As the ancient saying goes: "Food is the paramount necessity of the people." Chinese cuisine, an integral part of Chinese culture also known as Chinese food culture, is recognized as one of the three major culinary systems in the world (alongside French and Turkish cuisines) and has profoundly influenced East Asian regions. It emphasizes dining etiquette, seasonal variations, and not only focuses on the harmony of color, aroma, and flavor but also values the medicinal-dietary combination. Modern Chinese cuisine is mainly divided into "Eight Major Culinary Schools" with distinct regional dietary cultures. Current cooking techniques encompass over 100 methods including "steaming, stir-frying, pan-frying, deep-frying, quick-boiling, boiling, braising, and baking".
As President Xi Jinping stated in the report to the 19th National Congress of the Communist Party of China: "Without strong cultural confidence and the prosperity of culture, there can be no great rejuvenation of the Chinese nation." Dietary culture serves as both an important means to strengthen national identity and an effective tool for disseminating national image and seeking cultural recognition. Having endured the tempering of dynastic changes throughout history, Chinese dietary culture has gradually developed distinctive characteristics deeply rooted in Chinese soil with powerful influence and penetration. The resulting strong sense of national pride and identity makes traditional dietary culture a crucial element of cultural confidence for the Chinese people.
Therefore, CnOpenData has compiled and organized Chinese cuisine recipe data to facilitate scholarly research on cultural and related issues.
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