Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
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