47-415: Guihua can refer to Osmanthus fragrans a part of Hohhot , Inner Mongolia, China Guihua Subdistrict , a subdistrict of Hetang District , Zhuzhou , Hunan, China Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Guihua . If an internal link led you here, you may wish to change
94-567: A four-lobed corolla 5 mm (0.20 in) diameter, and have a strong fragrance; they are produced in small clusters in the late summer and autumn. The fruit is a purple-black drupe 10–15 mm (0.39–0.59 in) long containing a single hard-shelled seed; it is mature in the spring about six months after flowering. It is cultivated as an ornamental plant in East Asian gardens , and gardens in Europe, North America, Australia and elsewhere in
141-661: A porkless cuisine now preserved by Hui restaurants throughout the country. Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people , and its yogurt, the yogurt may have been due to a combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan. As part of
188-468: A variety with different flavors: clear rice vinegar, Chinkiang black rice vinegar , Shanxi vinegar, Henghe vinegar etc. The most commonly consumed meat in China is pork . As of at least 2024, China is the second largest beef consuming market in the world. Steakhouses and hot pot restaurants serving beef are becoming increasingly popular in urban China . Chinese consumers particularly value freshly slaughtered beef. Generally, seasonal fruits serve as
235-570: Is moon cake , used to celebrate the Mid-Autumn Festival . A wide variety of Chinese desserts are available, mainly including steamed and boiled sweet snacks. Bing is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat-flour-based confections, with different stuffings including red bean paste , jujube , and a variety of others. Su (酥) is another kind of pastry made with more amount of oil, making
282-527: Is a flowering plant species native to Asia from the Himalayas through the provinces of Guizhou , Sichuan and Yunnan in China, Taiwan, southern Japan and Southeast Asia as far south as Cambodia and Thailand. In China, it is the "city flower" of the cities of Hangzhou , Zhejiang ; Suzhou , Jiangsu ; and Guilin , Guangxi . In Japan, it is the "city tree" of Kitanagoya , Aichi Prefecture ; Kashima , Saga Prefecture ; Beppu , Ōita Prefecture ; and
329-418: Is an avatar of long life and good health according to Chinese traditions. Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fen). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used in minor groups. Some noodles names describe their methods of creation, such as the hand-pulled noodle. Tofu
376-540: Is famous for its seafood and soups and the use of spices, Hunan cuisine is famous for its hot and sour taste, Anhui cuisine incorporates wild ingredients for an unusual taste. Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying , salting , pickling and fermentation . In addition,
423-453: Is fermented tofu. Like blue cheese or durian , it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu is usually used as a spread on steamed buns. Doufuru is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans, red yeast rice or chili to create different color and flavor. This
470-510: Is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves. During the Qing dynasty , the most praised Four Great Traditions in Chinese cuisine were Chuan , Lu , Yue , and Huaiyang , representing cuisines of West, North, South, and East China, respectively. In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in
517-466: Is made of soybeans and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste. Other products such as soy milk , soy paste , soy oil , and fermented soy sauce are also important in Chinese cooking. There are many kinds of soybean products, including tofu skin , smoked tofu, dried tofu, and fried tofu. Stinky tofu
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#1732851897689564-422: Is more of a pickled type of tofu and is not as strongly scented as stinky tofu. Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese miso paste , but less salty. Doufuru can be used as a spread on steamed buns, or paired with rice congee . Sufu is one other type of fermented tofu that goes through ageing process. The color (red, white, green) and flavor profile can determine
611-634: Is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. Rice is also used to produce beer and vinegar . Glutinous rice ("sticky rice") is a variety of rice used in special dishes such as lotus leaf rice and glutinous rice balls. In wheat-farming areas in Northern China , people largely rely on flour -based food, such as noodles , bing (bread), jiaozi (a kind of Chinese dumplings ), and mantou (a type of steamed buns). Wheat likely "appeared in
658-480: Is used as an ingredient in a type of gruel called chátāng , which is made from sorghum or millet flour and sugar mixed with boiling water. This dish is associated with the northern city of Tianjin , although it may also be found in Beijing . Osmanthus is also used for making many traditional Chinese desserts, such as osmanthus tangyuan with rice wine syrup . In some regions of northern India, especially in
