“Chinese food” is a kind of food that contains a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. In spite of its similar taste some of Chinese food have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa.
As China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines (cookings), the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
The other cuisines are Shandong Cuisine, Sichuan Cuisine, Guangdong (Cantonese) Cuisine, Fujian Cuisine, Huaiyang Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine. There is another cuisine named cuisine of xinjiang. It reflects the region's many ethnic groups, and refers particularly to Uyghur cuisine. Signature ingredients include roast mutton, kebabs, roast fish and rice. Because of the Islamic population, the food is predominantly halal. Overseas cuisine include Burma, Canada, Caribbean, Philippines, India, Indonesia, Japan, Korea, Malaysia, Pakistan, Peranakan, Perú, Singapore, United States etc.
All across America, Chinese buffets offer endless arrays of beautiful, deep-fried, grease-soaked food. General Tso’s chicken, chop suey, egg rolls, chow mein, fortune cookies. What do all these dishes have in common? They were all invented in America.
Chinese foods include main dishes served with deserts and noodles. Main dishes are Poultry-based dishes (Kung Pao chicken, Peking Duck, Soy egg, Tea egg, Century egg ), Pork-based dishes (Dongpo pork, Sweet and sour pork, Twice Cooked Pork, Char siu), Grain-based dishes (rice, fried rice). Other ingredients of Chinese food are soybeans, vegetables, herbs etc.