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266 relations: A Bite of China, American Chinese cuisine, Analects, Anhui cuisine, Arroz chaufa, Asia, Asia Society, Bai Juyi, Bai people, Baijiu, Bak kut teh, Baking, Bakso, Bamboo shoot, Ban Chao, Batchoy, BBC, Beer in China, Beijing cuisine, Biluochun, Bing (bread), Black pepper, Blue cheese, Bok choy, Braising, Broccoli, Bushmeat, Cambodian cuisine, Canadian Chinese cuisine, Canal, Canavalia ensiformis, Cantonese cuisine, Cap cai, Caribbean Chinese cuisine, Central Asia, Century egg, Char kway teow, Cheesecake, Chifa, Chili pepper, China, China Central Television, Chinese aristocrat cuisine, Chinese cooking techniques, Chinese Cuisine Training Institute, Chinese culture, Chinese desserts, Chinese emigration, Chinese food therapy, Chinese imperial cuisine, ..., Chinese Indonesian cuisine, Chinese Islamic cuisine, Chinese noodles, Chinese regional cuisine, Chinese sausage, Chop suey, Chopsticks, Cinnamon, Clove, Columbian Exchange, Compressed tea, Confucius, Congee, Cooked rice, Coriander, Crataegus, Crème brûlée, Cruelty to animals, Customs and etiquette in Chinese dining, Dim sum, Dongpo pork, Double skin milk, Drunken shrimp, Dumpling, Durian, Eating live animals, Egg foo young, Egg tart, Eggplant, Erguotou, Fennel, Fermentation in food processing, Fermented bean curd, Fermented bean paste, Filipino Chinese cuisine, Fish head curry, Fish sauce, Flour, Food drying, Food preservation, Fowl, Foxtail millet, Fried noodles, Fried rice, Fujian cuisine, Fusion cuisine, Gaifan, Garlic, Gastronomy, Gelatin, General Tso's chicken, Geography of China, Ginger, Glutinous rice, Gobi manchurian, Green tea, Guangdong, Guizhou cuisine, Hainanese chicken rice, Han Chinese, Han dynasty, Henan cuisine, Herb, History of China, History of Chinese cuisine, Hoisin sauce, Hot pot, How to Cook and Eat in Chinese, Huaiyang cuisine, Huanan County, Huangjiu, Huangshan, Huangshan Maofeng, Hubei cuisine, Hunan cuisine, I Ching, Ice cream, Illicium verum, Indian Chinese cuisine, Islam in China, Jajangmyeon, Jalfrezi, Japanese Chinese cuisine, Jerky, Jiangbei District, Ningbo, Jiangnan, Jiangsu cuisine, Jiangxi cuisine, Jiaozi, Jujube, Kakuni, Korean Chinese cuisine, Kuih, Kumis, Laksa, Lamb and mutton, List of Chinese bakery products, List of Chinese desserts, List of Chinese dishes, List of Chinese sauces, List of Chinese soups, List of ethnic groups in China and Taiwan, List of restaurants in China, Longjing tea, Lotus seed, Lou mei, Lumpia, Lychee, Macau, Malaysian Chinese cuisine, Manchow soup, Manchu cuisine, Manchu Han Imperial Feast, Mantou, Maotai, Mid-Autumn Festival, Mie goreng, Mille-feuille, Millet, Miso, Mongolian cuisine, Monkey brains, Mooncake, Myrica rubra, Naan, Nelumbo nucifera, Noodle, Northern and southern China, Northern and Southern dynasties, Northern Wei, Oolong, Oyster sauce, Pakistani Chinese cuisine, Pancit, People for the Ethical Treatment of Animals, Peranakan cuisine, Pickling, Pita, Pizza in China, Prawn cracker, Proso millet, Puerto Rican Chinese cuisine, Qi, Qin dynasty, Qin Shi Huang, Qing dynasty, Ramen, Red bean paste, Red yeast rice, Rice, Rice wine, Rubing, Rushan cheese, Salting (food), Sauce, Scallion, Seafood, Seasoning, Sesame, Shaanxi cuisine, Shallot, Shandong cuisine, Shanghai cuisine, Shanxi, Shanxi cuisine, Shaobing, Shaoxing wine, Shaved ice, Sichuan cuisine, Sichuan pepper, Singaporean cuisine, Smoking (cooking), Snake soup, Snow pea, Song dynasty, Soy milk, Soy sauce, Soybean, Soybean oil, Sprouting, Staple food, Stinky tofu, Su Shi, Subarctic climate, Suiyuan shidan, Sweet and sour, Swikee, Tang dynasty, Tangsuyuk, Tea, Tenshindon, Teochew cuisine, Thai cuisine, The New York Times, Tofu, Tofu skin, Traditional Chinese medicine, Tropical savanna climate, Vegetable, Vietnamese cuisine, Vinegar, Volvariella volvacea, Warring States period, Watercress, Western Regions, White rice, White tea, Xianbei, Yin and yang, Yin Yang fish, Yuan dynasty, Yuan Mei, Yunnan cuisine, Yusheng, Zhejiang cuisine, Zhongyuan. Expand index (216 more) »
A Bite of China
A Bite of China is a Chinese documentary television series on the history of food, eating, and cooking in China directed by Chen Xiaoqing (陈晓卿), narrated by Li Lihong (李立宏) with original music composed by Roc Chen (阿鲲).
