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Home > 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
Others
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 American cuisine
Historical Chinese cuisine
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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.

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Chinese cuisine

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Topics: Cuisine Of China, Chinese Language, Chinese Numerals...

ChineseWhen used as an adjective, Chinese refers to anything that originates from China, e. Chinese cuisine. When the word is used as a noun, it means one of the following: the Chinese language, either in general or specifically Chinese written language, ChineseChinese languageThe Chinese language (/, /, or ; pinyin: hany, huay, or zhongwen) is a member of the Sino-Tibetan family of languages. Although most Chinese view the many varieties of spoken Chinese as a single language, regional variations in spoken language are comparaChinese numeralsToday, speakers of Chinese use three numeral systems: There is the ubiquitous system of Arabic digits and two ancient Chinese numeral systems. The "Hua1 Ma3 ( U+82B1, U+78BC for "flowery or fancy numbers")" system has gradually been supplanted by the Arab
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