中国菜（中餐）/ Chinese cuisine – 中英文维基百科词条融合

By cathayvista中国相关, 饮食

中文词条原文链接（无法从中国内地访问）：请点击这里访问
英文词条原文链接（无法从中国内地访问）：请点击这里访问
本文基于英文词条的线索，并补充部分来自中文词条的内容（在二者冲突时，以更晚更新者为准）。 辽观搬运时进行了必要的合规化处理，以使其能够在中国内地上传。部分文字采用汉语拼音方式代替，音节后的数字表示汉语拼音规则中的声调。

关于辽观的维基百科搬运计划，及其他已搬运的词条，请点击这里了解更多。维基百科（Wikipedia）是美国维基媒体基金会的互联网百科项目，其内容可能受到立场、信息来源等因素影响，请客观看待。正文内容不代表译者观点。

辽观提供的翻译仅供参考。文中可能包含无法从中国内地访问的链接。

辽观所搬运的词条文本与维基百科一道同样遵循CC BY-SA 4.0协议（辽观搬运的中英文对照版本），在符合协议要求的情况下您可以免费使用其内容（包括商用）。图片和视频可能遵循不同的共享协议。请点击这里访问

1. 正文（发布于知乎专栏）

第一部分（概述、历史、地方菜、主食）请点击这里访问

第二部分（剩余部分）请点击这里访问

2. 参见（维基百科的相关词条）| See also

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3. 英文词条参考文献

3.1 引用列表（与文中标号对应）| References

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  8. ^ This standard starts from Tang dynasty in the 6th century by Bai Juyi from the Preface of Lychee Diagram: After leaving branch…for four and five days, the color, smell, and taste (of lychee) will be gone. (《荔枝圖序》：「若離本枝……四五日外，色、香、味盡去矣」。）
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  11. ^ Analects, Book 10 Xiang Dang (鄉黨), Chapter 6, Verse 8: 食不厭精，膾不厭細。……失飪不食。……割不正，不食。不得其醬，不食。肉雖多，不使勝食氣。惟酒無量，不及亂。
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  22. ^ Anderson (1988), p. 80.
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  24. ^ Lewis, Mark Edward (2009). China Between Empires. Harvard University Press. p. 126. ISBN 978-0674026056. Retrieved 24 April 2014. wang su yoghurt.
  25. ^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 511. ISBN 0521652707. Retrieved 24 April 2014.
  26. ^ Choo, Jessey Jiun-chyi; et al. (2014), “Everyday Life”, Early Medieval China: A Sourcebook, New York: Columbia University Press, p. 434, ISBN 978-0-231-15987-6.
  27. ^ 《東坡續集》卷十：《豬肉頌》：“洗凈鐺，少著水，柴頭罨煙燄不起。待他自熟莫催他，火候足時他自美。黃州好豬肉，價賤如泥土。貴者不肯食，貧者不解煮。早晨起來打兩碗，飽得自家君莫管。”
  28. ^ 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.
  29. ^ ALI, BAKHAT. “Why is China King Mongolian Beef a must-try dish? (Price Included)”. China King Menu. BAKHAT ALI. Retrieved 4 January 2025.
  30. ^ Anderson (1988), p. 91, 178.
  31. ^ “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.
  32. ^ “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.
  33. ^ Yao, Zhang. China Everyday!. Page One Pub. 2007. ISBN 978-981-245-330-3
  34. ^ “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.
  35. ^ “”China’s Culinary Diversity in One Map””. The Atlantic. 26 July 2013. Archived from the original on 5 April 2023. Retrieved 6 March 2017.
  36. ^ 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.
  37. ^ J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition. 2004;13(2): 147–155.
  38. ^ “‘Rice theory’ explains north-south China cultural differences”. Archived from the original on 10 September 2019. Retrieved 6 September 2019.
  39. ^ 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.
  40. ^ Ma, Guansheng (December 2015). “Food, eating behavior, and culture in Chinese society”. Journal of Ethnic Foods. 2 (4): 195–199. doi:10.1016/j.jef.2015.11.004.
  41. ^ Ma, Guansheng (December 2015). “Food, eating behavior, and culture in Chinese society”. Journal of Ethnic Foods. 2 (4): 195–199. doi:10.1016/j.jef.2015.11.004.
  42. ^ “Chinese Rice Porridge (Congee) Recipe”. Eating China. Retrieved 14 October 2021.
  43. ^ 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.
  44. ^ 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.
  45. ^ 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.
  46. ^ 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.
  47. ^ “Top 10 basic ingredients for Chinese cooking”. Archived from the original on 30 May 2010. Retrieved 30 May 2010. [The Times]. Accessed June 2011.
  48. ^ Yan, Martin. “Chinese Cooking For Dummies”. Archived from the original on 5 June 2013. Retrieved 23 February 2013.
  49. ^ 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.
  50. ^ Han, Enze (2024). The Ripple Effect: China’s Complex Presence in Southeast Asia. New York, NY: Oxford University Press. ISBN 978-0-19-769659-0.
  51. ^ Lin, Kathy. “Chinese Food Cultural Profile”. Archived from the original on 25 May 2013. Retrieved 23 February 2013.
  52. ^ Fu Pei-Mei (2010). Pei-Mei’s Chinese Cook Book Volume 2. Menlo Park, CA: Askmar Publishing. ISBN 978-1-935842-05-7.
  53. ^ 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.
  54. ^ 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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  57. ^ “jelly”. dictionary.cambridge.org. Cambridge Dictionary. Archived from the original on 3 May 2022. Retrieved 17 February 2021.
  58. ^ Parkinson, Rhonda. “How To Cook Chinese Sausage”. Archived from the original on 2 April 2013. Retrieved 23 February 2013.
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  61. ^ Q. Hong & F. Chunjian. Origins of Chinese Tea and Wine. Asiapac Books Pte Ltd. 2005.ISBN 9812293698.
  62. ^ Zonglin Chang Xukui Li. Aspect of Chinese Culture. 2006.ISBN 7302126321, ISBN 978-7-302-12632-4.
  63. ^ The Economist. “Daily Chart: High Spirits Archived 29 June 2017 at the Wayback Machine“. 17 June 2013. Accessed 9 August 2013.
  64. ^ 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.
  65. ^ 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.
  66. ^ Andrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States (2009)
  67. ^ Yong Chen, Chop Suey, USA: The Story of Chinese Food in America (2014)
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  70. ^ 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.
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  72. ^ Kaifeng, Capital and Culinary Archived 14 October 2018 at the Wayback Machine, Flavor and Fortune
  73. ^ “Kaifeng: A Chinese Jewish Haven”. www.flavorandfortune.com. Archived from the original on 1 February 2023. Retrieved 1 February 2023.
  74. ^ 《易》曰：君子以飲食宴樂。又曰：君子慎言語，節飲食。; “Yì” yuē: Jūnzǐ yǐ yǐnshí yàn lè.

