Summary: The Mongol Influence On The Chinese Diet
In 1271 the Yuan Dynasty began and during this era trade contracts with the west introduced crops such as sorghum which became part of the Chinese diet. Hu Sihui, an intellectual physician during this time period wrote a guide that was later excavated that taught citizens how to cook healthy meals. This cook book including both Chinese and Mongol food practices. The Mongol influence impacted the Chinese diet through the implementation of more foreign traditions and cuisines. Scholars credit the Mongols for adding many types of cheese and yogurt to the Chinese diet. The Yuan Dynasty ended on 1368 which marked the beginning of the Ming Dynasty. The Ming Dynasty had a large impact on Chinese cuisine because during this era the Chinese became exposed to the Columbian Exchange. The Chinese began to purchase New World crops from the Spanish Empire such as corn,
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peanuts, and sweet potatoes. The implementation of these Western crops contributed immensely to the diversity of the Chinese diet. Through the remainder of the Qing Dynasty which ended in 1911 the continual trade and influence from Western nations greatly influenced the diets of the Chinese. China became more westernized and the western influence continued to diversify and affect their diets. If we fast forward to Post-Dynastic China, the growth of the diversity of the Chinese diet encountered some major roadblocks. In 1927 the Chinese Civil War broke out which caused many of the cooks and restaurant owners to flee to Taiwan, Hong Kong, and the United States. The cooks took their knowledge with them which was not good for Chinese food diversity, but it was beneficial for the spread of Chinese cuisine to the rest of the world. After the founding of the People’s Republic of China the nation has suffered from many major food supply problems which hurt the rural areas the most. The urban dwellers did not fare much better. In 1959 residents of Beijing were limited to a one cabbage per household daily ration. In 1960 the Great Chinese Famine began which led to 36 million deaths and little advancement in the development of a diverse and healthy Chinese diet. During the 1990’s Communist related cuisine became popular which was heavily influenced by the cultural revolution. China cuisine has come a long way since the inception of ancient China. Foreign influence, trade, geography, climate, as well as the government all have had an impact on what was eaten in China. Every bit of food that is eaten today has a tremendous history behind it and believe it or not most of the foods that people are eating in their perspective countries have origins in other countries. Traditional Chinese Cuisine in the Modern Day from each Region The immense history of Chinese food, foreign influence, and geography have all shaped the formation of food in China. Besides the main distinction between the ancient Chinese predominately producing rice in the South and grains in the north there are more regional barriers among cuisine. The different regions of China when pertaining to their overall cuisine have typically been divided into the North, South, East, West, as well as a few autonomous regions. The regional cuisines have been defined generally as sweet in the south, salty in the north, hot in the east, and sour in the west. 9
The northern region of China is made up of very long summer and winter seasons with not a lot of time in between which limits the amount of crops that can be grown. The North’s multifarious geography made up of hills, rivers, and valleys has allowed ancient farmers to rely on large amounts of wheat and corn which was the staple part of their diet. Other staple parts of the diet in the North included barley, millet, soybeans, cabbage, squash, and apples. The wheat was eventually ground up into wheat flour which was used to make noodles, dumplings, stuffed buns, and bread. The geography and climate of the Northern region has allowed for the the development of several notable dishes included Jiaozi and Peking duck. Peking duck is a delicacy in Northern China, especially in Beijing. The dish was perfected during the Qing Dynasty which began in 1644 and has been a delicacy in the North ever since. 8
The South of China has a subtropical climate with warm temperatures, high precipitation levels, and a high humidity. The South has frequent typhoons from the months of July to September and very short winters that can get quite cold when compared to the summer. The plants are usually green year round which provides an ideal climate for rice, pineapple, oranges, bananas, lychee, and some vegetables. Notable Southern Chinese dishes are usually classified as Cantonese dishes which come from the southern region of Guangdong. Cantonese dishes are famous for their light flavors and unique cooking techniques including stir-frying and steaming. Chicken, fowl, and many different types of freshly caught seafood are the primary meats that are used in the Cantonese dishes. In order, to balance the meats Cantonese cooks, incorporate fruits and vegetables that are native the region of Guangdong. Cantonese cooks also have been known to take great pride in the presentation of their dishes. Expert cooks learn to perfect the tradition of presentational accents such as radish roses that make their dishes exceptionally pleasing to the eye. 8
