1.
Chinese cuisine
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Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background, imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time, the most praised Four Major Cuisines are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern Eight Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, the color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and it is considered inappropriate to use knives on dining table. Chopsticks are the eating utensils for Chinese food, which can be used to cut. Chinese society greatly valued gastronomy and developed a study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain, the first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia and these grains were typically served as warm noodle soups, however, instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was restricted to the wealthy. By the time of Confucius in the late Zhou, gastronomy has become a high art and he was recorded discussing about the principles of dining, The rice would never be too white, the meat would never be too finely cut. When it was not cooked right, man would not eat, when it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat, when the food was not prepared with the right sauce, man would not eat. Although there are plenty of meat, they should not be cooked more than staple food, there is no limit for alcohol, before a man get drunk. During Shi Huangdis Qin dynasty, the empire expanded into the south, by the time of the Han Dynasty, the different regions and cuisines of Chinas peoples were linked by major canals and leading to greater complexity in the different regional cuisines. Not only is seen as giving qi, energy, but food is also about maintaining yin. Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table
2.
Soybean
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Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
3.
Nutrition
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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, the diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and they also provide preventive and therapeutic programs at work places, schools and similar institutions. Government regulation especially in terms of licensing, is less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS and these Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become certified, potential CNS candidate must pass an examination. This exam covers specific domains within the health sphere including, Clinical Intervention, a poor diet can cause the wasting of kwashiorkor in acute cases, and the stunting of marasmus in chronic cases of malnutrition. The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, scurvy, later found to be a vitamin C deficiency, was first described in 1500 BC in the Ebers Papyrus. According to Walter Gratzer, the study of nutrition probably began during the 6th century BC, in China, the concept of Qi developed, a spirit or wind similar to what Western Europeans later called pneuma. Food was classified into hot and cold in China, India, Malaya, humours developed perhaps first in China alongside qi. Ho the Physician concluded that diseases are caused by deficiencies of elements, the first recorded nutritional experiment with human subjects is found in the Bibles Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel, selected as court servants, they were to share in the kings fine foods and wine. But they objected, preferring vegetables and water in accordance with their Jewish dietary restrictions, the kings chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for ten days and were compared to the kings men. Appearing healthier, they were allowed to continue with their diet, around 475 BC, Anaxagoras stated that food is absorbed by the human body and, therefore, contains homeomerics, suggesting the existence of nutrients. Around 400 BC, Hippocrates, who recognized and was concerned with obesity, the works that are still attributed to him, Corpus Hippocraticum, called for moderation and emphasized exercise. Salt, pepper and other spices were prescribed for various ailments in various preparations for example mixed with vinegar, in the 2nd century BC, Cato the Elder believed that cabbage could cure digestive diseases, ulcers, warts, and intoxication. Living about the turn of the millennium, Aulus Celsus, an ancient Roman doctor, believed in strong and weak foods
4.
Protein (nutrient)
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Proteins are essential nutrients for the human body. They are one of the blocks of body tissue. As a fuel, proteins provide as much energy density as carbohydrates,4 kcal per gram, in contrast, the most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds, during human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the amino acids that cannot be biosynthesized by the body. There are nine amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, there are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, asparagine, glutamic acid and these six are arginine, cysteine, glycine, glutamine, proline and tyrosine. Humans need the essential amino acids in certain ratios, some protein sources contain amino acids in a more or less complete sense. This has given rise to various ranking systems for protein sources, Dietary sources of protein include both animals and plants, meats, dairy products, fish and eggs as well as grains, legumes and nuts. Vegetarians and vegans can get enough essential amino acids by eating a variety of plant proteins and it is commonly believed that athletes should consume a higher-than-normal protein intake to maintain optimal physical performance. Protein is a nutrient needed by the body for growth. Aside from water, proteins are the most abundant kind of molecules in the body, Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin, proteins are also used in membranes, such as glycoproteins. When broken down into amino acids, they are used as precursors to acid, co-enzymes, hormones, immune response, cellular repair. Additionally, protein is needed to form blood cells, proteins are believed to increase performance in terms of athletics. Amino acids, the blocks of proteins, are used for building muscle tissue. Protein is only used as fuel when carbohydrates are low
5.
Gram
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The gram is a metric system unit of mass. Originally defined as the weight of a volume of pure water equal to the cube of the hundredth part of a metre. The only unit symbol for gram that is recognised by the International System of Units is g following the numeric value with a space, the SI does not support the use of abbreviations such as gr, gm or Gm. The word gramme was adopted by the French National Convention in its 1795 decree revising the system as replacing the gravet introduced in 1793. Its definition remained that of the weight of a centimetre of water. French gramme was taken from the Late Latin term gramma and this word, ultimately from Greek γράμμα letter had adopted a specialised meaning in Late Antiquity of one twenty-fourth part of an ounce, corresponding to about 1.14 grams. This use of the term is found in the carmen de ponderibus et mensuris composed around 400 AD, the gram was the fundamental unit of mass in the 19th-century centimetre–gram–second system of units. The gram is today the most widely used unit of measurement for non-liquid ingredients in cooking and grocery shopping worldwide. 1 gram =15.4323583529 grains 1 grain =0.06479891 grams 1 avoirdupois ounce =28.349523125 grams 1 troy ounce =31.1034768 grams 100 grams =3.527396195 ounces 1 gram =5 carats 1 gram =8. 1 gram is roughly equal to 1 small paper clip or pen cap, the Japanese 1 yen coin has a mass of one gram. Conversion of units Duella Gold gram Orders of magnitude Gram at Encyclopædia Britannica
6.
