Cuisine of China

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de:Chinesische K�che et:Hiina k��k fr:Cuisine chinoiseja:中華料理 ko:중식 nl:Chinese gerechten

This article is part of the series: Cuisine of China
Eight Great Traditions
Shandong cuisine
Szechuan cuisine
Cantonese cuisine
Fujian cuisine
Jiangsu cuisine
Zhejiang cuisine
Hunan cuisine
Anhui cuisine
Others
Huaiyang cuisine
Yunnan cuisine
Mandarin cuisine
Shanghai cuisine
Taiwanese cuisine
Hakka cuisine
Chiuchow cuisine
Chinese Buddhist cuisine
Chinese Islamic cuisine
American Chinese cuisine
Historical 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 as 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, steamed buns, noodles) is usually the main ingredient of a Chinese meal.

Because of the large and varied nature of China itself, Chinese cuisine can be broken down into very many different regional styles.

• 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
• Szechuan cuisine
• Taiwanese cuisine
• Fujian cuisine
• Hainan cuisine
• Nanyang Chinese cuisine
• American Chinese cuisine
• Historical Chinese cuisine

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