Source(google.com.pk)
The history of Chinese cuisine goes deep into history and is marked by both variety and change. The archeologist and scholar K.C. Chang says “Chinese people are especially preoccupied with food” and “food is at the center of, or at least it accompanies or symbolizes, many social interactions.” Over the course of history, he says, "continuity vastly outweighs change.
Chinese cuisine as we now know it evolved gradually over the centuries as new food sources and techniques were introduced, discovered, or invented. Although many of the characteristics we think of as the most important appeared very early, others did not appear or did not become important until relatively late. The first chopsticks, for instance, were probably used for cooking, stirring the fire, and serving bits of food and were not initially used as eating utensils. They began to take on this role during the Han dynasty, but it was not until the Ming that they became ubiquitous for both serving and eating. It was not until the Ming that they acquired their present name (筷子, kuaizi) and their present shape. The wok may also have been introduced during the Han, but again its initial use was limited (to drying grains) and its present use (to stir-fry, as well as boiling, steaming, roasting, and deep-frying) did not develop until the Ming.The Ming also saw the adoption of new plants from the New World, such as corn, peanuts, and tobacco. Wilkinson remarks that to "somebody brought up on late twentieth century Chinese cuisine, Ming food would probably still seem familiar, but anything further back, especially pre-Tang would probably be difficult to recognize as 'Chinese'".
Chicken is the meat derived from chickens. It is the most common type of poultry on earth, and is prepared as food in a wide variety of ways, varying by region and culture throughout the world.
Chicken is a type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers. Broilers and fryers are chickens that weigh 3 to 4 pounds, are 7 to 12 weeks old and are best used for broiling or fry cooking. As the chicken becomes 10 to 12 weeks old, weighs 2 to 5 pounds and gains more fat, they are referred to as roasters since they are most suitable for roasting or cooking on rotisserie grills. Stewing chickens, which weigh up to 7 pounds and are over 10 months old, are typically best for stewing or processing into canned chicken products.
Typically, the muscle tissue (breast, legs, thigh, etc.), liver, heart, and gizzard are processed for food. Chicken feet are commonly eaten, especially in French and Chinese Cuisine. Chicken wings refers to a serving of the wing sections of a chicken.
Exotic parts like pygostyle (chicken's buttocks) and testicles are commonly eaten in East Asia and some parts of South East Asia.
Chicken eggs are commonly eaten.
Long back I read about a Chinese delicacy known as "Beggar's Chicken" and was waiting for an opportunity to try my hands on it. It is the Chinese version of the roasted chicken dating back to the Qing dynasty. The process involves wrapping a whole spiced chicken in lotus leaves, then encasing it in mud and roasted in open fire. When fully cooked, the mud forms a hard shell around the chicken and cracked open before revealing the deliciously roasted chicken inside.
As per the legend, a beggar in Zhejiang province stole a chicken from a village, and buried it in mud. He retrieved the mud covered chicken latter, and instead of cleaning the mud he just threw it in an open fire. This resulted in hardening the muddy shell around the chicken with a deliciously roasted bird inside. He then started selling chickens cooked this way and made a fortune for himself, also creating a Chinese culinary tradition known as "Beggar's Chicken".
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Chicken Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
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