Chinese food associated
with the cultures and traditions of China and, compared with the food of other
places around the world, have many unique characteristics.
From the vast land of China,
a variety of culinary traditions or schools have emerged since ancient times as
a result of the influences of different climate, products and customs in
different places. These may be divided into eight regional cuisines: Chuan
(Sichuan Dishes), Hui (Anhui Dishes), Yue (Guangdong Dishes) , Su (Jiangsu Dishes)
, Zhe (Zhejiang Dishes) , Xiang (Hunan Dishes) , Min (Fujian Dishes) and Lu (Shandong
with the season
Changing diet with the
changing seasons is a major characteristic of Chinese cuisine, following the
age old principle of mixing dishes according to different seasonal conditions.
In winter, the dishes are primarily thick and stewed and braised and boiled
dishes predominate, while in summer the dishes are cool and light and so cold
dishes are more popular. Further, different vegetables grow in different
seasons, providing variety in the main ingredients for cooking.
the aesthetic appeal of the dish.
Chinese cuisine emphasizes
the coordination of color, aroma, flavor, shape and presentation of the dishes,
and the aesthetic appeal of the dish is enhanced in every way possible. With
their brilliance and artistic awareness, the chefs create a variety of
delicacies, achieving the unity of color, aroma, flavor and shape and offering
people an “existential experience” as well as an enjoyable taste sensation.
of food and medicine
The cooking techniques in
China have a close relationship with health care. Emphasis has always been put
on “food and medicine are from the same origin” and “food and medicine have the
same function”. With its medicinal value considered, appropriate foods are
cooked into all kinds of delicacies, which can prevent and cure illness while
at same time tasting food.
delight in cooking
We have been taking delight
in cooking since ancient times, and have not only imposed strict requirements
on the color, aroma, flavor, shape, serving, quality and nutrition of the
dishes but also developed intricacies in terms of the names of dishes, dinner
etiquette, timing and dish selection, dining rhythm and entertainment
interspersed with dining. All of this is novel, interesting and colorful to