*Chinese cuisine 中國菜

Feed - Site affairs and announcements 站內事務及公告 Site affairs and announcements 站內事務及公告

Feed - Blog 網誌 Blog 網誌

Feed - Chinese Grain and Oil Grocery 中國糧油雜貨 Chinese Grain and Oil Grocery 中國糧油雜貨

Feed - Apprentice knowledge 學徒知識 Apprentice knowledge 學徒知識

Feed - Professional chef knowledge 職業廚師知識 Professional chef knowledge 職業廚師知識

Feed - Food and science 食物與科學 Food and science 食物與科學

Explain Chinese food from a scientific perspective
用科學角度去解釋中國菜

Feed - Food additives 食物添加劑 Food additives 食物添加劑
Introduce various common food additives
介紹各種常見的食物添加劑

Feed - Chinese Cooking Professional Qualification Examination 中式烹调师职业资格考试 Chinese Cooking Professional Qualification Examination 中式烹调师职业资格考试
The national examination for the qualification certification of Chinese cooks
Chinese cooks are people who use a variety of cooking techniques such as frying, stir-frying, cooking, deep-frying, sautéing, stir-frying, steaming, roasting, and boiling to process cooking ingredients, auxiliary materials, and seasonings according to the requirements of the finished dish to prepare Chinese dishes.

国家对中式烹调师进行资格认证的考试
中式烹调师是指运用煎、炒、烹、炸、熘、爆、煸、蒸、烧、煮等多种烹调技法，根据成菜要求，对烹饪原料、辅料、调料进行加工，制作中式菜肴的人员。

Feed - Chinese herbal medicine 中草藥材 Chinese herbal medicine 中草藥材
Chinese herbal medicine
Introduction to Chinese herbal medicine used for medicinal food and diet therapy
用於藥膳和食療的中草藥材介紹

Feed - Culinary Sharing Zone 烹飪分享區 Culinary Sharing Zone 烹飪分享區

This is a dedicated space for all things Chinese cuisine! Whether you're a kitchen beginner or an experienced chef, everyone is welcome here to
這裡是專屬「中國菜」的交流天地！不論你是廚房新手還是資深大廚，都歡迎來這裡

Feed - Sichuan cuisine 川菜 Sichuan cuisine 川菜

It is one of the four major cuisines in Chinese cuisine and is named after its origin in Sichuan. It is characterized by numbness, spicyness, freshness and fragrance, and is famous for its one dish and one hundred flavors.
是中國菜中的四大菜系之一，因發源於四川地區而得名。以麻、辣、鮮、香為特色，以一菜一格、百菜百味而聞名。

Feed - Zhejiang cuisine 浙菜 Zhejiang cuisine 浙菜
It is one of the eight major cuisines in China. It has beautiful mountains and clear waters and rich products. Therefore, the proverb goes: "There is heaven above, and there are Suzhou and Hangzhou below." Zhejiang Province is located on the coast of the East China Sea in China. With a network of waterways in the north, it is known as a land of plenty.
是中國八大菜系之一 ，其地山清水秀，物產豐富，故諺曰：“上有天堂，下有蘇杭”。浙江省位於中國東海之濱，北部水道成網，素有魚米之鄉之稱。

Feed - Shandong Cuisine 魯菜 Shandong Cuisine 魯菜

魯菜是山東的地域傳統菜系，亦為中國四大菜系之一。其宋代以後即成為「北食」的代表，明、清兩代更成為宮廷御膳主體，對華北北京、天津、河北和東北各地的飲食文化影響深遠。

Shandong cuisine is a traditional regional cuisine in Shandong and one of the four major cuisines in China. After the Song Dynasty, it became the representative of "Northern Food". During the Ming and Qing Dynasties, it became the mainstay of imperial cuisine, and had a profound influence on the food culture of Beijing, Tianjin, Hebei and Northeast China in North China.

