The diversity of food culture in China, Kazakhstan and Tajikistan: What contributed to the formation of currently existing food traditions?
The food cultures of China, Kazakhstan, and Tajikistan are as diverse as their landscapes and histories. In this article-project, we'll explore what shaped the unique food traditions in these countries. From ancient trade routes to environmental influences, we'll uncover the ingredients and customs that make each cuisine special. Join us on a journey through the flavors and stories that define the culinary identities of China, Kazakhstan, and Tajikistan.
History of the formation and classification of Chinese cuisine
Chinese cuisine has a long history of formation, dating back to the end of the Shang Dynasty, with a history of more than 3,100 years. Its development is roughly divided into five stages: raw food, cooked food, medicinal food, natural cooking and scientific cooking. During these long years, the Chinese people, with wisdom and diligence, have created a rich variety of cooking techniques, introduced tens of thousands of traditional dishes, and formed colourful feasts and colourful flavour genres.
There are many categories of Chinese cuisine, among which the most well-known are the eight major cuisines, namely, Lu cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Each cuisine has its own unique cooking techniques and flavour characteristics, reflecting the food culture and historical background of different regions.
Chinese cuisine has a long history of formation, dating back to the end of the Shang Dynasty, with a history of more than 3,100 years. Its development is roughly divided into five stages: raw food, cooked food, medicinal food, natural cooking and scientific cooking. During these long years, the Chinese people, with wisdom and diligence, have created a rich variety of cooking techniques, introduced tens of thousands of traditional dishes, and formed colourful feasts and colourful flavour genres.
There are many categories of Chinese cuisine, among which the most well-known are the eight major cuisines, namely, Lu cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Each cuisine has its own unique cooking techniques and flavour characteristics, reflecting the food culture and historical background of different regions.
Representative Chinese dishes and their unique meanings
Chinese dishes are not only delicious, but also have profound meanings. For example, chicken, as an important dish at the New Year's Eve dinner, signifies great luck and blessings from the golden chicken; fish represents a good harvest and symbolises abundance; lettuce has become one of the essential vegetables at the New Year's Eve because of its resonance with the sound "Sheng Cai"; leek signifies a long life and expresses the desire for a better life; dumplings symbolise fortune and are an essential dish at the New Year's Eve New Year's Eve dinner; meatballs signify reunion and reunification; and meatballs signify a good family reunion and are a must at the New Year's Eve dinner. Dumplings symbolise wealth and prosperity, and are an indispensable dish at the New Year's Eve dinner; meatballs symbolise reunion, and hold people's hope for family harmony and reunion.
Eight major Chinese cuisines, their typical characteristics and representative dishes
I.Lu Cuisine
Typical features: pure flavouring, savoury taste, raw materials are mostly seafood.
Causes: Shandong is a region rich in produce and diverse ingredients, coupled with a long history of culinary traditions, forming a unique style of Lu Cuisine.
Representative dishes: roasted sea cucumber with spring onion, stewed prawns
Chinese dishes are not only delicious, but also have profound meanings. For example, chicken, as an important dish at the New Year's Eve dinner, signifies great luck and blessings from the golden chicken; fish represents a good harvest and symbolises abundance; lettuce has become one of the essential vegetables at the New Year's Eve because of its resonance with the sound "Sheng Cai"; leek signifies a long life and expresses the desire for a better life; dumplings symbolise fortune and are an essential dish at the New Year's Eve New Year's Eve dinner; meatballs signify reunion and reunification; and meatballs signify a good family reunion and are a must at the New Year's Eve dinner. Dumplings symbolise wealth and prosperity, and are an indispensable dish at the New Year's Eve dinner; meatballs symbolise reunion, and hold people's hope for family harmony and reunion.
Eight major Chinese cuisines, their typical characteristics and representative dishes
I.Lu Cuisine
Typical features: pure flavouring, savoury taste, raw materials are mostly seafood.
Causes: Shandong is a region rich in produce and diverse ingredients, coupled with a long history of culinary traditions, forming a unique style of Lu Cuisine.
Representative dishes: roasted sea cucumber with spring onion, stewed prawns
Second, Sichuan Cuisine
Typical characteristics: spicy taste
Causes: The climate in Sichuan is humid, with a lot of rain and fog, so in order to drive away dampness and cold, people have formed the habit of eating spicy and numbing food. At the same time, the rich material resources in Sichuan also provide a material basis for the development of Sichuan cuisine.
