The history of Chinese cuisine is marked by both variety and change. The archaeological and scholar Kwang-chin Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions. "Over the course of history, he says "continuity vastly outweighs change". He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of grains and other starches and vegetables or meat dishes.
Ancient Chinese mostly ate grains like rice, wheat and millet. They also ate plenty of meat including pork, chicken, duck, goose, pheasant and dog. Vegetables included yams, soya beans, broad beans, and turnip as well as spring onions and garlic, and plenty of fish.
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| JARS USE FOR FERMENTED WHILE LIQUOR OR RICE WHISKY IN FACTORY IN CHINA |
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| SLICED OF REHMANNIA GLUTINOSA ROOT-CHINESE HERBAL MEDICINE |
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| CELEBRATION OF CHINESE CULTURE ANCESTORS AND GOD WITH VARIOUS FOODS MEAT AND DESSERT |
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| GROUP OF CHINESE MEDICINE HERBS |
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| DELICIOUS NAXI STYLE CHICKEN BROTH RICE NOODLES, BRAISED PORK RICE WITH CHILI FRIED POTATOES AS DINNER |
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