Summary: The Mongol Influence On The Chinese Diet

In 1271 the Yuan Dynasty began and during this era trade contracts with the west introduced crops such as sorghum which became part of the Chinese diet. Hu Sihui, an intellectual physician during this time period wrote a guide that was later excavated that taught citizens how to cook healthy meals. This cook book including both Chinese and Mongol food practices. The Mongol influence impacted the Chinese diet through the implementation of more foreign traditions and cuisines. Scholars credit the Mongols for adding many types of cheese and yogurt to the Chinese diet. The Yuan Dynasty ended on 1368 which marked the beginning of the Ming Dynasty. The Ming Dynasty had a large impact on Chinese cuisine because during this era the Chinese became exposed to the Columbian Exchange. The Chinese began to purchase New World crops from the Spanish Empire such as corn,
The cuisine of these minority Chinese cultures apply their own beliefs and ways of life into Chinese cuisine. The Uyghurs are from Xinjiang which is a region in the Northwest part of China. 8 The Uyghurs are Muslims and their history is filled with conflict with the Chinese authorities. The Northwest region that the Uyghurs hail from is made up on two deserts and many mountain passes, which limits the amount of arable land and fresh water. The primary food sources for this Muslim group are wheat and mutton which is used in most of their traditional dishes. Two famous Uyghur dishes are polo and laghman. Polo is a dish that includes rice pilaf served with fresh mutton on the side. Laghman is a more modern dish that includes mutton and vegetables served over long noodles. The Uyghur noodles are based off Chinese hand pulled noodles which shows that the close proximity of the two groups has led to the sharing of certain cuisines.