Representative dishes: Mapo Tofu, boiled fish, Kung Pao Chicken and so on.
Causes: The climate in Sichuan is humid, with a lot of rain and fog, so in order to drive away dampness and cold, people have formed the habit of eating spicy and numbing food. At the same time, the rich material resources in Sichuan also provide a material basis for the development of Sichuan cuisine.
Representative dishes: Mapo Tofu, boiled fish, Kung Pao Chicken and so on.
Min Cuisine
Typical features: freshness, ingredients are mostly mountain delicacies and sea food, and there are a lot of soup varieties.
Causes: Fujian region has a long coastline and abundant seafood resources, so Fujian cuisine absorbed the characteristics of local ingredients during the development process and formed a unique style.
Representative dishes: Buddha jumps over the wall, lychee meat, Fuzhou fishballs and so on.
Typical features: freshness, ingredients are mostly mountain delicacies and sea food, and there are a lot of soup varieties.
Causes: Fujian region has a long coastline and abundant seafood resources, so Fujian cuisine absorbed the characteristics of local ingredients during the development process and formed a unique style.
Representative dishes: Buddha jumps over the wall, lychee meat, Fuzhou fishballs and so on.
Apart from the eight major cuisines, there are many other local cuisines and specialities in China. These local cuisines may not be as well known as the eight major cuisines, but they also carry rich historical and cultural connotations, demonstrating the diversity and profundity
of Chinese food culture.
Among them, Northeastern cuisine is known for its unique rough style and rich flavours, with representative dishes such as pot-boiled pork and ground pork. Beijing Cuisine, on the other hand, is a fusion of culinary techniques from many different places and has a rich flavour, with representative dishes such as Peking Duck and Shredded Pork with Peking Sauce.
of Chinese food culture.
Among them, Northeastern cuisine is known for its unique rough style and rich flavours, with representative dishes such as pot-boiled pork and ground pork. Beijing Cuisine, on the other hand, is a fusion of culinary techniques from many different places and has a rich flavour, with representative dishes such as Peking Duck and Shredded Pork with Peking Sauce.
Whether the formation of Chinese cuisine has been influenced by which countries?
It is true that the formation of Chinese cuisine has been influenced by some countries, but this influence is relatively small. Since ancient times, Chinese food culture has been famous for its unique cooking techniques and flavour characteristics, which have had a profound impact on the world's food culture. However, with the opening of the Silk Road and the development of maritime trade, China has also exchanged food culture with neighbouring countries. For example, foodstuffs such as hu biscuits and wines from the western regions were introduced into China, enriching Chinese food culture; meanwhile, Chinese tea and porcelain were also introduced into western countries, influencing local food customs. But in general, the formation of Chinese cuisine is still mainly influenced by its own regional culture and historical factors.
It is true that the formation of Chinese cuisine has been influenced by some countries, but this influence is relatively small. Since ancient times, Chinese food culture has been famous for its unique cooking techniques and flavour characteristics, which have had a profound impact on the world's food culture. However, with the opening of the Silk Road and the development of maritime trade, China has also exchanged food culture with neighbouring countries. For example, foodstuffs such as hu biscuits and wines from the western regions were introduced into China, enriching Chinese food culture; meanwhile, Chinese tea and porcelain were also introduced into western countries, influencing local food customs. But in general, the formation of Chinese cuisine is still mainly influenced by its own regional culture and historical factors.
Food future in Kazakhstan
Ernur Ainkazyn Kazakh chef
What is the historical feature of Kazakh cuisine?
The historical feature of Kazakh cuisine is that during the time of the nomads, all the silk roads passed through Kazakhstan, through the city of Otyrar, a great huge trading city in which they traded any spices, vegetables, etc.
Also, nomads were divided into those who could afford food and those who could not.
The cuisine was very diverse; every warrior always had with him Naryn soup made from dried horse meat.
The historical feature of Kazakh cuisine is that during the time of the nomads, all the silk roads passed through Kazakhstan, through the city of Otyrar, a great huge trading city in which they traded any spices, vegetables, etc.
Also, nomads were divided into those who could afford food and those who could not.
The cuisine was very diverse; every warrior always had with him Naryn soup made from dried horse meat.
Also, when the village wandered from point a to point b, the scouts first went with a certain number of livestock. What are the cattle for? Every day the scouts did KOMBE. They dug a hole, threw the cattle in there in their own skins, covered them with earth, lit a fire and layered them in a similar way. It turned out to be a kind of oven. Afterwards, the village residents came, dug up the meat, ate, and moved on.
