I. Introduction: Chinese cuisine is served anywhere , even in our own homes. Even at our simple gatherings we usually include Chinese cuisine in our entrails. Chinese cuisine is introduced in the Philippines as early as the 10th century. From appetizers to main curses like dim sums, noodles, meat dishes like sweet and sour, asado, roasted and many more. We Filipinos love to eat Chinese foods. Most Filipinos loved Chinese foods because Chinese influences them to their cuisine. Filipino cuisine is influenced principally by China, Spain, and the United States, integrated into the pre-colonial indigenous Filipino cooking practices. When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names. The "comida China" Chinese food includes arroz caldo rice and chicken gruel, and morisqueta tostada fried rice. When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed.In the Philippines, trade with China started in the 11th century, as documents show, but it is conjectured that undocumented trade may have started even two centuries earlier. Trade pottery excavated in Laguna, for example, includes pieces dating to the Tang Dynasty. The Chinese trader supplied the silks sent to Mexico and Spain in the galleon trade. In return they took back products of field, forest - beeswax, rattan - and sea, such as beche de mer. While they waited for goods and for payment, they lived here, and sometimessettled and took Filipino wives, a development that resulted in many Filipinos having Chinese origins, bloodlines and the culture now called "Chinoy" . It was a development that resulted in major Chinese inputs into Philippine cuisine.Evidence of Chinese influence in Philippine food is easy to find, since the names are an obvious clue. Pansit, the dish of noodles flavored with seafood and or meat and or vegetables, for example, comes from the Hokkien. meaning something that is conveniently cooked usually fried, however, pansit now names only noodle dishes, and not only stir fried or sauteed, but shaken in hot water and flavored with a sauce pansit luglog, served with broth mami, lomi even a pasta form that is not noodle shaped, but is of the same flour-water formuation, such as pansit molo pork filled wontons in a soup. One can conjecture without fear that the early Chinese traders, wishing for the food of their homelands, made noodles in their temporary Philippine homes. Since they had to use the ingredients locally available, a sea change occurred in their dishes. If they took Filipino wives, as they often did, and these learned or ventured to cook the noodles for them, then

