The development and diversity of the delights of Chinese cuisine are also representative of China's long history. With each dynasty new recipes were created until the art of food preparation reach its peak during the Qing Dynasty (1644 - 1911).
Eight Cuisines of China
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.
Once you are traveling up and down mainland China, the railway, brings on a whole new experience. With a total mileage of railways in use topped 100,000km (62137.1mi, second to the United States), China has only a handful of places left rail-less. In 2007, China entered the era of high speed rail, boasting for a maximum speed of 300km/h (186.4mi/h). At this speed, a Beijinger can get to Central Park in New York with 2 days, assumed there’s such a route. Reaching the places no flight reaches, galloping like there’s no limit, train in China is just like flight without wings. And such a train travel is something you wouldn’t want to miss.
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