What factors influenced the formation of the current food culture in Kazakhstan?
The factors that had the strongest influence on the food culture in Kazakhstan, firstly, were the great famine.
Where nomadic people were forced to settle. It turns out that the places where there were wintering grounds and summer camps were abandoned and, accordingly, the people lost their harvest. Sweet potatoes even sprouted on our territory, which now remain wild in the steppe. What influenced after - in the 90s, a lot of nationalities were brought to Kazakhstan. Thanks to this, the now popular Korean cuisine and etc., appeared in the country. But Korean cuisine in Kazakhstan is very different from Hanguk food.
What factors influenced the formation of the current food culture in Kazakhstan?
The factors that had the strongest influence on the food culture in Kazakhstan, firstly, were the great famine.
Where nomadic people were forced to settle. It turns out that the places where there were wintering grounds and summer camps were abandoned and, accordingly, the people lost their harvest. Sweet potatoes even sprouted on our territory, which now remain wild in the steppe. What influenced after - in the 90s, a lot of nationalities were brought to Kazakhstan. Thanks to this, the now popular Korean cuisine and etc., appeared in the country. But Korean cuisine in Kazakhstan is very different from Hanguk food.
What was Kazakhs fisrt food?
The nomads' food was based on wheat, meat and a minimal set of vegetables. Any meat was used in food, smoked, dry-cured, boiled stew. There is a very interesting dish, ULPERSHEK, in which a horse’s heart was sealed in a chest of flour for a month, and then cooked. It turned out very juicy and tasty. Also, when parents give their daughter in marriage, the mother prepares Ulpershek (horse heart) and sends it after her daughter, which means “you will always be in our heart”
Is there a connection between Russian, Chinese, Tajik and Kazakh cuisine?
Of course there is, also the influence of Soviet power was the fact that to this day we prepare borscht, holodetc and etc. The connection with Chinese cuisine lies in the import from China of Dungan, Chinese cuisine adapted to our products. I don’t see a strong connection with Tajik cuisine, but we use their oils well and we also love eating Tajik plov.
The nomads' food was based on wheat, meat and a minimal set of vegetables. Any meat was used in food, smoked, dry-cured, boiled stew. There is a very interesting dish, ULPERSHEK, in which a horse’s heart was sealed in a chest of flour for a month, and then cooked. It turned out very juicy and tasty. Also, when parents give their daughter in marriage, the mother prepares Ulpershek (horse heart) and sends it after her daughter, which means “you will always be in our heart”
Is there a connection between Russian, Chinese, Tajik and Kazakh cuisine?
Of course there is, also the influence of Soviet power was the fact that to this day we prepare borscht, holodetc and etc. The connection with Chinese cuisine lies in the import from China of Dungan, Chinese cuisine adapted to our products. I don’t see a strong connection with Tajik cuisine, but we use their oils well and we also love eating Tajik plov.
ULPERSHEK
Horses heart cooked and beautifully served
The dish that represents Kazakh culture
Are there any dishes that are prepared as superstitions before some important holidays?
Of course there is, I really like a dish that our youth now very much rejects, called KUYRYK BAUYR. This is a special dish that is given for a reason. Initially, the nomads never flattered anybody by words. They showed everything with their actions and when cutting a ram, the nomads sent a shoulder of the ram to their friends. Which meant “let our friendship be inseparable like these shoulder blades.”
We prepare Kuyryk bauyr when we are getting married and becoming related to someone. This is a piece of fat tail with liver, the semantic meaning is come into our circle as easily as fat tail melts in your mouth.
Of course there is, I really like a dish that our youth now very much rejects, called KUYRYK BAUYR. This is a special dish that is given for a reason. Initially, the nomads never flattered anybody by words. They showed everything with their actions and when cutting a ram, the nomads sent a shoulder of the ram to their friends. Which meant “let our friendship be inseparable like these shoulder blades.”
We prepare Kuyryk bauyr when we are getting married and becoming related to someone. This is a piece of fat tail with liver, the semantic meaning is come into our circle as easily as fat tail melts in your mouth.
Can you, like a professional chef, share the recipe for a real Kazakh dish?