their Filipino taste buds came into play as well, transforming the local ingredients into avariant dish into an adapted, indigenized Filipino pansit. Southern and Northern dynasties During the Southern and Northern Dynasties non-Han people like the Xianbei of Northern Wei introduced their cuisine to northern China, and these influences continued up to the Tang dynasty, popularizing meat like mutton and dairy products like goat milk, yogurts, and Kumis among even Han people. It was during the Song dynasty that Han Chinese developed an aversion to dairy products and abandoned the dairy foods introduced earlier. The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of China Zhongguo he preferred, fish vs mutton and tea vs yogurt. The Song saw a turning point. Twin revolutions in commerce and agriculture created an enlarged group of leisured and cultivated city dwellers with access to a great range of techniques and materials for whom eating became a self-conscious and rational experience. The food historian Michael Freeman argues that the Song developed a "cuisine" which was "derived from no single tradition but, rather, amalgamates, selects, and organizes the best of several traditions." "Cuisine" in this sense does not develop out of the cooking traditions of a single region, but “requires a sizable corps of critical adventuresome eaters, not bound by the tastes of their native region and willing to try unfamiliar food.” Finally, "cuisine" is the product of attitudes which "give first place to the real pleasure of consuming food rather than to its purely ritualistic significance." This was neither the ritual or political cuisine of the court, nor the cooking of the countryside, but rather what we now think of as Chinese food. In the Song, we find well-documented evidence for restaurants, that is, places where customers chose from menus, as opposed to taverns or hostels, where they had no choice. These restaurants featured regional cuisines. Gourmets wrote of their preferences. All these Song phenomena were not found until much later in Europe.
There are many surviving lists of entrées and food dishes in customer menus for restaurants and taverns, as well as for feasts at banquets, festivals and carnivals, and modest dining, most copiously in the memoir Dongjing Meng Hua Lu (Dreams of Splendor of the Eastern Capital). Many of the peculiar names for these dishes do not provide clues as to what types of food ingredients were used.[43] However, the scholar Jacques Gernet, judging from the seasonings used, such as pepper, ginger,soya sauce, oil, salt, and vinegar, suggests that the cuisine of Hangzhou was not too different from the Chinese cuisine of today. Other additional seasonings and ingredients included walnuts, turnips, crushed Chinese cardamon kernels, fagara,olives, ginkgo nuts, citrus zest, and sesame oil.
Regional differences in ecology and culture produced different styles of cooking. In the turmoil of the Southern Song, refugees brought cooking traditions of regional cultures to the capital at Hangzhou. After the mass exodus from the north, people brought Henan-style cooking and foods (popular in the previous Northern Song capital at Kaifeng) to Hangzhou, which was blended with the cooking traditions of Zhejiang. However, records indicate that already in the Northern Song period, the first capital at Kaifeng sported restaurants that served southern Chinese cuisine. This catered to capital officials whose native provinces were in the southeast, and would have found northern cuisine lacking in seasoning for their tastes. In fact, texts from the Song era provide the first use of the phrasesnanshi, beishi, and chuanfan to refer specifically to northern, southern, and Sichuan cooking, respectively. Many restaurants were known for their specialties; for example, there was one restaurant in Hangzhou that served only iced foods, while some restaurants catered to those who wanted either hot, warm, room temperature, or cold foods. Descendants of those from Kaifeng owned most of the restaurants found in Hangzhou, but many other regional varieties in foodstuffs and cooking were sponsored by restaurants. This included restaurants featuring highly spiced Sichuan cuisine; there were taverns featuring dishes and beverages from Hebei and Shandong, as well as those with coastal foods of shrimp and saltwater fish. The memory and patience of waiters had to be keen; in the larger restaurants, serving dinner parties that required twenty or so dishes became a hassle if even a slight error occurred. If a guest reported the mistake of a waiter to the head of the restaurant, the waiter could be verbally reprimanded, have his salary docked, or in extreme cases, kicked out of the establishment for good. A Chinese painting of an outdoor banquet, a Song Dynasty painting and possible remake of a Tang Dynastyoriginal.
In the early morning in Hangzhou, along the wide avenue of the Imperial Way, special breakfast items and delicacies were sold. This included fried tripe, pieces of mutton or goose, soups of various kinds, hot pancakes, steamed pancakes, and iced cakes. Noodle shops were also popular, and remained open all day and night along the Imperial Way. According to one Song Dynasty source on Kaifeng, the night markets closed at the third night watch but reopened on the fifth, while they had also gained a reputation for staying open during winter storms and the darkest, rainiest days of winter.
There were also some exotic foreign foods imported to China from abroad, including raisins, dates, Persian jujubes, andgrape wine; rice wine was more common in China, a fact noted even by the 13th century Venetian traveler Marco Polo. Although grape-based wine had been known in China since the ancient Han Dynasty Chinese ventured into Hellenstic Central Asia, grape-wine was often reserved for the elite. Besides wine, other beverages included pear juice, lychee fruit juice, honey and ginger drinks, tea, and pawpaw juice. Dairy products were a foreign concept to the Chinese, which explains the absence of cheese and milk in their diet. Beef was also rarely eaten, since the bull was an important draft animal. The main consumptionary diet of the lower classes remained rice, pork, and salted fish, while it is known from restaurant dinner menus that the upper classes did not eat dog meat. The rich are known to have consumed an array of different meats, such as chicken, shellfish, fallow deer, hares, partridge, pheasant,francolin, quail, fox, badger, clam, crab, and many others. Local freshwater fish from the nearby lake and river were also caught and brought to market, while the West Lake provided geese and duck as well. Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, quinces, apricots andpears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus-seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, bakedsesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.

II. Problem Statement:
The purpose of this research paper was to analyze people loves to eat Chinese cuisine. Why does that Chinese cuisine is the most popular cuisine in the world. Not only for Filipino but also Chinese. It is the national food of Chinese people. But how or why does Chinese cuisine have been popular everywhere. How did this happen.

