Chinese food culture plays a very important role in Chinese culture. Sophisticated as the history of China, Chinese food enjoys a world-wide reputation for its nice looking, good flavor, and implied meaning. Chinese food is also very famous for its long reach from China itself to the rest of the world. Chinese food is very easily found in different countries, and it has become an impressive symbol of Chinese culture. Wherever you go, you will find it very easy to come across a China Town where delicious and unique Chinese food is served.
History of Chinese Cuisine will give you a brief introduction of Chinese cuisine history for your reference. Chinese Cuisine is the general term of the dishes of various regions and ethnic groups in China. It has a long history with superb technology, rich categories and schools and unique style. It is the crystallization of the history of thousands years of Chinese cooking.
Chinese cooking is a important part of Chinese Culture, also known as Chinese food culture. Chinese Cuisine is one of the three world cuisine (Chinese Cuisine, French Cuisine and Turkish Cuisine), and has a far-reaching impact on East Asian Region. The recipes come from various regions and ethnic dishes.
Shandong Cuisine
Lu Cuisine is one of the most prevalent cuisines in China, popular throughout Beijing, Tianjin and the northeast China. It emphasizes in keeping the dish as simple as possible to highlight the original flavor of the ingredients, particularly good at making soups and soup dishes.
Cantonese Cuisine
Cantonese Cuisine, or Yue Cuisine, is the most exquisite cuisine of all eight major cuisines in China. Originated from China's Guangdong Province, it is distinguished for the fresh and tender taste, extensive and innovative ingredients and exquisite workmanship.
Zhejiang Cuisine
Zhe Cuisine, short for Zhejiang Cuisine, is an influential Regional cuisine of China's Zhejiang Province. Ranked as one of the eight major cuisines in China, Zhe Cuisine is outstanding for its exquisite appearance, tender taste and rich cultural connotation.
Fujian Cuisine
Min Cuisine, or Fujiang Cuisine, is a cooking style of China's Fujian Province. As one of the eight schools of Chinese cuisine, Min Cuisine is renowned for its masterly cooking of mountain delicacies, seafood and myriad variety of soups.
Anhui Cuisine
Hui Cuisine, also called Anhui Cuisine, is one of the eight most famous cuisines originated from the native cooking style of China's Anhui Province. It has flourished with the rise of Huizhou merchants and prevailed in today's Middle and Lower Reaches of Yangtze River.
History of Chinese Cuisine will give you a brief introduction of Chinese cuisine history for your reference. Chinese Cuisine is the general term of the dishes of various regions and ethnic groups in China. It has a long history with superb technology, rich categories and schools and unique style. It is the crystallization of the history of thousands years of Chinese cooking.
Chinese cooking is a important part of Chinese Culture, also known as Chinese food culture. Chinese Cuisine is one of the three world cuisine (Chinese Cuisine, French Cuisine and Turkish Cuisine), and has a far-reaching impact on East Asian Region. The recipes come from various regions and ethnic dishes.
Shandong Cuisine
Lu Cuisine is one of the most prevalent cuisines in China, popular throughout Beijing, Tianjin and the northeast China. It emphasizes in keeping the dish as simple as possible to highlight the original flavor of the ingredients, particularly good at making soups and soup dishes.
Cantonese Cuisine
Cantonese Cuisine, or Yue Cuisine, is the most exquisite cuisine of all eight major cuisines in China. Originated from China's Guangdong Province, it is distinguished for the fresh and tender taste, extensive and innovative ingredients and exquisite workmanship.
Zhejiang Cuisine
Zhe Cuisine, short for Zhejiang Cuisine, is an influential Regional cuisine of China's Zhejiang Province. Ranked as one of the eight major cuisines in China, Zhe Cuisine is outstanding for its exquisite appearance, tender taste and rich cultural connotation.
Fujian Cuisine
Min Cuisine, or Fujiang Cuisine, is a cooking style of China's Fujian Province. As one of the eight schools of Chinese cuisine, Min Cuisine is renowned for its masterly cooking of mountain delicacies, seafood and myriad variety of soups.
Anhui Cuisine
Hui Cuisine, also called Anhui Cuisine, is one of the eight most famous cuisines originated from the native cooking style of China's Anhui Province. It has flourished with the rise of Huizhou merchants and prevailed in today's Middle and Lower Reaches of Yangtze River.
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