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Traditional Chinese food technology and cuisine
Li, J.; Hsieh, Y.-H.P. (2004). Traditional Chinese food technology and cuisine. Asia Pacific J. Clin. Nutr. 13(2): 147-155
In: Asia Pacific Journal of Clinical Nutrition. HEC Press: Melbourne. ISSN 0964-7058, more
Peer reviewed article  

Available in  Authors 

Author keywords
    Chinese food, cuisine, traditional food, processing, health

Authors  Top 
  • Li, J.
  • Hsieh, Y.-H.P.

Abstract
    From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people’s everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

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