The evolution of national cuisines is rarely simple, shaped by migrations, trade, and conflicts that introduce new ingredients and techniques.

Cross-Cultural Fusion

China’s gastronomic identity has long been influenced by its neighbors, the Silk Road, and maritime trade routes, which facilitated the exchange of flavors. One beloved comfort dish today, the tomato and egg stir-fry, became globally popular during the TikTok refugee wave of early 2025, when American creators—escaping a potential ban—discovered it through their Chinese counterparts on RedNote.

Foreign Ingredients, Local Traditions

Tomatoes, once alien to China, arrived via Portuguese and Spanish merchants in the 16th century. Initially called fanqie (“foreign eggplant”), they only became a staple in Chinese cooking during the late Qing dynasty.

Ironically, the world-famous ketchup traces its roots back to ancient Chinese fish sauces from 300 BC. These fermented sauces, known as kôe-chiap in Southern Min dialects, spread through Southeast Asia before evolving into the tomato-based version we recognize today.

China’s Enduring Legacy

From Japanese ramen and Korean jjajangmyeon to Filipino pancit and lumpia, Chinese cuisine has deeply influenced many Asian culinary traditions. Even in modern fine dining, chefs like Peter Gilmore and René Redzepi reinvent Chinese-inspired sauces, showcasing the global reach of China’s culinary heritage.

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