Chinese Cuisine enjoys high reputation in the world due to its abundance and exquisite, delicious taste and charming appearance. Of long history it has become part of the Chinese traditional cultures. The Chinese food varies from local ingredient, climate, customs and cultures, so there are widely diverse food styles and taste in local regions.

The history of Chinese cuisine can be traced back to primitive societies and their use of fire. Cuisine was invented some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age, when the cultivation of rice and the production of noodles, both typical representations of Chinese cuisine as we have known today, are understood from archaeological findings.

Over the centuries, as new food sources and techniques were invented, the

Chinese cuisine as we know it gradually evolved. Chopsticks, which are made from all sorts of materials and which are one of the hallmarks of Chinese cuisine, have been used as eating utensils at least as far back as the Zhou Dynasty. Stir-fried dishes became popular during the Tang Dynasty. The stir-fry method of cooking was invented out of necessity, in order to conserve expensive and scarce fuel.
As early as the 7th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song (960-1279 A.D.) dynasties, people went in a great deal for nutritional medical value of different plants: fungus (mushrooms), herbs, vegetables. At this time “medicinal food” for prevention and cure of diseases, for overall health became important.

How did traditional Chinese schools think of cuisine?

Confucianism

Confucius dreamed about and fussed about food. Culinary etiquette, social sharing of food, presentation and combining of tastes and textures were emphasized by Confucianism.
He emphasized the art of cooking and enjoyment of life. He showed people how they could cultivate their palate and delight their senses. He also stressed the use of color and aroma in the presentation of the dish. The art of cooking encompassed more than food. Cooking was elevated from a daily and repetitive task to a satisfying art form.
Confucius also established culinary standards and proper table etiquette, most of which are still considered to be the standards of today. The tradition of cutting foods into bite size pieces during preparation and not at the table is unique to the Chinese culture. It is why one did not need any knives on the table when having Chinese cuisine.

Taoism

Taoism studied the both physical and psychological effects of foods and prepared dishes. It shaped Chinese cuisine by emphasizing the need to study the life giving properties of food. It concerned itself with the nourishment of the body, prevention of disease and the search for longevity.

Over the centuries the Chinese have studied plants, roots, herbs, fungus and

seeds to find their healthful properties. They discovered their medicinal value and how not to destroy this value during cooking. They also explored seasonal cooking and understood the elements found in each ingredient.

In China, people contend that food tonic is much better than medicine tonic in building up one's health. In the famous Chinese medical book “Shen Nong's Pharmacopoeia” (Shen Non Ben Cao Jing), a lot of materials were recorded both as medicines and foods, including Chinese date, sesame, yam, grape, walnut, lily, ginger and wheat germ. Many medical food prescriptions recorded in medical books still have important applications today, for example, food taboos for pregnancy, nursing, and drinking, as well as for all kinds of medical porridges.
Medical food has a variety of materials to choose from and features unique flavors. Generally herbal materials are more commonly used after reducing or getting rid of their strong odors. Different herbs taken according to doctors' instructions nourish individuals with different physical needs. Slow cooking methods such as stewing, braising and simmering, are applied to extract more herbal juice without destroying the medicinal effect.

How is Chinese cuisine classified?

Chinese cuisine is classified according to its geographic differences, that is, the northern plains, including Beijing; the fertile east, watered by the Yangtze River, the fecund west of Szechwan and Hubei Provinces and the south.

The northern region of China reaches into the hostile climate of Mongolia ,land of the Gobi Desert and Arctic winter winds. Mongolian influence

appears in the prevalence of mutton and lamb. The north is not amenable to rice cultivation, so wheat, barley, millet and soybeans are the staples. The vegetables and fruits, such as cabbage, squash, pears, grapes, and apples are largely produced there. Royal haute cuisine was born and bred in Beijing. The centuries and the accumulated wisdom of China's best chefs make imperial cuisine an incredible achievement that belongs to all of China.
The cuisine in eastern China, mainly referring to Jiangsu and Hangzhou Provinces stresses the freshness of ingredients, tenderness, softness and smoothness. The flavor is light, fresh and sweet and with delicate elegance. Its carving techniques are delicate, of which the melon carving technique is especially well known.
To the upper and middle reaches of Yangtze River, Szechwan and Hubei provinces cuisines feature steamy heat and spicy foods. To the east of Hubei lies “the land of fish and rice”. Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich lake's edge for fish. Rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. The spiciness of the food tells of locally grown chiles and the inclinations of the local palate.