As early as the Qin and Han Dynasties, China began to spread food culture to the outside world. According to Records of Historical Records and Hanshu, when Zhang Qian went to the Western Regions in the Western Han Dynasty, he had economic and cultural exchanges with Central Asian countries through the Silk Road. Zhang Qian and others not only introduced products such as gourd, walnut, coriander, flax, carrot and pomegranate from the Western Regions, but also introduced products such as peaches, plums, apricots, pears, ginger, tea and food culture from the Central Plains to the Western Regions. Today, among the cultural relics unearthed from the Han tombs in the former Western Regions are wooden chopsticks from the Central Plains. One of China's traditional barbecue techniques, iron plate barbecue, also spread to Central Asia and West Asia through the Silk Road very early, and finally formed kebabs that local people like to eat.
The Southwest Silk Road, which was earlier than the Northwest Silk Road, started in Chengdu, an important town in the southwest, and passed through Yunnan to Myanmar and India in Indochina Peninsula. This Silk Road also played a role in spreading food culture to the outside world in the Han Dynasty. For example, during the Jianwu period of the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu of Han Dynasty, sent Fu Bo general Ma Yuan south to Jiaozhi (present-day Vietnam). At that time, a large number of officers and men of the Han Dynasty built cities and lived in Jiao Jiao and other places, and brought the food customs such as eating zongzi on the Dragon Boat Festival on the fifth day of the fifth lunar month in China to Jiao Jiao and other places. So Vietnam and Southeast Asian countries still keep the custom of eating zongzi.
In addition, China's food culture has a great influence on North Korea, probably starting from the Qin Dynasty. According to Hanshu and other records, during the Qin Dynasty, "Yan, Qi and Zhao Min took refuge in North Korea for tens of thousands of people." So many China residents coming to North Korea will naturally bring China's food culture to North Korea. In the Han Dynasty, Wei Man, a native of China, was once the king of North Korea. At this time, China's food culture had the deepest influence on North Korea. North Korea is used to eating with chopsticks. The cooking materials used in North Korea and the collocation of food in North Korea obviously have the characteristics of China. Even in cooking theory, North Korea pays attention to China's "five flavors" and "five colors".
The country that is greatly influenced by China's food culture is Japanese. In the middle of the 8th century, Jian Zhen, a monk of the Tang Dynasty, went to Japan and brought a lot of China food, such as dry pancakes, steamed cakes, Hu cakes and other cakes, as well as the tools and techniques for making these cakes. The Japanese called these China snacks fruits and copied them. At that time, there were more than 20 kinds of Tang Guo available in Japanese market.
Jian Zhen Du Dong also brought China's food culture to Japan, and Japanese people's use of chopsticks while eating was also influenced by China. In the Tang Dynasty, Japanese students studying in China almost brought back a full set of old people's eating customs in China, such as drinking Tu Su wine on New Year's Day, eating seven kinds of dishes on the seventh day of the first month, having a Qushui banquet in March, drinking calamus wine on the fifth day of May and drinking chrysanthemum wine on the ninth day of September. Among them, after the Dragon Boat Festival Zongzi was introduced to Japan, the Japanese made some improvements according to their eating habits, and exhibited several varieties, such as Daoxi Zongzi, Yi Zongzi, Ge Zongzi and Asahina Zongzi. In the Tang Dynasty, the Japanese also introduced the methods of making noodles, steamed bread, jiaozi, wonton and sauce from China.
Chinese food has a great influence on Japanese food. /kloc-In the middle of the 7th century, Huang Bozong, a monk of the Qing Dynasty in China, brought vegetarian dishes to Japan, which was called "ordinary tea dishes" by the Japanese. Later, a kind of China folk vegetarian food spread to Japan, called "Zhuofu cuisine". Zhuofu cuisine has a great influence on Japanese catering industry. Its representative dishes, such as "sesame bean curd" and "matsutake soup", are still listed on the menus of some restaurants in Japan.
