As early as during the Qin and Han Dynasties, China began to spread its culinary culture to the outside world. According to the Records of the Grand Historian and the Book of Han, when Zhang Qian traveled to the Western Regions in the Western Han Dynasty, he carried out economic and cultural exchanges with Central Asian countries through the Silk Road. China's Zhang Qian and others from the Western Region introduced the Hu melon, walnut, caraway, carrot, pomegranate and other products, but also the Chinese Central Peach, plum, apricot, pear, ginger, tea and other products, as well as food culture to the Western Region. Today there are wooden chopsticks from the Central Plains in the excavated artifacts of Han tombs in the former Western Region. The traditional Chinese barbecue technology has a baking method, but also early through the Silk Road to Central Asia and West Asia, and eventually formed in the local people like to eat the grilled lamb kebabs.
The Southwest Silk Road, which predates the Northwest Silk Road in China, started in the southwestern town of Chengdu and traveled through China's Yunnan Province to reach Burma and India in the Central and Southern Peninsulas. This Silk Road also played a role in spreading food culture to the outside world during the Han Dynasty in China. For example, during the Jianwu period of the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu of the Han Dynasty, sent General Ma Yanyuan, a general of Fu Bo, on a southward expedition to the area of Jiaotong (present-day Vietnam). At that time, a large number of officials and soldiers of the Han Dynasty built cities and lived in Jiao-toe and other places, and brought food customs such as eating zongzi at the Dragon Boat Festival on the fifth day of the fifth month of the Chinese lunar calendar to Jiao-toe and other places. Therefore, to date, Vietnam and Southeast Asian countries still retain the custom of eating rice dumplings.
In addition, China's food culture also has a great influence on North Korea, which probably began in the Qin Dynasty. According to the Book of Han and other records, during the Qin Dynasty, "Yan, Qi, Zhao people avoided the land of Korea tens of thousands of mouth." When so many Chinese residents came to Joseon, they naturally brought Chinese food culture to Joseon. During the Han Dynasty, a Chinese man named Weiman was the king of Joseon, and Chinese food culture had the deepest influence on Joseon. North Korea is used to using chopsticks to eat, North Korean people use cooking ingredients, North Korean people in the collocation of meals, all clearly have Chinese characteristics. Even in the theory of cooking, North Korea also pay attention to the Chinese "five flavors", "five colors" and so on.
The country more influenced by Chinese food culture is Japan. In the middle of the 8th century AD, the Tang Dynasty monk Jianzhen east to Japan, brought a large number of Chinese food, such as dry pancakes, dry steamed cakes, cakes and other pastries, as well as the manufacture of these pastries, tools and technology. The Japanese called these Chinese confections fruit and imitated them accordingly. At that time in the Japanese market can buy the Tang fruit on more than 20 kinds.
Jianzhen East also brought the Chinese food culture to Japan, Japanese people eat with chopsticks is influenced by China. Tang Dynasty, Japanese students in China also almost the full set of Chinese food customs brought back to their own country, such as New Year's Day drink Tu Su wine, the first seven days of the first month to eat seven kinds of vegetables, March on the first set of Qu Shui Banquet, the first five days of May to drink calamus wine, the first nine days of September to drink chrysanthemum wine, and so on. Among them, the Dragon Boat Festival dumplings in the introduction of Japan, the Japanese people and according to their own dietary habits made some improvements, and the development of a number of varieties, such as Road Xi dumplings, syrup dumplings, Ge dumplings, Chao Bi Nai dumplings and so on. Tang Dynasty, Japan also imported from China noodles, steamed buns, dumplings, wontons and sauce-making method and so on.
Chinese cuisine has a great influence on Japanese cuisine. 17th century, the Qing Dynasty Chinese monk Phellodendron Barker brought vegetarian dishes to Japan, the Japanese called "Pucha cuisine". Later on, a Chinese folk dish with meat and vegetables was introduced to Japan, called "Chokubai Cuisine". "Zhuo burden cuisine" on the Japanese catering industry has a great impact on its representative dishes, such as "houma tofu", "pine meat soup", and so on, is still listed in some Japanese restaurants on the menu.
