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Regional Cuisine
One style may favour the use of garlic and shallots over chili and spices, while another may favour preparing seafood over other meats and fowl.
Staple Foods
Chinese ancestors successfully planted millet, rice, and other grains about 8,000 to 9,000 years ago.[1] As for wheat, another staple, it took another three or four thousand years. For the first time, grains provided people with a steady supply of food. Because of the lack of various foods, Chinese people had to adapt to new eating habits. Meat was scarce at that time, so people cooked with small amounts of meat with their choice of rice or noodles. [2]
Rice
Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form. People in southern China also like to use rice to make congee as breakfast. Rice is also used to produce beer, baijiu and vinegars. Glutinous rice ("sticky rice") is a variety of rice used in special dishes such as lotus leaf rice and glutinous rice balls. (source 33 and 34 duplicates)
Noodle
Chinese noodles come dry or fresh in a variety of sizes, shapes, and textures and are often served in soups or fried as toppings.[3] Some varieties, such as Shou Mian (寿面, literally noodles of longevity), is an avatar of long life and good health according to Chinese traditions. Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fen). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used in minor groups. The names given to the noodle is unique in their own way, such as the method used to make the noodle as in hand-pulled noodle.[3]
Soybean Products
Tofu is made of soybeans and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste. Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking.
There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu.
Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu are usually used as a spread on steamed buns.
Doufuru is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans, red yeast rice or chili to create different color and flavor. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu. Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese miso paste, but less salty. Doufuru can be used as a spread on steamed buns, or paired with rice congee.
Sufu is one other type of fermented tofu that goes through ageing process. The color (red, white, green) and flavor profile can determine the type of sufu it is. This kind of tofu is usually eaten alongside breakfast rice.[4]
Relation to Chinese Philosophy
Food in the Chinese culture symbolizes many social and cultural aspects of life. The formality of the meal setting can signify what kind of relationship people have with one another, and the type of food can indicate ones' social status and their country of origin.[5] In a formal setting, up to sixteen of any combination of hot and cold dishes would be served to respect the guests. On the other hand, in a casual setting, people would eat inexpensive meals such as at food stalls or homemade food. The typical disparity in food in the Chinese society between the wealthy group and everyone under the group lies in the rareness and expensiveness of the food or ingredient, such as shark fins and bear paws.[5] Depending on whether one goes for rice or anything that is made of wheat flour such as noodle or bread as their main source of food, people within similar culture or of different background can assume other's country of origin from the south or north of China. Different foods have different symbolic meanings. Mooncakes and dumplings are symbolic of the Mid-autumn festival and the Spring Festival, respectively.[5] Pear symbolizes bad luck due to its similarity in pronunciation of 'away' in the native language and noodle means living a long life for its length.[5][2]
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In Chinese philosophy, food is frequently used as the message that the author is trying to convey. A Chinese philosophy I Ching says, “Gentlemen use eating as a way to attain happiness. They should be aware of what they say, and refrain from eating too much."
The Chinese culture has guidelines in how and when food are eaten. Chinese people typically eat three meals a day. Breakfast is served around 6-9am, lunch is served around 12-2pm, and dinner is served around 6-9pm. [2] Within the Chinese culture, families do follow different traditions. Some families have the elderly members and younglings of the family get priority in getting their meal first, then the mother and father, and then the children and teenagers.[2] Other families have the male and female eat separately at different seating area.[5] Whatever tradition the family decided to follow, it is all to show respect to members of the family.
Desserts and snacks
Chinese candies and sweets, called táng (糖) are usually made with cane sugar, malt sugar, honey, nuts, and fruit.
Cold Dishes
Chinese sausage is prepared in many different ways, including oven-roasting, stir-frying, and steaming.
References edit
- ^ Callaway, Ewen (2014-10). "Domestication: The birth of rice". Nature. 514 (7524): S58–S59. doi:10.1038/514S58a. ISSN 1476-4687.
{{cite journal}}: Check date values in:|date=(help) - ^ a b c d "Chinese Food Culture - Understand your behavior when eating in China". Yum Of China. 2019-04-20. Retrieved 2021-11-08.
- ^ a b Zhang, Na; Ma, Guansheng (2016-09-01). "Noodles, traditionally and today". Journal of Ethnic Foods. 3 (3): 209–212. doi:10.1016/j.jef.2016.08.003. ISSN 2352-6181.
- ^ Han, B. Z.; Rombouts, F. M.; Nout, M. J. (2001-04-11). "A Chinese fermented soybean food". International Journal of Food Microbiology. 65 (1–2): 1–10. doi:10.1016/s0168-1605(00)00523-7. ISSN 0168-1605. PMID 11322691.
- ^ a b c d e Ma, Guansheng (2015-12-01). "Food, eating behavior, and culture in Chinese society". Journal of Ethnic Foods. 2 (4): 195–199. doi:10.1016/j.jef.2015.11.004. ISSN 2352-6181.