Long March

The Long March (October 1934 – October 1935) was a military retreat undertaken by the Red Army of the Communist Party of China, the forerunner of the People's Liberation Army, to evade the pursuit of the Kuomintang (KMT or Chinese Nationalist Party) army. There was not one Long March, but a series of marches, as various Communist armies in the south escaped to the north and west. The best known is the march from Jiangxi province which began in October 1934. The First Front Army of the Chinese Soviet Republic, led by an inexperienced military commission, was on the brink of annihilation by Generalissimo Chiang Kai-shek's troops in their stronghold in Jiangxi province. The Communists, under the eventual command of Mao Zedong and Zhou Enlai, escaped in a circling retreat to the west and north, which reportedly traversed over 9,000 kilometers (6,000 miles) over 370 days. The route passed through some of the most difficult terrain of western China by traveling west, then north, to Shaanxi.

Long March (disambiguation)

The Long March may refer to:

Military actions and prisoner of war marches

Weapons

Long

Long may refer to:

In measurements

In geography

People and characters

Other uses

See also

Chinese people

Chinese people are the various individuals or groups of people associated with China (or Greater China), either by reason of ancestry or heredity, ethnicity, nationality, citizenship, place of residence, or other affiliations.

Ancestry or heredity

A number of ethnic groups within the region of China, as well as people elsewhere with ancestry in the region, may be referred to as Chinese people.

Han Chinese, the largest ethnic group in China, are often referred to as "Chinese" or "ethnic Chinese" in English. Han Chinese also form a majority or large minority in other countries, and may comprise as much as 19% of the global human population.

Other ethnic groups in China include the Zhuang, Hui, Manchu, and Uyghurs, among many others. The People's Republic of China (PRC) officially recognizes 56 distinct ethnic groups, some of whom live in special administrative regions of the country. Taiwan officially recognizes 14 tribes of Taiwanese aborigines, who together with unrecognized tribes comprise about 2% of the country's population. The list of ethnic groups in China includes the major ethnic groups of China (PRC) and Taiwan.

Chinese cuisine

Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style.

The "Eight Culinary Cuisines" of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.

The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.

History

Chinese society greatly valued gastronomy and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. However, these grains were typically served as warm noodle soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, and beef as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in the fat of a different animal.