Another very traditional and highly praised dish from the South of China is dim sum or “dot hearts” in Cantonese. Dim sum are very small bite-sized appetizers that are made from a large variety of dishes. Dim sum can be sweet, salty, hot, or cold and can number over 100 choices on one menu at a restaurant. Another region that is located in the south, central part of China is the Hunan province which is located south of the Dongting lake which is the second largest freshwater lake in China. The Hunan region is know for its traditional soups and pungent dishes that are filled with peppers, chilies, and shallots. 8 Mao Zedong was born in the Hunan province and he once said “You can not be a revolutionary if you do not eat chilies.” One of the most popular dishes from Hunan is mao shi hong shao rou which literally means Chairman Mao’s red-braised pork. The dish consists of braised pork, ginger, star anise, hot chilies, and cassia bark spices. 10
The eastern region of China is composed of both highland as well as lowlands and valleys which make it a diverse landscape. The Yangtze River flows through the eastern region which provides very fertile regions for farmers near the river’s deltas which have flat land and large amounts of rainfall. The subtopic climate conditions allow eastern famers to practice wet paddy planting in order to grow predominately rice and many assortments of vegetables. Traditional eastern cuisine from the Jiangsu province is made up of mainly fish and crustaceans that offer a very light and sweet flavor. The Zhejiang region has cuisine with primary ingredients including seafood which make it very similar to the cuisine of the Jiangsu province. The Zhejiang region’s cuisine is traditionally fresh, non-greasy, and mellow in taste. Famous dishes in the East include friend purple crisp pork, scallion stewed cucumber, lightly fried bean curd, egg cakes, braised cakes, peony with vegetables, and shrimp. 8
The western region of China is made up of Sichuan, which is a basin in the southwestern region of the continent. The climate of this region consists of a wide range of temperatures, varying altitudes, and a large amount of rainfall which allows farmers to cultivate rice, vegetables, tangerines, mushrooms, and the immensely popular Sichuan chili peppers. These peppers are the most popular food item from the region and are considered some of the hottest peppers in the world. Sichuan cuisine is known for its spiciness and distinct flavors which derives from their mastering of several cooking techniques including stir-frying, dry-braising, and sautéing. Ma po doufu, a spicy dish made of bean-curd, hot chili peppers and other vegetables is one of the Sichuan regions most popular dishes. The Sichuan chili peppers are so hot that they were believed by traditional Chinese physicians to literally reduce internal dampness which was linked to certain illnesses. 8 Another example of a famous Sichuan dish is Kung Pao Chicken which is made by mixing dried out red peppers, ginger, onions, broad-bean sauce, and peanuts with fried diced chicken. This dish is not as spicy as many of its other Sichuan counterparts and when I tried it at Global Harbor it was delicious.
The Chinese nation is made up of many minority cultures such as the Tibetans and the Uyghurs which bring much diversity and distinct flavor to Chinese cuisine.
The cuisine of these minority Chinese cultures apply their own beliefs and ways of life into Chinese cuisine. The Uyghurs are from Xinjiang which is a region in the Northwest part of China. 8 The Uyghurs are Muslims and their history is filled with conflict with the Chinese authorities. The Northwest region that the Uyghurs hail from is made up on two deserts and many mountain passes, which limits the amount of arable land and fresh water. The primary food sources for this Muslim group are wheat and mutton which is used in most of their traditional dishes. Two famous Uyghur dishes are polo and laghman. Polo is a dish that includes rice pilaf served with fresh mutton on the side. Laghman is a more modern dish that includes mutton and vegetables served over long noodles. The Uyghur noodles are based off Chinese hand pulled noodles which shows that the close proximity of the two groups has led to the sharing of certain cuisines.
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The isolated and harsh climactic region of Tibet, which is often referred to as the “roof of the world” is made up of large area of mountains including Mount Everest. Tibet is located on a high plateau that is surrounded by mountain ranges which is the principal source of the many rivers that flow into Southeast Asia. Tibet climate has very frigid temperatures at the higher elevations, but much milder ones at the lower elevations. 13 The high elevation of Tibet makes it too cold to grow wheat, so farmers mainly produce barley which is more resistant to the cold climate. Other primary foods include mutton, wheat at lower altitudes, and dairy products. Two examples of traditional Tibetan cuisine are po cha and tsambpa. 8 Po cha is a traditional Tibetan butter tea which has an unexpected salty rather than sweet taste. The drink is often not very pleasant, but outsiders have referred to it as very pleasant after they accustom themselves to the taste. Tsambpa is such an essential part of the Tibetan cuisine that the Tibetans are often referred to as po mi tsamsey or tsambpa-eaters. The dish is a type of flour that is made from roasted barley and the most common way to eat it is to mix the flour with po cha and sugar in order to form pa which is a tasty dough like dish.