3.2 来源文献 | Sources

4. 中文词条参考文献

4.1 引用

  1. ^ 清代辣椒在贵州的传播及其影响 中国知网. [2021-04-10]. （原始内容存档于2021-05-18）.
  2. ^ 趣味历史：辣椒明朝才进入中国 先秦人“重口味”爱用花椒. 人民网，来源：中国青年网. 2015-12-27 [2018-05-04]. （原始内容存档于2018-05-04） （简体中文）.

4.2 来源

4. 延伸阅读 | Further reading

4.1 历史 | History

  • Anderson, Eugene N. (1988). The Food of China. New Haven: Yale University Press. ISBN 0300047398.
  • Chang, Kwang-chih (1977). Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press. ISBN 0300019386.
  • David R. Knechtges, “A Literary Feast: Food in Early Chinese Literature,” Journal of the American Oriental Society 106.1 (1986): 49–63.
  • Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood Press. ISBN 0313325812.
  • Roberts, J. A. G. (2002). China to Chinatown: Chinese Food in the West. London: Reaktion. ISBN 1861891334.
  • Sterckx, Roel. Food, Sacrifice, and Sagehood in Early China. New York: Cambridge University Press, 2011 (2015).
  • Sterckx, Roel. Chinese Thought. From Confucius to Cook Ding. London: Penguin, 2019.
  • Swislocki, Mark (2009). Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai. Stanford, CA: Stanford University Press. ISBN 9780804760126.
  • Waley-Cohen, Joanna (2007). “Celebrated Cooks of China’s Past”. Flavor & Fortune. 14 (4): 5–7, 24. Archived from the original on 2 April 2015.
  • Endymion Wilkinson, “Chinese Culinary History (Feature Review),” China Review International 8.2 (Fall 2001): 285–302.
  • Wilkinson, Endymion (2022). Chinese History: A New Manual. Cambridge, MA: Harvard University Press. ISBN 978-0674260184.
  • Wu, David Y. H.; Cheung, Sidney C. H. (2002). The Globalization of Chinese Food. Richmond, Surrey: Curzon. ISBN 0700714030.

4.2 菜谱 | Cookbooks

  • Buwei Yang Chao. How to Cook and Eat in Chinese. (New York: John Day, 1945; revisions and reprints).
  • Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (New York: Norton, 2003). ISBN 0393051773.
  • Fuchsia Dunlop. Revolutionary Chinese Cookbook: Recipes from Hunan Province. (New York: Norton, 2007). ISBN 0393062228.
  • Fuchsia Dunlop. Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. (New York: Norton, 2008). ISBN 9780393066579.
  • Fuchsia Dunlop. Every Grain of Rice: Simple Chinese Home Cooking (2012). ISBN 9781408802526
  • Emily Hahn, Recipes, The Cooking of China. (Alexandria, Va.: Time-Life Books, Foods of the World, 1981).
  • Hsiang-Ju Lin and Tsuifeng Lin. Chinese Gastronomy. (London: Nelson, 1969; rpr.). ISBN 0171470575.
  • Yan-Kit So. Classic Food of China. (London: Macmillan, rpr 1994, 1992). ISBN 9780333576717.
  • Martin Yan. Martin Yan’s Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758.
  • Georgina Freedman. Cooking South of The Clouds: Recipes and Stories From China’s Yunnan Province. (Octopus; Kyle, 2018). ISBN 9780857834980.

Wikimedia Commons has media related to Cuisine of China. / 维基共享资源上的相关多媒体资源：中国菜

Wikivoyage has a travel guide for Chinese cuisine. / 维基导游上的相关旅行指南：中华美食

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