Chinese Food Origin
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Written by Walter
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Tuesday, 28 April 2009 |
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Chinese Food Origin
Food is considered as the most staple part of any organism’s life. If an organism, is exposed to other necessary aspects of life except food, s/he will still not be able to survive. Food is said to be the fuel of an individual regardless of what his or her stature in life is. Without food, anyone will not be able to function well in this ever-changing world.
Every type of food will more or less make its way into the lives of people at any point. Take for example Chinese food. Different key ingredients of Chinese food came into China at different times, some together with other key ingredients and others by itself. A brief description on the how or when the different staple Chinese food came will be written in the following paragraphs.
Around 5000 BC rice made it way towards being the staple food of many Chinese. Though not everyone in the country can avail of this newly-discovered staple food because of geographical reasons, Chinese resulted into using other alternatives like wheat, sorghum and wild millet that are introduced as the years go by.
By the year 2000 BC, different animals are being raised in homes around China as something to be used as a source of food. Others had been introduced by traders that usually pass the region. Some of these homegrown and introduced animals are wild pigs, chicken, goat and cattle.
But the most common food that is considered original in this part of the world is the fermented bean product, tofu. Made around 1000 BC, tofu is essentially needed in almost all Chinese food cuisine. It is also used as a substitute for meat products that are not accessible for those living under meager finance.
With the key foods stated above, it is no wonder that Chinese cuisine had many readily-available ingredients to be able to create different varieties of food.
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Last Updated ( Tuesday, 28 April 2009 )
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