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American Chinese cuisine
American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent.
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Analects
The Analects (Old Chinese: *run ŋ(r)aʔ), also known as the Analects of Confucius, is a collection of sayings and ideas attributed to the Chinese philosopher Confucius and his contemporaries, traditionally believed to have been compiled and written by Confucius's followers.
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Anhui cuisine
Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of Chinese cuisine.
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Arroz chaufa
Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Peruvian fried rice dish.
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Asia
Asia is Earth's largest and most populous continent, located primarily in the Eastern and Northern Hemispheres.
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Asia Society
The Asia Society is a non-profit organization that focuses on educating the world about Asia.
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Bai Juyi
Bai Juyi (also Bo Juyi or Po Chü-i;; 772–846) was a renowned Chinese poet and Tang dynasty government official.
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Bai people
The Bai or Baip (Bai language: Baipho /pɛ̰˦˨xo̰˦/ (白和);; endonym pronounced) are an East Asian ethnic group.
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Baijiu
Baijiu, also known as shaojiu, is a category of at least a dozen Chinese liquors made from grain.
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Bak kut teh
Bak-kut-teh (also spelt bah-kut-teh;, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Bakso
Bakso or baso is Indonesian meatball, or meat paste made from beef surimi.
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Bamboo shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.
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Ban Chao
Ban Chao (32–102 CE), courtesy name Zhongsheng, was a Chinese military general, explorer and diplomat of the Eastern Han Dynasty.
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Batchoy
Batchoy is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.
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BBC
The British Broadcasting Corporation (BBC) is a British public service broadcaster.
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Beer in China
Beer in China has become increasingly popular in the last century due to the popularity of local and imported brands.
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Beijing cuisine
Beijing cuisine, also known as Jing cuisine and Mandarin cuisine, and as Beiping cuisine in Taiwan, is the local cuisine of Beijing, the national capital of China.
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Biluochun
Biluochun (pronounced) is a famous green tea originally grown in the Dongting mountain region near Lake Tai, Jiangsu, China.
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Bing (bread)
Bing is a wheat flour-based Chinese food with a flattened or disk-like shape, similar to the French concept of a galette.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
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Bok choy
Bok choy, pak choi or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
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Bushmeat
Bushmeat, wildmeat, or game meat is meat from non-domesticated mammals, reptiles, amphibians and birds hunted for food in tropical forests.
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Cambodian cuisine
Khmer cuisine (សិល្បៈខាងធ្វើម្ហូបខ្មែរ) or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia.
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Canadian Chinese cuisine
Canadian Chinese cuisine (Cuisine chinoise canadienne) is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada.
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Canal
Canals, or navigations, are human-made channels, or artificial waterways, for water conveyance, or to service water transport vehicles.
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Canavalia ensiformis
Canavalia ensiformis, or (common) jack bean, is a legume which is used for animal fodder and human nutrition, especially in Brazil where it is called feijão-de-porco ("pig bean").
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Cantonese cuisine
Cantonese cuisine (廣東菜), also known as Yue cuisine (粵菜) or Guangdong cuisine, refers to the cuisine of China's Guangdong Province, particularly the provincial capital, Guangzhou (Canton).
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Cap cai
Cap cai sometimes spelled cap cay is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.
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Caribbean Chinese cuisine
Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines.
