Analysis of the health effects of the transition of traditional Chinese food on the emergence of nontraditional eating behaviors

Table 1 Summarizes the key foreign food ingredients that have been integrated into the traditional Chinese food culture

Foreign food ingredient integrated in Chinese food culture	Culture original source
Goat, sheep, and various fruits and vegetables	Western and Central Asia
Sweet potatoes varieties and peanuts	Transported by mariners from Central and South America
Champa rice, drought-resistant rice introduced to the southeastern coastal Fujian Province	Transported from India
Coriander, onions, peas, and sesame seeds	Imported from Bactria, an ancient region in Central Asia
Pomegranates, lima bean, watermelon, muskmelon, carrot, fennel, grapes, celery, and other spices	Came to China through the Overland Silk Road from Central Asia into the Xinjiang Uygur territories in western China (Fig. 1)
Cucumber	Entered China from Western Asia during the Han Dynasty
Red hot chili peppers	Transported Portuguese sailors through sailing the Indian Ocean
Almonds, figs, sugar beets, spinach, and lettuce	Introduced by traders and migrants from the Middle East, Western, and Central Asia

ISSN: 2352-6181