Visit China to know more Chinese culture and Chinese food

China has an abundant supply of foodstuffs. She is famous for her refined art of the cooking and preparation of food. In this country great attention is paid to the naming of the immense variety of dishes that may be laid on the table. High store is set by the shape and color of the ultimate product to be presented for consumption and also for appreciation. The duration and degree of heating or cooking and the flavoring of the foods involved are also resolved meticulously. All this has rich philosophical implications and a solid historical background. For example, from remote past down to the present time, the Chinese culinary art lays emphasis on the need to preserve the natural shape of the foodstuff being processed if it is very beautiful, to preserve the original color if it can arouse an exquisite sense of delight, and to preserve the original taste if it is unique and flawless. The underlying principle is that food processing should only enhance, not reduce, the merit of the raw material.
For the processing of this kind of food special technical treatments will have to be resorted to according to the traits of the material involved so as to “keep the original juice with the original flavor” without any change in character. The cooking theory of the culinary art emphasizes that “foodstuffs have each its own taste and flavor, which should not be made homogeneous through mixing” and that “every material should be enabled to make its own contribution and every dish should present its own unique taste and flavor”. Some foodstuffs are very nutritious, but unfortunately they have the peculiar smell of fish or mutton. In processing this kind of foodstuff different condiments will have to be added and different cooking utensils used to carry out various technical treatments such as stewing, simmering, stir-frying, deep-frying, quick-frying, quick-frying with vinegar, boiling and steaming so that the peculiar smell may be eliminated, nutritional value preserved, and the original deliciousness given prominence to. China’s dietary culture has a very long history. It dates back to about 8,000 years ago, when people began to use mud for building pens in which they bred various animals including the six domestic animals well known to people everywhere, namely pig, ox, goat, horse, chicken and dog. Archeological study has proved that since that time there has occurred the extensive appearance in China of the cultivation of crops of the grass family such as millet, maize, rice, sorghum, hemp and flax. During the period of transition from the Qin to the Han Dynasty (221~200BC), barley, wheat and oats also came to be cultivated. There also appeared soybeans, red beans and black soybeans that were the fruits of agricultural labor. The technique of growing spring onion, chives, garlic, radish and more than ten other vegetables was developed. The hothouse was used in winter to grow spring onion and hotbed chives. As for salt, wine, sugar, vinegar and honey, they were extensively used as condiments. Even the drinking of tea was not something unusual.
If we say that a Chinese is an enigma and Chinese culture is also an enigma, then the ideological core of Chinese culture is the most enigmatic of all enigmas.
The core of culture, the ideological nucleus of a nation, is the general program of the existence and development of the nation. Once we seize hold of the general program, everything falls into place. Only when we have taken full command of the ideological core of a nation’s culture, can we have a comparatively deep and thoroughgoing understanding of the nation’s cultural characteristics, cultural personality, cultural behavior and cultural psychology. That is to say, only when a Westerner has mastered the ideological core of Chinese culture can he/she look at a Chinese with understanding, with penetration, and with precision. It is for this reason that in previous articles I have introduced you to the influence that Chinese classical philosophy has had on her culture. Philosophy is abstruse, while culture in itself is concrete, vivid and lively.

About the Author

love to share my knowledge about chinese herb and the way of keeping sexual health with you.Chinese culture and chinese symbol is an Enigma

Chinese food culture
Related articles:
Chinese food,dietary history

Authors@Google: Jennifer 8. Lee

Eating In China Canvas Prints Chinese workmen (hauliers on canal) stop for their mid-day meal. ….

Eating In China Framed Prints Chinese workmen (hauliers on canal) stop for their mid-day meal. ….

Eating In China Photographic Prints Chinese workmen (hauliers on canal) stop for their mid-day meal. ….

