History Of Chinese Cuisine
Chinese cuisine is a general term for the various foods from diverse regions and ethnic groups of China. It also refers to cooking styles originating from China. With a long history, Chinese cuisine has a number of different genres, the main representatives of which are "Eight Cuisines". Every cuisine is distinctive from one another due to the differences in climate, geography, history, cooking techniques and lifestyle. Chinese cuisine contains a rich variety of seasonings, which is one of main factors contributing to different local special dishes.
The Chinese culinary culture has a distant source and has been developed for many centuries. The legend has it that the Chinese cooking culture originated with Yi Yin, a virtuous and capable minister of the Shang Dynasty (ca. 15th to 11th century B.C.). It can be seen that China initiated the culinary art as early as the Shang and Zhou (ca. 11th century to 221 B.C.) times. With the economic growth through various periods, people have been always exploring new cooking techniques ----from brevity to variety, from rudimentary to advanced stage, from day-to-day snacks to feasts, even to palatial dishes and delicacies. To the Sui-Tang period, the Chinese dishes began to be separated by Southern and Northern tastes.
Because of our vast land, there are differences in climate, products and custom in every place. For a long time, on food was formed many flavor. Our country has been having the slaying of ― south rice north noodles. Due to
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