1.The History of Chinese Food
With a time-honored history, Chinese cuisine culture is extensive and profound. According to records, as early as in the Shang and Zhou dynasties over 3,000 years ago, a fairly complete culinary system was formed. Thanks to the constant development and improvement in the past several thousand years, Chinese cuisine has become a complete culture system with unique characteristics, and has given birth to tea culture, wine culture and other cultures. Both meticulously prepared imperial dishes and local snacks reflect the Chinese people's pursuit for delicacies and the country's deep cultural ins and outs of the Chinese nation. China is a world-renowned "Culinary Kingdom." As one of the six important elements of tourism， i.e., transport, sightseeing, accommodation, food, shopping and entertainment, "food" is one of the most important component parts of China's abundant tourism resources. Delicious Chinese food attracts thousands upon thousands of foreign tourists to China. While visiting scenic Chinese tourist attractions,tourists can also taste various kinds of delicious food.
2.Chinese Gourmet Culture
The Chinese people have always attached great importance to their food and beverages. An old Chinese saying goes: "People regard food as their prime want." Along with the improvement of the people's livelihood, the people all over the world are paying more and more attention to catering culture. Tasting delicious Chinese food in different places of China is one of the reasons why foreign tourists come to China. Eating delicious food after enjoying sightseeing will make their trip to China more satisfactory. The saying of "eating in China" is universally accepted.
In China delicious food is often linked with festivals and celebrations. For instance, Jiaozi (dumpling with meat and vegetable stuffing) eaten during the Spring Festival. Zongzi (a pyramid-shaped dumpling made of glutinous rice wrapped in bamboo or reed leaves) eaten during the Dragon Boat Festival, and moon cakes for the Mid-Autumn Festival have become indispensable parts in the life of the Chinese people. At the Nadam Grassland Fair of the Mongolian ethnic minority, the Corban Festival of the Huis, the Water Sprinkling Festival of the Dais. and the game of "Maidens Chasing Her Lover" of Uygurs, tourists from all over the country may taste mutton and rice eaten with fingers, fried pastry and other delicious food. To enrich the cultural life of the people and promote the development of Chinese tourism, various kinds of delicacy festivals and celebrations are held every year in different regions of China, such as Guangzhou International Delicacy Festival, Ordos Delicacy Festival of the Inner Mongolia.
Autonomous Region. Shandong Qilu Tourism Delicacy Festival, Chengdu Delicacy and Hot Pot Festival, etc. These festivals and celebrations have played and will continue to play an important role in promoting the development of tourism, the improvement and dissemination of cooking techniques, enriching China's tourism resources and products, and propelling the Chinese delicacy culture.
3. Chinese Food Classification
China has a vast territory and a large number of ethnic groups. Thanks to the great differences in the climate, geographical environment, and historical and cultural development of different regions, various styles of cuisine have been formed, each having its own distinct characteristics. The cooking techniques and different styles of cuisine reflect the quintessence of unique Chinese cooking techniques, and represent the level of Chinese culinary.
China has local cuisine, imperial dishes, dishes of ethnic minorities, Islamic dishes with a strong religious flavor and vegetarian dishes. At the beginning China had only four styles of cuisine. i.e., Sichuan, Shandong, Guangdong and Huaiyang cuisine, which later developed into eight major styles of cuisine, then 10 main styles of cuisine, special styles of dishes of ethnic minorities such as Mongolian dishes, Tibetan dishes, Manchu dishes, Zhuang dishes and so on. Each ethnic minority dishes displays its unique ethnic customs. Dishes in the style of the ancients, includes Dishes of the Confucius Mansion. Tan Family Dishes, and Imitated "Dream of Red Mansions" Dishes, in addition to various kinds of local snacks, such as Beijing, Guangzhou, Jinan and Chengdu snacks. These styles of cuisine reflect China's rich and colorful catering culture in an all-round way.
Foods prepared by varied places are quite different in tastes, showing strong regional features. The people of northwest China love sour food; those of southwest China are fond of spicy food; and those from south and east China prefer sweet food. The people of north China mainly eat cooked wheaten food, such as steamed bread, steamed twisted rolls, pancakes and noodles; and the people of south China take rice as staple food.
Eight Distinct Regional Cuisine
(1)Lu cuisine
Lu cuisine is an abbreviation for Shangdong dishes, mainly developing from the local dishes in Jinan and Jiaodong. It features careful materials selection, fine cutting and slicing skills, moderate flavor, adept at heating. The cooking methods include deep-frying, grilling, pan-frying, stir-frying, stewing, braising, etc. Its flavors are generally salty, delicious, sour, hot, sauce fragrant, spring onions fragrant, garlic fragrant, etc. The color of the cuisine is bright and mixed with the use of candy. The cuisine generally takes on a color of yellow or purplish red. The traditional famous dishes include Jiuzhuan Large Intestine, Tang Bao Shuang Chui, Dezhou Braised Chicken, Milk Soup and Fish Maw, etc.
