Chinese food recipes are as diverse as China itself. Depending on the region of the country, Chinese recipes differ significantly from each other. Recipes for Chinese cuisine vary both because of the culinary traditions of the regions of China and because of the different products available in the area. In some regions, culinary recipes are dominated by fish and seafood, in others pork and beef. A universal ingredient in Chinese recipes is rice, which is part of a huge number of Chinese dishes.
Chinese cuisine, like China itself, has a long history. Chinese cuisine has evolved over more than three thousand years, and the first Chinese cookbook was compiled over one and a half thousand years ago. Since its inception to this day, Chinese cuisine has been constantly developed and improved, and as a result, Chinese cuisine has established itself throughout the world as one of the most delicious and healthy. Chinese cuisine has wide regional variations, and each region has its own cooking habits. There are eight main regions with different culinary traditions and, accordingly, varieties of Chinese cuisine – Cantonese, Sichuan, Anhui, Shandong, Fujian, Jiangsu cuisine, Huan cuisine and Zhejiang cuisine.
Chinese dishes are cooked from various products according to various recipes using all kinds of cooking methods – frying, boiling, baking, stewing, steaming and many others. A wok, a traditional Chinese frying pan with a concave bottom, is used to cook many Chinese dishes. Cooking Chinese dishes with a wok requires certain skills and dexterity, since intense heat is used and the cooking process is very fast. But it is precisely this cooking process that gives many Chinese dishes a unique flavor that is inherent only in traditional Chinese cuisine.