Fat
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Fat is one of the three main macronutrients, along with carbohydrate and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol, the terms oil, fat, and lipid are often confused. Oil normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, lipid is the general term, as a lipid is not necessarily a triglyceride. Fats, like lipids, are generally hydrophobic, and are soluble in organic solvents. Fat is an important foodstuff for many forms of life, and they are a necessary part of the diet of most heterotrophs. Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents, there are two essential fatty acids in human nutrition, alpha-linolenic acid and linoleic acid. Other lipids needed by the body can be synthesized from these, fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain, unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the end of the chain. This end is called the end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the counting from that end. Some oils and fats have double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be divided into cis fats, which are the most common in nature, and trans fats. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst and this action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. However, trans fats are generated during hydrogenation as contaminants created by a side reaction on the catalyst during partial hydrogenation. Saturated fats can stack themselves in a closely packed arrangement, so they can easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids, olive and linseed oils on the other hand are unsaturated and liquid
7.
Carbohydrate
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A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2,1, in other words, with the empirical formula Cmn. This formula holds true for monosaccharides, some exceptions exist, for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon, structurally it is accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, the saccharides are divided into four chemical groups, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest carbohydrates, are referred to as sugars. The word saccharide comes from the Greek word σάκχαρον, meaning sugar, while the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the glucose, cane sugar is the disaccharide sucrose. Carbohydrates perform numerous roles in living organisms, polysaccharides serve for the storage of energy and as structural components. The 5-carbon monosaccharide ribose is an important component of coenzymes and the backbone of the genetic molecule known as RNA, the related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the system, fertilization, preventing pathogenesis, blood clotting. In food science and in informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch or simple carbohydrates. Often in lists of information, such as the USDA National Nutrient Database, the term carbohydrate is used for everything other than water, protein, fat, ash. This will include chemical compounds such as acetic or lactic acid, carbohydrates are found in wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, table sugar, bread, milk, starch and sugar are the important carbohydrates in our diet. Starch is abundant in potatoes, maize, rice and other cereals, sugar appears in our diet mainly as sucrose which is added to drinks and many prepared foods such as jam, biscuits and cakes. Glucose and fructose are found naturally in fruits and some vegetables. Glycogen is carbohydrate found in the liver and muscles, cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fibre which helps to maintain a healthy digestive system, formerly the name carbohydrate was used in chemistry for any compound with the formula Cm n
8.
Chinese language
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Chinese is a group of related, but in many cases mutually unintelligible, language varieties, forming a branch of the Sino-Tibetan language family. Chinese is spoken by the Han majority and many ethnic groups in China. Nearly 1.2 billion people speak some form of Chinese as their first language, the varieties of Chinese are usually described by native speakers as dialects of a single Chinese language, but linguists note that they are as diverse as a language family. The internal diversity of Chinese has been likened to that of the Romance languages, There are between 7 and 13 main regional groups of Chinese, of which the most spoken by far is Mandarin, followed by Wu, Min, and Yue. Most of these groups are mutually unintelligible, although some, like Xiang and certain Southwest Mandarin dialects, may share common terms, all varieties of Chinese are tonal and analytic. Standard Chinese is a form of spoken Chinese based on the Beijing dialect of Mandarin. It is the language of China and Taiwan, as well as one of four official languages of Singapore. It is one of the six languages of the United Nations. The written form of the language, based on the logograms known as Chinese characters, is shared by literate speakers of otherwise unintelligible dialects. Of the other varieties of Chinese, Cantonese is the spoken language and official in Hong Kong and Macau. It is also influential in Guangdong province and much of Guangxi, dialects of Southern Min, part of the Min group, are widely spoken in southern Fujian, with notable variants also spoken in neighboring Taiwan and in Southeast Asia. Hakka also has a diaspora in Taiwan and southeast Asia. Shanghainese and other Wu varieties are prominent in the lower Yangtze region of eastern China, Chinese can be traced back to a hypothetical Sino-Tibetan proto-language. The first written records appeared over 3,000 years ago during the Shang dynasty, as the language evolved over this period, the various local varieties became mutually unintelligible. In reaction, central governments have sought to promulgate a unified standard. Difficulties have included the great diversity of the languages, the lack of inflection in many of them, in addition, many of the smaller languages are spoken in mountainous areas that are difficult to reach, and are often also sensitive border zones. Without a secure reconstruction of proto-Sino-Tibetan, the structure of the family remains unclear. A top-level branching into Chinese and Tibeto-Burman languages is often assumed, the earliest examples of Chinese are divinatory inscriptions on oracle bones from around 1250 BCE in the late Shang dynasty
9.
