Chinese cuisine
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Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Dàzhǔ gānsī is a typical soup dish of Huaiyang cuisine. It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and the ingredients need to be braised with shrimp in chicken soup. It was highly praised by the Qianlong emperor.
Làzǐ Jī, stir-fried chicken with chili and Sichuan pepper in Sichuan style
Steamed whole perch with roe inside. Sliced ginger and spring onion is usually spread on top.
Chopsticks
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Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food.
Various chopsticks, from top to bottom: • 12-inch (30.5 cm) ruler (for scale) • Chinese melamine chopsticks • Chinese porcelain chopsticks • Tibetan bamboo chopsticks • Vietnamese palmwood chopsticks • Korean stainless steel flat chopsticks • Korean matching spoon in a sujeo • Japanese palmwood couple's set (two pairs) • Japanese child's chopsticks • Disposable bamboo chopsticks from Japan (in paper wrapper)
Silver chopsticks, spoon, and bowl from the Song dynasty
A painting of a Japanese woman using chopsticks, by Utagawa Kuniyoshi
Chopsticks on a store rack