Chinese cuisine
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Chinese cuisine (Traditional Chinese: 中國菜 or 中餐, Simplified Chinese: 中国菜 or 中餐) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates.
Regional cultural differences vary greatly within China, giving rise to the different styles of food across the nation. Traditionally there are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes four of the Eight Great Traditions are given greater emphasis (四大菜系), and are considered to be the dominate culinary heritage of China. [1] They are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China), Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that region's cooking.
In modern times, Beijing cuisine and Shanghai cuisine on occasion are also cited along with the classical eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
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[edit] Presentation
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks are used at the table.
[edit] Vegetarianism
Vegetarianism is not uncommon or unusual in China; though, as is the case in the West, it is only practiced by a relatively small fraction of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. Bok Choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of duck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.
[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]
Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 percent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were overweight and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]
A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts and soy products. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer over time, consuming more meats, fats, and sugar.
Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary products and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's, Pizza Hut, and Kentucky Fried Chicken (KFC).
An extensive epidemiological study called the China Project is being conducted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were once considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.[citation needed]
[edit] See also
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 | Wikimedia Commons has media related to: Chinese cuisine |
- Culture of China
- Chinese beer
- Chinese tea
- Chinese wine
- Chinese desserts
- Cantonese restaurant
- Chinese food therapy
- American Chinese cuisine
- List of Sources of a Chinese Culinary History
- Wok hei
- Five Chinese cereals
- Traditional Chinese medicine
- List of Chinese Cuisine Names
[edit] Notes
 | This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please improve this article by introducing more precise citations where appropriate. (April 2009) |
- ^ http://www.visitvineyards.com/food/food-growers-markets/wine-food-travel-articles/matching-chinese-food-with-wine-edward-ragg]
- ^ "Country Profiles" (PDF). Statistical yearbook. FAO. http://www.fao.org/es/ess/yearbook/vol_1_2/pdf/China.pdf. Retrieved 2008-04-25.
- ^ "Undernourished persons by country". Food security statistics. FAO. http://www.fao.org/faostat/foodsecurity/Files/NumberUndernourishment.xls. Retrieved 2008-04-25.
- ^ "Nutritional diseases for residents in China on rise". People's Daily Online. 2005-10-24. http://english.people.com.cn/200510/24/eng20051024_216452.html. Retrieved 2008-04-25.
- ^ "Less meat, please!". People's Daily Online. 2008-03-01. http://english.people.com.cn/90001/90776/90882/6364001.html. Retrieved 2008-04-25.
[edit] References
- How to Cook and Eat in Chinese, Buwei Yang Chao, first ed. 1945.
[edit] External links
- Chinese cuisine at the Open Directory Project
- Times Online Ching He Huang 10 basic ingredients for Chinese cooking
- BBC TWO Chinese food made easy
- Chinese Food Flavor Map
- Regional chinese cuisines, edu site
- Chinese Restaurants Are Adding Herbs for Flavor and Health - The New York Times
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