The flavours of China

Chinese cuisine forms an essential part of Chinese Culture. These cuisines include those originating from China, and have also been adapted from Chinese people, in other parts of the world. Owing to Chinese diaspora, Chinese cuisine has been influential in other cuisines in Asia, and has evolved into a new cuisine, separate from that of China, and the rest of Asia. The three traditional aspects that are used to describe Chinese food are colour, smell and taste. The main utensils that are used for eating Chinese food are chopsticks, which are very different from the usual cutlery (i.e, spoons, knives and forks), that are used in other cuisines. There are three staple ingredients, which form the crux of Chinese cuisine. These include;
Rice: Most rice farming areas are present in southern China. The most commonly consumed form of rice, is steamed white rice. Other than this, another type of rice called glutinous rice or sticky rice, is used in specialty Chinese dishes. Rice is also used as a constituent of beers, wines and vinegars.
Wheat: Wheat farming areas of China are predominantly located in Northern China. People in these regions largely consume noodles, breads, jiaozi (Chinese dumplings) and mantou (steamed buns)
Noodles: Chinese noodles can be either dry or fresh and are often served as a dish in itself, or in soups and fried as toppings. They can be served both hot, or cold, with different toppings, and sometimes with a broth. They are commonly made out of rice flour or wheat flour, but other flours such as soya bean flour can also be used. Certain varieties of noodles also have symbolic importance, such as of good health and longevity.


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