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The Qin dynasty (/ tʃ ɪ n / CHIN [3]) was the first imperial dynasty of China. It is named for its progenitor state of Qin , a fief of the confederal Zhou dynasty ( c. 1046 – 256 BC). Beginning in 230 BC, the Qin under King Ying Zheng engaged in a series of wars conquering each of the rival states that had previously pledged fealty to the Zhou.
Qin (/ tʃ ɪ n /, or Ch'in [1]) was an ancient Chinese state during the Zhou dynasty.It is traditionally dated to 897 BC. [2] The Qin state originated from a reconquest of western lands that had previously been lost to the Xirong.
Qin Shi Huang (Chinese: 秦始皇, pronunciation ⓘ; February 259 [e] – 12 July 210 BC) was the founder of the Qin dynasty and the first emperor of China. [9] Rather than maintain the title of "king" (wáng 王) borne by the previous Shang and Zhou rulers, he assumed the invented title of "emperor" (huángdì 皇帝), which would see continuous use by monarchs in China for the next two ...
For most of its history, China was organized into various dynastic states under the rule of hereditary monarchs.Beginning with the establishment of dynastic rule by Yu the Great c. 2070 BC, [1] and ending with the abdication of the Xuantong Emperor in AD 1912, Chinese historiography came to organize itself around the succession of monarchical dynasties.
Qin, known in historiography as the Later Qin (simplified Chinese: 后秦; traditional Chinese: 後秦; pinyin: Hòuqín; 384–417) or Yao Qin (姚秦), was a dynastic state of China ruled by the Yao clan of Qiang ethnicity during the Sixteen Kingdoms period in northern China. [3]
The emperors of the Ming dynasty paid great attention to maintaining their health by eating healthy food. The menu of imperial cuisine changed daily and dishes were not repeated. [8] Imperial cuisine of the Ming dynasty was mainly grain-based. Therefore, meat and bean products were not as popular as they were in the former dynasties.
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).
The origin of the Sanskrit name Cīna is commonly believed to have been the Qin (Tsin or Chin in older transliterations) dynasty which ruled in China from 221 BC, or the preceding state of Qin which is traditionally dated to the 9th century BC. [1] [2] There are a number of other suggestions for the origin of the word.