The vastness and diversity of China's geography is reflected in its wonderfully eclectic cuisine. To get an overall idea, it is best to simplify it into originating from four specific regions including Beijing; the fertile east, watered by the Yangtse River; the south, famous for the Cantonese cooking of the Guangdong Province; and west of Szechwan and Hunan Provinces.

The best known of these areas is probably Canton which benefits from long, warm and wet days throughout the year gving an environment that is suitable for cultivating almost anything. Its coasts provide ample seafood and its groves are abundant with fruit giving rise to a cooking style that is sophisticated and relies more on the freshness of the produce rather than strong sauces and deep frying.

The mountainous west of Szechwan and Hunan provinces brings spicy dishes that reflect the local produce of citrus fruits, chillies, bamboo and mushrooms. Rice is also abundant in these parts.

East of Hunan is "The Land Of Fish And Rice" which is where lowlands that are perfect for rice cultivation meet the ocean and its constant supply of fresh fish and marine produce.

The northern edge of China reaches to Mongolia and the harsh environment of desert and Arctic winds is reflected in the presence of mutton and lamb mingled with barley, millet and soybeans which replace the rice which is nigh on impossible to cultivate in this area. Breads and noodles are used to anchor the meal and there may be fruits and vegetables used that are grown in the region such as grapes, cabbage, apples and pears.


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