As well as China presents a very big variety of climates and regional products,
in the same way the Chinese culinary landscape offer a very vast range of tastes
and recipes . Cooking is considered in China like an art. It must to be
not only tasty but varied also: a crunchy dish, another of rather
sleek consistence, a very raised then one to sweet tendency, etc.
For all Chinese, to eat is source of happiness, joy and pleasure.
We distinguishe 4 big culinary regions:
 
Peking, Shanghai, Sichuan and Canton.
Peking is the capital and the cultural center of China .
There we can find the finest and most varied dishes .
There are a lot of pastas based dishes such as spring rolls or raviolis . The
most widespread vegetables are the Chinese cabbage, the cucumber, the celery and the soy.
The lacquered duck is reputed universally. There are also a lot of lamb. All dishes
are generally raised with garlic and shallot which reveals the influence of Mongolia and
Shantung. 
 
Shanghai because of its geographical situation in border of sea
is a region where the consumption of fish is important. A particularity
of this kind of cooking is the use of sugar in all dishes.
You can also find a lot of steamed dishes in sauce soy.

Sichuan is widely-known for its peppers. They are present in most dishes.
A lot of garlic, ginger and Chinese mushrooms are also used .
The regional specialties are the spicy and sour soups, the crusty duck and the braised pork .
Fish only appears very rarely on the table.

The kind of cooking of Canton is the most known out of the Chinese borders.
The dim-sum, pastas based starters are prepared of multiple
ways and made the tour of the world. Steaming also holds a large
place there. The soft potatoes, the corn and wheat are cultivated
there a lot, as well as the tropical fruits: longans, lychees,
pineapples, fishings or bananas which strongly influences the preparation of
the dishes . You will also find there a lot of pigs, poultries
and fish. The sea and the streams are very fishy.
All of these make this kind of cooking very varied and strong appreciated.