Abstract
China's culture is thousands of years old. On the other hand, China's geographical size and population are huge. Traditional food habits of the people of this country from geographically large areas are also different. Over time, these traditional foods are available in a new way with the improvement of food processing technology, or it is similar to before. Some traditional foods are related to China's traditional medicine. This chapter describes the preparation and processing of various traditional foods from China's cultivars. It is very important to preserve these traditional foods of China as its related to china's ancient culture. The shade of modern food processing technology can create a global market for these traditional Chinese foods.
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Yu, Z., Rahman, M.R.T., Lou, Z. (2019). Chinese Traditional Foods: Preparation and Processing. In: Al-Khusaibi, M., Al-Habsi, N., Shafiur Rahman, M. (eds) Traditional Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-24620-4_5
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DOI: https://doi.org/10.1007/978-3-030-24620-4_5
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