Cuisine of China
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| This article is part of the series: Cuisine of China |
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| Eight Great Traditions |
| Anhui |
| Cantonese |
| Fujian |
| Hunan |
| Jiangsu |
| Shandong |
| Szechuan |
| Zhejiang |
| Others |
| American Chinese |
| Chinese Buddhist |
| Chiuchow |
| Hakka |
| Historical Chinese |
| Hong Kong-style western |
| Huaiyang |
| Chinese Islamic |
| Macanese |
| Mandarin |
| Northeastern |
| Shanghai |
| Taiwanese |
| Yunnan |
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Template:Cookbook 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
- Historical Chinese cuisine
See Also
et:Hiina köök fr:Cuisine chinoise ko:중식 nl:Lijst van Chinese gerechten ja:中華料理 zh:中国菜