Chinese Food

A huge part of understanding China and Chinese culture is through the country's countless varieties of cuisine.

Perhaps not surprising, "Chi fan le ma?" is one of the most common greetings given in China, and it means simply, "Have you eaten?" It illustrates just how connected the country's food is to all other aspects of day to day life. Though the popularity of Western fast food continues to grow, small restaurants and local dishes are still the mainstay throughout most of China.

The fiery dishes of Chengdu, the eclectic and exotic menus of Guangdong, the subtle flavours of Shanghai and the braised and barbecued delights of Beijing and the North all combine to make authentic Chinese dining something that is often missed, and never forgot.

Along with local dialects, Chinese cooking serves to define the regionality of China's culture and people. Chinese food, when broken into simplistic terms, forms four major schools of cooking. Largely having been developed by historical and geographical means, they can be defined as the Northern, Eastern, Southern and Western schools.