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Central Asia
Central Asia stretches from the Caspian Sea in the west to China in the east and from Afghanistan in the south to Russia in the north.
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Century egg
Century egg or Pidan, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the pine-patterned egg.
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Char kway teow
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.
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Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers.
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Chifa
Chifa is culinary tradition based on Chinese Cantonese elements fused with traditional Peruvian ingredients and traditions.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
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China Central Television
China Central Television (formerly Beijing Television), commonly abbreviated as CCTV, is the predominant state television broadcaster in the People's Republic of China.
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Chinese aristocrat cuisine
Chinese aristocrat cuisine traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed over time and formed a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine.
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Chinese cooking techniques
Chinese cooking techniques are a set of methods and techniques traditionally used in Chinese cuisine.
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Chinese Cuisine Training Institute
Chinese Cuisine Training Institute (CCTI) is a cooking school at Pok Fu Lam, Hong Kong.
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Chinese culture
Chinese culture is one of the world's oldest cultures, originating thousands of years ago.
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Chinese desserts
Chinese desserts are sweet foods and dishes that are served with tea, along with meals.
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Chinese emigration
Waves of Chinese emigration (also known as the Chinese diaspora) have happened throughout history.
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Chinese food therapy
Chinese food therapy (also called nutrition therapy and dietary therapy) is a mode of dieting rooted in Chinese beliefs concerning the effects of food on the human organism, and centered on concepts such as eating in moderation.
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Chinese imperial cuisine
Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces.
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Chinese Indonesian cuisine
Chinese Indonesian cuisine (Masakan Tionghoa Indonesia) is characterized by the mixture of Chinese with local Indonesian style.
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Chinese Islamic cuisine
Cuisine of Chinese Muslims (Dungan: Чыңжән цаы or, Dungan: Ҳуэйзў цаы) is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China such as Dongxiang, Salar, Uyghurs, and Bonan as well as Dungans of Central Asia.
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Chinese noodles
Noodles are an essential ingredient and staple in Chinese cuisine.
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Chinese regional cuisine
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
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Chinese sausage
Chinese sausage is a generic term referring to the many different types of sausages originating in China.
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Chop suey
Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.
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Chopsticks
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in virtually all of East Asia for over 2000 years.
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
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Columbian Exchange
The Columbian Exchange was the widespread transfer of plants, animals, culture, human populations, technology, and ideas between the Americas and the Old World in the 15th and 16th centuries, related to European colonization and trade following Christopher Columbus's 1492 voyage.
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Compressed tea
Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form.
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Confucius
Confucius (551–479 BC) was a Chinese teacher, editor, politician, and philosopher of the Spring and Autumn period of Chinese history.
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Congee
Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia.
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Cooked rice
Cooked rice refers to rice that has been cooked either by steaming or boiling.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Crataegus
Crataegus (from the Greek kratos "strength" and akis "sharp", referring to the thorns of some species) commonly called hawthorn, thornapple,Voss, E. G. 1985.
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Crème brûlée
Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of caramelized sugar.
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Cruelty to animals
Cruelty to animals, also called animal abuse, animal neglect or animal cruelty, is the infliction by omission (animal neglect) or by commission by humans of suffering or harm upon any non-human animal.
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Customs and etiquette in Chinese dining
Customs and etiquette in Chinese dining are the traditional behaviors observed while eating in Greater China.
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Dim sum
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
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Dongpo pork
Dongpo pork is a Hangzhou dish which is made by pan-frying and then red cooking pork belly.
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Double skin milk
Double skin milk (Cantonese: 雙皮奶, soeng1 pei4 naai5) is a Cantonese dessert made of milk, egg whites, and sugar.
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Drunken shrimp
Drunken shrimp is a popular dish in parts of China based on freshwater shrimp that are often eaten alive, but immersed in liquor to make consumption easier.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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Durian
The durian is the fruit of several tree species belonging to the genus Durio.
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Eating live animals
Eating live animals is the practice of humans eating animals that are still alive.
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Egg foo young
Egg foo young (also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine.
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Egg tart
The egg tart (commonly romanized as daahn tāat, dàn tǎ (Mandarin), or dan tat) is a kind of custard tart found in Hong Kong, China, Taiwan, Portugal, Brazil, Britain, and various Asian countries.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Erguotou
Erguotou, also known as Chinese white liquor is a Chinese alcoholic beverage.
