Chinese cuisine

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which originated in the borderlands of south-western China, north-east India and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in hu

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed.

or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm.

Calabash (; Lagenaria siceraria), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, zucca melon and opo squash, is a vine which is grown for its fruit. It belongs to the family Cucurbitaceae, is native to tropical Africa, and cultivated across the tropics. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a kitchen utensil (typically as a ladle or bowl), beverage container or a musical instrument. When it is fresh, the fruit has a light green smooth ski

thumb|upright=1.2|Lamb Madras curry, Anglo-Indian, c. 1850 Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.

culinary traditions of the China

thumb|Rice cake or thumb|Rice cake thumb|Fresh being pounded

roast duck from Beijing (Peking)

cucumber preserved in vinegar

dish of cabbage leaves with a filling

type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten

subspecies of plant in the genus Brassica

Chinese egg-based culinary dish

species of plant

rice that has been cooked either by steaming or boiling

genus of plants, the wild rices

form of flour made from finely milled rice

Zongzi (), simply zong () or translated as rice dumplings, is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.

thumb|Commercially packaged seitan

cooking technique

poet, essayist, scholar of the Qing Dynasty (1716-1797)

delicacies of French and Cantonese cuisine

food, often in combination with meat

Sichuan province dish

sprout of the mung bean

dried meat product from China

Youtiao (), known in Southern China as yau char kway (), is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

work of slaughtering domestic pigs to obtain pig meat (pork)

flesh from ducks

dish

Chinese and Japanese food product made from soybeans

pie with a filling of meat

cuisine originating from Hong Kong

species of plant

Celtuce () (Lactuca sativa var. augustana, angustata, or asparagina), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves, which are known as A-choy. It is used as a vegetable. In China, the family is informally called woju (), which is also the name of a cultivar. It is especially popular in both China and Taiwan, where the stem is interchangeably called wosun () or ().

joint on the hog's leg

' (), sometimes called ', is a type of filled pancake known as a popular street food in South Korea. It originated in Qing-dynasty China and was first brought into Joseon Korea during the 19th century.

traditional Asian dish common in several regions

pieces of meat from the ribcage of a pig

Southeast Asian pancake

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

butter made from the milk of the domesticated yak

branch of Chinese traditional cuisine native to Hunan province

flesh of whales used for consumption by humans or other animals

popular street food in East Asia

Peruvian stir fry dish

baked dessert consisting of an egg custard-filled pastry crust

The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. It is a regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food. Most are made from ceramics. Although normally used as an eating utensil, larger versions of the Chinese spoon are also used as serving spoons or ladles. The shape allows spoons of the same size and design to be stacked on top of one another for storage.

thumb|Menma on ramen thumb|Hosaki-menma, an ear of menma bamboo

Japanese reinterpretation of Chinese culinary traditions

Taiwanese multinational restaurant chain

, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.

Kuih (Jawi: ; Indonesian: ; derived from Southern Min  ) are bite-sized snack or dessert foods commonly found in Southeast Asia (particularly in the Malay Archipelago) and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates, in Hokkien and kué in Teochew (known as in Mandarin) refer to snacks which are typically made from rice but can occasionally be made from other grains, such as wheat. The term is widely use

culinary traditions of Anhui province, China

Type of melon, grown and eaten in East Asia.

type of meat cut

overview of the use of wine in China

Chinese sauce in the form of a thick brown paste

bean paste used in several Asian cuisines

cooking method