Chinese food

1. Chinese food

2. What is Chinese food • Chinese food is a style of food originating from diverse regions of China. • Chinese foods divided into eight culinary cuisines. • Eight culinary cuisines are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang.

3. History of Chinese food • In Han Dynasty, lot of western food had been imported into China. • In Tang Dynasty, peoples eat three times: morning, noon, and evening. • In Tang Dynasty, ordinary peoples' food divided into rice and noodles. • In Song Dynasty, the meat appears in pople's dining table.

4. Staple foods • Rice is a major food for peoples in southern China. • Chinese noodles comes dry or fresh in variety of sizes. • Some vegetables used in Chinese food include Chinese Leaves, Chinese cabbage, and Chinese spinach.

5. Desserts • Fruit are served as the most common form of dessert in China. • Chinese desserts are sweet foods and dishes that are served with tea, along with meals. • In larger cities, a wide varieties of Chinese bakeries are available.

6. Drinks • Tea takes a big part on the drink of Chinese cuisines • Many Chinese drinks their tea with snacks. • White liquid is the most consumed liquid in China.

7. Delicacies • Cold dishes, especially appetizers, have lot of variety in　Ｃｈｉｎａ • Chinese sausages vary from region to region. The most common sausage is made of pork and pork fat. • Ｔｗｏcｏｍｍｏｎ　Ｔｏｆｕ　ｐｒｏｄｕｃｔｓ　ｉｎｃｌｕｄｅ　ｓｔｉｎｋｙ　ｔｏｆｕ　ａｎｄ　ｄｏｕｆｕｌｕ． • Ｃｈｉｎｅｓｅ　ｓｎａｃｋｓ　ｖａｒｉｅｓ　ｆｒｏｍ　ｒｅｇｉｏｎ　ｔｏ　ｒｅｇｉｏｎ．

8. Dining etiquette • Ｔｈｅ　ｙｏｕｔｈ　ｓｈｏｕｌｄ　ｎｏｔ　ｓｉｔ　ａｔ　ｔｈｅ　ｔａｂｌｅ　ｂｅｆｏｒｅ　ｔｈｅ　　ｅｌｄｅｒｓ． • youths should not start eating before the elders start eating.

9. ChiNeSe FOod • 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 Asian 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.

10. Covering approximately 9.6 million square kilometers, China is the world's second largest state by land area,[17] and either the third or fourth-largest by total area, depending on the method of measurement.[i] China's landscape is vast and diverse, ranging from forest steppes and the Gobi and Taklamakan deserts in the arid north to subtropical forests in the wetter south. The Himalaya, Karakoram, Pamir and Tian Shan mountain ranges separate China from South and Central Asia. The Yangtze and Yellow Rivers, the third- and sixth-longest in the world, run from the Tibetan Plateau to the densely populated eastern seaboard. China's coastline along the Pacific Ocean is 14,500 kilometres (9,000 mi) long, and is bounded by the Bohai, Yellow, East and South China Seas.