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Fennel
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Fermented bean curd
Fermented tofu (also called fermented bean curd, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.
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Fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia.
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Filipino Chinese cuisine
There are many types of foods in the Philippines because of its residents.
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Fish head curry
Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins.
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Fish sauce
Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Food drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Fowl
Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes).
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Foxtail millet
Foxtail millet (botanic name Setaria italica, synonym Panicum italicum L.) is an annual grass grown for human food.
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Fried noodles
Fried noodles are common throughout East and Southeast Asia.
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Fried rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat.
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Fujian cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the native cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou.
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Fusion cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions.
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Gaifan
Gaifan (盖饭 or 蓋飯) or gaijiaofan (盖浇饭 or 蓋澆飯) is a typical Chinese fast food consisting of rice and fish, meat, vegetables or other ingredients, served on a plate or in a bowl.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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General Tso's chicken
General Tso's chicken is a sweet, deep-fried chicken dish that is served in North American Chinese restaurants.
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Geography of China
China has great physical diversity.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Glutinous rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.
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Gobi manchurian
Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.
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Green tea
Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong teas and black teas.
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Guangdong
Guangdong is a province in South China, located on the South China Sea coast.
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Guizhou cuisine
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China.
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Hainanese chicken rice
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China.
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Han Chinese
The Han Chinese,.
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Han dynasty
The Han dynasty was the second imperial dynasty of China (206 BC–220 AD), preceded by the Qin dynasty (221–206 BC) and succeeded by the Three Kingdoms period (220–280 AD). Spanning over four centuries, the Han period is considered a golden age in Chinese history. To this day, China's majority ethnic group refers to themselves as the "Han Chinese" and the Chinese script is referred to as "Han characters". It was founded by the rebel leader Liu Bang, known posthumously as Emperor Gaozu of Han, and briefly interrupted by the Xin dynasty (9–23 AD) of the former regent Wang Mang. This interregnum separates the Han dynasty into two periods: the Western Han or Former Han (206 BC–9 AD) and the Eastern Han or Later Han (25–220 AD). The emperor was at the pinnacle of Han society. He presided over the Han government but shared power with both the nobility and appointed ministers who came largely from the scholarly gentry class. The Han Empire was divided into areas directly controlled by the central government using an innovation inherited from the Qin known as commanderies, and a number of semi-autonomous kingdoms. These kingdoms gradually lost all vestiges of their independence, particularly following the Rebellion of the Seven States. From the reign of Emperor Wu (r. 141–87 BC) onward, the Chinese court officially sponsored Confucianism in education and court politics, synthesized with the cosmology of later scholars such as Dong Zhongshu. This policy endured until the fall of the Qing dynasty in 1911 AD. The Han dynasty saw an age of economic prosperity and witnessed a significant growth of the money economy first established during the Zhou dynasty (c. 1050–256 BC). The coinage issued by the central government mint in 119 BC remained the standard coinage of China until the Tang dynasty (618–907 AD). The period saw a number of limited institutional innovations. To finance its military campaigns and the settlement of newly conquered frontier territories, the Han government nationalized the private salt and iron industries in 117 BC, but these government monopolies were repealed during the Eastern Han dynasty. Science and technology during the Han period saw significant advances, including the process of papermaking, the nautical steering ship rudder, the use of negative numbers in mathematics, the raised-relief map, the hydraulic-powered armillary sphere for astronomy, and a seismometer for measuring earthquakes employing an inverted pendulum. The Xiongnu, a nomadic steppe confederation, defeated the Han in 200 BC and forced the Han to submit as a de facto inferior partner, but continued their raids on the Han borders. Emperor Wu launched several military campaigns against them. The ultimate Han victory in these wars eventually forced the Xiongnu to accept vassal status as Han tributaries. These campaigns expanded Han sovereignty into the Tarim Basin of Central Asia, divided the Xiongnu into two separate confederations, and helped establish the vast trade network known as the Silk Road, which reached as far as the Mediterranean world. The territories north of Han's borders were quickly overrun by the nomadic Xianbei confederation. Emperor Wu also launched successful military expeditions in the south, annexing Nanyue in 111 BC and Dian in 109 BC, and in the Korean Peninsula where the Xuantu and Lelang Commanderies were established in 108 BC. After 92 AD, the palace eunuchs increasingly involved themselves in court politics, engaging in violent power struggles between the various consort clans of the empresses and empresses dowager, causing the Han's ultimate downfall. Imperial authority was also seriously challenged by large Daoist religious societies which instigated the Yellow Turban Rebellion and the Five Pecks of Rice Rebellion. Following the death of Emperor Ling (r. 168–189 AD), the palace eunuchs suffered wholesale massacre by military officers, allowing members of the aristocracy and military governors to become warlords and divide the empire. When Cao Pi, King of Wei, usurped the throne from Emperor Xian, the Han dynasty would eventually collapse and ceased to exist.
