Cheenese cuisine

Cheenese cuisine is an important pairt o Cheenese cultur, that includes cuisine oreeginatin frae the diverse regions o Cheenae, as weel as frae Owerseas Cheenese that hae settled in ither pairts o the warld. Acause o the Cheenese diaspora an historical pouer o the kintra, Cheenese cuisine haes influenced mony ither cuisines in Asie, wi modifications made tae cater tae local palates. Cheenese fuid staples sic as rice, soy sauce, noodles, tea, an tofu, an utensils sic as chopsticks an the wok, can nou be foond warldwide.

"lion's heid wi crab meat" (蟹粉獅子頭) is a tradeetional meatbaw soup.

The preference for saisonin an cuikin techniques o Cheenese provinces depend on differences in historical backgrund an ethnic groups. Geografic featurs includin muntains, rivers, forests an deserts hae a strang effect on the local available ingredients an aw, conseederin that the climate o Cheenae varies frae tropical in the sooth tae subarctic in the northeast. Imperial, ryal an noble preference plays a role in the chynge o Cheenese cuisines an aw. Acause o imperial expansion an treddin, ingredients an cuikin techniques frae ither culturs are integratit intae Cheenese cuisines ower time.

The maist praised "Fower Major Cuisines" are Chuan, Lu, Yue an Huaiyang, representin Wast, North, Sooth an East Cheenae cuisine correspondinly. The modren "Aicht Cuisines" o Cheenae are Anhui (徽菜; Huīcài), Cantonese (粤菜; Yuècài), Fujian (闽菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (苏菜; Sūcài), Shandong (鲁菜; Lǔcài), Sichuan (川菜; Chuāncài), an Zhejiang (浙菜; Zhècài) cuisines.

Colour, smell an taste are the three tradeetional aspects uised tae descrive Cheenese fuid, as weel as the meanin, appearance an nutreetion o the fuid. Cuikin shoud be appraised wi respect tae the ingredients uised, knifewark, cuikin time an saisonin.