FOOD

Recepies and flavors

HISTORY

It is ancient, linked to philosophy and medicine, beginning with staple crops like millet and rice, and the domestication of pigs and dogs.

It evolved from a subsistence diet to an art, introducing techniques such as the wok, the use of chopsticks (adopted in Confucian times), and fermentation (tofu, soy sauce). Through the dynasties and the Silk Road, it diversified into regional cuisines (Sichuu, Cantonese, etc.).

THE 8 GREAT CUISINES

The regional diversity is enormous, highlighting the "Eight Cuisines": Sichuan (spicy), Cantonese (fresh), Fujian, Hunan, Jiangsu, Zhejiang, Anhui and Shandong, each with its own unique techniques and flavors.