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Henan cuisine
Henan cuisine, also known as Yu cuisine, is derived from the native cooking styles of Henan Province in China.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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History of China
The earliest known written records of the history of China date from as early as 1250 BC,William G. Boltz, Early Chinese Writing, World Archaeology, Vol.
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History of Chinese cuisine
The history of Chinese cuisine is marked by both variety and change.
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Hoisin sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce.
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Hot pot
Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
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How to Cook and Eat in Chinese
How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and Chinese food culture by Chao Yang Buwei.
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Huaiyang cuisine
Huaiyang cuisine (淮揚菜) is one of the Four Great Traditions in Chinese cuisine.
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Huanan County
Huanan County is a county of eastern Heilongjiang province, People's Republic of China.
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Huangjiu
Huangjiu, often translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat, and a jiuqu starter culture.
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Huangshan
Huangshan (Bernstein, pp. 125–127., literal meaning: Yellow Mountain) is a mountain range in southern Anhui province in eastern China.
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Huangshan Maofeng
Huangshan Maofeng tea (pronounced) is a green tea produced in south eastern interior Anhui province of China.
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Hubei cuisine
Hubei cuisine, also known as E cuisine, is derived from the native cooking styles of Hubei Province in China.
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Hunan cuisine
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China.
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I Ching
The I Ching,.
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Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
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Illicium verum
Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China.
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Indian Chinese cuisine
Indian Chinese cuisine (also known as Indo-Chinese cuisine or "Hakka Chinese") is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.
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Islam in China
Islam in China has existed through 1,400 years of continuous interaction with Chinese society.
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Jajangmyeon
Jajangmyeon or jjajangmyeon is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork and vegetables.
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Jalfrezi
Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a dish originating in the Indian subcontinent, popular in Bangladeshi cuisine and Indian cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.
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Japanese Chinese cuisine
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by nominally Chinese restaurants popularized in Japan in the late 19th century and more recent times.
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Jerky
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage.
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Jiangbei District, Ningbo
Jiangbei District is a county-level district under the jurisdiction of Ningbo city in Zhejiang Province of the People's Republic of China.
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Jiangnan
Jiangnan or Jiang Nan (sometimes spelled Kiang-nan, literally "South of the river") is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, including the southern part of its delta.
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Jiangsu cuisine
Jiangsu cuisine (蘇菜), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine.
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Jiangxi cuisine
Jiangxi cuisine, also known as Gan cuisine, is derived from the native cooking styles of Jiangxi province in southern China.
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Jiaozi
Jiaozi are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia.
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Jujube
Ziziphus jujuba (from Greek ζίζυφον, zízyphon), commonly called jujube (sometimes jujuba), red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family (Rhamnaceae).
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Kakuni
is a Japanese braised pork dish which literally means "square simmered".
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Korean Chinese cuisine
Korean Chinese cuisine is a hybrid cuisine developed by the ethnic Chinese and the ethnic Koreans in South Korea.
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Kuih
Kuih (Indonesian: kue; also called kueh in Hokkien) are bite-sized snack or dessert foods originating from Malaysia.
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Kumis
Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology - Қымыз, qımız) is a fermented dairy product traditionally made from mare's milk.
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Laksa
Laksa is a spicy noodle soup popular in the Peranakan cuisine.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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List of Chinese bakery products
Chinese bakery products consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.
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List of Chinese desserts
Chinese desserts are sweet foods and dishes that are served with tea, along with meals.
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List of Chinese dishes
This is a list of Chinese dishes in Chinese cuisine.
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List of Chinese sauces
This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used in Chinese cuisine.
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List of Chinese soups
This is a list of notable Chinese soups.