705-486: The North China Plain . The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet , while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. These grains were typically served as warm noodle soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton , pork and dog as these animals were domesticated. Grain
752-513: The People's Daily newspaper identified the Eight Cuisines of China as Anhui ( 徽菜 ; Huīcài ), Guangdong ( 粵菜 ; Yuècài ), Fujian ( 閩菜 ; Mǐncài ), Hunan ( 湘菜 ; Xiāngcài ), Jiangsu ( 蘇菜 ; Sūcài ), Shandong ( 魯菜 ; Lǔcài ), Sichuan ( 川菜 ; Chuāncài ), and Zhejiang ( 浙菜 ; Zhècài ). Chinese cuisine is deeply intertwined with traditional Chinese medicine , such as in
799-634: The Shanjia Qinggong ( Chinese : 山家清供 ; pinyin : Shānjiā qīnggòng ) and the Wushi Zhongkuilu ( Chinese : 吳氏中饋錄 ; pinyin : Wúshì zhōngkuìlù ) showing the respective esoteric foods and common household cuisine of the time. The Yuan and Qing dynasties introduced Mongolian and Manchu cuisine , warm northern dishes that popularized hot pot cooking. During the Yuan dynasty many Muslim communities emerged in China, who practiced
846-500: The Son of Heaven will the tastiest delicacies be prepared [for him]." The Zhaohun (4-3rd c. BC) gives some examples: turtle ragout, honey cakes and beer (chilled with ice). During Shi Huangdi 's Qin dynasty , the empire expanded into the south. By the time of the Han dynasty , the different regions and cuisines of China's people were linked by major canals and leading to greater complexity in
893-503: The wok , can now be found worldwide. The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty , and the street food culture of much of Southeast Asia was established by workers imported from China during
940-440: The "rice theory" attempts to describe cultural differences between north and south China; in the north, noodles are more consumed due to wheat being widely grown whereas in the south, rice is more preferred as it has historically been more cultivated there. Chinese ancestors successfully planted millet , rice , and other grains about 8,000 to 9,000 years ago. Wheat , another staple, took another three or four thousand years. For
987-710: The "town tree" of Yoshitomi , Fukuoka Prefecture . The genus name Osmanthus is composed of two Greek etymons: "οσμη" (osme) meaning “smell” and "ανθος" (anthos) meaning "flower". The specific name fragrans is a borrowing from the Latin meaning “odorous, fragrant” referring to the intense fragrance of its flowers. It is an evergreen shrub or small tree growing to 3–12 m (9.8–39.4 ft) tall. The leaves are 7–15 cm (2.8–5.9 in) long and 2.6–5 cm (1.0–2.0 in) broad, with an entire or finely toothed margin. The flowers are white, pale yellow, yellow, or orange-yellow, small, about 1 cm (0.39 in) long, with
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#17328518976891034-624: The Tang dynasty. During the Southern and Northern dynasties non-Han people like the Xianbei of Northern Wei introduced their cuisine to northern China, and these influences continued up to the Tang dynasty , popularizing meat like mutton and dairy products like goat milk, yogurts, and Kumis among even Han people. It was during the Song dynasty that Han Chinese developed an aversion to dairy products and abandoned
1081-669: The best known and most influential are Cantonese cuisine , Shandong cuisine , Jiangsu cuisine (specifically Huaiyang cuisine ) and Sichuan cuisine . These styles are distinctive from one another due to factors such as availability of resources, climate, geography , history , cooking techniques and lifestyle. One style may favour the use of garlic and shallots over chili and spices, while another may favour preparing seafood over other meats and fowl . Jiangsu cuisine favours cooking techniques such as braising and stewing , while Sichuan cuisine employs baking . Zhejiang cuisine focuses more on serving fresh food, Fujian cuisine
1128-796: The confection more friable. Chinese candies and sweets, called táng (糖) are usually made with cane sugar , malt sugar, honey, nuts, and fruit. Gao or Guo are rice-based snacks that are typically steamed and may be made from glutinous or normal rice. Another cold dessert is called baobing , which is shaved ice with sweet syrup. Chinese jellies are known collectively in the language as ices . Many jelly desserts are traditionally set with agar and are flavoured with fruits, known as guodong (果冻), though gelatine based jellies are also common in contemporary desserts. Chinese dessert soups are typically sweet and served hot. European pastries are also seen in China, like mille-feuille , crème brûlée , and cheesecake , but they are generally not as popular because
1175-631: The dairy foods introduced earlier. The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of China (Zhongguo) he preferred, fish vs mutton and tea vs yogurt. The great migration of Chinese people south during
