Early pantry
45Farming and ferment around Wok hei defined Chinese cuisine before restaurants.
Chinese cuisine · Eight great traditions, one wok logic: soy, rice, wheat and the regional map behind "Chinese food".
Chinese cuisine carries class and season in how Peking duck is served, not only in what it tastes like.
Screen and literary portrayals changed overseas orders; they did not retire the older rituals.
Farming and ferment around Wok hei defined Chinese cuisine before restaurants.
Elite kitchens coded the high register still quoted in tasting menus.
Markets made Peking duck a public food, not only a home pot.
Chinese cuisine entered tourism and TV as a simplified set of icons.
Overseas kitchens remade sweetness, heat and portion size.
Markets and banquets in Chinese cuisine appear in local visual traditions long before food photography.
Novels use Peking duck as class and memory, not only appetite.
Films stage family tables and street stalls as social engines.
Travel TV flattened Chinese cuisine into a handful of dishes.
Short video made Dim sum a global snack image.
UNESCO and tourism boards nominated practices around Wok hei.
Calendar feasts still organise the expensive version of Chinese cuisine.
The first pieces of Peking duck are often offered outward, not inward.
Guangzhou teahouses still starts with wholesale produce and leftover-night soup logic.
Status still splits between the industrial version of Wok hei and the household or workshop version no chain quite copies.
Fermented heat and shared grills: kimchi, gochujang and banchan from the Korean Peninsula.
Overall 76 🍣Dashi, rice and seasonal restraint: washoku from sushi counters to home miso soup.
Overall 72 🍲Herbs, nuoc mam and a French-colonial overlay: pho, banh mi and the regional split from Hanoi to the Mekong.
Overall 68 🌶️Hot, sour, salty, sweet: nam prik, fish sauce and the regional map from Bangkok street to Isan grilled chicken.
Overall 77