Various regions of China, all ethnic groups of the general term for a variety of dishes. With a long history, and skilled, category, many schools, unique style, Chinese cooking for thousands of years the development of knot Chinese cuisine, Shandong cuisine food grain, and reputation in the world. An important part of Chinese cooking, Chinese culture. Also known as Chinese food culture. The world's three major cuisine (Chinese cuisine, French cuisine, Turkish cuisine), one of far-reaching influence in East Asia. The recipe comes from the various regions and ethnic dishes.
According to historical records, as early as 5,000 years ago, China has barbecue, grilled fish and other foods. Zhou dynasty known as the "eight treasures" cuisine, very influential on later. Han, Wei Northern Dynasties, Chinese cuisine, the rapid development of the dishes greatly increased. Lou care of the Han Dynasty invented "Wu Hou mackerel, that is, the earliest chowder dishes. On the Bamboo the Mawangdui One tomb unearthed in mind that there are hundreds of dishes. Northern Wei Gu Sixie, "Qi Min Yao Shu", which contains more than 200 kinds of dishes. Due to the introduction of Buddhism and popular, combined with Southern Emperor Wu of the promotion of Buddhist vegetarian food gradually have an impact in the community, further development of the China has already vegetarian. During the Sui and Tang Dynasties, China's color dishes, diet food, there are new developments.
The development of the Song Dynasty, Chinese food, there is a climax, Bianjing and Lin'an City restaurants, numerous, hundreds of cold dishes, hot dishes, soup and color dishes. Was already on the market labeled Gongming S., North, Sichuan dishes and vegetarian, indicating that the main flavor genre of Chinese cuisine in the Song Dynasty, is now taking shape.
Yuan Ming and Qing dynasties, Chinese cuisine, but also get a bigger development, thousands of food varieties. This period also moved around due to the minority of Islam, Halal occupy a certain position in the Chinese cuisine as a unique flavor, the flavor of Chinese cuisine genre has been basically formed. Late Qing Dynasty to the early Republic of China, as foreigners in China, Chinese cuisine combines some Western cuisine.
After the founding of the People's Republic of China, especially since 1979, the inheritance and innovation of the dishes on the gratifying results. The traditional cuisine of the various parts of China have relisting In addition to Beijing's Fangshan dishes, Xi'an, Hangzhou, Kaifeng, Yangzhou, mining development of the Tang-style dishes, Font dishes, the Confucian vegetables and Red House dishes.
Dishes Category Chinese cuisine variety, in addition to regional and ethnic classifications, but also due to the different consumption objects, manufacture different, there are two classification. ① consumption category. The object of consumption, the formation of a hierarchy of different dishes, main dishes, City restaurants with dishes, public canteen dishes, the temples vegetables, the official food Gong Tingcai, Diet dishes. ② Processing category. Due to the variety of Chinese food processing production techniques, dishes, and Function there are some differences, mainly divided into cold dishes, hot dishes, dishes, side dishes, beets, Brussels sprouts.
Flavor genre China is a multi-ethnic country, due to differences in geography, climate, property, culture, beliefs, cuisines vary greatly, and the formation of a wide range of genres, there are four major branches, said of the eight major cuisines. The four major cuisines, Shandong cuisine of the Lower Yellow River, the upper reaches of the Yangtze River, Sichuan, Jiangsu Huai'an - Yangzhou along the Huai Yang, Pearl River Cantonese. These cuisines are the natural evolution of the formation of roughly a distinction between the feelings of the materials only from the dishes, production, taste and artistic style.

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