For decades, most of the western world was familiar mainly with Cantonese cuisine and thought it represented the whole of Chinese cuisine. In reality, China is an enormous country that encompasses nearly every kind of climate known to man. The amazing variety of foods, spices, and climates has led to many distinct Chinese cooking styles. The renowned Eight Cusines are normally mentioned when referring to richness of Chinese foods.
Szechwan cuisine, among the eight, is a style of cookery originating in the Sichuan province of western China and becoming known internationally for being hot, spicy and flavorful. Sichuan is usually spelled Szechwan or Szechuan in the West.
Dining Tools and Habits
It is not easy to brief the civilization of Chinese foods in a short message, because there are more than 56 folks inside the Mainland China, and the large area causes different dining habits among the different districts.
Not same to the people in the Western countries, Chinese usually have their dinner together with all the family members, sitting around a table and each person has one set of dining tool in front of them, including two bowls, one for rice and the other for soup, one pair of chopsticks and one plate for meat/vegetable. They share the food dishes which are made and put into the center of the table. Diners only pick up the food from the dishes which they want to eat. Each diner picks it and places it into the small plate in front of him.
Chopsticks play an important role in Chinese food culture. Chopsticks are called "Kuaizi" in Chinese. Chinese people have been using kuaizi as one of the main tableware for more than 3000 years. Chinese people usually do not beat their bowls with chopsticks while eating, since the behavior used to be practised by beggars. Also do not insert chopsticks in a bowl upright because it is a custom exclusively used in sacrifice.
To read more about Chinese culture, please go to www.cultural-china.com