Explore China and its Food

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Welcome to a country so large, so diverse - and so ancient.

China is a massive country with a long and complex history. Its food reflects this as over the centuries several distinct cuisines have sprung up. These are influenced by the soil, the terrain, the climate which determines what will grow in each area.

The ethnic mix makes a large difference too. In Macau, of course there has been a strong Portuguese influence. In other regions, minority Chinese groups may have put their own cultural stamp on the food, and some places had influences from adjoining countries such as Kazakhstan in the west, or Vietnam and Myanmar in the south. These show up in various dishes.

Religion plays a part too. Muslim food in the north and west dictates more mutton will be used to take the place of the ubiquitous pork dishes found throughout much of the rest of China. In places where Buddhists have long been established, vegetarianism or a form of it, is popular. For instance, in Tibet adherents can eat yak, but not 'small' animals such as fish.

So say hello, Ni hao (pronounced "nee-how") to China and its wonderful food!

What's on the table?

Almost anything! The country can grow everything from cold climate crops and fruits in the north to tropical ones in the south. The coasts have a rich supply of fish and seafood and much of the countryside is cultivated in some way.

The cuisine breaks itself quite naturally into four or five main groups, relating to very different parts of the country. Each is quite different and all are delicious in their own way.

Some Chinese foods can be challenging - scorpion on a stick anyone? - but the Chinese people are hospitable and friendly and love to welcome strangers to their tables.

Dining is usually communal, often all diners are grouped around a large table and a meal in China can be messy and noisy. Most of all it is enjoyable - and memorable!

Northern Beijing
Eastern Shanghai
Southern Cantonese
Western & Far Western
Food to Taste
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