Chinese cuisine (English Wikipedia)

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britannica.com (Global: 37^th place; English: 64^th place)

"Chinese cuisine | Foods, History, Dishes, Types, & Facts | Britannica". Encyclopedia Britannica. Archived from the original on 31 March 2026. Retrieved 30 April 2026.

cambridge.org (Global: 209^th place; English: 151^st place)

dictionary.cambridge.org

"jelly". dictionary.cambridge.org. Cambridge Dictionary. Archived from the original on 3 May 2022. Retrieved 17 February 2021.

chinatoday.com.cn (Global: low place; English: low place)

"Braised Shredded Dried Tofu". China Today. 14 June 2011. Archived from the original on 2 March 2019. Retrieved 10 January 2017.

chinatour.net (Global: low place; English: low place)

"Beijing cuisine and Peking roasted duck." Archived 10 December 2014 at the Wayback Machine ChinaTour.Net Archived 15 December 2014 at the Wayback Machine. Accessed Dec 2011.

cits.net (Global: low place; English: low place)

"Four Major Cuisines in China". CITS. Archived from the original on 11 January 2017. Retrieved 10 January 2017.

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"Chinese Desserts." Archived 2 July 2011 at the Wayback Machine Kaleidoscope - Cultural China Archived 11 July 2011 at the Wayback Machine. Accessed June 2011.

doi.org (Global: 2^nd place; English: 2^nd place)

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.
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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.
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.
Cooper, Eugene (1986). "Chinese Table Manners: You Are How You Eat". Human Organization. 45 (2): 179–184. doi:10.17730/humo.45.2.4034u85x3058m025 (inactive 10 January 2026). ISSN 0018-7259. JSTOR 44126118.{{cite journal}}: CS1 maint: DOI inactive as of January 2026 (link)

dummies.com (Global: low place; English: low place)

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economist.com (Global: 331^st place; English: 272^nd place)

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ethnomed.org (Global: low place; English: low place)

Lin, Kathy. "Chinese Food Cultural Profile". Archived from the original on 25 May 2013. Retrieved 23 February 2013.

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Kaifeng, Capital and Culinary Archived 14 October 2018 at the Wayback Machine, Flavor and Fortune
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geog.com.cn (Global: low place; English: low place)

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.

guidesify.com (Global: low place; English: low place)

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history.com (Global: 852^nd place; English: 715^th place)

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 (Global: 1,093^rd place; English: 690^th place)

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jstor.org (Global: 23^rd place; English: 15^th place)

Cooper, Eugene (1986). "Chinese Table Manners: You Are How You Eat". Human Organization. 45 (2): 179–184. doi:10.17730/humo.45.2.4034u85x3058m025 (inactive 10 January 2026). ISSN 0018-7259. JSTOR 44126118.{{cite journal}}: CS1 maint: DOI inactive as of January 2026 (link)

ku.edu (Global: 3,127^th place; English: 1,940^th place)

kas.ku.edu

"Regions of Chinese food-styles/flavors of cooking." Archived 5 October 2011 at the Wayback Machine University of Kansas, Kansas Asia Scholars. Accessed June 2011.

languageoffood.blogspot.com (Global: low place; English: low place)

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.

nature.com (Global: 207^th place; English: 347^th place)

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.

nautil.us (Global: low place; English: low place)

"Why Revolutionaries Love Spicy Food - Nautilus". nautil.us. 6 April 2016. Retrieved 13 May 2026.

nih.gov (Global: 5^th place; English: 5^th place)

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 (Global: 7^th place; English: 7^th place)

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.

radii.co (Global: low place; English: low place)

"Chinese Dishes That Don't Really Look Like Chinese Dishes Anymore - RADII". radii.co. 20 January 2026. Retrieved 23 January 2026.

sciencedaily.com (Global: 1,390^th place; English: 1,286^th place)

"'Rice theory' explains north-south China cultural differences". Archived from the original on 10 September 2019. Retrieved 6 September 2019.

semanticscholar.org (Global: 15^th place; English: 8^th place)

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.

