About: Chinese regional cuisine

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Chinese regional cuisines are the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong cuisine, Shandong cuisine, 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 favor the generous use of garlic and shallots over chilli and spices, while another may favour preparing seafood over other meats and fowl.

Attributes	Values
rdf:type	Food
rdfs:label	Chinesische Regionalküchen (de) Chinese regional cuisine (en) Masakan regional Tiongkok (in) Cuisine régionale chinoise (fr) 菜系 (ja) 中國菜系 (zh)
rdfs:comment	Les cuisines régionales chinoises correspondent aux cuisines présentes dans les différentes régions de Chine, ainsi que dans les grandes communautés chinoises à l'étranger. Ces styles régionales diffèrent les uns des autres en raison de divers facteurs : ressources disponibles, climat, géographie, histoire, techniques de cuisson, mode de vie. La cuisine du Jiangsu, par exemple, privilégie le braisage tandis que la cuisine du Sichuan opte pour la cuisson à feu doux. (fr) 菜系（さいけい）は中国語で料理の種類を意味する語。この項目では、中国における料理の一般的な区分法について解説する。 (ja) 菜系是指依据各地饮食风味差异对中国菜进行区分的体系，本身是当代出现的汉语新词。古代文献中所记载的中国各地饮食差异，仅有物产、食材不同。至宋代经济繁荣，带动餐饮业，方使人们意识到各地风味的不同。明代经济和城市繁荣所壮大的市民阶层，更进一步促进饮食文化的发展。期间，番茄、番薯、南瓜、玉米、辣椒、大蒜等外来食材进入中国。但至清代中期，中国社会方才确立主要调味料——辣椒和蔗糖的运用。晚清以来，中国进入工业化、城市化的时代，工人、市民阶层的壮大，亦促使餐饮的商品化和现代化。类似当代菜系概念的区分——“帮口”，即以某帮菜的命名方式出现于民国时期。杭帮菜等命名沿用至今。中华人民共和国在1949年成立后，受政治因素影响，以去除“封资修”色彩的菜系一词替代了帮菜。研究者认为，这是1950、60年代任商业部长的姚依林在对外交流中发明的新词。出现在文献中则在1970年代以后。当代社会所熟知的八大菜系，则出现于改革开放之后。1980年6月20日，《人民日报》刊登的汪绍铨文章《我国的八大菜系》，是最早的文献记录。此后，因经济利益影响，中国菜系之争绵延不绝。 (zh) Die Chinesische Küche ist nicht homogen, sondern wird eingeteilt in verschiedene chinesische Regionalküchen. Am verbreitetsten ist die Einteilung in vier oder fünf Küchen: die Kanton-Küche im Südosten Chinas, die Fukien-Küche (Ostküste), die Peking-Shantung-Küche (Nordosten), die Henan-Küche (Mitte) und die Sichuan-Hunan-Küche (Westen). (de) Chinese regional cuisines are the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong cuisine, Shandong cuisine, 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 favor the generous use of garlic and shallots over chilli and spices, while another may favour preparing seafood over other meats and fowl. (en) Masakan regional Tiongkok adalah masakan berbeda yang ditemukan di berbagai provinsi dan prefektur yang ada di Tiongkok serta dari komunitas Tiongkok yang lebih besar yang berada di luar negeri. Sejumlah gaya yang berbeda telah berkontribusi pada masakan Tiongkok, tetapi mungkin yang paling terkenal dan paling berpengaruh adalah masakan Kanton, , (khususnya ) dan masakan Sichuan. Gaya masakannya berbeda satu sama lain karena faktor-faktor seperti ketersediaan sumber daya, iklim, geografi, sejarah, teknik memasak, dan gaya hidup. Salah satu gaya mungkin lebih menyukai penggunaan bawang putih dan bawang merah daripada cabai dan rempah-rempah, sementara gaya yang lain mungkin lebih suka mengolah hidangan makanan laut ketimbang daging dan unggas lainnya. (in)
foaf:depiction
dcterms:subject	Regional cuisines of China
Wikipage page ID	46665704 (xsd:integer)
Wikipage revision ID	1111284176 (xsd:integer)
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