SHANG DYNASTY 商朝代
(soeng ciu doi)
1600 to 1046 BC
The Silk Road enriched Shang cuisine with cumin and pepper from Central Asia and the Middle East.
ZHOU DYNASTY 周朝代
(záu ciu doi)
1046 to 256 BC
Regional cuisines emerged, with flavors and dishes reflecting the varied climates and products of each region.
QIN DYNASTY 秦朝代
(ceon ciu doi)
221 to 206 BC
They standardized culinary weights and measures, promoting the trade and spread of new dishes and ingredients.
HAN DYNASTY 汉朝代
(hon ciu doi)
206 BC to 220 AD
Their cuisine was enriched with bold flavors and textures by wok-frying and fermentation innovations.
SIX DYNASTIES 六朝代
(luk ciu doi)
220 to 589 AD
Their culinary innovation blended regional flavors with foreign influences, creating new and exciting dishes.
SUI DYNASTY 隋朝代
(sui ciu doi)
581 to 618 AD
Their agricultural emphasis on wheat led to an increase in the production of wheat, leading to the development of noodles.
TANG DYNASTY 唐朝代
(tong ciu doi)
618 to 907 AD
They witnessed a culinary revolution, with new ingredients, techniques, and dishes from across the empire and beyond.
FIVE DYNASTIES 五代十国
(ng doi sáp gwok)
907 to 960 AD
They saw a refinement of Chinese cuisine, with a focus on delicate flavors and elegant presentation.
SONG DYNASTY 宋朝代
(sung ciu doi)
960 to 1279 AD
The Dynasty cookbook compilations reflect the rise of home cooking and appreciation of fine cuisine.
LIAO DYNASTY 辽朝代
(liu ciu doi)
907 to 1125 AD
Nomadic influence brought new flavors, ingredients, and cooking methods to Chinese cuisine.
JIN DYNASTY 金朝代
(gám ciu doi)
1115 to 1235 AD
The Dynasty elevated meat dishes to new heights with its mastery of roasting, producing crispy skin and juicy flesh.
YUAN DYNASTY 元朝代
(jyun ciu doi)
1271 to 1368 AD
Mongol influence brought new flavors, like lamb, and cooking methods, such as grilling, to Chinese cuisine.
MING DYNASTY 明朝代
(ming ciu doi)
1638 to 1644 AD
Their tea culture elevated the beverage to an art form, with sophisticated rituals and specialized teaware.
QING DYNASTY 清朝代
(qing ciu doi)
1644 to 1912 AD
Manchu cuisine enriched Chinese cuisine with hearty dishes that are still enjoyed today.
REPUBLIC OF CHINA
中华民国
(zung wáá min gwok)
1912 to 1949 AD
Modernization transformed Chinese cuisine with new dining establishments and Western influences.
