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Chinese imperial cuisine () is derived from a variety of cooking styles of the regions in China, mainly from Shandong cuisine and Jiangsu cuisine. The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it is similar to Beijing cuisine which it heavily influenced. Imperial cuisine was served mainly to the emperors, their empresses and concubines, and the imperial family. The characteristics of the Chinese imperial cuisine are the elaborate cooking methods and the strict selection of raw materials, which are often extremely expensive, rare, or complicated in preparation. Visual presentation is also very important, so the color and the shape of the dish must be carefully arranged. The most famous Chinese imperial cuisine restaurants are both located in Beijing: ''Fang Shan'' () in Beihai Park and ''Ting Li Ting'' () in the Summer Palace. Styles and tastes of Chinese imperial cuisine vary from dynasty to dynasty. Every dynasty has its own distinguishing features. The two famous styles of Chinese imperial cuisine are from the Ming and Qing dynasties. Many famous dishes emerged in these dynasties, such as Wensi Tofu and Peking Duck.〔 == History == (詳細はhistory of Chinese cuisine, Chinese imperial cuisine experienced a development progress which changed from simple to exquisite. Through the changing of dynasties, Chinese imperial cuisine was continually changing, improving, and self-completing. Chinese imperial food originated around the Zhou dynasty (11th century BC – 476 BC). Emperors used their power to collect best cuisines and best cooks from the whole country. Therefore, from the Chinese people's perspective, imperial cuisine represented a dynasty's best cuisine. A complete system for imperial cuisine was developed which included procurement and diets preparation. Every progress of making and serving imperial cuisine was done in a fixed order according to the "eating principles." Many famous dishes were developed through creating imperial food such as the six cereals stew which included rice, millet, broomcorn, sorghum, wheat, and wild rice.〔(【引用サイトリンク】website= WHKMLA )〕 Imperial cuisine was closely related to preserving health. Several hundred writings about using food and diet therapy for better health have appeared throughout Chinese history. For example, ''The Health Building of the People in the Song Dynasty'', by Song Xu, ''the Gentlemen's Remark on Diets'', by Chen Jiru, and ''the History of the Ming Palace - Preferences for Diets'', by Liu Ruoyu in the Ming dynasty. Most of these books about diet therapy were written by scholars, literati, medical specialists, or historians. Cooking and diet therapy to maintain good health formed an important part of Chinese imperial cuisine and Chinese dietetic culture. Although only the imperial family was authorised to consume imperial cuisine, Chinese imperial cuisine comprised the dietetic culture of the Chinese palaces. The raw materials of imperial cuisines were provided by peasants, herders, and fisherman. The kitchen utensils were made by craftsmen. Imperial cuisine can also represent the efforts of the cooking staff who provided the service, civil officials who named the dishes, and protocol officials who drafted the dietary and culinary principles. Chinese imperial cuisine is an valuable part of Chinese traditional cuisine and cultural heritage. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chinese Imperial cuisine」の詳細全文を読む スポンサード リンク
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