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Chinese Food
China - Online Travel Guide

Chinese Food

"The Chinese eat everything with four legs, except tables, and everything that flies, except airplanes".

As the proverb says, Chinese use in their kitchen variety of plants and animals. This has given rise to a remarkable diversity in the regional cuisine, but to westerners it can be overwhelming - surprising, fantastic, delicious, horrifying or disgusting - but above all, different. The authentic Chinese cuisine differs significantly from the Chinese food as we know it in western world. Be bold and don’t be afraid to try local dishes even if you if you think that this can’t be edible. Food tasting is one of most enjoyable ways to learn more about local culture!

There are eight styles of distinct regional cooking in China - Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui.

Each culinary style is inseparable from its long history and influenced by geography, climate, resources, specialties and dining habits of each area. Jiangsu and Zhejiang have been compared to delicate beauties of the Yangtze River Delta; those of Shandong and Anhui have been compared to simple but sturdy men of the north; those of Guangdong and Fujian are compared to elegant nobles; those of Sichuan and Hunan are likened to people with substantial and varied accomplishments.

Tea culture is an important part of Chinese traditional culture. With the social development and progress, tea not only has played a good role in driving the development in economy, but also has become a necessity in people’s lives.