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List of ethnic groups in China and Taiwan
Multiple ethnic groups populate China, where "China" is taken to mean areas controlled by either of the two states using "China" in their formal names, the People's Republic of China (China) and the Republic of China (Taiwan).
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List of restaurants in China
This is an incomplete list of notable restaurants in China.
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Longjing tea
Longjing tea (Standard Chinese pronunciation), sometimes called by its literal translated name Dragon Well tea, is a variety of pan-roasted green tea from the area of Longjing Village near Hangzhou in Zhejiang Province, China.
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Lotus seed
A lotus seed or lotus nut is the seed of a plant in the genus Nelumbo, particularly the species Nelumbo nucifera.
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Lou mei
Lou mei (滷味) is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce. Lou mei can be made from meat, offals, and other off cuts.
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Lumpia
Lumpia is a spring roll commonly found in Indonesia and the Philippines.
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Lychee
Lychee (variously spelled litchi, liechee, liche, lizhi or li zhi, or lichee) (Litchi chinensis) is the sole member of the genus Litchi in the soapberry family, Sapindaceae.
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Macau
Macau, officially the Macao Special Administrative Region of the People's Republic of China, is an autonomous territory on the western side of the Pearl River estuary in East Asia.
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Malaysian Chinese cuisine
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia.
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Manchow soup
Manchow soup is a soup popular in Indian Chinese cuisine due to its easy preparation and hot spicy taste.
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Manchu cuisine
Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria, the historical name for a region which now covers mostly Northeast China and some parts of Russia.
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Manchu Han Imperial Feast
Manhan Quanxi, literally Manchu Han Imperial Feast was one of the grandest meals ever documented in Chinese cuisine.
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Mantou
Mantou, often referred to as Chinese steamed bun, is a type of cloud-like steamed bread or bun popular in Northern China.
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Maotai
Maotai or Moutai is a brand of baijiu, a distilled Chinese liquor (spirit), made in the town of Maotai in China's Guizhou province.
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Mid-Autumn Festival
The Mid-Autumn Festival is a harvest festival celebrated notably by ethnic Chinese and Vietnamese peoples.
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Mie goreng
Mie goreng (mie goreng or mi goreng; mee goreng or mi goreng; both meaning "fried noodles"), also known as bakmi goreng, is a flavourful and often spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and Singapore.
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Mille-feuille
The mille-feuille ("thousand-leaf"),The name is also written as "millefeuille" and "mille feuille".
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Millet
Millets (/ˈmɪlɪts/) are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Mongolian cuisine
Mongolian cuisine primarily consists of dairy products, meat, and animal fats.
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Monkey brains
Monkey brains is a dish consisting of, at least partially, the brain of some species of monkey or ape.
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Mooncake
A mooncake (Yale: yuht béng) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節).
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Myrica rubra
Myrica rubra, also called yangmei (Cantonese: yeung4 mui4; Shanghainese),, Chinese bayberry, Japanese bayberry, red bayberry, yumberry, waxberry, or Chinese strawberry (and often mistranslated from Chinese as arbutus) is a subtropical tree grown for its sweet, crimson to dark purple-red, edible fruit.
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Naan
Naan is a leavened, oven-baked flatbread by Bernard Clayton, Donnie Cameron found in the cuisines of the Middle East, Central Asia, and South Asia.
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Nelumbo nucifera
Nelumbo nucifera, also known as Indian lotus, sacred lotus, bean of India, Egyptian bean or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae.
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Noodle
Noodles are a staple food in many cultures.
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Northern and southern China
Northern China and southern China are two approximate regions within China. The exact boundary between these two regions are not precisely defined. Nevertheless, the self-perception of Chinese people, especially regional stereotypes, has often been dominated by these two concepts, given that regional differences in culture and language have historically fostered strong regional identities of the Chinese people.
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Northern and Southern dynasties
The Northern and Southern dynasties was a period in the history of China that lasted from 420 to 589, following the tumultuous era of the Sixteen Kingdoms and the Wu Hu states.
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Northern Wei
The Northern Wei or the Northern Wei Empire, also known as the Tuoba Wei (拓跋魏), Later Wei (後魏), or Yuan Wei (元魏), was a dynasty founded by the Tuoba clan of the Xianbei, which ruled northern China from 386 to 534 (de jure until 535), during the period of the Southern and Northern Dynasties.
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Oolong
Oolong is a traditional semi-fermented Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting.
