The document provides an overview of Chinese cuisine, discussing tools and habits used for dining, medicinal aspects of cuisine, and traditional foods including doufu, dim sum, and dishes from various regions. Key Chinese cooking styles are also examined such as Sichuan cuisine, known for spicy flavors, and Guangdong cuisine, which features fresh, crisp tastes. The main ingredients and flavors of regional cuisines from Jiangsu and Zhejiang are also outlined.

1. Chinese Cuisines by Kailee Favaro

2. Intro to Chinese Cuisine. The development and diversity of the delights of Chinese cuisine are also representative of China's long history. With each dynasty new recipes were created until the art of food preparation reach its peak during the Qing Dynasty.

3. Dining Tools and Habits Each person will have one set of dining tool in front of them. Two bowls which one for rice and another for soup. One pairs of chopsticks and one plate for meat or vegetables. They will share the food dishes which were made and put into the central of table. They will share the food dishes which were made and put into the central of table.

4. Medicinal Cuisine Good cuisine has the effect of: prolonging life, sustaining the constitution, promoting energy, in this respect bears some relationship to Chinese medicine.

5. Traditional Chinese Food Doufu: Doufu is the most popular food in Chinese Society. It is also the main food in a faming family. Steamed Fish: Chinese always make the fish recipes by steaming style. Just only with some light soy sauce and some seasoning. Dim Sum:Dim Sum is the most famous food in world-wide. It is a Guangdong Style snack which served as light meal. Lobster: Lobster is the famous style seafood in Hong Kong.Some difference from the traditional western chef's style. Dark Rice Vinegar With Ginger: You perhaps have never heard this...this is Guangdong style. It is a supplementary diet for women who is weak, new mother

6. Main Food main food in China is divided into 3 styles. Rice in Southern and Eastern China. Wheat in Northern China. Sweet Corn in Middle, Northern, Western China. Of course, people can have any food as they want today.

7. Sichuan Cuisine More commonly known as Szechuan Cuisine. One of the most famous cuisines in the world. Spicy and pungent plavors. Wild vegetables and meats are a common ingredient. There are many flavors used.

8. Guandong Cuisine Also known as Cantonese Cuisene. Tastes clean, crisp, and fresh. Unique dishes. Roasing, stir-frying, sauteing, and deep-frying are techniques used for coooking.

9. Jiangsu Cuisine Also known as Huaiyanga Cuisine. Popular in the lower reaches of the Yangtze River. Fish and crustaceans as the main ingredients. Light, fresh and sweet flavor. Presentation is delicately elegant.

10. Zhejiang Cuisine Not greasy. Wins reputation for many things: Freshness Tenderness Softness Smoothness

11. Conclusion of China I enjoyed learning about China. I learned many things and thought a lot of it was very interesting. I think anyone interested in China would love to visit and have a great time there.