Chinese cooking is an important part of Chinese Culture, also known as Chinese food culture. Chinese Cuisine is one of the three world cuisines (Chinese Cuisine, French Cuisine and Turkish Cuisine), and has a far-reaching impact on East Asian Region. The recipes come from various regions and ethnic dishes.
According to historical records, over than 5000 years ago, China already had grill, grilled fish and other foods. During Zhou dynasty in China, food was mainly grains such as beans, millet, barley and brown rice, though they were not the same as what we have today cultivated in modern agriculture industry. It was in late Zhou dynasty that people started to have white rice/pealed rice and that was very rare and highly cost food for rich class. Similar to any other nations, salt was a crucial element in cooking and people’s daily life, by then salt was commonly used already. In Zhou Dynasty, there was a famous cuisine called “Ba Zheng” (Eight Treasures), which was very influential for future generations.
In Qin dynasty, sour flavor was welcomed by the people at that time. According the history records bamboo slips found from tombs, plums were another cooking spicy by then. It was mainly used for removing fishy odd from meat or fish concluded by scholars. Besides, cinnamon, green onion, soybean source and vinegar had also used in the kitchen during Qin dynasty.
When it came to Han dynasty, salty flavor was favored. Han was a period when Chinese cooking made a big step forward. Due to the opening of the Silk Road in Han Dynasty, merchants and economical exchange had brought many “imported ”eating and cooking materials for people at that time, such as the pepper, pomegranate, grapes, walnuts, sesame, watermelon, cucumber, spinach, carrots, fennel, celery, lettuce, onion and garlic. This had laid a firm stone for the Chinese cuisine developments in later Tang and Song dynasties.
During Han, Wei, South and North Dynasties, Chinese cuisine developed rapidly, and appeared many famous cuisines. The “Wu Hou Mackerel” created by Louhu of Han Dynasty was one of them. On the unearthed bamboo slips from the No. 1 Tomb of Mawangdu Ruins, there were recorded over hundreds cuisines. In the “Qi Ming Yao Shu” written by Jia Sixie during North Wei Dynasty, there were over 200 kinds of cuisines recorded. Because of the introduction and influence of Buddhism, and the promotion of Liang Wu Di of South Dynasty, vegetarian dishes gradually had impact on people’s daily life. During Sui, Tang and the Five Dynasties period, the designed and colorful cuisines and diet dishes also had new development.
By the time of tang dynasty, Chinese cuisine had already developed to a quality level, people at that time often had many kinds of parties or banquets to enjoy their lives.
(Party during Tang Dynasty)