(2)Chuan Cuisine
Chuan cuisine is the abbreviation for Sichuan dishes, which takes the Chengdu flavor as the genuine one and also includes many other local dishes, such as Chongqing, Leshan, Jiangjin, and Hechuan dishes. Sichuan cuisine selects materials exquisitely, with more chicken, duck, and meat, and less fish. The main flavoring includes brood-bean sauce, hot pepper, Chinese prickly ash, red oil, mashed garlic, dried orange peel, and aromatic vinegar. The basic characteristics of the taste feature sour, sweet, rough, hot, fragrant, heavily oiled, and strong flavor. The major cooking techniques include frying, frying without oil, pickling and braising. Some traditional famous dishes are Smoked Duck, Kung Pao Chicken, Twice Cooked Pork, Mapo Dofu, etc.
(3)Yue Quisine
Yue cuisine is an abbreviation for Guangdong dishes, developing from the local dishes in Guangzhou, Chaozhou, and Dongjiang. Its basic characteristics include meticulous materials selection, and various raw materials and flavoring. The raw materials cover not only chicken, duck, fish and shrimps, but also wild animals, such as snake, racoon dog, dog, monkey, etc. Its cooking method draws the western specialties and is good at frying and stewing. The cuisine is well-known for its clean, light, crisp and fresh taste. Some typical menu items are Roasted Piglet, Salted Chicken, Fried Crisp Chicken, Oyster Sauce Beef, etc.
(4)Min Cuisine
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279). During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.
Fujian cuisine comprises three branches -- Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.
(5)Su Cuisine
Su cuisine is an abbreviation for Jiangsu dishes, developing from the local dishes in Yangzhou, Nanjing, and Suzhou. It features rigorous selection of materials, exquisite cooking, harmonious color matching, and handsome modeling. Su cuisine is good at cooking river fresh fish, lake crab, and vegetables. Its cooking methods include stew, braise, steam, burn, fry, especially emphasizing the use of exquisite soup. Its flavor features fresh, slippery, soft, fat but not oily, light but not thin. The traditional dishes include Crabmeat Meatball, Squirrel with Mandarin Fish, Poached Crucian, Braised Chub Head, Crisp Eel, Phoenix Chicken, Steamed Gansi, etc.
(6)Xiang Cuisine
Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; Pinyin: hú'náncài or xiāngcài), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles: Xiang River style which is represented by dishes of Changsha, Dongting Lake style which is represented by dishes of Hengyang, and western Hunan style which is represented by dishes of Xiangtan.
Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. Hunan is known for its liberal use of chilli peppers, shallots and garlic.
Xiang cuisine is known for being dry hot (干辣), or purely hot, as opposed to Szechuan cuisine, the neighbor to which it is often compared. Hunan Cuisine is often spicier and contains a larger variety of ingredients. Other characters distinguish Hunan cuisine from Szechuan cuisine is that in general, Hunan cuisine utilizes smoked and curing food in its dishes much more frequently than Szechuan cuisine.
Hunan cuisine dishes are often more oily and look darker than Szechuan cuisine dishes.
Another feature of Hunan cuisine is the menu will change following the season’s alternation. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chillies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, for heating the blood in the cold months. A special hot pot called (鸳鸯火锅) lover's hot pot is famous for splitting the pot into a spicy and a lighter side.
(7)Hui Cuisine
Anhui cuisine(Chinese: 徽菜 or 安徽菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and similar to Jiangsu cuisine.
Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively unelaborate methods of preparation. Chefs pay more attention to temperature in their cooking and are good at braising and stewing. In contrast, fry and stir-fry methods are much less frequently used in Anhui cuisine, while the method of cooking utilizes oil. Anhui cuisine is consisted of three styles: Yangtze River region, Huai River region, and southern Anhui region.
(8)Zhe Cuisine
Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. The cuisine is consisted of three styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty taste. Hangzhou style is characterized in rich in variation and the utilization of bamboo shoots.
4.Chinese Cooking Art
The Chinese people have always maintained: "One does not object to the finest food." In Chin, cooking is a special skill, as well as an art, with profound contents and varied forms. Chinese cooking techniques feature time-honored history and consummate skills, and attach great importance to the combination of beautiful shapes and delicious tastes. Chinese food is known for bright colors, beautiful forms, tempting smell and various tastes.
With a long history, remarkable characteristics and rich connotations, Chinese cooking techniques are spread far and wide, and Chinese food is loved by the people all over the world. China, France and Turkey enjoy the highest reputation in the world for their culinary cultures, known as the "three major culinary schools." Chinese culinary art has made great contributions to human civilization. Now Chinese restaurants are spread all over the world. Many foreigners have got to know China and Chinese catering culture through tasting Chinese food.
