Various regions of China, all ethnic groups the general term for a variety of dishes. Has a long history of skilled, rich category, genres are many unique features is the development of Chinese cuisine for thousands of crystallization reputation in the world. Chinese cooking, Chinese culture, an important part of. Also known as the Chinese food culture. World's three major cuisine (Chinese, French, Turkish food), one of far-reaching impact of the East Asia. Recipes from various regions of China and ethnic dishes.
There are eight major Chinese food cuisine, refer to: Shandong cuisine, Sichuan, Guangdong, Fujian, Jiangsu cuisine, Zhejiang cuisine, Hunan, Anhui cuisine. There are also four cuisine is said, usually refers to Shandong cuisine, Sichuan, Cantonese and Huai Yang.
Wide variety of Chinese cuisine, in addition to regional and ethnic classification, but also because of the different consumer objects, processing and production are different, there are the following two classifications. ① consumption categories. Given that consumption at different targets, different levels of the dishes formed mainly Deli, municipal Stanford dish, public cafeteria food, temple food, the official dish, Gongting Cai, medicated dishes. ② Processing category. As the processing technique used in making variety of Chinese cuisine, dishes, and Function are also some differences, mainly divided into cold dish, hot dishes, dishes, side dishes, sugar beets, Brussels sprouts and so on.
In addition to the four cuisine, Chinese cuisine there are many flavors genre, each with its own strong local characteristics. Ethnic minorities in the long historical development, but also formed their own food culture model, there have been many well-known cuisines schools, mainly Muslim dishes, Mongolian dishes, Manchu dishes, Korean dishes.
Chinese food in the international community a long time reputation spread to countries around the world. In the Tang Dynasty, Japan has dispatched more than 20 times the official mission to China to study, among them specialize in manufacture of food staff. China has repeatedly sent envoys and monks to Japan to carry out cultural exchanges, will also pass on Chinese food in Japan. The 13th century Italian Marco Polo came to China, he went, back in China and food seasonings to make Chinese food to enter the European continent. Chinese food reached the American continent, around the mid-19th century, the earlier a group of Chinese restaurant is in Ottawa, Canada in 1867 and 1870, appeared in San Francisco. The 20th century, 80 years, China has frequent exchanges with other countries, Chinese food more than welcome
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Chinese Food 