Japanese people often use soy sauce, vinegar, edamame beans, red wine, as well as Japanese people often eat tofu, sour rice balls, dried plums, sake, etc., are from China. Interestingly, the Japanese call soybean paste tang sauce, fava beans tang cowpeas, chili peppers tang sungja, daikon radish tang stuff, peanuts nanjing beans, and tofu skins tang skins, and so on. In order to honor the Japanese who spread the Chinese food culture, Japan also named some of the introduced Chinese foods after the names of the spreaders. For example, during the Wanli period of the Ming Dynasty, a Japanese monk, Zean, studied Chinese cooking and used radish mixed with salt and rice bran for pickling, which the Japanese called Zean stains. During the Shunzhi period of the Qing Dynasty, another Japanese monk, the hidden yuan imported beans from China, the Japanese called the hidden yuan beans.
In addition to the Northwest Silk Road and the Southwest Silk Road, there was also the Maritime Silk Road, which expanded the influence of Chinese food culture in the world.
Thailand is located at the crossroads of the Maritime Silk Road, coupled with the convenience of land transportation with China, so the two countries have a lot of exchanges. Thai people since the Tang Dynasty and China's Han Chinese frequent exchanges, the 9th to 10th century AD, China's Guangdong, Fujian, Yunnan and other places of the inhabitants of a large number of migrants in Southeast Asia, many of whom settled in Thailand, China's food culture has a great impact on the local, so that the Thai people's rice, noodles, tempeh, dried meat, preserved sausage, pickled fish, as well as dining spoons and so on, and the mainland of China have many **** the same place.
In China, there is a lot of **** in common with mainland China.
Before the introduction of Chinese ceramics to Thailand, the locals mostly used plant leaves as tableware. With the introduction of Chinese porcelain, the locals have a beautiful and practical dining utensils, which makes the local people's living customs greatly changed. At the same time, Chinese immigrants also sugar, tea, soybean processing and other production technology to Thailand, promoting the development of the local food industry.
The influence of Chinese food culture on Myanmar, Laos, Cambodia and other countries is also very large, of which Myanmar is more prominent. At the beginning of the 14th century AD, the Yuan Dynasty army penetrated into Myanmar, stationed in defense for 20 years. At the same time, many Chinese merchants also traveled to Myanmar, bringing great changes to the food life of the local people. Since most of these Chinese traders came from Fujian, many of the terms related to food culture in the Burmese language are spelled in the Hokkien dialect, like chopsticks, tofu, lychee, fried hinoki? Doughnuts and so on.
A few Southeast Asian islands a little farther away from China, like the Philippines, Malaysia, Indonesia, etc., by the influence of Chinese food culture is not small.
Filipinos from China introduced cabbage, spinach, celery, lettuce, large peppers, peanuts, soybeans, pears, persimmons, oranges, pomegranates, peaches, bananas, lemons, and other vegetables and fruits, Filipinos also love to eat Chinese rice, such as wontons, rice noodles, spring pancakes, barbecued pork buns, minced pork, roasted suckling pig and so on, the daily diet can not be separated from the rice noodles, dried noodles, dried beans, tempeh, and so on, use of the cooking utensils are also The cooking utensils used are Chinese-style sharp-bottomed pots and small frying pans. Filipinos especially love to eat rice dumplings, they not only eat Dragon Boat Festival, Christmas also eat, usually also take the rice dumplings as a flavorful snack. Philippine dumplings, modeling in accordance with the ancient Chinese system, was long, and the flavor is very much like the zongzi of Jiaxing, Zhejiang.
Malaysia in the food culture is also influenced by China. According to evidence, the ancestors of the Malay people are mainly from China's Yunnan region of rice cultivation of the nation, some of the Malay people's food customs with these ancestors have a great relationship. For example, Malay rice from planting to harvesting, there are similar to the ancient Chinese rituals and ceremonies. Malay food is prepared in a similar way to Chinese food. Chinese tofu, known as tafu in Malay, is very popular in the region, and in some places, the color, aroma, and taste of tofu are combined in traditional local curry dishes.
Chinese food culture has a long history of influence in Indonesia. Successive generations of Chinese immigrants to Indonesia, provided the local people with brewing, tea, sugar, oil, fish farming and other technologies, and introduced Chinese soybeans, lentils, mung beans, peanuts, tofu, bean sprouts, soy sauce, vermicelli, rice flour, noodles and so on into Indonesia, which greatly enriched the local people's dietary life.