Chinese cuisine (English Wikipedia)

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Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun (31 December 2017). "Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China". International Journal of Food Properties. 20 (sup3): S2887 – S2898. doi:10.1080/10942912.2017.1382507. ISSN 1094-2912. S2CID 103900286.
Pan, Si-Yuan; Nie, Qu; Tai, Hai-Chuan; Song, Xue-Lan; Tong, Yu-Fan; Zhang, Long-Jian-Feng; Wu, Xue-Wei; Lin, Zhao-Heng; Zhang, Yong-Yu; Ye, Du-Yun; Zhang, Yi (22 February 2022). "Tea and tea drinking: China's outstanding contributions to the mankind". Chinese Medicine. 17 (1): 27. doi:10.1186/s13020-022-00571-1. ISSN 1749-8546. PMC 8861626. PMID 35193642.
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harvard.edu

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Callaway, Ewen (October 2014). "Domestication: The birth of rice". Nature. 514 (7524): S58 – S59. Bibcode:2014Natur.514S..58C. doi:10.1038/514S58a. ISSN 1476-4687. PMID 25368889. S2CID 4457200.

history.com

Roos, Dave (18 May 2020). "When Did People Start Eating in Restaurants?". History.com. Archived from the original on 27 June 2023. Retrieved 22 June 2023.

ibiblio.org

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jstor.org

Cooper, Eugene (1986). "Chinese Table Manners: You Are How You Eat". Human Organization. 45 (2): 179–184. doi:10.17730/humo.45.2.4034u85x3058m025. ISSN 0018-7259. JSTOR 44126118.

ku.edu

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languageoffood.blogspot.com

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nature.com

Long, Tengwen; Leipe, Christian; Jin, Guiyun; Wagner, Mayke; Guo, Rongzhen; Schröder, Oskar; Tarasov, Pavel E. (2018). "The early history of wheat in China from 14C dating and Bayesian chronological modelling". Nature Plants. 4 (5): 272–279. doi:10.1038/s41477-018-0141-x. ISSN 2055-0278. PMID 29725102. S2CID 19156382. Archived from the original on 12 December 2022. Retrieved 4 December 2021.

nih.gov

pubmed.ncbi.nlm.nih.gov

Callaway, Ewen (October 2014). "Domestication: The birth of rice". Nature. 514 (7524): S58 – S59. Bibcode:2014Natur.514S..58C. doi:10.1038/514S58a. ISSN 1476-4687. PMID 25368889. S2CID 4457200.
Long, Tengwen; Leipe, Christian; Jin, Guiyun; Wagner, Mayke; Guo, Rongzhen; Schröder, Oskar; Tarasov, Pavel E. (2018). "The early history of wheat in China from 14C dating and Bayesian chronological modelling". Nature Plants. 4 (5): 272–279. doi:10.1038/s41477-018-0141-x. ISSN 2055-0278. PMID 29725102. S2CID 19156382. Archived from the original on 12 December 2022. Retrieved 4 December 2021.
Han, B. Z.; Rombouts, F. M.; Nout, M. J. (11 April 2001). "A Chinese fermented soybean food". International Journal of Food Microbiology. 65 (1–2): 1–10. doi:10.1016/s0168-1605(00)00523-7. ISSN 0168-1605. PMID 11322691.
Pan, Si-Yuan; Nie, Qu; Tai, Hai-Chuan; Song, Xue-Lan; Tong, Yu-Fan; Zhang, Long-Jian-Feng; Wu, Xue-Wei; Lin, Zhao-Heng; Zhang, Yong-Yu; Ye, Du-Yun; Zhang, Yi (22 February 2022). "Tea and tea drinking: China's outstanding contributions to the mankind". Chinese Medicine. 17 (1): 27. doi:10.1186/s13020-022-00571-1. ISSN 1749-8546. PMC 8861626. PMID 35193642.