Global Treasures KINA SLOTT The Chinese Pavilion Drottningholm Palace Stockholm, Sweden $1.99 …

Global Treasures KINA SLOTT The Chinese Pavilion Drottningholm Palace Stockholm, Sweden $11.96 …

Chinese Yellow Riverlives and Noodleshometown Of Confucius And Mencius $17.99 …

Colman’s Mustard Powder, 16-Ounce Cans (Pack of 3) $28.75 Colman’s dates back to 1814, making it one of the oldest existing food brands. Tagged the not so mellow yellow, Colman’s English Mustard has enjoyed a long and successful history in the U.S. Colman’s is best known for their dry mustard in the distinctive yellow and red tin but also offers a prepared range of mustards. With a unique kick, like no other mustard on the shelf, Colman’s has become a st…

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors $21.97 When author Andrea Nguyen’s family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavore…

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore $17.00 A collection of wok recipes includes such dishes as Kung Pao Chicken, Sizzling Pepper and Salt Shrimp, and Scallion and Ginger Lo Mein, in a Chinese cooking primer that also features food preparation tips and anecdotes about the author’s culinary experienTitle: The Breath of a WokAuthor: Young, Grace/ Richardson, AlanPublisher: Simon & SchusterPublication Date: 2004/08/01Number of Pages: 240Bindin…

Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire $8.68 “A collection of 100 contemporary recipes for the range of wood-fired cooking options, including globally inspired Indian, Mediterranean, Italian, American, and North African recipes for cooking over live flame and embers”–Provided by publisher.Title: Wood-Fired CookingAuthor: Karlin, Mary/ Anderson, Ed (PHT)Publisher: Random House IncPublication Date: 2009/05/01Number of Pages: 200Binding Type: …

Chinese Food $5.98 Chinese Food

Chinese Food Lover’s Guide $5.98 Chinese Food Lover’s Guide

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food $3.49 If you think McDonald’s is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

Food In History $12.8 Food In History

The Chinese Mind $16.95 A fascinating examination of contemporary Chinese culture, The Chinese Mind offers an informative, accessible look at the values, attitudes and behavior patterns of modern China—and their roots in the history of this ancient nation. This excellent overview of Chinese tradition, history and culture is perfect for the classroom, for tourists or outsiders living or doing business in China, and for inspiring discussion among readers. Covering everything from the importance of Confucius, the great Chinese philosopher, to the influence of foreign fast food and video games, this book provides a wide-ranging glimpse into the seemingly opaque Chinese mind.

A Social History of the Chinese Book $58 A Social History of the Chinese Book

The Chinese Puzzle $14.99 “I want to help you understand China and her Church. There is much confusion and many questions persist: Does persecution exist? Can Christians in China worship freely? Is it still necessary to smuggle Bibles? Being outside of China, how can I most effectively pray for and engage in God’s work in China? How do the Chinese view life? Many people are confused by these questions and issues. China is like a huge puzzle, with many pieces and moving parts; it’s hard to identify all that is happening today in China. There are some people are trying to describe the whole picture, when all they really have are two or three pieces of a 500-piece puzzle. In the book, The Chinese Puzzle, I’ll give you the other pieces for a much clearer picture of China and her Church. This is a great book for individual or group study Mike Falkenstine is the Founder and President of China Resource Center, (www.ChinaResourceCenter.org) a Christian organization that exists to serve the rapid growth and development of the Church in China through rural Bible Distribution Events, Church Building and Theological Training. China Resource Center also has a heart to clarify Western perceptions of Christianity in China. Mike has nearly 20 years experience ministering to Chinese, including time living in his ‘second hometown’ of Tianjin. After years of China ministry, he is conversationally fluent in Chinese (Mandarin) and is a Chinese history, culture and food aficionado, with a deep heart for the Chinese people. Mike’s favorite thing about China, besides his Chinese friends, is the food and likes Taiyuan’s noodles and Tianjin’s ‘Goubuli’ dumplings the best. Married to Sherie for 11 years, Mike and his wife have 3 childrenand one Wheaton Terrier. They live in Douglas County, Colorado.”