1. How did Chinese cuisine became popular in the Philippines?

2. How this became the leading cuisine for filipinoes?

3. What are the secrets of Chinese cuisine?
. Definition of Terms :
Qing dynasty- the "culinary arts were treated as a part of the life of the mind: There was a Tao of food, just as there was Tao of conduct and one of literary creation." The opulence of the scholar-official Li Liweng was balanced by the gastronome Yuan Mei. To make the best rice, Li would send his maid to gather the dew from the flowers of the wild rose, cassia, or citron to add at the last minute; Li insisted that water from garden roses was too strong. Yuan Mei takes the position of the ascetic gourmet.
Neolithic- Although no reliable written sources document this era of Chinese history, archaeologists are sometimes able to make deductions about food preparation and storage based on site excavations. Sometimes artifacts and (very rarely) actual preserved foodstuffs are discovered. In October 2005, the oldest noodles yet discovered were located at the Lajia site near the upper reaches of the Yellow River in Qinghai. The site has been associated with the Qijia culture. Over 4,000 years old, the noodles were made from foxtail and broomcorn millet.

III. Research Proper: includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture. The Eight Culinary Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. Prominent styles of Chinese cuisine outside China include Singaporean, Malaysian, Indonesian, Indian and American, but there is Chinese cuisine wherever Chinese people are found. The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. Chinese cuisine is the leading food for born Filipino and Chinese. China can be divided into many geographical areas, and each area has a distinct style of cooking. The ingredients used in the food are based on the natural agricultural products of the region. In Northern China, for example, wheat is eaten more than rice as a staple food. Food using wheat as its main ingredient, such as noodles and dumplings is prevalent there. China's Southern cuisine uses far more rice, with such staples as rice noodles and zongzi sticky rice wrapped in leaves. Southern food, is typically more spicy, and many minorities eat chilies every day. I was mulling over this due to my previous post. It seems to me that among the many influence the Chinese bring, Filipino food received the most effects. It is evident by just the amount of loanwords on food, some of which quite obvious, like mami and siopao. In this post I will enumerate those that I know.Due to the proximity of the Philippines to the Fujian province, the majority of the Chinese living in the Philippines are from there. Consequently, the loanwords in Filipino are mostly Hokkien in origin. This is in contrast to English names of foods with Chinese origin, which are usually Cantonese or Mandarin. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine,Shandong cuisine, Jiangsu cuisine specifically Huaiyang cuisine and Szechuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl.
Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popular dishes well known outside of China.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine,Shandong cuisine, Jiangsu cuisine specifically Huaiyang cuisine and Szechuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl.
Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popular dishes well known outside of China.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation. Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a number of forms of fusion cuisine, often popular in the country in question; some, such as ramen Japanese Chinese have become popular internationally. These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea.
Abstract:
China is a vast country with diverse climates, customs, products, and habits. People living in different regions display great variety in their diets.
People in coastal areas eat more aquatic products and seafood, whereas those in central and northwest China eat more domestic animals and poultry. Foods vary from north to south, and typical local dishes may eve astonish strangers, such as snake, pangolin, and white rat. Tastes also differ regionally because of the climatic differences.
One popular summary of Chinese food is “sweet in the south, salty in north, sour in the west, and spicy in the east.” People in the different regions have created their own cuisines to suit their tastes, and many chefs and cooks specialize in making these local delicacies. In the past, cooks in the different regions were called the Beijing sect, Shandong sect, Fujian sect, and Sichuan sect, as a way to differentiate the regional cuisines and the cooking specialties of the chefs. After the founding of the People’s Republic, the catering trade has referred to the cuisines by the different specialties and regional tastes of the dishes. There are many types of foods in the Philippines because of inhabitants residing in the country. Most of the Chinese Filipinos are ones who have businesses in Chinese food and service restaurants. Restaurants are frequently seen as places where there is a large number of Chinese Filipinos living in that area or somewhere nearby. The food is usually Cantonese where the chefs are from Hong Kong. Typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify pronunciation.The same thing has happened to lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpia Shanghai(indicating frying and a pork filling). Serving meat and/or vegetable in an edible wrapper is a Chinese technique now to be found in all of Southeast Asia in variations peculiar to each culture. The Filipino version has meat, fish, vegetables, heart of palm and combinations thereof, served