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35Regional characteristics of Chinese cuisine

35Regional characteristics of Chinese cuisine
Thousands of years of food culture embodies the culture, health, and geographic characteristics. China's diet is divided into three large sections, North, Central Plains, and South.
In the north of China. It tastes salty, so I like to use soy sauce for cooking. Therefore, the characteristics of the north, the color is relatively dark, like to stew vegetables and meat. The staple food is mainly pasta and rice.
Central Plains region of China. The characteristics of the diet are very obvious. The farther south, the greater the change in taste. Central Plains coastal cities, taste list, not much salt. However, close to the inland, I prefer to eat peppers. Like China's Hunan and Hubei, they are very fond of eating peppers. The dishes are very strong. Spicy and salty, very suitable for rice, very appetite.
Regional characteristics of Chinese cuisine


South of China. Taste has two characteristics. The cities near the coast have a lighter taste. Close to the land, the taste is spicier, hemp pepper and chili. Such as Sichuan, Chengdu and other places, mainly the famous spicy. It looks very appetite.
Regional characteristics of Chinese cuisine
The characteristics of China's diet are determined by regional characteristics. Because the south is near the sea and the lake. The air humidity is very high, sometimes even the air humidity is 100%, and the weather is hot, so in such cities, their diet is very light.
Regional characteristics of Chinese cuisine
Less salt can easily make the body quickly metabolize excess water. In the southern part of the land, especially like some alpine basins, the air is humid and stuffy. Because the airflow is not as good as coastal cities and plain cities, they have to remove the moisture from the body with how spicy.
Regional characteristics of Chinese cuisine
The food culture that has been passed down for thousands of years is not only integrated into the regional culture but also integrated with health elements.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine


 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine

Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.


Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
 Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine

Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine

Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.

Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.

Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.

Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.
Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.

Regional characteristics of Chinese cuisine
Thousands of years of dietary culture embody cultural, health and geographic characteristics. The Chinese diet is divided into three major parts, the North, Central Plains, and the South. In northern China. It tastes salty, so I like to cook with soy sauce. Therefore, the north is characterized by darker colors and prefers stewed vegetables and meat. The staple food is mainly pasta and rice.

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