ncbi.nlm.nih.gov

Pan, Si-Yuan; Nie, Qu; Tai, Hai-Chuan; Song, Xue-Lan; Tong, Yu-Fan; Zhang, Long-Jian-Feng; Wu, Xue-Wei; Lin, Zhao-Heng; Zhang, Yong-Yu; Ye, Du-Yun; Zhang, Yi (22 February 2022). "Tea and tea drinking: China's outstanding contributions to the mankind". Chinese Medicine. 17 (1): 27. doi:10.1186/s13020-022-00571-1. ISSN 1749-8546. PMC 8861626. PMID 35193642.

nytimes.com

Simonds, Nina (2 June 1993). "Chinese Restaurants Are Adding Herbs for Flavor and Health". The New York Times. ISSN 0362-4331. Archived from the original on 1 December 2017. Retrieved 6 January 2024.

sciencedaily.com

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semanticscholar.org

api.semanticscholar.org

Callaway, Ewen (October 2014). "Domestication: The birth of rice". Nature. 514 (7524): S58 – S59. Bibcode:2014Natur.514S..58C. doi:10.1038/514S58a. ISSN 1476-4687. PMID 25368889. S2CID 4457200.
Long, Tengwen; Leipe, Christian; Jin, Guiyun; Wagner, Mayke; Guo, Rongzhen; Schröder, Oskar; Tarasov, Pavel E. (2018). "The early history of wheat in China from 14C dating and Bayesian chronological modelling". Nature Plants. 4 (5): 272–279. doi:10.1038/s41477-018-0141-x. ISSN 2055-0278. PMID 29725102. S2CID 19156382. Archived from the original on 12 December 2022. Retrieved 4 December 2021.
Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun (31 December 2017). "Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China". International Journal of Food Properties. 20 (sup3): S2887 – S2898. doi:10.1080/10942912.2017.1382507. ISSN 1094-2912. S2CID 103900286.

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web.archive.org

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Wertz, Richard R. "The Cultural Heritage of China :: Food & Drink :: Cuisine :: Introduction". www.ibiblio.org. Archived from the original on 21 July 2023. Retrieved 2 May 2016.
"Things to Avoid 3: Meals for the Ears (戒耳餐)". Translating the Suiyuan Shidan. 22 May 2014. Archived from the original on 2 April 2015. Retrieved 8 March 2015.
"Things to Avoid 12: Cliché (戒落套)". Translating the Suiyuan Shidan. 5 September 2014. Archived from the original on 2 April 2015. Retrieved 8 March 2015.
"Regions of Chinese food-styles/flavors of cooking." Archived 5 October 2011 at the Wayback Machine University of Kansas Archived 2 March 2021 at the Wayback Machine , Kansas Asia Scholars. Accessed June 2011.
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Chuankang, Cheng (15 May 1994). "THE CULTURE OF CHINESE DIET:REGIONAL DIFFERENTIATION AND DEVELOPING TRENDS". Acta Geographica Sinica (in Chinese). 61 (3): 226–235. ISSN 0375-5444. Archived from the original on 28 July 2020. Retrieved 27 November 2019.
"'Rice theory' explains north-south China cultural differences". Archived from the original on 10 September 2019. Retrieved 6 September 2019.
Long, Tengwen; Leipe, Christian; Jin, Guiyun; Wagner, Mayke; Guo, Rongzhen; Schröder, Oskar; Tarasov, Pavel E. (2018). "The early history of wheat in China from 14C dating and Bayesian chronological modelling". Nature Plants. 4 (5): 272–279. doi:10.1038/s41477-018-0141-x. ISSN 2055-0278. PMID 29725102. S2CID 19156382. Archived from the original on 12 December 2022. Retrieved 4 December 2021.
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Jurafsky, Dan (6 October 2009). "The Language of Food: Dessert". The Language of Food. Archived from the original on 17 March 2017. Retrieved 16 March 2017.
Wertz, Richard R. (2016). "Food & Drink: Cuisine". The Cultural Heritage of China. Archived from the original on 21 April 2017. Retrieved 17 March 2017.
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Sandhaus, Derek (8 July 2020). "Craft beer in China: A brief and complete history". SupChina. Archived from the original on 23 August 2020. Retrieved 8 September 2020.
"Why Chinese use chopsticks while Westerners use knives and forks?" (in Chinese). Sina Zhishi. 16 February 2017. Archived from the original on 12 June 2018. Retrieved 11 June 2018.
"Why the length of chopsticks are 7 cun 6 fen?" (in Chinese). KK News. 2 September 2016. Archived from the original on 21 May 2023. Retrieved 11 June 2018.
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worldcat.org

