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 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, mantou, noodles) is usually the main ingredient of a Chinese meal. Perhaps paradoxically, at a formal Chinese banquet, no rice at all may be served.

Related Topics:
China - Chopsticks - Spoon - Meal - Carbohydrate - Rice - Mantou - Noodle

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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 Buddhist cuisine
• Northwestern Chinese cuisine
• Jiang-Huai cuisine
• Yunnan cuisine
• Northeastern Chinese cuisine
• Cantonese cuisine
• Chiuchow cuisine
• Hakka cuisine
• Hunan cuisine
• Chinese Islamic cuisine
• Mandarin cuisine should be Northern Chinese cuisine
• Shanghai cuisine
• Sichuan cuisine
• Taiwanese cuisine
• Fujian cuisine
• Hainan cuisine
• Nanyang Chinese cuisine
• Historical Chinese cuisine
 
Chinese cuisine: See Also ►