Food of China from different regions of China has become widely known in many other parts of the world. Food of China has become popular from East Asia to North America, Australasia and Western Europe and many other places also. Local cultural differences differ greatly amongst the different areas of China, giving rise to the different styles of food.
Food of China includes rice which is a vital part of much of Chinese cookery. In many parts of China, chiefly northern China, wheat based products including noodles and steamed buns such as mantou prevail, is in contrast to southern China where rice is the main food. In spite of the significance of rice in Chinese cooking, at very formal occasions, sometimes no rice at all will be served. In such a case, rice would only be provided when no other dishes remain or as a token dish in the form of fried rice at the end of the feast. Soup is generally served at the start of a meal and at the end of a meal in Southern China.
Chopsticks are the main eating utensil in Chinese culture for solid Food in China. While soups and other liquids are enjoyed with a wide, flat bottomed spoon that re usually made of ceramic. It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia. Many Chinese eating establishments are allowing for a switch to a more environmentally sustainable eating utensil such as plastic or bamboo chopsticks. More exclusive materials used in the past included ivory and silver utensils. On the other hand, disposable chopsticks made of wood or bamboo has all but replaced ones in small restaurants.
Food of China also include chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, every single piece of the chicken is served up including gizzards and head. It is considered bad luck if fish or chicken is served without its head and tail as this would leave the gourmet without a complete meal.
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