Chinese Food has an extraordinary culinary culture of diversity and passion.
Chinese food belongs to around ten main cuisines reflecting its geographical diversity - Anhui, Beijing, Canton, Fujian, Hunan, Shandong, Shanghai, Sichuan, Yangzhou, and Zhejiang.
Cantonese is extremely varied while Shandong is more seafood-inspired. Sichuan and Hunan are spicy while Huaiyang is tender and Anhui more mountainous.
Zhejiang and Fujian are fresh being on the coast, Beijing crispy and soft, and Shanghai more sweet and caramelised.
Sweet dishes are more yáng (阳) than sour that better symbolises yīn (阴).
The north is traditionally more cereal-orientated for example millet, barley, and wheat while the south with rice.
Tofu, funghi, and seawood also all have an ancient history dating back thousands of years.
Tea’s similarly rich history means there are over 2,000 different types while liquor is a regular ritual component.
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