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Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters.
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Pakistani Chinese cuisine
Pakistani Chinese cuisine (چینی پکوان) comprises the styles and variations of Chinese cuisine that are cooked and consumed in Pakistan.
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Pancit
In Filipino cuisine, pancit are noodles.
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People for the Ethical Treatment of Animals
People for the Ethical Treatment of Animals (PETA; stylized PeTA) is an American animal rights organization based in Norfolk, Virginia, and led by Ingrid Newkirk, its international president.
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Peranakan cuisine
Peranakan or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Pita
Pita in Greek, sometimes spelled pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC.
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Pizza in China
The presence of pizza restaurant chains has contributed to a significant increase in pizza consumption in China.
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Prawn cracker
Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from starch and prawn that serve as flavoring.
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Proso millet
Panicum miliaceum, with many common names including proso millet, broomcorn millet, common millet, broomtail millet, hog millet, Kashfi millet red millet, and white millet, is a grass species used as a crop.
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Puerto Rican Chinese cuisine
Puerto Rican Chinese cuisine is a popular style of food exclusive to restaurants in Puerto Rico developed by its Chinese immigrants.
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Qi
In traditional Chinese culture, qi or ch'i is believed to be a vital force forming part of any living entity.
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Qin dynasty
The Qin dynasty was the first dynasty of Imperial China, lasting from 221 to 206 BC.
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Qin Shi Huang
Qin Shi Huang (18 February 25910 September 210) was the founder of the Qin dynasty and was the first emperor of a unified China.
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Qing dynasty
The Qing dynasty, also known as the Qing Empire, officially the Great Qing, was the last imperial dynasty of China, established in 1636 and ruling China from 1644 to 1912.
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Ramen
is a Japanese dish.
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Red bean paste
Red bean paste or red bean jam, also called adzuki bean paste, is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine.
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Red yeast rice
Red yeast rice, red rice koji (べにこうじ, lit. 'red koji') or akakoji (あかこぎ, also meaning 'red koji'), red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rice wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia.
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Rubing
Rubing is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.
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Rushan cheese
Rushan (乳扇; pinyin: rǔshān, literally "milk fan") is a cow's milk cheese of Yunnan, China.
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Salting (food)
Salting is the preservation of food with dry edible salt.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Seafood
Seafood is any form of sea life regarded as food by humans.
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Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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Shaanxi cuisine
Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China.
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Shallot
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
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Shandong cuisine
Shandong cuisine (山東菜), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions.
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Shanghai cuisine
Shanghai cuisine (上海菜), also known as Hu cuisine (滬菜), is a popular style of Chinese food.
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Shanxi
Shanxi (postal: Shansi) is a province of China, located in the North China region.
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Shanxi cuisine
Shanxi cuisine, or Shan cuisine, is derived from the native cooking styles of Shanxi Province in China.
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Shaobing
Shaobing (shāo bǐng), also written shao bing or sao bing, is a type of baked, unleavened, layered flatbread in Northern Chinese cuisine.
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Shaoxing wine
Shaoxing wine (Shaohing, Shaoshing) is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice.
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Shaved ice
Shaved ice is a large family of ice-based dessert made of fine shavings of ice or finely crushed ice and sweet condiments or syrups.
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Sichuan cuisine
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province.
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Sichuan pepper
Sichuan pepper, Sichuan peppercorn, or Szechuan pepper, is a commonly used spice in Chinese cuisine.
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Singaporean cuisine
Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population.
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Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
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Snake soup
Snake soup is a popular Cantonese delicacy and health supplement in Hong Kong, which contains the meats of at least two types of snakes as the main ingredients.
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Snow pea
The snow pea (Pisum sativum var. saccharatum) is a variety of pea eaten whole in its pod while still unripe.
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Song dynasty
The Song dynasty (960–1279) was an era of Chinese history that began in 960 and continued until 1279.
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Soy milk
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Soybean oil
Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max).
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Sprouting
Sprouting is the practice of germinating seeds to be eaten raw or cooked.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Stinky tofu
Stinky tofu is a Taiwanese form of fermented tofu that has a strong odor.
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Su Shi
Su Shi (8January103724August1101), also known as Su Dongpo, was a Chinese writer, poet, painter, calligrapher, pharmacologist, gastronome, and a statesman of the Song dynasty.