search.worldcat.org

Höllmann, Thomas O. (2014). The land of the five flavors : a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 978-0-231-53654-7. OCLC 868132659.{{cite book}}: CS1 maint: location missing publisher (link)
Chuankang, Cheng (15 May 1994). "THE CULTURE OF CHINESE DIET:REGIONAL DIFFERENTIATION AND DEVELOPING TRENDS". Acta Geographica Sinica (in Chinese). 61 (3): 226–235. ISSN 0375-5444. Archived from the original on 28 July 2020. Retrieved 27 November 2019.
Callaway, Ewen (October 2014). "Domestication: The birth of rice". Nature. 514 (7524): S58 – S59. Bibcode:2014Natur.514S..58C. doi:10.1038/514S58a. ISSN 1476-4687. PMID 25368889. S2CID 4457200.
Long, Tengwen; Leipe, Christian; Jin, Guiyun; Wagner, Mayke; Guo, Rongzhen; Schröder, Oskar; Tarasov, Pavel E. (2018). "The early history of wheat in China from 14C dating and Bayesian chronological modelling". Nature Plants. 4 (5): 272–279. doi:10.1038/s41477-018-0141-x. ISSN 2055-0278. PMID 29725102. S2CID 19156382. Archived from the original on 12 December 2022. Retrieved 4 December 2021.
Zhang, Na; Ma, Guansheng (1 September 2016). "Noodles, traditionally and today". Journal of Ethnic Foods. 3 (3): 209–212. doi:10.1016/j.jef.2016.08.003. ISSN 2352-6181.
Han, B. Z.; Rombouts, F. M.; Nout, M. J. (11 April 2001). "A Chinese fermented soybean food". International Journal of Food Microbiology. 65 (1–2): 1–10. doi:10.1016/s0168-1605(00)00523-7. ISSN 0168-1605. PMID 11322691.
Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun (31 December 2017). "Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China". International Journal of Food Properties. 20 (sup3): S2887 – S2898. doi:10.1080/10942912.2017.1382507. ISSN 1094-2912. S2CID 103900286.
Simonds, Nina (2 June 1993). "Chinese Restaurants Are Adding Herbs for Flavor and Health". The New York Times. ISSN 0362-4331. Archived from the original on 1 December 2017. Retrieved 6 January 2024.
Pan, Si-Yuan; Nie, Qu; Tai, Hai-Chuan; Song, Xue-Lan; Tong, Yu-Fan; Zhang, Long-Jian-Feng; Wu, Xue-Wei; Lin, Zhao-Heng; Zhang, Yong-Yu; Ye, Du-Yun; Zhang, Yi (22 February 2022). "Tea and tea drinking: China's outstanding contributions to the mankind". Chinese Medicine. 17 (1): 27. doi:10.1186/s13020-022-00571-1. ISSN 1749-8546. PMC 8861626. PMID 35193642.
Wulin, Ji; 紀戊霖 (3 February 2010). Zhong yao cai cha liao shi dian. Tai bei xian xin dian shi: Yuan hua fa xing chu ban fa xing. ISBN 9789866612794. OCLC 815400238.
Cooper, Eugene (1986). "Chinese Table Manners: You Are How You Eat". Human Organization. 45 (2): 179–184. doi:10.17730/humo.45.2.4034u85x3058m025. ISSN 0018-7259. JSTOR 44126118.

worldcat.org

Höllmann, Thomas O. (2014). The land of the five flavors : a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 978-0-231-53654-7. OCLC 868132659.{{cite book}}: CS1 maint: location missing publisher (link)

yumofchina.com

"Chinese Food Culture - Understand your behavior when eating in China". Yum Of China. 20 April 2019. Archived from the original on 8 November 2021. Retrieved 14 November 2021.