Recent Trends
Prior to the increased industrialization and modernization following the establishment of the People's Republic of China in 1949, the consumption of meat or animal products was "strikingly low." Most meals would have consisted of rice, in the south, or wheat or other grain products in the north, accompanied with green vegetables, with protein often coming from foods like peanuts and soy. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer over time, consuming more meats, fats, and sugar (with the major exception of late 1950s famine). According to the United Nations Food and Agriculture Organization, China's per capita food availability and consumption have increased, and average per capita food availability has grown from less than 1700 kcal in 1960 to 2570 kcal per day in 1995.
Read more about this topic: Chinese Cuisine
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