Chinese Culture of Food — Hui Cuisine
In the Chinese culture of food, Hui Cuisine pays attention to being natural and fresh; baking, steaming, and stewing are frequently used cooking methods, which all have strict requirements of duration and degree of heating.
It was originated in the Song Dynasty (960 — 1279) when the national economic center transferred from northern to southern China because of wars.
The Hui Cuisine achieved prosperity about 600 years ago when people of the Hui area became one of the biggest business groups in the history of China. Hui Cuisine was widely spread with these diligent merchants when they traveled around, and many adjustments were made when they came back.
Nowadays, dishes of Hui Cuisine are the perfect combination of local ingredients and outside materials, with their consistent cooking method and special flavors.
Some Dishes of Hui Cuisine
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