Also named egg-fried rice, Yangzhou Fried Rice, the representative food in the Middle-Lower Yangtze plains and the lower-middle reaches of the Huaihe River, has a great variety, including Fried rice with greengrocery, sausage fried rice, sauerkraut fried rice and so on. Among them, assorted egg-fried rice is the typical made of a great number of ingredients such as egg, sea cucumber, ham, string bean, shrimps, mushroom, lettuce and chopped shallot.

Called soup medicine among the Chinese folk, Chinese soup is a kind of dish made of more water and less ingredients though boiling, having much effect of nourishing the human Body. Chinese people usually add some edible herbal medicines such as ginseng, medlar and lotus seeds wrapped in gauze into the soup especially in the meat soup to make it as a kind of dietotherapy.

Dumplings are a staple on holiday dining tables especially in northern China. The art of making dumplings has thrived since the Song dynasty. Dumplings can round or crescent-shaped, boiled, steamed or pan-fried. The filling can be sweet or savory; vegetarian or filled with meat or seafood—varieties are only limited by one’s imagination. Dumpling wrappers are generally made from flour or water or wheat starch.

Having a great variety of materials, Chinese food is described as delicacies from land and sea. Seafood is an important part in Chinese food especially in the daily life of people off the east and southeast coasts of china. It is rich in protein, low cholesterol and various microelements, much healthier and more nutritious to human compared to meat. Seafood can be eaten after being cooked, salted and dried or just be eaten raw after being cleaned.

Besides the grain, vegetables are also absolutely basic in people’s daily diet, providing Human body with multiplex vitamins and minerals. Meanwhile, there is fistful of phytochemicals in the vegetables to back up any shortfall in the diet on a daily basis. Except the grains, all of the herbaceous vegetation that could be cooked into dishes and food are vegetables, including melons, greeneries, fruits, stems, roots, beans and so on.

There are virtually no ingredients or flavors missing from Chinese cookery. In addition to grains, vegetables, fruits, seafood and meats of every kind and taste are used in recipes in the various regions. Various seasonings help to produce flavors running the gamut as well ranging from salty to sweet to sour to spicy to other mixed flavors.

To cook a delicious diet, a set of clean and effective kitchen wares are of course necessary. Kitchen wares are mainly made up of five categories, including storing wares (fridge, wall cupboard), washing wares (basin, tap), small kitchen appliances (kitchen knife, chopping board), cooking wares (microwave, induction cooker) and dining tools (chopsticks, spoons).

With stir-frying as the representative, Chinese cookery employs multiple cooking methods. Dishes can be boiled, steamed, braised, stir-fried, simmered sautéed or roasted. Meanwhile, China also invented some unique cooking techniques, including streaming over water, various tofu cooking methods and cooking ladle.