard Univ Asia Center. p. 22.
ISBN 0674005236. Retrieved 24 April 2014.

Jump up ^ Lewis, Mark Edward (2009). China Between Empires. Harvard University
Press. p. 126. ISBN 0674026055. Retrieved 24 April 2014.
Jump up ^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6.
Cambridge University Press. p. 511. ISBN 0521652707. Retrieved 24 April 2014.
Jump up ^ Swartz, Wendy; Campany, Robert Ford; Lu, Yang; Choo, Jessey J. C., eds.
(2013). Early Medieval China: A Sourcebook (illustrated ed.). Columbia University
Press. ISBN 0231531001. Retrieved 24 April 2014.
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Shidan. Retrieved 8 Mar 2015.
Jump up ^ "Things to Avoid 12: Clich ()". Translating the Suiyuan Shidan.
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^ Jump up to: a b c d e f g h i j Yao, Zhang. China Everyday!. Page One Pub. 2007.
ISBN 978-981-245-330-3
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Kansas Asia Scholars. Accessed June 2011.
Jump up ^ "Eight Cuisines of China - Shandong & Guangdong." Travel China Guide.
Accessed June 2011.
Jump up ^ "China's Culinary Diversity in One Map"
^ Jump up to: a b J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine.
Asia Pacific Journal of Clinical Nutrition. Cite error: Invalid <ref> tag; name "Hsieh"
defined multiple times with different content (see the help page).
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(archived 30 May 2010) [The Times]. Accessed June 2011.
Jump up ^ Yan, Martin. "Chinese Cooking For Dummies". Retrieved 23 February
2013.
Jump up ^ Chinese Restaurants Are Adding Herbs for Flavor and Health The New
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Jump up ^ Lin, Kathy. "Chinese Food Cultural Profile". Retrieved 23 February 2013.
^ Jump up to: a b c d e f "Chinese Desserts." Kaleidoscope - Cultural China.
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Jump up ^ Parkinson, Rhonda. "How To Cook Chinese Sausage". Retrieved 23
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^ Jump up to: a b c Q. Hong & F. Chunjian. Origins of Chinese Tea and Wine. Asiapac
Books Pte Ltd. 2005.ISBN 9812293698.
^ Jump up to: a b Zonglin Chang Xukui Li. Aspect of Chinese Culture. 2006.ISBN
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August 2013.
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Sociology (Cambridge; New York: Cambridge University Press, 1982), p. 107; Chang,
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Further reading[edit]
History[edit]
Anderson, Eugene N. (1988). The Food of China. New Haven: Yale University Press.
ISBN 0300047398.
Chang, Kwang-chih (1977). Food in Chinese Culture: Anthropological and Historical
Perspectives. New Haven: Yale University Press. ISBN 0300019386.
David R. Knechtges, "A Literary Feast: Food in Early Chinese Literature," Journal of
the American Oriental Society 106.1 (1986): 49-63.
Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood
Press. ISBN 0313325812.
Roberts, J. A. G. (2002). China to Chinatown: Chinese Food in the West. London:
Reaktion. ISBN 1861891334.
Swislocki, Mark (2009). Culinary Nostalgia: Regional Food Culture and the Urban
Experience in Shanghai. Stanford, CA: Stanford University Press. ISBN
9780804760126.

Endymion Wilkinson, "Chinese Culinary History (Feature Review)," China Review

International 8.2 (Fall 2001): 285-302.
Wu, David Y. H.; Cheung, Sidney C. H. (2002). The Globalization of Chinese Food.
Richmond, Surrey: Curzon. ISBN 0700714030.
Cookbooks[edit]
Buwei Yang Chao. How to Cook and Eat in Chinese. (New York: John Day, 1945;
revisions and reprints).
Fuchsia Dunlop. Land of Plenty : A Treasury of Authentic Sichuan Cooking. (New
York: W.W. Norton, 2003). ISBN 0393051773.
Fuchsia Dunlop. Revolutionary Chinese Cookbook: Recipes from Hunan Province.
(New York: W.W. Norton, 2007). ISBN 0393062228.
Fuchsia Dunlop. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in
China. (New York: Norton, 2008). ISBN 9780393066579.
Emily Hahn, Recipes, The Cooking of China. (Alexandria, Va.: Time-Life Books, Foods
of the World, 1981).
Hsiang-Ju Lin and Tsuifeng Lin. Chinese Gastronomy. (London: Nelson, 1969; rpr.).
ISBN 0171470575.
Yan-Kit So. Classic Food of China. (London: Macmillan, rpr 1994, 1992). ISBN
9780333576717.
Martin Yan. Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11
Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758.
External links[edit]
Wikimedia Commons has media related to Cuisine of China.
K.C. Chang "Food in Chinese Culture" Asia Society
Chinese cuisine at DMOZ
"Chinese food made easy" at the BBC
"Chinese Culinary History (Websites for Research) Stony Brook University Libraries.
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