Provenance · Volume V
The Chinese Canon
Five hundred and fifteen entries
Contents
I31
II11
III71
IV54
V292
VI21
VII15
VIII8
IX12
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume V · contents
Chinese · VI The Beverage Tradition
The Beverage Tradition
Twenty-one entries
Baijiu and the Pairing of Spirit with FoodDou Jiang — Soy Milk and the Breakfast TableShaoxing Huangjiu — Shaoxing Rice Wine (绍兴黄酒)Su You Cha — Tibetan Yak Butter Tea (酥油茶)Tea Culture and Cooking (中国茶文化)Fruit and Infused WinesChina, home kitchens across the countryGongfu Tea and the Dancong Oolong of ChaozhouChaozhou, eastern GuangdongHong Kong Milk Tea and YuenyeungHong KongJasmine Tea (茉莉花茶, molihua cha)Fuzhou, Fujian; also Guangxi and JiangsuJiafan Huangjiu (加饭酒)Shaoxing, Zhejiang (Jiangnan)Keemun Black Tea (祁门红茶, Qimen hongcha)Qimen county, Huangshan prefecture, southern AnhuiLight-Aroma Baijiu (清香型白酒, qingxiang baijiu)Shanxi (Fenjiu country) and the northern sorghum beltPu'er TeaSouthern Yunnan (Xishuangbanna, Pu'er and Lincang prefectures)Sauce-Aroma Baijiu (Jiangxiang Baijiu, 酱香型白酒)Renhuai and the upper Chishui valley, GuizhouShanniang and Xiangxue — the Sweet HuangjiuShaoxing and the Jiangnan region, ZhejiangStrong-Aroma Baijiu (浓香型白酒, nongxiangxing baijiu)Sichuan and the upper Yangtze basin, with Luzhou and Yibin as its centresTieguanyin (鐵觀音)Anxi, southern FujianWhite Tea of Fujian (福建白茶)Fujian, northern Fujian around Fuding, Zhenghe and JianyangWuyi Rock Tea (武夷岩茶, Wuyi yancha)Wuyi Mountains, northern FujianXihu Longjing TeaHangzhou, Zhejiang (West Lake hills)Yuanhong Huangjiu (元红酒)Shaoxing, Zhejiang
VI · The Beverage TraditionNext chapter → The Table & Service
The producers, region by region
The wines, spirits and teas of this book's places
21 entries
Elsewhere
Baijiu and the Pairing of Spirit with FoodDou Jiang — Soy Milk and the Breakfast TableShaoxing Huangjiu — Shaoxing Rice Wine (绍兴黄酒)Su You Cha — Tibetan Yak Butter Tea (酥油茶)Tea Culture and Cooking (中国茶文化)
China, home kitchens across the country
Chaozhou, eastern Guangdong
Hong Kong
Fuzhou, Fujian; also Guangxi and Jiangsu
Shaoxing, Zhejiang (Jiangnan)
Qimen county, Huangshan prefecture, southern Anhui
Shanxi (Fenjiu country) and the northern sorghum belt
Southern Yunnan (Xishuangbanna, Pu'er and Lincang prefectures)
Renhuai and the upper Chishui valley, Guizhou
Shaoxing and the Jiangnan region, Zhejiang
Sichuan and the upper Yangtze basin, with Luzhou and Yibin as its centres
Anxi, southern Fujian
Fujian, northern Fujian around Fuding, Zhenghe and Jianyang
Wuyi Mountains, northern Fujian
Hangzhou, Zhejiang (West Lake hills)
Shaoxing, Zhejiang