Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the locally available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preferences also play a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.

1.Chinese Eat Almost Everything That Moves!
Foreigners are often shocked by what the Chinese eat. Many Chinese dishes make foreigners feel weird or squeamish, like dog hotpot, insects, scorpions,
snakes, rats, pig’s ears, heads, feet, hearts, lungs, liver, kidneys, intestines, and boiled blood.

2. Chinese don’t like a waste, so whole animals are often served. E.g. fish are not filleted, just gutted, with head and bones intact. Sometimes bones are soft enough to chew up; sometimes they must be de-mouthed
(onto a side plate).

3. China Uses 45 Billion Pairs of Chopsticks a Year
That’s an unremarkable average of 2 or 3 pairs a month for its approaching 1.4 billion population. The government has imposed a disposable chopstick tax to reduce usage.

4. Food Decoration Can Verge on the Ridiculous
Chinese chefs, particularly Jiangsu cuisine experts, go overboard on presentation. They believe “the first bite is with the eyes”. Dishes are served in precise patterns or lifelike shapes, brightened by intricate vegetable carvings and decorative herbs.

5. The honored guest is customarily seated furthest from the door with the fish, chicken, duck… heads pointing his way.

6. Dish Names Can Be Misleading
Husband Wife Lung Slices but thinly sliced bovine lung, tongue, or some other cut, seasoned with chili oil.
Ants climb trees’ (蚂蚁上树 mǎyǐ shàng shù) is
vermicelli with spicy minced pork.

7. It Must be Fresh in China — Canned/Frozen Food Spurned
Wet markets (where live/freshly-butchered animals and
freshly picked foods are sold) abound in China — almost
one per city block. Many Chinese go every day. Fridge
freezers are catching on, but fresh veg is still a must.
Tins are despised.

8. Unlike in most world cuisines, the soup is part of the last course in Chinese cuisine. The Chinese say that it allows for better digestion, especially after an entrée of pork or duck.

9..In most dishes in Chinese cooking, food is prepared in bite-sized pieces, ready for direct picking up and eating.

10. Chinese culture considered using knives and forks
unsuitable at the table due to the fact that these instruments
are regarded as weapons.
11..Authentic Chinese food does not require the use
of milk-fat ingredients such as cream, butter or cheese.

12. The Chinese dining etiquette has that youths should not sit at the table before the elders. In addition to this youth should not start eating before the elders start eating. When eating with a bowl, one should not hold it with its bottom part, because it resembles the act of begging.
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