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Chinese cuisine comprise cuisines originating from China. Because of the Chinese diaspora and 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 the wok, can now be found worldwide.
A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in that country, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.
Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice.
Martin Yan is a Hong Kong-American chef and food writer. He has hosted his award-winning PBS-TV cooking show Yan Can Cook since 1982.
Auricularia cornea is a species of fungus in the order Auriculariales. It is commercially cultivated for food in China. The species was previously referred to Auricularia polytricha, but the latter species is probably a later synonym. Auricularia cornea is a popular ingredient in many Chinese dishes and is also used in traditional Chinese medicine.
Stephen Yan is a Canadian television host. He hosted the Canadian television cooking show for CBC Television, Wok with Yan.
Ming Hao Tsai is an American chef, restaurateur, and television personality. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston.
Yan Can Cook is a Chinese oriented cooking show starring Chef Martin Yan that featured recipes for stir fried foods and an assortment of various other traditional Chinese meals and cooking techniques. The series first aired in Calgary, Alberta, Canada (CFAC-TV) in 1978 and later in San Francisco, California, United States in 1982 on PBS (KQED). Yan also wrote several cookbooks which serve as companions to these various television series.
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines and non-Cantonese Chinese cuisines, as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".
A Cantonese restaurant is a type of Chinese restaurant that originated in Southern China. This style of restaurant has rapidly become common in Hong Kong.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of grains and other starches and vegetable or meat dishes.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
Manchu Wok Inc. is a Canadian fast food restaurant chain that specializes in Chinese fusion cuisine. The brand operates 57 locations across eight Canadian provinces and 13 in the US. The chain operates in shopping malls, airports and some US military installations. It is owned by Canada-based MTY Food Group.
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Joyce Chen was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur.
Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
Chinese Food in Minutes is a UK-based series, based upon Ching He Huang's cookbook of the same name, published by HarperCollins in September 2009.
Beef chow fun, also known as beef ho fun,gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish, made from stir-frying beef, hor fun and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs. Chow fun, or stir-fried hor fun noodles, is any number of different individual preparations. In the Philippines, it is called "beef hofan".
Wang Gang is a Chinese chef and Internet personality. He was born in Fushun County, Zigong, Sichuan, and decided to pursue a culinary career at age 15. He has 5 million followers across Xigua Video, bilibili, Weibo, and YouTube as of 2018, and has been praised for his simple, levelheaded approach to cooking. He specialises in Sichuan cuisine.
References
- ↑ Nancy Enright, "Wok's Happening: It's wit of Stephen Yan". The Globe and Mail , July 2, 1980.
- ↑ Salem Alaton, "Yan makes cooking a 'wok of art': Zany humor adds spice to an offbeat celebration of Chinese culinary delights". The Globe and Mail , July 23, 1982.
- ↑ Ted Shaw, "Grapes plucked by TV9". Windsor Star , January 13, 1990.
- ↑ Louise Leger, "TV chefs whip up entertainment as they tempt the palate". The Globe and Mail , July 31, 1993.
