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Home > Facts > Food, Cuisine, Drink

Food, Cuisine, Drink

Chinese cuisine originated in China and has become widespread in many other parts of the world - from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates.
  • Chinese Jiaozi

    A better way to know more facts about Chinese jiaozi, you'd better to visit the families who live in the Beijing Hutongs (the anceint alleyways), where you can learn how to make authentic jiaozi with the locals.

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  • Sichuan Cuisine

    Of hundreds of varieties of Sichuan dishes, it is said that only 20 per cent have a hot and numbing effect on the palate. In fact, the art of Sichuan cooking emphasizes the aesthetic appeal of food.

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  • Huaiyang Cuisine

    Huaiyang specialties are lightly flavored, whether they combine sweet-and-sour or sweet-and-salty tastes. Soy sauce and spices are mild and used sparingly, although the use of rich-flavored broth is extensive.

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  • Guangdong Cuisine

    Guangzhou food is a representative of Guangdong foods, including all the delicacies of Guangdong, Chaozhou, Dongjiang, and Hainan Island.

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  • Shandong Cuisine

    Shandong food consisits of Jinan and Fushan food. Jinan food makes good use of soup seasoning, frying in deep oil and steaming. Shandong roast chicken is guaranteed to make the diner believe.

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  • Imperial Chinese Cuisine

    The Chinese imperial dishes were not only meticulously prepared, but also included rare and expensive foodstuffs.

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  • Tan Cuisine

    Tan Cuisine originated in the household of Tan Zongjun, a bureaucrat of the late Qing dynasty (1644 - 1911).

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  • Suiyuan Cuisine

    Suiyuan Cuisine, the Confucian Cuisine and the Tan Cuisine have been reputed as the three imperial offical foods in feudal China.

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