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East Asian cuisine has evolved with a common usage of oils, fats and sauces in the preparation of dishes (with the notable exception of Japanese cuisine).

• Chinese cuisine – Traditional Chinese cuisines include Anhui, Cantonese,Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang,^[4] all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Szechuan, Shandong, Jiangsu and Guangdong cuisines.^[5][6] These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods of food preservation such as drying, salting, pickling andfermentation.^[7]
  • Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world — from Asia to theAmericas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe andSouth Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.
  • Wine in China
  • Great Traditions
    • Eight Great Traditions – Regional cultural differences vary greatly amongst the different regions of China, giving rise to eight main regionalcuisines, or Eight Great Traditions (八大菜系, Bā Dà Cài Xì)
      1. Anhui is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine. It is known for the use of wild herbs, from both land and sea, and simple methods of preparation.
      2. Cantonese comes from Guangdong Province in southern China.^[8]Due to Guangdong's location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine. Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Char siu is a popular way to flavor and prepare pork in Cantonese cuisine.^[9]
      3. Fujian is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Many diverseseafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along with edible mushrooms andbamboo shoots, provided by the coastal and mountainous regions of Fujian.^[10]
      4. Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western HunanProvince, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
      5. Jiangsu is derived from the native cooking styles of the Jiangsu region in China. Food texture is often soft, but not to the point of mushy or falling apart. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor.
      6. Shandong in Chinese is more commonly known as Lu cuisine, and is derived from the native cooking styles of Shandong, an eastern coastal province of China. Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegars. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China.
      7. Sichuan is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.^[11]
      8. Zhejiang is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.