Chinese cuisine
Cuisine of China
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|align=center|Eight Great Traditions
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|align=center|Shandong cuisine
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|align=center|Szechuan cuisine
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|align=center|Cantonese cuisine
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|align=center|Fujian cuisine
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|align=center|Jiangsu cuisine
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|align=center|Zhejiang cuisine
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|align=center|Hunan cuisine
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|align=center|Anhui cuisine
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|align=center|Others
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|align=center|Huaiyang cuisine
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|align=center|Yunnan cuisine
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|align=center|Mandarin cuisine
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|align=center|Shanghai cuisine
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|align=center|Taiwanese cuisine
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|align=center|Hakka cuisine
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|align=center|Chiuchow cuisine
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|align=center|Chinese Buddhist cuisine
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|align=center|Chinese Islamic cuisine
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|align=center|American Chinese cuisine
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|align=center|Historical Chinese cuisine
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China has one of the richest culinary heritages on Earth. Solid Chinese food is eaten with chopsticks and liquid with a wide, flat bottomed spoon (usually ceramic). Chinese consider having a knife at the table as barbaric, so most dishes are prepared in smaller pieces, ready for direct picking and eating. Unlike Western meals where meat protein is the main course of a meal, a source of carbohydrates (rice, steamed buns, noodles) is usually the main ingredient of a Chinese meal.
Because of the large and varied nature of China itself, Chinese cuisine can be broken down into very many different regional styles.
