The Online Encyclopedia and Dictionary






Cuisine of China

This article is part of
the series:
Cuisine of China
Eight Great Traditions
Shandong cuisine
Szechuan cuisine
Cantonese cuisine
Fujian cuisine
Jiangsu cuisine
Zhejiang cuisine
Hunan cuisine
Anhui cuisine
Huaiyang cuisine
Yunnan cuisine
Mandarin cuisine
Shanghai cuisine
Taiwanese cuisine
Hakka cuisine
Chiuchow cuisine
Chinese Buddhist cuisine
Chinese Islamic cuisine
American Chinese cuisine
Hong Kong-style western cuisine
Macanese cuisine
Historical Chinese cuisine

China has one of the richest culinary heritages on Earth. Solid Chinese food is eaten with chopsticks and liquid with a wide, flat bottomed spoon (usually ceramic). Chinese consider having a knife at the table as barbaric, so most dishes are prepared in smaller pieces, ready for direct picking and eating. Unlike Western meals where meat protein is the main course of a meal, a source of carbohydrates (rice, steamed buns, noodles) is usually the main ingredient of a Chinese meal.

Because of the large and varied nature of China itself, Chinese cuisine can be broken down into very many different regional styles.

Wikibooks Cookbook has a section about:

  Cuisine of China

Last updated: 02-11-2005 09:43:07
Last updated: 05-03-2005 09:00:33