Standard Chinese
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Its pronunciation is based on the Beijing dialect, its vocabulary on the Mandarin dialects, and its grammar is based on written vernacular Chinese. Like other varieties of Chinese, Standard Chinese is a language with topic-prominent organization. It has more initial consonants but fewer vowels, final consonants, Standard Chinese is an analytic language, though with many compound words. There exist two standardised forms of the language, namely Putonghua in Mainland China and Guoyu in Taiwan, aside from a number of differences in pronunciation and vocabulary, Putonghua is written using simplified Chinese characters, while Guoyu is written using traditional Chinese characters. There are many characters that are identical between the two systems, in English, the governments of China and Hong Kong use Putonghua, Putonghua Chinese, Mandarin Chinese, and Mandarin, while those of Taiwan, Singapore, and Malaysia, use Mandarin. The name Putonghua also has a long, albeit unofficial, history and it was used as early as 1906 in writings by Zhu Wenxiong to differentiate a modern, standard Chinese from classical Chinese and other varieties of Chinese. For some linguists of the early 20th century, the Putonghua, or common tongue/speech, was different from the Guoyu. The former was a prestige variety, while the latter was the legal standard. Based on common understandings of the time, the two were, in fact, different, Guoyu was understood as formal vernacular Chinese, which is close to classical Chinese. By contrast, Putonghua was called the speech of the modern man. The use of the term Putonghua by left-leaning intellectuals such as Qu Qiubai, prior to this, the government used both terms interchangeably. In Taiwan, Guoyu continues to be the term for Standard Chinese. The term Putonghua, on the contrary, implies nothing more than the notion of a lingua franca, Huayu, or language of the Chinese nation, originally simply meant Chinese language, and was used in overseas communities to contrast Chinese with foreign languages. Over time, the desire to standardise the variety of Chinese spoken in these communities led to the adoption of the name Huayu to refer to Mandarin and it also incorporates the notion that Mandarin is usually not the national or common language of the areas in which overseas Chinese live. The term Mandarin is a translation of Guānhuà, which referred to the lingua franca of the late Chinese empire, in English, Mandarin may refer to the standard language, the dialect group as a whole, or to historic forms such as the late Imperial lingua franca. The name Modern Standard Mandarin is sometimes used by linguists who wish to distinguish the current state of the language from other northern. Chinese has long had considerable variation, hence prestige dialects have always existed. Confucius, for example, used yǎyán rather than colloquial regional dialects, rime books, which were written since the Northern and Southern dynasties, may also have reflected one or more systems of standard pronunciation during those times
10.
Pinyin
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Pinyin, or Hànyǔ Pīnyīn, is the official romanization system for Standard Chinese in mainland China, Malaysia, Singapore, and Taiwan. It is often used to teach Standard Chinese, which is written using Chinese characters. The system includes four diacritics denoting tones, Pinyin without tone marks is used to spell Chinese names and words in languages written with the Latin alphabet, and also in certain computer input methods to enter Chinese characters. The pinyin system was developed in the 1950s by many linguists, including Zhou Youguang and it was published by the Chinese government in 1958 and revised several times. The International Organization for Standardization adopted pinyin as a standard in 1982. The system was adopted as the standard in Taiwan in 2009. The word Hànyǔ means the language of the Han people. In 1605, the Jesuit missionary Matteo Ricci published Xizi Qiji in Beijing and this was the first book to use the Roman alphabet to write the Chinese language. Twenty years later, another Jesuit in China, Nicolas Trigault, neither book had much immediate impact on the way in which Chinese thought about their writing system, and the romanizations they described were intended more for Westerners than for the Chinese. One of the earliest Chinese thinkers to relate Western alphabets to Chinese was late Ming to early Qing Dynasty scholar-official, the first late Qing reformer to propose that China adopt a system of spelling was Song Shu. A student of the great scholars Yu Yue and Zhang Taiyan, Song had been to Japan and observed the effect of the kana syllabaries. This galvanized him into activity on a number of fronts, one of the most important being reform of the script, while Song did not himself actually create a system for spelling Sinitic languages, his discussion proved fertile and led to a proliferation of schemes for phonetic scripts. The Wade–Giles system was produced by Thomas Wade in 1859, and it was popular and used in English-language publications outside China until 1979. This Sin Wenz or New Writing was much more sophisticated than earlier alphabets. In 1940, several members attended a Border Region Sin Wenz Society convention. Mao Zedong and Zhu De, head of the army, both contributed their calligraphy for the masthead of the Sin Wenz Societys new journal. Outside the CCP, other prominent supporters included Sun Yat-sens son, Sun Fo, Cai Yuanpei, the countrys most prestigious educator, Tao Xingzhi, an educational reformer. Over thirty journals soon appeared written in Sin Wenz, plus large numbers of translations, biographies, some contemporary Chinese literature, and a spectrum of textbooks
Cookbook: Tofu skin 
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