User talk:Tze Xiang Lim/sandbox

Article evaluation

- The introduction of this topic is lacking important descriptions. For instance, it is a good way to tell the readers what you are going to talk about for the body paragraphs so that the readers are aware.

- In the overview section, the significant foods that impact Chinese cuisine are not clearly stated, however you have pointed out the importance of imports and exports, Chinese chopstick, and wok.

- The descriptions of Tang and Song dynasties are full of good information. On the other hand, the rest of the dynasties are lacking significance developments in its era.

- This article is involved in WikiProject food and drinks, and WikiProject China/history. This article is "start" rated in both of the WikiProjects. Overall, this is a good written article but it needs more research and development.

Tze Xiang Lim (talk) 17:26, 25 September 2017 (UTC)[reply]

Citation

History of Chinese Cuisine: Mongol Yuan Dynasty — Preceding unsigned comment added by Tze Xiang Lim (talk • contribs) 02:28, 1 November 2017 (UTC)[reply]

The recipes for the medicines are listed in a fashionable way which allow the readers to avoid lingering over the description of the cooking methods. For instance, the description includes the step by step instruction for every ingredients and follow by the cooking methods for these ingredients.

^[1]

^ Sabban, Françoise (1985). Court cuisine in fourteenth‐century imperial China: Some culinary aspects of hu sihui's Yinshan Zhengyao. Food and Foodways. pp. 161–196. ISBN 1542-3484. Retrieved 10/31/2017. {{cite book}}: Check |isbn= value: length (help); Check date values in: |accessdate= (help)

[1] Sabban, Françoise (1985). Court cuisine in fourteenth‐century imperial China: Some culinary aspects of hu sihui's Yinshan Zhengyao. Food and Foodways. pp. 161–196. ISBN 1542-3484. Retrieved 10/31/2017. {{cite book}}: Check |isbn= value: length (help); Check date values in: |accessdate= (help)

[1]