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The Cuisine of China

Pictured above; A lion from a Chinese temple


It is a general misconception that all Chinese eat only lemon chicken and sweat and sour pork, the fact is the local Chinese restaurant in your neighborhood may be a far cry from the cuisine of some parts of China.

China's geography divides Chinese cuisine into four major regions: the north, where you will find Beijing and the Mongolian border; the south, famous for the Cantonese cooking of the Guangdong Province; the west of Szechwan and Hunan Provinces; and the "Shanhai" east.

The northern region of China reaches into the hostile climate of Mongolia, pork is not popular in this area as there are many Muslims in the region, so mutton and lamb play a big part as the meat. Rice does not grow well in the region so the main starch comes from wheat, barley, millet and soybeans making breads, pancakes and noodles popular. Commonly used vegetables and fruits include leeks, onions, and garlic, cabbage, squash, pears, grapes, and apples.

Cantonese cuisine of the South is perhaps, the most famous style of cooking due to many Cantonese who emigrated to America. Cantonese cooks use a subtle use of tasty sauces and specialize in stir-frying, steaming, and roasting a wide variety of meats, poultry, and seafood.

The Szechuan area is mountain-filled landlocked area that has developed a unique style that was possible influenced by Indian and Spanish traders along the silk route that runs through the area. Szuechuan Cuisine often uses plenty of spices and chilies and prefer pungent vegetables like the garlic and onion.

Eastern China Cuisine encompasses Zhejiang, Fujian, and Jiangsu cuisines and with a large seaboard fish and seafood is very popular, the area benefits from both rice and wheat grown in the area. the area is famous for its west lake style meals and a method of cooking in dark soy sauce called red cooking.

All meals are eastern with chopsticks and soup is drunk with a wide spoon. most meals includes the starch of rice, noodles, bread, or pancakes a meat dish, vegetable, and the soup. all courses are served at once unless it is a banquet which will have many more smaller courses.

Feature Ingredients
Soy Sauce
Feature Recipes
Bang Bang Chicken
Honey Chilli Chicken
Lemon Chicken
Garlic Chicken
Szechuan Chicken
Beef with Noodles
Chinese Fried Rice
Quick Facts
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.


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