Feed - Hu Cuisine 滬菜 Hu Cuisine 滬菜
Hu cuisine, also known as Shanghai cuisine, is one of the main local cuisines in China. Benbang cuisine is another name for Shanghai cuisine, an important school of traditional food culture in the Jiangnan region. The so-called local gang refers to the local area. Its characteristics are rich sauce, moderate saltiness, original flavor, and mellow and delicious taste. Commonly used cooking methods include braising, simmering and sugaring. Later, in order to adapt to the Shanghainese preference for light and refreshing taste, the dishes gradually changed from heavy oil and red sauce to light and refreshing. Shanghai cuisine is good at using sugar in its cooking method, giving it a unique Jiangnan flavor.

滬菜即上海菜，是中國主要的當地風味菜之一。 本幫菜是上海菜的別稱，是江南地區傳統飲食文化的重要流派。 所謂本幫，即本地。 以濃油赤醬、鹹淡適中、保持原味、醇厚鮮美為其特色。 常用的烹調方法以紅燒、煨、糖為主。 後為適應上海人喜食清淡爽口的口味，菜餚漸由原來的重油赤醬趨向淡雅爽口。 本幫菜烹調方法上善於用糖，別具江南風味。

Feed - Fujian Cuisine 閩菜 Fujian Cuisine 閩菜
Fujian cuisine is one of the eight major cuisines in China. It was formed through the mixture of the Han culture of the Central Plains and the culture of the Minyue people. It originated in Fuzhou and is based on Fuzhou cuisine. Later, it was combined with the flavors of East Fujian, South Fujian, West Fujian, North Fujian, and Putian to form a cuisine. In a narrow sense, Fujian cuisine refers to Fuzhou cuisine, which originated in Min County, Fuzhou, Fujian, and later developed into three schools: Fuzhou, South Fujian, and West Fujian, which is the broad sense of Fujian cuisine. Fujian cuisine is characterized by fresh taste, mellow taste, meaty aroma, and lots of soup. It is good at seasoning with red dregs and sweet and sour sauce.

闽菜是中国八大菜系之一，历经中原汉族文化和闽越族文化的混合而形成。发源于福州，以福州菜为基础，后又融合闽东、闽南、闽西、闽北、莆仙五地风味菜形成的菜系。狭义闽菜指以福州菜，最早起源于福建福州闽县，后来发展成福州、闽南、闽西三种流派,即广义闽菜。闽菜以口味清鲜、和醇、荤香、多汤为主，擅红糟、糖醋调味。

Feed - Long Cuisine 隴菜 Long Cuisine 隴菜
Long Cuisine (Gansu Cuisine)
Rooted in the unique ingredients of the Silk Road, Long Cuisine is a distinctive culinary system that integrates Gansu's historical culture, Dunhuang artistic elements, and techniques from Halal and home-style cooking. It is celebrated for highlighting the "Five Signature Aromas" and excelling in the "Five Fundamental Flavors," emphasizing the use of native, natural ingredients. With its robust and hearty taste, Long Cuisine has developed a unique culinary character all its own.
陇菜，又称甘肃菜，是以丝绸之路沿线特色食材为基础，融合甘肃历史文化、敦煌艺术元素及清真菜、家常饮食技法形成的独特菜品体系。其特点在于突出“五香其特”与“五味见长”，善用原生态原料，口味醇厚，风味自成一格。

Feed - Jiangsu cuisine 江蘇菜 Jiangsu cuisine 江蘇菜
Jiangsu Cuisine, one of the Eight Great Culinary Traditions of the Han Chinese, is abbreviated as Su Cai. Due to its similarities with Zhejiang cuisine, it is often collectively referred to as the Jiang-Zhe culinary style. It primarily consists of regional dishes such as Jinling (Nanjing) cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine.

With origins dating back over two thousand years, Jiangsu cuisine has a rich history. Among its branches, Jinling cuisine can be traced to the pre-Qin period, when the people of Wu were skilled at preparing grilled fish, steamed fish, and fish slices. Over a thousand years ago, duck had already become a delicacy in Nanjing. During the Southern Song Dynasty, Jiangsu and Zhejiang cuisines stood as the two pillars of "southern Chinese food."