1222-551: The different regional cuisines. Not only is food seen as giving " qi ", energy, but the food is also about maintaining yin and yang. The philosophy behind it was rooted in the I Ching and Chinese traditional medicine : food was judged for color, aroma, taste, and texture and a good meal was expected to balance the Four Natures (' hot ', warm, cool, and ' cold ') and the Five Tastes (pungent, sweet, sour, bitter, and salty). Salt
1269-529: The dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimp, dried tangerine peel, and dried Sichuan chillies. When it comes to sauces , China is home to soy sauce, which is made from fermented soybeans and wheat. A number of sauces are also based on fermented soybeans, including hoisin sauce , ground bean sauce and yellow bean sauce. There are also different sauces preferred by regional cuisines, oyster sauce , fish sauce and furu (fermented tofu) are also widely used. Vinegar also has
1316-524: The first time, grains provided people with a steady supply of food. Because of the lack of various foods, Chinese people had to adapt to new eating habits. Meat was scarce, and so people cooked with small amounts of meat and rice or noodles. Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. Steamed rice , usually white rice ,
1363-427: The invasions preceding and during the Song dynasty increased the relative importance of southern Chinese staples such as rice and congee . Su Dongpo has improved the red braised pork as Dongpo pork . The dietary and culinary habits also changed greatly during this period, with many ingredients such as soy sauce and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as
1410-622: The last leg of the Columbian Exchange , Spanish and Portuguese traders began introducing foods from the New World to China through the port cities of Canton and Macau . Mexican chili peppers became essential ingredients in Sichuan cuisine and calorically dense potatoes and corn became staple foods across the northern plains. During the Qing dynasty, Chinese gastronomes such as Yuan Mei focused upon
1457-401: The late 19th century. The preferences for seasoning and cooking techniques in Chinese provinces depend on differences in social class , religion , historical background , and ethnic groups . Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the locally available ingredients, considering that the climate of China varies from tropical in
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1504-525: The link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Guihua&oldid=961224823 " Category : Disambiguation pages Hidden categories: Short description is different from Wikidata All article disambiguation pages All disambiguation pages Osmanthus fragrans Osmanthus fragrans ( lit. ' fragrant osmanthus ' ), variously known as sweet osmanthus , sweet olive , tea olive , and fragrant olive ,
1551-486: The lower Yellow River around 2600 Before Common Era (BCE), followed by Gansu and Xinjiang around 1900 BCE and finally occurred in the middle Yellow River and Tibet regions by 1600 BCE". Noodles were invented in China over 4,000 years ago and have since spread across the world. Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity),
1598-515: The moon itself, others that he was obliged to cut it constantly only to see it regrow an equal amount every day. In late imperial China , the osmanthus was also associated with the imperial examinations , which were held in the 8th lunar month. The chengyu "pluck osmanthus in the Toad Palace" was a refined paraphrase for "passing the exam", in part since one would attract hangers-on as if he smelled as sweet as osmanthus thereafter. "Breaking
1645-547: The most common form of dessert consumed after dinner. Dim sum (点心), originally means a small portion of food, can refer to dessert, or pastries. Later to avoid disambiguation, tian dian (甜点) and gao dian (糕点) are used to describe desserts and pastries. Traditionally, Chinese desserts are sweet foods and dishes that are served with tea, usually during the meal, or at the end of meals in Chinese cuisine. Besides being served as dim sum along with tea, pastries are used for celebration of traditional festivals. The most famous one
1692-633: The osmanthus twig and mounting the dragon" was another euphemism , in this case, for sex . Chinese cuisine Chinese cuisine comprises cuisines originating from China , as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice , soy sauce , noodles , tea , chili oil , and tofu , and utensils such as chopsticks and
1739-481: The practise of Chinese food therapy . Color, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning. Chinese society greatly valued gastronomy , and developed an extensive study of the subject based on its traditional medical beliefs . Chinese culture initially centered around
1786-770: The primary goal of extracting the maximum flavour of each ingredient. As noted in his culinary work the Suiyuan shidan , however, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious, especially when the display served also a formal ceremonial purpose, as in the case of the Manchu Han Imperial Feast . As the pace of life increases in modern China, fast food like fried noodles , fried rice and gaifan (dish over rice) become more and more popular. Chinese cuisine exhibits and immense amount of regional diversity. A number of different styles contribute to Chinese cuisine but perhaps
