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.

Further Reading

How to Cook and Eat in Chinese, Buwei Yang Chao, 1945.

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