Chinese cuisine
Chinese Cuisine (zhōng guó cài, 中國菜)
Chinese cuisine (pronounced: /ˈtʃaɪˌniːz kwiˈziːn/) is a significant part of Chinese culture and includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine stretches back for many centuries and has changed from period to period and in each region according to climate, imperial fashions, and local preferences.
Etymology
The term "Chinese cuisine" (zhōng guó cài, 中國菜) is derived from the Mandarin words "Zhōngguó" (China) and "cài" (cuisine).
Related Terms
- Dim Sum: A style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on a small plate.
- Peking Duck: A dish from Beijing that has been prepared since the imperial era.
- Hot Pot: A Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
- Chop Suey: An American Chinese dish consisting of meats (often chicken, fish, beef, shrimp, or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.
- Wonton: A type of Chinese dumpling commonly found across regional styles of Chinese cuisine.
See Also
External links
- Medical encyclopedia article on Chinese cuisine
- Wikipedia's article - Chinese cuisine
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