Conclusion The history of Chinese food has come a long way since the Neolithic times. The Chinese nation today has immense amounts of food available and I have experienced the diversity of food first hand during my stay here. China has expanded from their five staple grains from their ancient history to a country that showcases food from all around the world. These foods have been introduced to China over the years through contact with outsiders and through trade. Each region of China has its own unique history and their own unique cuisine that is rooted in their history. During the 4 weeks that I have been in China I have tried a lot of food in Shanghai, Hangzhou, Beijing, and Jinxi, but I am still hungry for more. If I want to experience all of the different types of cuisine that China has to offer and the histories behind each one of them I will need more time. I am hoping in the future I will be privileged to return to China to further try new foods and taste the delicious traditional Chinese food again, which is rooted in thousands of years of history.
peanuts, and sweet potatoes. The implementation of these Western crops contributed immensely to the diversity of the Chinese diet. Through the remainder of the Qing Dynasty which ended in 1911 the continual trade and influence from Western nations greatly influenced the diets of the Chinese. China became more westernized and the western influence continued to diversify and affect their diets. If we fast forward to Post-Dynastic China, the growth of the diversity of the Chinese diet encountered some major roadblocks. In 1927 the Chinese Civil War broke out which caused many of the cooks and restaurant owners to flee to Taiwan, Hong Kong, and the United States. The cooks took their knowledge with them which was not good for Chinese food diversity, but it was beneficial for the spread of Chinese cuisine to the rest of the world. After the founding of the People’s Republic of China the nation has suffered from many major food supply problems which hurt the rural areas the most. The urban dwellers did not fare much better. In 1959 residents of Beijing were limited to a one cabbage per household daily ration. In 1960 the Great Chinese Famine began which led to 36 million deaths and little advancement in the development of a diverse and healthy Chinese diet. During the 1990’s Communist related cuisine became popular which was heavily influenced by the cultural revolution. China cuisine has come a long way since the inception of ancient China. Foreign influence, trade, geography, climate, as well as the government all have had an impact on what was eaten in China. Every bit of food that is eaten today has a tremendous history behind it and believe it or not most of the foods that people are eating in their perspective countries have origins in other countries. Traditional Chinese Cuisine in the Modern Day from each Region The immense history of Chinese food, foreign influence, and geography have all shaped the formation of food in China. Besides the main distinction between the ancient Chinese predominately producing rice in the South and grains in the north there are more regional barriers among cuisine. The different regions of China when pertaining to their overall cuisine have typically been divided into the North, South, East, West, as well as a few autonomous regions. The regional cuisines have been defined generally as sweet in the south, salty in the north, hot in the east, and sour in the west. 9
The northern region of China is made up of very long summer and winter seasons with not a lot of time in between which limits the amount of crops that can be grown. The North’s multifarious geography made up of hills, rivers, and valleys has allowed ancient farmers to rely on large amounts of wheat and corn which was the staple part of their diet. Other staple parts of the diet in the North included barley, millet, soybeans, cabbage, squash, and apples. The wheat was eventually ground up into wheat flour which was used to make noodles, dumplings, stuffed buns, and bread. The geography and climate of the Northern region has allowed for the the development of several notable dishes included Jiaozi and Peking duck. Peking duck is a delicacy in Northern China, especially in Beijing. The dish was perfected during the Qing Dynasty which began in 1644 and has been a delicacy in the North ever since. 8
The South of China has a subtropical climate with warm temperatures, high precipitation levels, and a high humidity. The South has frequent typhoons from the months of July to September and very short winters that can get quite cold when compared to the summer. The plants are usually green year round which provides an ideal climate for rice, pineapple, oranges, bananas, lychee, and some vegetables. Notable Southern Chinese dishes are usually classified as Cantonese dishes which come from the southern region of Guangdong. Cantonese dishes are famous for their light flavors and unique cooking techniques including stir-frying and steaming. Chicken, fowl, and many different types of freshly caught seafood are the primary meats that are used in the Cantonese dishes. In order, to balance the meats Cantonese cooks, incorporate fruits and vegetables that are native the region of Guangdong. Cantonese cooks also have been known to take great pride in the presentation of their dishes. Expert cooks learn to perfect the tradition of presentational accents such as radish roses that make their dishes exceptionally pleasing to the eye. 8
Another very traditional and highly praised dish from the South of China is dim sum or “dot hearts” in Cantonese. Dim sum are very small bite-sized appetizers that are made from a large variety of dishes. Dim sum can be sweet, salty, hot, or cold and can number over 100 choices on one menu at a restaurant. Another region that is located in the south, central part of China is the Hunan province which is located south of the Dongting lake which is the second largest freshwater lake in China. The Hunan region is know for its traditional soups and pungent dishes that are filled with peppers, chilies, and shallots. 8 Mao Zedong was born in the Hunan province and he once said “You can not be a revolutionary if you do not eat chilies.” One of the most popular dishes from Hunan is mao shi hong shao rou which literally means Chairman Mao’s red-braised pork. The dish consists of braised pork, ginger, star anise, hot chilies, and cassia bark spices. 10
