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The eight major components of Chinese cuisine
Cuisinedishes, also called style of cooking, is socially recognized a kind of cooking style referring to sorting, cutting and cooking, which also have a long history and their distinct regional flavor.

Custom factor
According to local custom and products. For example, people in northern area of China breed cattle and sheep, so they usually cook beef and mutton. Southern area has more aquatic product and poultry, so they like to eat fish and meat.

Weather factor
The difference of weather causes different cuisine flavor. In general, the weather in northern area is cold, so the flavor is salty and luscious. The weather in eastern area is temperate, so the flavor is salty and sweet. The weather in southwest area is rainy and humid, so the flavor is spicy and hot.

Cooking techniques factor
Every area has their own cooking techniques, so their cuisine has their own features. Shangdong cuisine and Beijing cuisine are usually cooked by quick fry and roast. Anhui cuisine and Jiangsu cuisine are usually cooked by stew and steam. Contonese cuisine are usually cooked by bake, fry, stew and steam.