Chinese food culture emphasizes reunion and harmony, and the flavors vary from north to south. In the north, there are the stewed pig’s trotters and roast duck. In the south, there are the rice dumplings and dim sum. The cuisine is rich and varied, such as the spicy and fragrant Sichuan cuisine, the light and nourishing Cantonese cuisine, and the world-famous hot pot and Kung Pao chicken. Each dish offers a deep cultural heritage and regional characteristics.
Chinese noodle culture has a long history and a wide variety. There are the rolled noodles, the hand-pulled noodles, and the knife-cut noodles. The north is focused on the noodle itself, such as oil-splashed noodles in Shaanxi and knife-cut noodles in Shanxi. The south is focused on the pasta, such as shrimp dumplings in Guangdong and soup dumplings in Jiangsu. Noodles do not only satisfy the appetite. They also carry the customs of various places. They are an important part of regional food culture.
Chinese local snacks are rich and varied. Each has its own characteristics, such as Sichuan’s spicy skewers, Guangdong’s rice noodle rolls, Yunnan’s cross-bridge rice noodles, and Beijing’s Wangfujing snacks. They are not only delicious, but also part of the local culture. They are deeply loved by people and becoming the first choice for visitor to taste the local treats.
