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Chinese cuisine is any of several styles originating from regions of China, some of which have become increasingly popular in other parts of the world – from Asia to the Americas, Australia,Western Europe and Southern Africa. The history of Chinese cuisine stretches back for many centuries and produced changes from period to period and in each region according to regional climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were also integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby Asian nations states in ancient times as well as the Europeans during the modern period. This led to a variety of dishes and preparation in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods. Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, andZhejiang cuisines.[1] The four main criteria for good Chinese food are: colour, aroma, taste and texture. Staple foods Rice Rice is a major staple food for people from rice farming areas in southern China.[citation needed] Steamed rice, usually white rice, is the most commonly eaten. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many many dishes. Noodles Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition. [2] Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour. Soybeans Tofu is made of soybeans and is another popular product that supplies protein.[5] Other products such as Soymilk, Soy paste, Soy oil, and Soy sauce are also important in Chinese cooking. Soy milk is important in part because of the high prevalence of lactose intolerance amongst Asians (around 93% intolerance).[7] Wheat In wheat farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, dumplings and steamed buns.[2] [Vegetables Cooked Chinese cabbage Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy(Chinese cabbage), Chinese Spinach (dao-mieu), On Choy, Yu Choy, Bitter melon, andgailan (guy-lahn). Herbs Herbs were important to the Chinese people, especially during the Han Dynasty. Cilantrol, parsley, onion, garlic, and basil are some of the more common herbs used in Chinese cooking.[citation needed] Seasonings When it comes to sauces, China is home to soy sauce, which is made from fermented soya beans and wheat. Oyster sauce, transparent rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce. Spices and seasonings such as fresh root ginger, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, and cloves are also used.[8] To provide extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel,[9] and dried Sichuan chillies as well. Desserts Deep-fried mantou, a popular Chinese dessert, served with sweetened condensed milk