General Overview and Analysis of Chinese Restaurants: Descriptive Essay

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A literature review is a text of scholarly paper which includes the current knowledge Including substantive findings as well as theoretical and methodological contributions to particular topic. Literature reviews are secondary sources and do not report new or the original experimental works.

The four major cuisines are Chuan, Lu, Yue and Huaiyang, representing West, North, South, and East China cuisine correspondingly. The modern 'Eight Cuisines' of China are Anhui, Cantonese , Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines. Color taste and the smell are the three traditional aspects used to describe Chinese food and also the nutrition and appearance of the food.(“Four Major Cuisines in China, Chinese Cuisine, Chinese Cooking - CITS,” 2017)

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The global diffusion of Chinese food culture has occurred during the past two hundred years, under the impact of western capitalism and colonialism. When hundreds of thousands of Chinese left southeast China, mainly the two provinces of fuijan and Guangdong, and arrived in Southeast Asia, Oceania, and North and South America, they brought with them not only Chinese ways of cooking but also new food ingredients. For example, in south pacific early Chinese migrants introduced many fruits and vegetables that were not indigenous to the island.(“Glob. Asian Cuis.,” 2015)

Food in China is not consumed merely to satisfy hunger, but for health promotion, treating diseases and, most importantly, building relationships among people and enhancing family values. Chinese cuisine has been long, a creative and individualized art. The variety and combinations of food served at each meal should never be the same.(Hsieh, n.d 2004.)

As the Nepal is the country boarder with china, main part Tibet of china, Nepal has the must influence of Tibetan food and the meat item consumed in Nepal are mutton, yak and goat especially in mountain area. Along this the Sichuan cuisine is must popular in Kathmandu because of its spiciness and the aroma of food. (Chinese Food in Nepal and Famous Chinese Restaurants in Kathmandu, n.d. 2018 BY Kham Sang )

The Chinese tourist is increasing every year. As we look the tourist arrival from 2009 AD to 2018 AD the percentage is increasing year by year. On 2009 it was just 6.3% and it goes increasing from 6.3%to 7.7%, 8.4%, 8.9%, 12.4%, 15.7% up to 2014 AD. And at the time of earthquake it goes decreasing and from 2017 AD it start increasing again. The latest percentage of Chinese tourist arrive in Nepal is 13.10% on 2018 AD and its increasing on 2019 AD it was 19.53% within 6 month.(Nepal Sansar, 2019)

The influence of China and Tibet is common in the popularity of, bamboo shoots, noodles, soybeans and momos, small steamed or sautéed dumplings filled with meat or vegetables. Momos became the most popular street food in Katmandu after Tibetan refugees opened stalls there in the 1960s.(Nepal’s tasty, healthy cuisine shows influence of India, Tibet - Chicago Tribune, n.d. Colleen Taylor Sen, 2010)

China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. The changing attitudes of west towards Chinese food, which in recent years has led to the opening of a Chinese restaurant or takeaway in almost every western town, and to the adoption I a modified form, of many Chinese cooking techniques. (Roberts, John Anthony George, 2004)

In recent years, anthropological literature on food has generated new theoretical finding on this important aspect of human behaviour that help to explain cultural adaptation and social grouping in a more general way; among many new works on food, however, few studies address the Chinese food ways, despite their enormous and continual influence on the local food habits around the world. (Wu, David Y. H. and Sidney CH Cheung, 2002)

Even classic works on Chinese food provide us with only basic information about china itself, or interpret Chinese floodways in the restricted local food scene and within Chinese history (chang 1997; Anderson 1977; Anderson 1988; simoons 1991).

The use of spices and condiments is an indispensable procedure in Chinese culinary culture, especially the hotpot culture. For instance, there has been no systematic investigation on spices and condiments used in Chinese hotpot so far. An ethno botanical survey was conducted to collect information on spices and condiments used in Chinese hotpot. The results showed that to prepare the Chinese hotpot the use of species are total 67, involving 82 plant species of 50 genera in 26 families. All of these spices are also used medicinally in China yet half of them were not native to China. (Food research international, 2012)

In reference to an emerging discourse in the social sciences about globalization processes of food ways around the world, the main point of the argument is that although Chinese cuisine overseas has been globalized for almost a century, it did not follow the rules suggested by current globalization theories. Rather, Chinese cuisine overseas demonstrated re-creation, invention and representation of cooking, especially in restaurant. Immigrants improvised cooking material to satisfy the imagination of a Chinese eating culture comprising both Chinese migrants and non-Chinese populations. (Wu, D. Y. 2014)

Taking the road of industrialized development is one of the obvious tendencies for Chinese cuisine to meet the food and beverage market competitions after the entry into WTO. The characteristics of Chinese cuisine decide that this tendency has its own distinctive features. The culinary concept needs first to be revolutionized, and consequently, the cooking methods and productive technology should also be optimized in accordance with the characteristics of industrial economy. The achievement of maximum market efficiency, the productive industrialization, the diversified culinary culture and others, all the basic features of industrialization, undoubtedly will promote the favourable development of Chinese cuisine industry. (Bin, H. O. U. 2003)

The global diffusion of Chinese food culture has occurred during the past two hundred years, under the impact of western capitalism and colonialism. When hundreds of thousands of Chinese left southeast China, mainly the two provinces of fuijan and Guangdong, and arrived in Southeast Asia, Oceania, and North and South America, they brought with them not only Chinese ways of cooking but also new food ingredients. For example, in south pacific early Chinese migrants introduced many fruits and vegetables that were not indigenous to the island. (Wu, D. Y., & Tan, C. B. 2001)

Food in China is not consumed merely to satisfy hunger, but for health promotion, treating diseases and, most importantly, building relationships among people and enhancing family values. Chinese cuisine has long been a creative and individualized art. The variety and combinations of food served at each meal should never be the same. (Li, J. R., & Hsieh, Y. H. P., 2004)

Cuisine dates back to the Antiquity. As food began to require more planning, there was an emergence of meals that situated around culture. (Laudan, Rachel,Cuisine and Empire.) Food is all about emotions and sentiments that give a breath of fresh air in the tourism industry. Nepal could be a Haven for Gastronomic Tourism with her wealth of indigenous delicacies. The multi-ethnic and multi - cultural ingenuity of Nepal offers unlimited choice of cuisines based on region, religion, ethnicity, culture, festivals, environment and diverse climatic conditions. (Nepal tourism board, 2018)

With many different backgrounds and ethnicities, Nepal’s food is inevitably not to be missed. While the cuisine is influenced heavily by its neighbour’s, China and India, Nepal makes it their own and it’s generally healthier than other countries in South East Asia. Nepalese cuisine combines a range of ingredients, techniques and characteristics from its neighbouring countries with its own gastronomic history. (Pearce, M. 2016).

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