Chinese cuisine in the context of "Skimmer (utensil)"

Chinese culture (simplified Chinese: 中华文化; traditional Chinese: 中華文化; pinyin: Zhōnghuá wénhuà) is one of the world's earliest cultures, said to originate five thousand years ago. The culture prevails across a large geographical region in East Asia called the Sinosphere as a whole and is extremely diverse, with customs and traditions varying greatly between regions. The terms 'China' and the geographical landmass of 'China' have shifted across the centuries, before the name 'China' became commonplace. Chinese civilization is historically considered a dominant culture of East Asia. Chinese culture exerted profound influence on the philosophy, customs, politics, and traditions of Asia. Chinese characters, ceramics, architecture, music, dance, literature, martial arts, cuisine, arts, philosophy, etiquette, religion, politics, and history have had global influence, while its traditions and festivals are celebrated, instilled, and practiced by people around the world.

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.

Sinicization, sinofication, sinification, or sinonization (from the prefix sino-, 'Chinese, relating to China') is the process by which non-Chinese societies or groups are acculturated or assimilated into Chinese culture, particularly the language, societal norms, cultural practices, and ethnic identity of the Han Chinese—the largest ethnic group of China.

Areas of influence include diet, writing, industry, education, language/lexicon, law, architectural style, politics, philosophy, religion, science and technology, value systems, and lifestyle.

Chinese New Zealanders (Māori: Tāngata Hainamana o Aotearoa; simplified Chinese: 新西兰华人; traditional Chinese: 紐西蘭華人; pinyin: Niǔxīlán Huárén) or Sino-New Zealanders are New Zealanders of Chinese ancestry. The largest subset of Asian New Zealanders, many of the Chinese immigrants came from Mainland China, Hong Kong, Taiwan, or other countries that have large populations of Chinese diaspora. Today's Chinese New Zealand group is also composed of diasporic communities from Indonesia, Malaysia, Cambodia, Vietnam and Singapore. As of 2018, Chinese New Zealanders account for 4.9% of the population of New Zealand, and are the largest Asian ethnic group in New Zealand, accounting for 36.3% of Asian New Zealanders.

In the 1860s gold rush immigrants from Guangdong arrived. Due to this historical influx, there is still a distinct Chinese community in Dunedin, whose former mayor Peter Chin is of Chinese descent. However, most Chinese New Zealanders live in the North Island, and are of more recent migrant heritage. Chinese people historically faced severe discrimination in New Zealand, through means varying from the head tax to racist violence. In 2002, the New Zealand Government publicly apologised to China for the racism ethnic Chinese were dealt by New Zealand. Chinese people, culture and cuisine have had a profound impact on modern New Zealand, and are today seen as an inextricable and defining part of the country's rich and diverse culture. Chinese New Year is widely celebrated throughout the country, and although no conventional Chinatowns exist anymore, strongholds of ethnic Chinese exist in Auckland, Wellington, Christchurch and Dunedin. Mandarin is New Zealand's fourth-most-spoken language, while various dialects of Chinese make up the second-most spoken group of languages in New Zealand. Many famous and innovative New Zealanders are of Chinese ancestry, such as Augusta Xu-Holland, Bic Runga, Boh Runga, Brent Wong, Chris Tse, Manying Ip, Meng Foon, Michelle Ang, Renee Liang, Roseanne Liang, and Rose Lu.

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally.

A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan1) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese wan4 tan1 (雲吞/云吞), and wenden from Shanghainese hhun den (餛飩/馄饨). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

Wontons, which have their origins in China, have achieved significant popularity in East Asian cuisine, as well as across various Southeast Asian culinary traditions.

Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese, Thai and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables and ground beef or pork.