Rice is abundantly used in all five
- China covers a vast territory and has a diverse cuisine that commonly is divided into regional styles of cooking. Although the regions are alike in many respects, each area has unique distinctions.
- Northern cuisine tends to be elegant and mildly seasoned food. Wheat, in the form of noodles, pancakes, and buns, is a staple. Garlic, gingerroot, chives, green onions, and wine are used as seasonings in many foods.
- Western cuisine includes the inland provinces. Highly seasoned and spicy hot, the cuisine makes use of hot peppers, green onions, garlic, gingerroot, vinegar, Szechwan peppers, dried mushrooms, and tangerine peel.
- Southern cuisine features the Chinese foods Americans know best. Southern China is the home of egg rolls, fried rice, and steamed dumplings. Dishes from this region are characterized by delicate seasonings, the heavy use of sauces, and the natural sweetness of fruits and vegetables.
- Eastern cuisine focuses on Shanghai, which is located in one of the richest and most fertile agricultural regions of China. This cuisine is subtle and complex, makes liberal use of sugar and oil, and incorporates brightly colored ingredients. Red-cooking is a specialty of this cuisine.