江苏菜，中国汉族八大菜系之一，简称苏菜。由于苏菜和浙菜相近，因此和浙菜统称江浙菜系。主要以金陵菜、淮扬菜、苏锡菜、徐海菜等地方菜组成。江苏菜起源于二千多年前，其中金陵菜起源于先秦时期，当时吴人善制炙鱼、蒸鱼和鱼片，一千多年前，鸭已为南京美食。南宋时，苏菜和浙菜同为“南食”的两大台柱。

Feed - Halal cuisine 清真菜 Halal cuisine 清真菜
During the Tang and Song dynasties, with the introduction of Islam, halal dietary culture took root in China. In the Yuan and Ming dynasties, the Hui ethnic group gradually formed, and halal cuisine began to take shape, reaching its peak from the Qing dynasty to the Republican era.

The sophistication of Chinese halal cuisine lies in its inability to be defined by a single regional culinary tradition. It is a cultural system centered on Islamic dietary laws, flexibly integrating into various local cuisines—such as the quick stir-frying techniques of Shandong cuisine and the meticulous craftsmanship of Huaiyang cuisine. This has given rise to distinct branches like "Beijing-style Muslim cuisine" and the "Muslim school of Shanxi cuisine." As a unique culinary category, it stands alongside imperial court cuisine and vegetarian cuisine.


唐宋时期，随着伊斯兰教传入，清真饮食文化在中国扎根。元明时期，回族逐渐形成，清真菜也随之成型，并在清朝至民国走向鼎盛。

中国清真菜的精妙之处，在于它无法被单一地域菜系定义。它是一套以伊斯兰饮食规范为核心的文化体系，灵活地融入各大地方菜系（如鲁菜的爆炒、淮扬的精细），形成了“北京清真菜”、“晋菜清真流派”等分支，是与宫廷菜、素菜并列的特殊类型菜系。

Feed - Yu Cuisine 豫菜 Yu Cuisine 豫菜

Yu Cuisine, also known as Henan Cuisine, is one of the oldest culinary traditions in China and is revered as "the mother of the eight major Chinese culinary traditions." Originating from the Central Plains region, it is characterized by a moderate flavor profile and excels in harmonizing the five basic tastes. However, it now faces challenges in terms of recognition and preservation.

豫菜，即河南菜，是中国历史最悠久的菜系之一，被誉为“八大菜系之母”。它起源于中原，口味居中，善于调和五味，但如今正面临着知名度与传承的挑战。

Feed - Jin Cuisine 晋菜 Jin Cuisine 晋菜

Jin Cuisine, also known as Shanxi Cuisine, is one of China's time-honored culinary traditions. Deeply rooted in the land of Shanxi, a region renowned for its natural barriers and fertile terrain, it draws upon the area's abundant local resources. Blending millennia of agricultural heritage, the commercial culture of Shanxi merchants, and the rich exchanges among diverse ethnic groups, Jin Cuisine has developed a distinctive flavor profile characterized by savory richness, authentic tastes, and diverse cooking techniques. It is often celebrated as "an epic of Shanxi on the tip of the tongue."
晋菜，也称山西菜，是中国历史悠久的菜系之一。它植根于表里山河的山西大地，依托当地丰富的物产，融合了千年农耕文明、晋商商贸文化以及多民族交流的深厚底蕴，形成了咸香醇厚、原汁原味、技法多样的独特风味，堪称“舌尖上的山西史诗”

Feed - Dian cuisine 滇菜 Dian cuisine 滇菜

Yunnan cuisine, also known as Dian cuisine, is a regional culinary system within Chinese cuisine that most prominently highlights ethnic characteristics. It originated in the ancient Dian kingdom during the Spring and Autumn period to the Han Dynasty, began to take shape in the Tang and Song Dynasties (during the Nanzhao and Dali Kingdoms), underwent significant changes and development in the Yuan and Ming Dynasties, and was fully established by the mid-Qing Dynasty. Dian cuisine is a distinctive culinary style within Chinese cuisine, characterized by its strong ethnic features and prominent regional traits.

滇菜，即云南菜，是中国菜体系中民族特色最为突出的一个地方性菜系。滇菜发源于春秋战国至两汉时期的古滇国，唐宋时期（南诏、大理国时期）初具雏形，经历了元明时期的大变动、大发展，形成于清代中叶，是中国菜体系中一个具有鲜明民族菜系特色、又具有突出地方菜系特点的菜种。