Chinese cuisine

Chinese cuisine is characterized by the fine cooks. 

In northern China the climate is hot and dry in summer and freezing cold in winter.

In northern China the main ingredient is rice.

In northern China the people often eat mutton.

Rice is grown in the northern of eastern China.

"Red cooking" is a process where meat is slowly cooked in dark soy sauce. 

Sichuan cuisine is a bit like the Indian cuisine because of the spices that Buddhist missionaries brought to the area.

In the 16th century, Spanish missionaries brought chill peppers to China.

Cantonese cooks use only poultry and fish in their cuisine.

Dim sum means "touch your heart".