China, officially known as the People’s Republic of China, is a vast and diverse country located in East Asia. It is the world’s most populous country, with over 1.4 billion people
China covers approximately one-fourteenth of the Earth’s land area, making it almost as large as the whole of Europe. It features a wide range of landscapes, from the highlands and deserts in the west to the fertile plains and river valleys in the east. The country is home to the world’s highest peak, Mount Everest, located on the border with Nepal.
China is considered one of the cradles of civilization: the first human inhabitants in the region arrived during the Paleolithic; by the late second millennium BCE, the earliest dynastic states had emerged in the Yellow River basin. The eighth to third centuries BCE saw a breakdown in the authority of the Zhou dynasty, accompanied by the emergence of administrative and military techniques, literature, philosophy, and historiography
Chinese food culture is rich, diverse, and deeply rooted in the country’s history and traditions.
China’s vast geography results in a wide variety of regional cuisines, each with its own unique flavors and ingredients. The most well-known regional cuisines include:
Cantonese (Yue) Cuisine: Known for its mild flavors and emphasis on fresh ingredients.
Sichuan (Chuan) Cuisine: Famous for its bold, spicy flavors and use of Sichuan peppercorns.
Shandong (Lu) Cuisine: Characterized by its use of seafood and simple, hearty dishes.
Jiangsu (Su) Cuisine: Known for its refined techniques and slightly sweet flavors.
Chinese cuisine often features staples like rice, noodles, soy sauce, tofu, and a variety of vegetables and meats. Common cooking techniques include stir-frying, steaming, braising, and deep-frying