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Subarctic climate
The subarctic climate (also called subpolar climate, subalpine climate, or boreal climate) is a climate characterised by long, usually very cold winters, and short, cool to mild summers.
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Suiyuan shidan
The Suiyuan Shidan (隨園食單/随园食单) is a work on cooking and gastronomy written by the Qing dynasty poet and scholar Yuan Mei, known in English as either the Food Lists of the Garden of Contentment, Menus from the Garden of Contentment, or Recipes from Sui Garden.
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Sweet and sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods.
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Swikee
Swikee or Swike is a Chinese Indonesian frog leg dish.
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Tang dynasty
The Tang dynasty or the Tang Empire was an imperial dynasty of China preceded by the Sui dynasty and followed by the Five Dynasties and Ten Kingdoms period.
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Tangsuyuk
Tangsuyuk is a Korean Chinese meat dish with sweet and sour sauce.
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Tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.
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Tenshindon
Tenshindon (天津丼), also known as tenshinhan (天津飯), is a Japanese-Chinese specialty, consisting of a crab meat omelette on rice, named from Tianjin in northern China.
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Teochew cuisine
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang.
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Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
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The New York Times
The New York Times (sometimes abbreviated as The NYT or The Times) is an American newspaper based in New York City with worldwide influence and readership.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Tofu skin
Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans.
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Traditional Chinese medicine
Traditional Chinese medicine (TCM) is a style of traditional medicine built on a foundation of more than 2,500 years of Chinese medical practice that includes various forms of herbal medicine, acupuncture, massage (tui na), exercise (qigong), and dietary therapy, but recently also influenced by modern Western medicine.
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Tropical savanna climate
Tropical savanna climate or tropical wet and dry climate is a type of climate that corresponds to the Köppen climate classification categories "Aw" and "As".
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Volvariella volvacea
Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines.
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Warring States period
The Warring States period was an era in ancient Chinese history of warfare, as well as bureaucratic and military reforms and consolidation, following the Spring and Autumn period and concluding with the Qin wars of conquest that saw the annexation of all other contender states, which ultimately led to the Qin state's victory in 221 BC as the first unified Chinese empire known as the Qin dynasty.
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Watercress
Watercress is an aquatic plant species with the botanical name Nasturtium officinale. This should not be confused with the profoundly different and unrelated group of plants with the common name of nasturtium, within the genus Tropaeolum.
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Western Regions
The Western Regions or Xiyu (Hsi-yu) was a historical name specified in the Chinese chronicles between the 3rd century BC to the 8th century AD that referred to the regions west of Yumen Pass, most often Central Asia or sometimes more specifically the easternmost portion of it (e.g. Altishahr or the Tarim Basin in southern Xinjiang), though it was sometimes used more generally to refer to other regions to the west of China as well, such as the Indian subcontinent (as in the novel Journey to the West).
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White rice
White rice is milled rice that has had its husk, bran, and germ removed.
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White tea
White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant.
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Xianbei
The Xianbei were proto-Mongols residing in what became today's eastern Mongolia, Inner Mongolia, and Northeast China.
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Yin and yang
In Chinese philosophy, yin and yang (and; 陽 yīnyáng, lit. "dark-bright", "negative-positive") describes how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another.
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Yin Yang fish
Yin Yang fish 陰陽魚 (also called dead-and-alive fish) is a dish which consists of a deep-fried whole fish (usually carp) that remains alive after cooking.
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Yuan dynasty
The Yuan dynasty, officially the Great Yuan (Yehe Yuan Ulus), was the empire or ruling dynasty of China established by Kublai Khan, leader of the Mongolian Borjigin clan.
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Yuan Mei
Yuan Mei (1716–1797) was a well-known poet, scholar, artist, and gastronome of the Qing Dynasty.
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Yunnan cuisine
Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China.
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Yusheng
Yusheng, yee sang or yuu sahng, or Prosperity Toss, also known as lo hei (Cantonese for 撈起 or 捞起) is a Cantonese-style raw fish salad.
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Zhejiang cuisine
Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine.
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Zhongyuan
Zhongyuan, Chungyuan, or the Central Plain, also known as Zhongtu, Chungtu or Zhongzhou, Chungchou, is the area on the lower reaches of the Yellow River which formed the cradle of Chinese civilization.
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References
[1] https://en.wikipedia.org/wiki/Chinese_cuisine
