Chinese Cooking
Chinese cuisine is an important part of Chinese culture. Chinese food has influenced many other cuisines in Asia, with modifications made to cater to local palates.
The preference for seasoning and cooking techniques often depends on historical background and regional differences. Geography also plays a part with mountains, rivers, forests and deserts having a strong effect on the local ingredients.
Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
China has four main cuisines. These are Chuan (west), Lu (north), Yue (south) and Huaiyang (east).
As with other countries, colour, smell and taste are important aspects of Chinese food. In addition to these the meaning, appearance and nutrition of the food is also important.
Chopsticks are the main eating utensils for Chinese food because it is considered inappropriate to use knives on the dining table.
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