China

Chinese cuisine is one of the world's oldest and most varied cuisines. People there ate noodles two thousand years before the beginning of our era. Even today, each of the twenty-three provinces in the country has its unique culinary style based on regional ingredients and preferences. These include wild greens in the highlands and fresh, salty seafood on the northeast coast, as well as light, sweet Cantonese accents. People in Central China, where chili peppers abound, prefer fiery, spicy food, whereas lamb is a favorite in Beijing.

Dumplings, Peking Duck and Fried Rice are three dishes to try in China. When it comes to Chinese cuisine, the phrase "Dumpling" is quite broad. Any dish created with dough wrapped around a filling is referred to as a dumpling in culinary terms. The fillings, as well as the materials used to produce the dough and the cooking procedure, differ. Peking Duck is a Beijing duck dish famous for its thin, delicately crisp skin. The duck is cut at the table and served wrapped in small pancakes with spring onion, cucumber, and a sweet bean sauce for presentation. Fried rice, like dumplings, is a generic phrase that refers to a wide range of foods created using cooked rice. In a wok, the rice is stir-fried with a variety of foods such as meat, fish, eggs, and vegetables.