User:Go to Chinese food
About Chinese food[edit]
The history of Chinese cuisine can be traced back to primitive societies and their use of fire. Cuisine was invented some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age, when the cultivation of rice and the production of noodles, both typical representations of Chinese cuisine as we have known today, are understood from archaeological findings.
Over the centuries, as new food sources and techniques were invented, the
Man Han Quan Xi
Chinese cuisine as we know it gradually evolved. Chopsticks, which are made from all sorts of materials and which are one of the hallmarks of Chinese cuisine, have been used as eating utensils at least as far back as the Zhou Dynasty. Stir-fried dishes became popular during the Tang Dynasty. The stir-fry method of cooking was invented out of necessity, in order to conserve expensive and scarce fuel. As early as the 7th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song (960-1279 A.D.) dynasties, people went in a great deal for nutritional medical value of different plants: fungus (mushrooms), herbs, vegetables. At this time “medicinal food” for prevention and cure of diseases, for overall health became important.