Chinese cuisine

Chinese dish

  Chinese cuisine has been originated from many regions of China becoming popular around the world including North America, Australia, Europe and Africa.

  Its divergence is due to there are cultural differences among the regions of China called The Eight Great Traditions: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang; and some consider also Beijing and Shanghai as part of The Ten Great Traditions.

  According to their traditions, Chinese dishes use bite-sized pieces of food, which are ready to pick up and eat; also, they do not use forks or knives due to it were used as weapons, instead, they use chopsticks to eat.

  Among their most used meat are fish and chicken, both of them are served completely; fish must be eaten from head to tail and chicken is served including gizzards and head. Their way of serving is generally given by an own bowl of rice and a communal bowl of food that is shared by the people at the table.

  Besides, there are many people who rather to be vegetarian including the Buddhists and their dishes contain large varieties of vegetables such as bai cai, shiitake mushroom, sprouts, corn, soy protein, wheat, seafood imitations, etc. Their most traditional dishes are Doufu, Steamed Fish, Dim Sum, Lobster, Dark Rice Vinegar With Ginger, Eggs In Tea, etc.

  Recipes of China at and at