1833-739: The roasted, flat bread shaobing was brought back from the Xiyu (the Western Regions, a name for Central Asia ) by the Han dynasty General Ban Chao , and that it was originally known as hubing ( 胡餅 , lit. "barbarian bread"). The shaobing is believed to be descended from the hubing. Shaobing is believed to be related to the Persian nan and Central Asian nan , as well as the Middle Eastern pita . Foreign westerners made and sold sesame cakes in China during
1880-478: The south to subarctic in the northeast. Imperial royal and noble preferences also play a role in the change of Chinese cuisine. Because of imperial expansion, immigration, and trading, ingredients and cooking techniques from other cultures have been integrated into Chinese cuisines over time and Chinese culinary influences have spread worldwide. There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine
1927-399: The state of Uttarakhand , the flowers of sweet osmanthus are used to protect clothes from insects. In traditional Chinese medicine , osmanthus tea has been used as an herbal tea for the treatment of irregular menstruation . The extract of dried flowers showed neuroprotective, free-radical scavenging, antioxidative effects in in vitro assays. From the occasion of its blossoming,
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1974-511: The sweet osmanthus is closely associated with the Chinese Mid-Autumn Festival . Osmanthus wine is a traditional choice for the "reunion wine" drunk with one's family, and osmanthus-flavored confections and teas may also be consumed. Chinese mythology held that a sweet osmanthus grows on the moon and was endlessly cut by Wu Gang : some versions held that he was forced to cut it every 1000 years lest its luxuriant growth overshadow
2021-1172: The type of sufu it is. This kind of tofu is usually eaten alongside breakfast rice. Soybean milk is soybean-based milk. It is a morning beverage, and it has many benefits to human health. Apart from vegetables that can be commonly seen, some unique vegetables used in Chinese cuisine include baby corn , bok choy , snow peas , Chinese eggplant , Chinese broccoli , and straw mushrooms . Other vegetables, including bean sprouts , pea vine tips, watercress , lotus roots , chestnuts, water chestnuts, and bamboo shoots , are also used in different cuisines of China. Because of different climate and soil conditions, cultivars of green beans, peas, and mushrooms can be found in rich variety. A variety of dried or pickled vegetables are also processed, especially in drier or colder regions where fresh vegetables were hard to get out of season. Seasonings such as fresh ginger root, garlic , scallion , cilantro and sesame are widely used in many regional cuisines. Sichuan peppercorns , star anise , cinnamon , fennel , cloves and white peppers and smart weed are also used in different regions. To add extra flavor to
2068-786: The world for its deliciously fragrant flowers which carry the scent of ripe peaches or apricots . A number of cultivars have been selected for garden use, with varying flower colors, such as Osmanthus fragrans 'Yanhua' with its variegated foliage and orange blooms. Within Japan, the white- and orange-blossoming subspecies are distinguished as ginmokusei ( lit. "silver osmanthus") and kinmokusei ( lit. "gold osmanthus"), respectively. In Chinese cuisine , its flowers may be infused with green or black tea leaves to create osmanthus tea ( 桂花茶 ; guìhuāchá ). The flowers are also used to produce osmanthus-scented jam, osmanthus cakes , dumplings, soups, and osmanthus liquor . Osmanthus jam
2115-407: Was not cooked right, man would not eat. When it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat. When the food was not prepared with the right sauce, man would not eat. Although there are plenty of meats, they should not be cooked more than staple food. There is no limit for alcohol, before a man gets drunk. The Lüshi chunqiu notes: "Only if one is chosen as
2162-445: Was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was mostly restricted to the wealthy. By the time of Confucius in the late Zhou , gastronomy had become a high art. Confucius discussed the principles of dining: The rice would never be too white, the meat would never be too finely cut... When it
2209-555: Was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table. By the Later Han period (2nd century), writers frequently complained of lazy aristocrats who did nothing but sit around all day eating smoked meats and roasts. During the Han dynasty , the Chinese developed methods of food preservation for military rations during campaigns such as drying meat into jerky and cooking, roasting, and drying grain. Chinese legends claim that
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