Porcelain bowl

Eating In China

China's rich culture has a long history, a wide range of regions, a variety of climates, and different geographical conditions. Wide land is a gift from heaven. Rice can be planted in southern China, wheat and corn can be planted in northern China. This has a wide variety of selectivity in the raw materials of food. Five thousand years of history, in the baptism of the years, under the creation of the wisdom of the Chinese people, Chinese food only in the cooking methods have boiled, steamed, stewed, braised, fried, fried, slipped, exploded, roasted, smoked and so on about ten ways. Because of the different local culture and living habits, eight cuisines of Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Huizhou have been created. This is the charm of Chinese food culture.

Alfalfa meat (Shandong cuisine)
Alfalfa meat (Shandong cuisine)
Mapo Tofu - (Sichuan cuisine)
Mapo Tofu - (Sichuan cuisine)
Sliced Boiled Chicken - (Guangdong cuisine)
Sliced Boiled Chicken - (Guangdong cuisine)
Sweet and Sour Pork - (Jiangsu cuisine)
Sweet and Sour Pork - (Jiangsu cuisine)
Buddha Jumping Over the Wall - (Fujian cuisine)
Buddha Jumping Over the Wall - (Fujian cuisine)
Dongpo meat - (Zhejiang cuisine)
Dongpo meat - (Zhejiang cuisine)
Chilli fish head - (Hunan cuisine)
Chilli fish head - (Hunan cuisine)
Candied floss - (Huizhou cuisine)
Candied floss - (Huizhou cuisine)
Frying
Frying
Deep Frying
Deep Frying
Boil
Boil
Steam
Steam

Welcome

China, the oldest eastern country in the world, has a long history, rich culture and unique customs, welcome you the arrival, with us understand this ancient nation together, whether you are businessmen, students, executives, and government personnel. There are always your favorite or interested in history, culture, customs, tourist attractions, food and so on.

East-Style