CHINESE FOOD INTRODUCTION

1. History

1.1. 8 regional cuisines

1.1.1. Shandong Cuisine

1.1.2. Sichuan Cuisine

1.1.3. Guangdong Cuisine

1.1.4. Fujian Cuisine

1.1.5. Jiangsu Cuisine

1.1.6. Zhejiang Cuisine

1.1.7. Hunan Cuisine

1.1.8. Anhui Cuisine

2. Seasoning

2.1. Salt

2.2. Vinegar

2.3. Soy Sauce

2.4. White Sugar

2.5. Monosodium Glutamate

2.6. Cooking Wine

2.7. Prickly Ash Seeds

2.8. Cinnamon

2.9. Chicken Essence

2.10. Broad Bean Paste

2.11. Dry Chili Sections

2.12. Pepper Powder

2.13. Starch

2.14. Cardamom

2.15. Lesser galangal

2.16. Kaempferia

2.17. White Cardamon

2.18. Star Anise

2.19. Fennel Seeds

3. Delicacies

3.1. Sweet and Sour Pork

3.2. Gong Bao Chicken

3.3. Ma Po Tofu

3.4. Chow Mein

3.5. Wontons

3.6. Dumplings

3.7. Peking Duck

3.8. Spring Rolls

4. Dining etiquette

4.1. Tableware

4.1.1. Rice bowl

4.1.2. Small cup of tea

4.1.3. Chopsticks

4.1.4. Long-handled spoon

4.1.5. Small condiment dishes

4.1.6. Soup bowl

4.1.7. soup spoon