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The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
This is a list of historical Chinese sources referring to Chinese cuisine.Not long after the expansion of the Chinese Empire during the Qin dynasty (221–207 BC) and Han dynasty (202 BC – 220 AD), Chinese writers noted the great differences in culinary practices among people from different parts of the realm.
A majority of fast food restaurants opened in China are privately owned (76% as of 2012). Domestic Chinese fast food chains like Malan Noodle compete with large American franchises like KFC and have shown to still have a hold over 43% of the total fast food industry revenue in 2013. [49]
Mid-range Chinese restaurant chain P.F. Chang's opened at a time when Chinese restaurants—particularly chains—were often seen as cheap, greasy, and unhealthy places to get takeout. Co-founder ...
The interior of a Chinese restaurant in Sha Tin, Hong Kong. A Chinese restaurant is a restaurant that serves Chinese cuisine.Most of them are in the Cantonese style, due to the history of the Chinese diaspora, though other regional cuisines such as Sichuan cuisine and Hakka cuisine are also common.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
Chinese imperial food originated around the Zhou dynasty (c. 11th century – 476 BCE). Emperors used their power to collect best cuisines and best cooks from throughout the country. Therefore, from the Chinese people's perspective, imperial cuisine represented a dynasty's best cuisine. [2]
The term Manchu–Han Imperial Feast (simplified Chinese: 满汉全席; traditional Chinese: 滿漢全席; pinyin: Mǎnhàn quánxí, and also Comprehensive Manchu–Han Banquet [1]) refers to a style of cooking and a type of grand banquet that combines elements of Manchu and Han's Chinese cuisine developed in the Qing dynasty of China (1644–1912).