The interior of a Chinese Restaurant showing tables, chairs and wall hangings
High Resolution 50MB files available NOTE - Property release could be available Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. According to food critic Bonny Wolf, Chinese cuisine is one of the "Three Grand Cuisines" in the world, together with the French and Turkish cuisines. The "Eight Culinary Cuisines" of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. Prominent styles of Chinese cuisine outside China include Singaporean, Malaysian, Indonesian, Indian and American, but there is Chinese cuisine wherever Chinese people are found. The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
Size: 3000px × 2000px
Photo credit: © Cayman / Alamy / Afripics
License: Licensed
Model Released: No
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