Soy sauce, vinegar, lobster sauce, red yeast and tofu, sour glutinous rice balls, dried plums, sake, etc. The spices that Japanese people often use for seasoning are all from China. Interestingly, the Japanese call bean paste soup sauce, broad bean, pepper, radish soup, peanut Nanjing bean, bean curd skin soup skin and so on. To commemorate the Japanese who spread food culture in China, Japan also named some imported China foods after the disseminators. For example, during the Wanli period of the Ming Dynasty, Japanese monk Zean studied China cooking and pickled radish with salt and rice bran, so the Japanese called it Zean stain. During the reign of Shunzhi in the Qing Dynasty, another Japanese monk, Yuan Yin, introduced kidney beans from China, which the Japanese called Yuan Yindou.
Besides the Northwest Silk Road and Southwest Silk Road, there is also the Maritime Silk Road, which has expanded the influence of China's food culture in the world.
Thailand is located at the crossroads of the Maritime Silk Road, and the land transportation with China is convenient, so there are many exchanges between the two countries. Thais have had frequent contact with Han people in China since the Tang Dynasty. In the 9th ~/kloc-0th century, a large number of residents from Guangdong, Fujian and Yunnan migrated to Southeast Asia, and many of them settled in Thailand. China's food culture has had a great influence on the local area, so that Thai people have a lot of rice, dried noodles, lobster sauce, dried meat, sausages, pickled fish and spoons for dinner with Chinese mainland.
Before China's ceramics were introduced to Thailand, local people mostly used plant leaves as tableware. With the introduction of China porcelain, local people have exquisite and practical tableware, which has greatly changed the living customs of local residents. At the same time, immigrants from China also brought production technologies such as sugar, tea and bean products processing to Thailand, which promoted the development of local food industry.
China's food culture has great influence on Myanmar, Laos, Cambodia and other countries, especially Myanmar. /kloc-At the beginning of the 4th century, the Yuan army went deep into Myanmar and stayed there for 20 years. At the same time, many China businessmen also live in Myanmar, which has brought great changes to the local diet. Since most of these Chinese businessmen come from Fujian, many nouns related to food culture in Burmese are spelled in Fujian dialect, such as chopsticks, tofu, litchi and fried juniper. Fried dough sticks? Wait a minute.
Several Southeast Asian island countries far away from China, such as Philippine, Malaysian and Indonesian, are also deeply influenced by China's food culture.
Filipinos imported vegetables and fruits from China, such as cabbage, spinach, celery, lettuce, peppers, peanuts, soybeans, pears, persimmons, oranges, pomegranates, peaches, bananas and lemons. Filipinos also like to eat China food, such as wonton, rice noodles, spring cakes, barbecued pork buns, chop suey and roast suckling pigs. And their daily diet is inseparable from rice noodles, dried noodles and so on. Filipinos especially like to eat zongzi. They eat zongzi not only on the Dragon Boat Festival, but also at Christmas. They usually regard zongzi as a flavor snack. Philippine Zongzi, according to the ancient system of China, is very long in shape and tastes like that of Jiaxing, Zhejiang.
Malaysian food culture is also influenced by China. According to textual research, the ancestors of Malays mainly came from the rice-growing ethnic groups in Yunnan, China, and some food customs of Malays were closely related to these ancestors. For example, from planting to harvesting, Malay rice has sacrificial activities and ceremonies similar to those in ancient China. The cooking method of Malaysian food is similar to that of Chinese food. China tofu, called "taft" in Malay, is very popular in the local area. In some places, the color, fragrance and taste of tofu are integrated into local traditional curry dishes.
China's food culture has a long history. Immigrants from China to Indonesia have provided the local people with technologies such as brewing wine, making tea, making sugar, pressing oil and raising fish in paddy fields, and introduced China's soybeans, lentils, mung beans, peanuts, tofu, bean sprouts, soy sauce, vermicelli, rice noodles and noodles into Indonesia, which greatly enriched the local people's diet.
As an important part of China's food culture, tea has the greatest influence on all countries in the world. The pronunciation of the words "tea" and "tea leaf" in various languages has evolved from Chinese. Tea has changed the eating habits of many foreigners in China. For example, the British formed the habit of drinking afternoon tea because of China's tea, and the Japanese formed a unique "tea ceremony" because of China's tea.