Food is the stall of life. Each country has its own traditional diet culture and each region has unusual eating habits and a propensity of taste. American people like french fries and hotdogs, and Europeans love steak. Chinese food is constantly attracting billions of people with different and special ingredients and spices.

 

Chinese traditional custom of diet is plant-based food. Staple food is grain with all kinds of vegetables as complementary as well as a small amount of meat. Eating warm and cooked food is another major Chinese dietary custom. This is related to the early civilization of China and the development of cooking techniques. A melon can cook over ten ways; a dish can have dozens of tastes; and a meal can get all kinds of collocations.

 

China has a long history of food culture. The formation of a cuisine is inseparable to its long history and unique cooking characteristics; moreover, it is also affected by geography, climatic conditions, natural resources and eating habits in this area. There are eight major cuisines in China: Lu, Chuan, Yue, Su, Min, Zhe, Xiang and Hui. Some people describe the "eight cuisines" by anthropomorphic portrayal: “Su” and “Zhe” look like the graceful beauty girls who are from southern of China; “Lu” and “Hui” are strong and simple men from north; “Yue” and “Min” resemble romantic and elegant boys; and “Chuan” and “Xiang” are like celebrities with morality and talent.

 

The cooking skills of the eight cuisines have their own charms and features. “Lu”, the top of the eight cuisines, originates in Shandong with a long history. The characteristics of the taste is fresh, crisp, and original. “Hui”, also known as “Wan”, cooks ham and bone soup as the main food. The soup includes rich bone’s original flavors and abundant nutrition; “Su” is good at stew, braise, steam, and fry, which pays attention on keeping vegetable original juice. Its tastes are flavorful rather than greasy, light rather than insipid; “Zhe” is a neighbor of “Su”. The food is popular through the north and south of China, and the most famous cooking is "Dongpo". “Dongpo” cooks with a half of fat pork and a half of lean pork. The finished-cooking is bright red, such as agate, and the taste is that soft instead of rot, and fat instead of greasy. “Chuan” and “Xiang” are “twin sisters” because they are both very hot and spicy. If you have a meal in Sichuan or Hunan, you will experience fully and delightfully spicy food and keep drinking water. However, you will not want to stop eating and will fall in love with them. The differences between them are that "Chuan” is pungent and spicy, such as Hotpot, and “Xiang” is sour and spicy. Different from the spicy of “Chuan” and “Xiang”, “Min” is fresh and mellow and is good at cooking a variety of seafood; especially, soup is the essence of “Min”. The most of Chinese restaurants all over the world are “Yue”. “Yue” is good at frying and required to master the fire, cooking temperature and cutting skills perfectly. Yue’s seafood, soup, vegetables, sweet dishes are the best.

 

Traveling in China, you can taste the hot and spicy Hotpot, sour and spicy Sliced Fish, original Steamed Crabs, flavorful Roasted Lamb, fresh Garlic Vegetables, delicious Meat-ball soup and many HongKong’s desserts. From spicy to sweet and sour, salty to light, skilled cooking to original flavor, China shows its own unique cuisines; meanwhile, Chinese profound culture is spread to all around the world.