Catch the recipe for real Kazakh Beshbarmak) It is prepared from three types of meat, sur et, kazy and regular fresh horse meat. Cook over low heat, a fatty horse meat broth appears on top, prepare the dough without a drop of water, flour the eggs and the top layer of fatty broth. Roll out, cut and cook until tender in the same broth. And prepare tuzdyk (fresh onion, salt and a small part of the broth and some black). Slice the meat that has cooled in the broth and serve!
Catch the recipe for real Kazakh Beshbarmak) It is prepared from three types of meat, sur et, kazy and regular fresh horse meat. Cook over low heat, a fatty horse meat broth appears on top, prepare the dough without a drop of water, flour the eggs and the top layer of fatty broth. Roll out, cut and cook until tender in the same broth. And prepare tuzdyk (fresh onion, salt and a small part of the broth and some black). Slice the meat that has cooled in the broth and serve!
Moving on to cuisine in Tajikistan
Interview from Gulnora Rasulova
What is one of the differences between national foods of Tajiks and other nations?
Tajik national foods are very different from other nationalities. For example, in Europ meat foods are used more often but our national foods are prepared from fresh healthy products and most importantly Tajik people eat their national food in wooden pans. This is one of the differences of our national foods
What are the national foods of the Tajik people?
The national foods of the Tajik people are shakarob, kurtob, oshi burida, otala, dangicha, sumalak, sambusa etc.
What is one of the differences between national foods of Tajiks and other nations?
Tajik national foods are very different from other nationalities. For example, in Europ meat foods are used more often but our national foods are prepared from fresh healthy products and most importantly Tajik people eat their national food in wooden pans. This is one of the differences of our national foods
What are the national foods of the Tajik people?
The national foods of the Tajik people are shakarob, kurtob, oshi burida, otala, dangicha, sumalak, sambusa etc.
Why do Tajik people eat their food on wooden pans and why do they eat their national food with wooden spoons?
The Tajik people have had the art of wood carving since ancient times and making wooden plates and spoons is one of the ancient crafts of the Tajik people and the Tajik people eat most of their food in wooden plates as eating food in these plates has a special taste and pleasure
Why do Tajik people prepare their national foods more in the spring?
Because the spring season is the season of life of nature and it is in this season that a lot of useful and useful plants grow and as we know the Tajik national food consists mostly of fresh and healthy plants and products and it is in the spring that they are prepared a lot. In spring people harvest and dry plants and in other seasons they use them to prepare national foods
One of the oldest foods of the Tajik people which people still eat?
One of the oldest national foods of our country is sumalak which Tajik people still prepare every Navruz celebration. One of the our oldest food is fatir with mask, which is still prepared and consumed by people
Because the spring season is the season of life of nature and it is in this season that a lot of useful and useful plants grow and as we know the Tajik national food consists mostly of fresh and healthy plants and products and it is in the spring that they are prepared a lot. In spring people harvest and dry plants and in other seasons they use them to prepare national foods
One of the oldest foods of the Tajik people which people still eat?
One of the oldest national foods of our country is sumalak which Tajik people still prepare every Navruz celebration. One of the our oldest food is fatir with mask, which is still prepared and consumed by people
In conclusion
As we conclude our exploration of the food cultures of China, Kazakhstan, and Tajikistan, we are reminded of the rich tapestry of flavors, ingredients, and traditions that define each cuisine. From the bustling markets of China to the nomadic traditions of the Kazakh steppe and the vibrant spices of Tajik cuisine, these culinary landscapes are a testament to centuries of cultural exchange, geographical diversity, and historical legacy.
Through our journey, we have uncovered the intricate connections between food and identity, as well as the resilience and creativity of communities in adapting to changing landscapes and lifestyles. The stories behind each dish offer glimpses into the shared history, values, and aspirations of the people who have nurtured these culinary traditions for generations.
As we savor the tastes and aromas of these cuisines, let us also celebrate the diversity and interconnectedness of our world. May this exploration inspire us to embrace new flavors, honor cultural heritage, and foster understanding and appreciation for the richness of human experience found in every meal. Join us as we continue to explore the endless possibilities and delights of food culture around the globe. Bon appétit!
We Are RMJ-2024 Participants
The best team consists of people who work together and appreciate each other’s efforts!
- Altynai IslamovTeam editorAltynai is our team captain. She’s from Kazakhstan and she studies journalism in Al Farabi Kazakh National University.
- Yitong ZhangTeam memberYitong Zhang is from China. She studies Russian language in Communication University of China
- IsmigulTeam memberIsmigul is from Tajikistan.