simplechinesefood.com (Global: low place; English: low place)

"Winter Melon Soup Recipe". Simple Chinese Food. Archived from the original on 22 October 2021. Retrieved 22 October 2021.

sina.cn (Global: 1,665^th place; English: 2,406^th place)

think.sina.cn

"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.

supchina.com (Global: low place; English: low place)

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.

tastingtable.com (Global: low place; English: 6,109^th place)

Coletti, Andrew (15 February 2023). "10 Types of Cheeses in China, Explained". Tasting Table. Retrieved 17 July 2026.

theatlantic.com (Global: 322^nd place; English: 198^th place)

""China's Culinary Diversity in One Map"". The Atlantic. 26 July 2013. Archived from the original on 5 April 2023. Retrieved 6 March 2017.

trustnews1724.co.in (Global: low place; English: low place)

"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.

uchicago.edu (Global: 226^th place; English: 199^th place)

press.uchicago.edu

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visitbeijing.com.cn (Global: low place; English: low place)

s.visitbeijing.com.cn

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wayoftheeating.wordpress.com (Global: low place; English: low place)

"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.

web.archive.org (Global: 1^st place; English: 1^st place)

"Chinese cuisine | Foods, History, Dishes, Types, & Facts | Britannica". Encyclopedia Britannica. Archived from the original on 31 March 2026. Retrieved 30 April 2026.
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"Four Major Cuisines in China". CITS. Archived from the original on 11 January 2017. Retrieved 10 January 2017.
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"Beijing cuisine and Peking roasted duck." Archived 10 December 2014 at the Wayback Machine ChinaTour.Net Archived 15 December 2014 at the Wayback Machine. Accessed Dec 2011.
"Braised Shredded Dried Tofu". China Today. 14 June 2011. Archived from the original on 2 March 2019. Retrieved 10 January 2017.
Wertz, Richard R. "The Cultural Heritage of China: Cuisine". 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, Kansas Asia Scholars. Accessed June 2011.
""China's Culinary Diversity in One Map"". The Atlantic. 26 July 2013. Archived from the original on 5 April 2023. Retrieved 6 March 2017.
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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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.
Lin, Kathy. "Chinese Food Cultural Profile". Archived from the original on 25 May 2013. Retrieved 23 February 2013.
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.
"Daoxiangcun - Introduction of Beijing Local Special Product" (in Chinese). Visit Beijing. Archived from the original on 13 January 2017. Retrieved 11 January 2017.
"Chinese Desserts." Archived 2 July 2011 at the Wayback Machine Kaleidoscope - Cultural China Archived 11 July 2011 at the Wayback Machine. Accessed June 2011.
"jelly". dictionary.cambridge.org. Cambridge Dictionary. Archived from the original on 3 May 2022. Retrieved 17 February 2021.
Parkinson, Rhonda. "How To Cook Chinese Sausage". Archived from the original on 2 April 2013. Retrieved 23 February 2013.
"Winter Melon Soup Recipe". Simple Chinese Food. Archived from the original on 22 October 2021. Retrieved 22 October 2021.
The Economist. "Daily Chart: High Spirits Archived 29 June 2017 at the Wayback Machine". 17 June 2013. Accessed 9 August 2013.
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.
"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.
Kaifeng, Capital and Culinary Archived 14 October 2018 at the Wayback Machine, Flavor and Fortune
"Kaifeng: A Chinese Jewish Haven". www.flavorandfortune.com. Archived from the original on 1 February 2023. Retrieved 1 February 2023.

worldcat.org (Global: 4^th place; English: 4^th place)

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 (inactive 10 January 2026). ISSN 0018-7259. JSTOR 44126118.{{cite journal}}: CS1 maint: DOI inactive as of January 2026 (link)

yumofchina.com (Global: low place; English: low place)

"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.

zhtechan.cn (Global: low place; English: low place)

"平潭海蛎饼介绍 - 正宗的平潭海蛎饼都有哪些特点？【中华特产网福建平潭特产】". www.zhtechan.cn. Retrieved 15 June 2026.

Chinese cuisine (English Wikipedia)

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