Staple foods

Rice

Rice is a major staple food for people from rice farming areas in southern China. It is most commonly eaten in the form of steamed rice. Rice is also used to produce beers, wines and vinegars.

Noodles
Misua noodle making in Lukang, Taiwan Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition.

Soybeans

Tofu is made of soybeans and is another popular product that supplies protein.


Wheat

In wheat farming areas in Northern China, people largely rely on flour based food such as noodles, breads, dumplings and steamed buns.

Vegetables

Some common vegetables used in Chinese cuisine include bok choy (Chinese cabbage), Chinese Spinach (dao-mieu), On Choy, Yu Choy, and gailan (guy-lahn).

Herbs

Herbs were important to the Chinese people, especially during the Han Dynasty.

Seasonings

When it comes to sauces, China is home to soy sauce, which is made from fermented soya beans and wheat. Oyster sauce, transparent rice vinegar, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce. Spices and seasonings such as fresh root ginger, garlic, spring onion, white pepper, sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cloves