Chinese Food

Chinese food originated throughout many regions of China, with each region lending a slightly different style. There are eight great Chinese traditions in Chinese cooking, Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.

Chinese food is usually prepared in bite sized pieces, making it much easier to pick up with chopsticks. The Chinese culture considers it barbaric to use silverware.

Fast Facts

1. Rice is the main starch used
2. Cuisine varies widely by region
3. American Chinese cuisine often uses Tofu, Noodles and a Wok for Stir-Frying

Fish

Fish is almost aways served whole, signifying wholeness with all things having a beginning (the head) and the end (the tail). When ordering a whole fish in a Chinese restaurant, the waiter will divide the fish at the table.

Chicken

In Chinese food every last part of the Chicken is used, again signifying completeness, but unlike fish, chicken is usually alway cut into pieces.

Culture

Each person at the dinner table is given their own bowl of rice. All other dishes are served in community bowls. Each person takes bite sizes servings out of the community bowls, one bite at a time.

Mahalo Suggests

• Chinese Noodles
• Chinese Dumplings
• Chop Suey
• Chicken Curry
• Fried Rice
• Egg Drop Soup
• Hot and Sour Soup
• Sweet and Sour Chicken

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