Category: Chinese Food

Ginger: the most common Chinese food ingredient used as a spice for seasoning. It is usually used along with garlic in stir-fried dishes, when making soup, or in a dipping sauce.

Vegetables are, in general, the second most fundamental part of Chinese cuisine, after rice. Chinese people are fond of vegetables, especially leafy greens, and eat many different kinds at almost every meal. We sometimes preserve vegetables and eat them as snacks.

Chinese love to eat, and Chinese food includes a large variety of ingredients, which can be reflected well in the saying (although it is a bit exaggerated): "the Chinese eat everything with four legs, except for tables, and everything that flies, except for airplanes".

Sweet and sour pork is one of the most classic Han dishes and is well-known in the world. It is thought to have originated in Guangdong but now it can also be found in other cuisines, including Zhejiang cuisine, Shandong cuisine, and Sichuan cuisine.

Chinese people basically eat all animals’ meat, such as pork, beef, mutton, chicken, duck, pigeon, as well as many others. Pork is the most commonly consumed meat, and it appears in almost every meal. It is so common that it can be used to mean both meat and pork.

Staring up at row after row of soy sauce bottles at a Chinese supermarket, who wouldn’t get confused? Some of the liquids look black and syrupy, others thin and brown and some bottles even have shrimp on the label. But there’s no need to fret; in fact the differences between soy sauces are pretty simple.