fresh or fried or even bare.The Chinese influence goes deep into Philippine cooking, and way beyond food names and restaurant fare. Many cooking implements still bear their Chinese name, like sianse or turner. The Filipino carajay, spelled the Spanish way is actually a Chinese wok. Cooking process, also derive from Chinese methods. Pesa is Hokkien for plain boiled and it is used only in reference to the cooking of fish, the last morpheme meaning fish. In Tagalog it can mean both fish and chicken pesang dalag, pesang manok. As well, foods such as patatim and patotim refer to the braising technique used in Chinese cooking.Since most of the early Chinese traders and settlers in the country were from Fukien, it is Hokkien food that is most widespread in influence. Since, however, restaurant food is often Cantonese, most of the numerous Chinese restaurant in the country serve both types. Other style of Chinese cuisine are available though in the minority. I. Conclusion: I there for conclude that Chinese food is known everywhere in the world. It is one of the popular foods in the world. People like Chinese cuisine because people think that there is something inside a Chinese dish. They put something addictive thing thats why most of Filipinos like their dish. The Filipino food experience is in extricable entwined with China's. Ever since we started trading with Chinese merchants in the 11th century, we've taken Chinese favorites and made them completely our own. In her book Palayok: Philippine Food through Time, on Site, in the Pot, the late food journalist Doreen Fernandez surmises that Chinese food in the Philippines may have risen out of necessity. Chinese traders who were largely Hokkien more on that later settled in the Philippines and naturally developed a hankering for their native noodle favorites. Since they had to use the ingredients locally available, a sea change occurred in their dishes. If they took Filipino wives, and these learned or ventured to cook the noodles for them, then their Filipino taste buds came into play as well, transforming the local ingredients into a variant dish. These adaptations of Hokkien food made the first inroads into our kitchens. Thus, says Fernandez, it is Hokkien food that is most widespread in influence. Cantonese food more popular in Chinese restaurants come in a close second. The Chinese legacy in our culture today shines bright. The Chinese love their cuisine and socializing with friends, families and business associates is a big part of their lives and culture. Dining out is hence an indulgence and an essential Peking duck, suckling pig, roast chicken, fresh seafood, double boiled soups. There is no lack of good Chinese restaurants here in our sunny island, and Singapore is always in the spotlight for impressive Chinese cuisine. Whether you prefer the traditional style and ambience, or an occasion calls for fine dining, we’ve got that covered. Most Americans are familiar with Chinese cuisine, even making it a regular part of their monthly or weekly dinner plans. But how much do we know about the culture surrounding the food and beverages of China? We have a unique, ongoing opportunity to learn about this in our area, as a Confucius Institute operates. It focuses specifically on Chinese food and beverage culture, and its educational offerings are open to the public and free.
The Confucius Institute is a cultural outreach institute funded by China's ministry of education. They partner with close to 400 different universities around the world, educating anyone who wants to learn about Chinese culture and often language classes as well. The classes are for pleasure, not for credit; they are independent of the university programs. Each of the three instructors is proficient in different areas of food or beverage culture: wine, tea or food, among other specialties. They offer several different formats to experience Chinese food and beverage culture including classes, hands on workshops, cultural lectures, food tours, tastings, and soon they'll offer multidisciplinary symposia.
What makes our area unique and perfect for this relatively new Confucius Institute, is that we have our own rich history from Chinese immigrants who settled here in the late 1800s. The institute has become a facilitator and platform for dialogue amongst communities of people that might not otherwise interact. Everyone can share a common experience around food and beverage. IV: Recommendation:

I have found what I want to know Chinese cuisine is the leading food for Filipino and Chinese. But not only in the Philippines Chinese cuisine is popular but also in other country. Chinese people are very good in promoting their dishes to everyone. We believe that all people around the world now a days is loving the Chinese cuisine. Why does we loves
Chinese cuisine. Because Chinese people put some addictive ingredients to their foods for the people to love their food. In the Philippines different restaurants includes some Chinese cuisine in their menu even if their restaurant is not known as the Chinese restaurant. As what I found out there are already a lot of Chinese restaurant in the Philippines. But not only restaurans. Where ever you go in the Philippines you could see many restaurant selling Chinese cuisine in any restaurant you go. Even thou that Chinese cuisine is the leading food for our country we should not forget what our Filipino cuisine has. We must try what other country’s doing for their cuisine be implemented.

Chinese cuisine as the leading food for born Filipino and Chinese Title

A Research Paper Presented to Dr. Victoria C. Perez on Department of English and Literature at CAS

Zamantha A. Ang H-128

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