History of Chinese Cuisine

• Chinese cuisine refers to the different kinds of food made in various regions and by different ethnic groups in China.

• It has been around for a long time and has many different styles and techniques. Chinese cooking is a big part of Chinese culture, known as Chinese food culture.

• It’s considered one of the most important cuisines in the world, alongside French and Turkish cuisine. Chinese food has influenced many other cuisines in East Asia.

• The recipes come from different parts of China and different ethnic groups.

Chinese Cuisine in Ancient Times

In ancient China, dating back over 5000 years, there were already foods like grilled meats and fish. During the Zhou Dynasty, which lasted from around 1046 BCE to 256 BCE, the main foods were grains such as beans, millet, barley, and brown rice.

However, these grains were different from the ones we have today because they were grown differently back then. White rice, which is more common today, was considered a luxury food and was rare and expensive, mostly consumed by the wealthy.

Salt was an essential ingredient in cooking and daily life during the Zhou Dynasty, much like it is today. A famous cuisine from this time was called “Ba Zheng” (Eight Treasures) which had a significant influence on future generations.

Chinese Cuisine in Later Dynasties

• During the Qin Dynasty, which lasted from 221 BCE to 206 BCE, sour flavours were popular, and ingredients like plums were used to add spice to dishes.

• The Han Dynasty (206 BCE to 220 CE) saw a preference for salty flavours and significant advancements in Chinese cooking.

• The opening of the Silk Road during this time brought new ingredients like peppers, pomegranates, grapes and nuts influencing Chinese cuisine for centuries to come.

• In subsequent dynasties like the Wei, South, and North Dynasties, Chinese cuisine continued to evolve rapidly, with the introduction of many famous dishes and the influence of Buddhism leading to the popularity of vegetarian dishes.

• By the Tang Dynasty (618 CE to 907 CE), Chinese cuisine had reached a high level of quality with elaborate banquets and parties becoming common.

• The Song Dynasty (960 CE to 1279 CE) was a golden age for Chinese cuisine with restaurants in cities like Bianjing and Linan offering a wide variety of dishes.

• Schools of cuisine began to form, with dishes categorized by their regional flavours and whether they were vegetarian or not.

• In the Yuan, Ming, and Qing Dynasties, Chinese cuisine continued to develop, with thousands of new dishes appearing.

• The influence of Islamic cuisine became prominent during this time, and Manchu-style flavours were added during the Qing Dynasty.

• The introduction of chilli peppers from the Ming Dynasty onwards had a significant impact on Chinese cuisine, particularly in regions like Hunan and Sichuan.

Chinese Cuisine after the Establishment of the TangshanPeople’s Republic of China

• Since the People’s Republic of China was established, especially since 1979, Chinese cuisine has seen exciting progress in both preserving tradition and innovating new dishes.

• Traditional cuisines from various regions and ethnic groups have made a comeback and can now be found in restaurants across the country.

• In addition to the famous Beijing Tangshan dishes, cities like Xi’an, Hangzhou, Kaifeng, and Yangzhou have also introduced Tang-style cuisine, Song dynasty-style cuisine Confucius cuisine, Hong Lou cuisine, and more.

• Today, Chinese cuisine is renowned worldwide for its vibrant colours, enticing aromas, delicious flavours, and meticulous presentation.

• There are generally considered to be four or eight major Chinese cuisines including Lu Cuisine, Chuan Cuisine, Huaiyang Cuisine, and Cantonese Cuisine.

• Each cuisine has its distinct characteristics in terms of ingredients, cooking methods, flavours and artistic styles, reflecting the unique culinary traditions of its region.

Chinese cuisine and regional specialities: Chinese regional cuisines are the different ways of cooking food found in different parts of China and Chinese communities around the world. Some of the most well-known styles include Guangdong, Shandong, Huaiyang, and Sichuan cuisines.

Let us learn more about Chinese cuisines and regional specialities!