Grilled vegetables

A Quanjude cook is slicing Peking roast duck. Peking grilled vegetables is eaten by rolling pieces of duck with scallion, cucumber and sweet bean sauce using steamed pancakes. Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups.

There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves. Color, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning. 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. Steamed whole perch with roe inside. Sliced ginger and spring onion is usually spread on top. Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain.