Seasoning dry ingredients by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
In Chinese culture, people often say that firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities of life. Of these, oil, salt, sauce, vinegar, and tea are used as seasonings to enhance the flavor of food.
This saying highlights the importance of seasonings in Chinese culture. Looking back at history, it could be said that the culture of cuisine truly began when humans discovered the art of seasoning their food. What are the secrets behind the mouth-watering flavors of Chinese cuisine?
1. Salt
Salt, one of the earliest seasonings humans came across, has a history dating back to the Neolithic Age. The Chinese were among the pioneers of salt production and consumption. It is a timeless seasoning used since ancient times and remains indispensable for the human body, holding an irreplaceable position among all seasonings, regardless of advancements in technology and the seasoning industry.
2. Alcohol
Chinese food culture has an unbreakable bond with alcohol. It is not only consumed as a beverage, but is also utilized as a seasoning in cooking, having been used to flavor food since the Shang dynasty (circa 1600–1046 BCE). During the Song dynasty (960–1279 AD), alcohol was widely employed as a seasoning in cooking. Today, Chinese cuisine embraces a variety of alcoholic beverages, ranging from baijiu, red wine, and beer to cooking wine.
Drunken Crab by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Drunken crab is a famous traditional dish in Jiangsu and a popular delicacy in the Jiangnan region. With glutinous rice as the primary component, rice wine is considered to be a traditional Chinese specialty beverage. Freshwater crabs from the Yangtze River are soaked in rice wine, along with spices and salt, creating a salty, fresh, and fragrant dish. Drunken crab is a delicacy that boasts a pure crab flavor without a fishy taste.
3. Vinegar
Before vinegar was invented, people used brined plums to add sourness to their food. Research has suggested that vinegar did not become a household staple until the Spring and Autumn period. Although China was one of the earliest countries to make vinegar from grains, it was only in the early 20th century the Chinese people learned about acetic acid and better understood how to cultivate acetic acid bacteria and use protein hydrolysis to enhance the taste of vinegar.
Seasonings by Western Mahua Catering GroupWorld Federation of Chinese Catering Industry
Vinegar is produced all over China, with specialty products like aged vinegar from Shanxi, aromatic vinegar from Zhenjiang, and Baoning vinegar from Sichuan. It's a versatile seasoning to elevate the taste of numerous dishes. However, it shines brightest when combined with other seasonings for an enhanced flavor. Beyond its flavor-enhancing role, vinegar also excels at eliminating unpleasant odors, tempering spiciness, and introducing a delightful crunchiness to dishes.
4. Sauce and soy sauce
Fun fact: sauce has a thick and viscous consistency, while soy sauce has a watery consistency. In ancient times, people used meat to make sauce, but this was too expensive. Then they switched to beans and flour as the main ingredients. During the Song dynasty (960–1279 AD), people discovered how to make sauce from fermented soybeans. They also observed a liquid settling at the base of the container where they stored the the sauce, which they eventually named soy sauce.
Douban Sauce Production Base by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
By the Ming dynasty (1368–1644 AD), people learned how to make fermented bean paste by adding flour, and started to create dishes that take advantage of the unique flavor. The technique of making soy sauce from fermented soybeans spread to other parts of Asia, including Japan, Korea, Vietnam, and Thailand.
Mapo Tofu by Su ChaoWorld Federation of Chinese Catering Industry
Mapo tofu
This renowned dish, a hallmark of Sichuan cuisine, highlights the characteristic spiciness associated with this regional culinary style. Essential ingredients for this dish include bean paste and ground beef. Mapo tofu has evolved from a humble family dish to a world-famous delicacy, with much credit given to its distinctive sauce.
5. Sugar
In ancient times, people depended on honey as their primary source of sweetness. As demand increased, they learned how to produce maltose from grains, a rare and precious treat in the pre-Qin era (Paleolithic period to 221 BCE). During the Tang dynasty (618–907 AD), the ancient Indian technique for making cane sugar was introduced to China along the Silk Road, greatly boosting the country’s sugar production.
White rock sugar by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
The sugar industry boomed during the Song dynasty (960–1279 AD), making sugar a common commodity. People in Suining also invented rock sugar, a crystallized form of sugar. Since then, sugar, a sweet seasoning, has since evolved into an essential component of Chinese cuisine.
Bing tang hu lu by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Chinese cuisine has a wide variety of sweets. One example is candied hawthorn berries, a common sweet and sour delight found everywhere in China. They are easy to make: simply skewer hawthorn berries on sticks and coat with melted sugar. The result is both crispy and smooth, and the sugar-coated fruits resemble red lanterns, a symbol of good luck and wealth. These festive treats are highly popular throughout the country.
6. Oil
Before the Qin and Han dynasties (221 BCE), animal fat was used for cooking. During the Sui and Tang dynasties (581–907 AD), both sesame and rapeseed were used to make oil. Records about the use of vegetable oils (such as tea oil) in food began to appear in the Song Dynasty (960–1279 BCE).
Today, oils like sesame oil, chili oil, and mustard oil, are often utilized as seasonings in Chinese cuisine. Each type of oil imparts a unique flavor to the dish.
Stir-fried mutton slices with Chinese onion or green scallion with scallions by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Stir-fried lamb with scallions
This dish is a standout in Shandong cuisine, known for its tender texture, an aroma that is fresh and not gamey, and a rich aftertaste. To enhance the delicious flavor, it is essential to marinade the lamb in a blend of seasonings, including sesame oil. When cooking, a drizzle of sesame oil is added to intensify the flavor. This dish uses sesame oil to add a fragrant touch and remove any unpleasant smells emanating from the meat.
7. Spices
Before the Shang dynasty (circa 1600–1046 BCE), people used pungent seasonings like Sichuan pepper, ginger, and onion to flavor their food. During the Zhou dynasty (1046–256 BCE), people developed the knowledge for selecting various spices based on the changing seasons and the specific ingredients they were preparing.
Before chili was introduced to China, food was spiced with Sichuan pepper, ginger, and dogwood. These spices were the three primary sources of peppery taste.
Pepper by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
However, after chili peppers arrived in China during the Ming dynasty (1368–1644 AD), people were no longer satisfied with the traditional spicy flavors, and the popularity of chili peppers changed the flavor and style of Chinese cuisine to a certain extent. Today, Chinese cuisine utilizes dozens of spices. With increasing global interconnectedness, Chinese cooking has also embraced new seasonings and flavors from various cultures, enriching its culinary repertoire.
8. Compound seasonings
Compound seasonings are a blend of two or more seasonings that have been specially processed. With the progress of technology, Chinese cooking has welcomed the use of compound seasonings, simplifying the cooking process and adding an element of enjoyment to culinary endeavors. Gone are the days when cooks had to undertake extensive efforts to gather various seasonings before starting a meal. Now they can prepare fantastic dishes with just a few compound seasonings.
Special Cuisine Fishe Head by Qiao XingWorld Federation of Chinese Catering Industry
Ready-made dishes
China has seen an expansion in the ready-made dish industry in recent years. Compound seasonings allow Chinese food to be standardized and industrialized more easily, and certain popular ready-made dishes, like preserved mustard greens with pork or fish, rely on compound seasonings for their distinctive flavors.
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