The eastern region of China is composed of both highland as well as lowlands and valleys which make it a diverse landscape. The Yangtze River flows through the eastern region which provides very fertile regions for farmers near the river’s deltas which have flat land and large amounts of rainfall. The subtopic climate conditions allow eastern famers to practice wet paddy planting in order to grow predominately rice and many assortments of vegetables. Traditional eastern cuisine from the Jiangsu province is made up of mainly fish and crustaceans that offer a very light and sweet flavor. The Zhejiang region has cuisine with primary ingredients including seafood which make it very similar to the cuisine of the Jiangsu province. The Zhejiang region’s cuisine is traditionally fresh, non-greasy, and mellow in taste. Famous dishes in the East include friend purple crisp pork, scallion stewed cucumber, lightly fried bean curd, egg cakes, braised cakes, peony with vegetables, and shrimp. 8
The western region of China is made up of Sichuan, which is a basin in the southwestern region of the continent. The climate of this region consists of a wide range of temperatures, varying altitudes, and a large amount of rainfall which allows farmers to cultivate rice, vegetables, tangerines, mushrooms, and the immensely popular Sichuan chili peppers. These peppers are the most popular food item from the region and are considered some of the hottest peppers in the world. Sichuan cuisine is known for its spiciness and distinct flavors which derives from their mastering of several cooking techniques including stir-frying, dry-braising, and sautéing. Ma po doufu, a spicy dish made of bean-curd, hot chili peppers and other vegetables is one of the Sichuan regions most popular dishes. The Sichuan chili peppers are so hot that they were believed by traditional Chinese physicians to literally reduce internal dampness which was linked to certain illnesses. 8 Another example of a famous Sichuan dish is Kung Pao Chicken which is made by mixing dried out red peppers, ginger, onions, broad-bean sauce, and peanuts with fried diced chicken. This dish is not as spicy as many of its other Sichuan counterparts and when I tried it at Global Harbor it was delicious.
The Chinese nation is made up of many minority cultures such as the Tibetans and the Uyghurs which bring much diversity and distinct flavor to Chinese cuisine.
The cuisine of these minority Chinese cultures apply their own beliefs and ways of life into Chinese cuisine. The Uyghurs are from Xinjiang which is a region in the Northwest part of China. 8 The Uyghurs are Muslims and their history is filled with conflict with the Chinese authorities. The Northwest region that the Uyghurs hail from is made up on two deserts and many mountain passes, which limits the amount of arable land and fresh water. The primary food sources for this Muslim group are wheat and mutton which is used in most of their traditional dishes. Two famous Uyghur dishes are polo and laghman. Polo is a dish that includes rice pilaf served with fresh mutton on the side. Laghman is a more modern dish that includes mutton and vegetables served over long noodles. The Uyghur noodles are based off Chinese hand pulled noodles which shows that the close proximity of the two groups has led to the sharing of certain cuisines.
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The isolated and harsh climactic region of Tibet, which is often referred to as the “roof of the world” is made up of large area of mountains including Mount Everest. Tibet is located on a high plateau that is surrounded by mountain ranges which is the principal source of the many rivers that flow into Southeast Asia. Tibet climate has very frigid temperatures at the higher elevations, but much milder ones at the lower elevations. 13 The high elevation of Tibet makes it too cold to grow wheat, so farmers mainly produce barley which is more resistant to the cold climate. Other primary foods include mutton, wheat at lower altitudes, and dairy products. Two examples of traditional Tibetan cuisine are po cha and tsambpa. 8 Po cha is a traditional Tibetan butter tea which has an unexpected salty rather than sweet taste. The drink is often not very pleasant, but outsiders have referred to it as very pleasant after they accustom themselves to the taste. Tsambpa is such an essential part of the Tibetan cuisine that the Tibetans are often referred to as po mi tsamsey or tsambpa-eaters. The dish is a type of flour that is made from roasted barley and the most common way to eat it is to mix the flour with po cha and sugar in order to form pa which is a tasty dough like dish.
Conclusion The history of Chinese food has come a long way since the Neolithic times. The Chinese nation today has immense amounts of food available and I have experienced the diversity of food first hand during my stay here. China has expanded from their five staple grains from their ancient history to a country that showcases food from all around the world. These foods have been introduced to China over the years through contact with outsiders and through trade. Each region of China has its own unique history and their own unique cuisine that is rooted in their history. During the 4 weeks that I have been in China I have tried a lot of food in Shanghai, Hangzhou, Beijing, and Jinxi, but I am still hungry for more. If I want to experience all of the different types of cuisine that China has to offer and the histories behind each one of them I will need more time. I am hoping in the future I will be privileged to return to China to further try new foods and taste the delicious traditional Chinese food again, which is rooted in thousands of years of history.