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ChineseFoodCultureAnoldChinesesayinggoeslike:“Foodisthefirstnecessityofthepeople”.民以食为天“Humanisironasifthemealissteel,youwillbehungryifyoudon'teat.”人是铁饭是钢，一顿不吃饿得慌ThepreferenceforseasoningandcookingtechniquesofChineseprovincesdependondifferencesinhistoricalbackgroundandethnicgroups.Geographicfeaturesincludingmountains,rivers,forestsanddesertsalsohaveastrongeffectonthelocalavailableingredients,consideringclimateofChinavariesfromtropicalinthesouthtosubarcticinthenortheast.•Geography,Climate,PropertyNaturalFactors•Politics,Economy,TechnologySocialFactors•Nationalities,Beliefs,CustomsXia,Shang,ZhouPeriodsFromrawfoodtocookedfoodSpringandAutumnPeriodsBirthofthefourmajorcuisinesHanandTangDynastiesFoodrawmaterialsaremoreabundant.Sitaroundtabletoeat.Yuan,MingandQingDynastiesWentmatureandformedsystemModerntimesProsperityandinnovationDevelopingSkeletonHunting/Gathering/usingoffireThemostpraisedFourMajorCuisinesareChuan,Lu,YueandHuaiyang,representingWest,North,SouthandEastChinacuisinecorrespondingly.ModernEightCuisinesofChinaareAnhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiangcuisines.HistoryofChinesecuisineChinesecultureinitiallycenteredaroundtheNorthChinaPlain.Thefirstdomesticatedcropswerebroomcorn高粱&millet小米,whilerice水稻wascultivatedinthesouth.By2000BC,wheat小麦hadarrivedfromwesternAsia.Thesegrainswere,typicallyservedaswarmnoodle&soups,however,insteadofbakedintobreadasinEurope.HistoryofChinesecuisineChinesecultureinitiallycenteredaroundtheNorthChinaPlain.Thefirstdomesticatedcropswerebroomcorn高粱&millet小米,whilerice水稻wascultivatedinthesouth.By2000BC,wheat小麦hadarrivedfromwesternAsia.Thesegrainswere,typicallyservedaswarmnoodle&soups,however,insteadofbakedintobreadasinEurope.Rice&WheatDistributionofprecipitationinChinariversandlakes,lightandtemperatureyield2--3cropsayearinthesouthernChinaStaplefood米面Inancienttimes,duetothelowlevelofproductiveforces,cattlesarethemeansoffarmingproduction,sothegovernmentforbidfarmerstokillthecattleformeat.Ifsomeoneviolatetherule,hewillgetseverepunishment.Grainwasstoredagainstfamineandfloodandmeatwaspreservedwithsalt.Astimegoesby,peoplefeedthehorse,cattle,goat,chicken,dogandpigtogetmoremeatasfood.These6kindsofanimalsarethesixdomesticanimalsfromancienttimesuntilnow.BythetimeofConfuciusinthelateZhou,gastronomy烹饪hasbecomeahighart.Hewasrecordeddiscussingabouttheprinciplesofdining:Thericewouldneverbetoowhite,themeatwouldneverbetoofinelycut...Whenitwasnotcookedright,manwouldnoteat.Whenitwascookedbad,manwouldnoteat.Whenthemeatwasnotcutproperly,manwouldnoteat.Whenthefoodwasnotpreparedwiththerightsauce,manwouldnoteat.Althoughthereareplentyofmeats,theyshouldnotbecookedmorethanstaplefood.Thereisnolimitforalcohol,beforeamangetsdrunk.“Choppongfoodisalwayswelcome”----Confucius(551-479BC).DuringQindynasty(221-207BC),theempireexpandedintothesouth.BythetimeoftheHanDynasty(202BC-220AD),thedifferentregionsandcuisinesofChinesepeoplewerelinkedbymajorcanalsandleadingtoagreatercomplexityinthedifferentregionalcuisines.DuringtheHandynasty,theChinesedevelopedmethodsoffoodpreservationformilitaryrationsduringcampaignssuchasdryingmeatintojerkyandcooking,roasting,anddryinggrain.Andduetothe“silkroad”,manynewplantsandfruitswerebeenbroughtinChina,suchasspinach,pepper,watermelon,andpomegranate.DuringtheSouthernandNorthernDynasties(420-589AD)non-HanpeopleliketheXianbeiofNorthernWeiintroducedtheircuisinetonorthernChina,andtheseinfluencescontinueduptotheTangdynasty(618-907AD),popularizingmeatlikemuttonanddairyproductslikegoatmilkandyogurtsamongevenHanpeople.ThegreatmigrationofChinesepeoplesouthduringtheinvasionsprecedingandduringtheSongdynasty(960-1279AD)increasedtherelativeimportanceofsouthernChinesestaplessuchasriceandporridge.TheYuanandQingdynastiesintroducedMongolianandManchucuisine,warmnortherndishesthatpopularizedhotpotcooking.DuringtheYuandynastymanyMuslimcommunitiesemergedinChina,whopracticedaporklesscuisinenowpreservedbyHuirestaurantsthroughoutthecountry.AspartofthelastlegoftheColumbianExchange,SpanishandPortuguesetradersbeganintroducingfoodsfromtheNewWorldtoChinathroughtheportcitiesofCantonandMacao.MexicanchilipeppersbecameessentialingredientsinSichuancuisineandcalorically-densepotatoesandcornbecamestaplefoodsacrossthenorthernplains.25watermelontomatocarrotspinachpeppergarliccarawaypotatoDoYouKnow?ManyVegetableandFruitweeatnowareintroducedfromabroad.26HanDynastySuiTangSongDynastyMingDynastyQingDynastyZhangQiansentonadiplomaticmissiontoTurkestangarliccarawaycucumberlettucespinachWatermeloncarrotpepperpotatotomatoVegetable&FruitInputTimelineTheFiveElements＆TheFiveInternalOrgans＆TheFiveColoursThefiveelements(五行):metal,wood,water,fire,earthThefiveinternalorgans（五脏）:heart,liver,spleen,lungs,kidneysThefivecolours（五色）:white,green,black,yellow,redThewayofcookingboiling煮,stewing煲/炖,braising烧/焖/烩,frying煎,stir-frying炒,quick-frying爆,deep-frying炸,fryingandsimmering扒,simmering煨,smoking熏,roastingorbarbecuing烤,steaming蒸,scalding白灼,coldmixing凉拌Color,smellandtastearethethreetraditionalaspectsusedtodescribeChinesefood,aswella