(1)Chinese Cooking Techniques
Cooking techniques are almost the recipe in Chinese Cuisine. Cooking temperatures and cooking methods are as important as the ingredients that form the dish.
Each technique is chosen carefully. The nature of the ingredients, the degree of heat, and timing are considered; certain techniques seal in juices, others importantly affect flavor, and so on.
Stir-Fry- Chao
Stir-frying is the classic Chinese cooking method; quick cook over high heat in a small amount of oil, toss and turn the food when it cooks. In stir-frying, the food should always be in motion. Spread it around the pan or up the sides of the wok, then toss it together again in the center and repeat. This method allows meats to stay juicy and flavorful, vegetables to come out tender-crisp.
There are variations, of course, but the basic pattern for many Chinese dishes is to pre-heat the pan or wok ( a drop of water will sizzle when it's hot enough), add the oil and heat it, stir- fry the meat, remove it, stir-fry the vegetables, return the meat to the pan, add sauce and seasonings, thicken the sauce and serve. Since stir -frying is a last-minute operation, one or two stir -fry dishes in one meal is the rule.
Speed is essential in preparing many Chinese dishes. All ingredients should he on hand before stir.frying is begun. Meat and vegetables should be thinly sliced or cut into small cubes. Before the oil is introduced the pan should be heated sufficiently so that the oil is free-flowing, and then the ingredients added, and stirred vigorously and continuously during the entire cooking period. The highest heat obtainable must be used, while constantly stirring, since chao dishes can be ruined in a matter of seconds. Burned spots in the pan should be wiped with a paper towel and the pan reoiled for further use. This rapid form of cooking leaves comparatively little sauce. Since stir-frying requires only a few minutes, such dishes are usually the last to be prepared; obviously, they are at their best when served immediately from the pan. Recommended cooking times are only approximate. Stir-frying preserves color, texture, and taste as well as nutritional values. (Another method, pon, is identical to chao cooking except that the basic sauce is used instead of oil.)
Deep-frying
Some of the most delectable Chinese horsd'oeuvres are deep- fried. Certain main dishes also call for meats to be deep-fried for a crunchy coating, then stir-fried to combine them with vegetables and flavorings . The oil must be at the right temperature---360° to 375°--- to cook food properly. The most food-proof method is used to a thermostatically -controlled electric fryer. If you deep-fry in your wok or pot, use a frying thermometer, or test the oil before adding food by dropping in a small piece of meat or vegetable. If it sizzles and skates around the surface of the oil, the temperature is right. If it sinks, the oil is not hot enough. If it browns too quickly, and the oil smokes, the temperature is too high. Oil can be reduced if you strain it and add fresh oil each time. Keep a separate batch for frying fish and seafood.
Deep-frying is another common method of Chinese food preparation. For this a deep fryer or a deep saucepan with a wire basket which fits inside it, is most convenient. Chinese cooks use two temperatures of oil for deep frying. In general when the oil begins to smoke, it is ready to fry pork and beef, the tougher meats. When the oil begins to bubble, which is at a temperature slightly lower, it is suitable for chicken and kidneys. To secure the most tender results, it is important to observe the oil temperature as given in the recipe. Chinese cooks use vegetable oil and lard. Either peanut or sesame oil, or other prepared vegetable oils, are suitable.
Steaming- Ching
The Chinese steam food in woven bamboo trays that stack one atop the other. The beauty of this system is that several foods cook at one time , saving fuel. All sorts of foods are steamed:meats, fish, dumplings, buns stuffed with meat or a sweet bean paste-bread! For best results, the water should be boiling when the food goes into the steamer and the flame should be high enough to keep it boiling.
After a high heat has brought the water to a boil, and the ingredients inserted, the heat is lowered as the steaming process begins (to avoid vibrations and a burned pot) - If the food has been placed initially on a serving platter, there will be no need to transfer it to another platter for serving at the table. Once cooked, food should not be left in the steamer unless the heat has been turned off before cooking is complete, after which the cooking process continues for a few minutes. Thus overcooking is avoided.
Steaming preserves flavors and food nutrients through the use of steam temperature rather than higher temperatures that destroy or leach these values in discarded boiling water. Several tiers can be used in the steamer to cook different foods simultaneously. Cooking time usually varies between 15 to 30 minutes for meat patties but can range from 20 minutes to 5 hours (which may require more water), depending upon the type of food to be steamed. However, meats cooked in this fashion must be of top quality. Chinese steamed foods are to be consumed right away - these foods are delicate and cooked to perfection. Reheating leftover steamed meats, steamed fish and seafoods often become soggy and limp and lose flavor upon reheating.
The highlight dish of this method is the Dimsum (wrapped meat balls).
Chinese cooks use two methods of steaming:
1) Where the ingredients are suspended above the boiling water and the steam around them does the cooking;
2) Where the pot of ingredients is immersed part-way into the boiling water, and cooking action is performed both by it and the steam.
Red Stewing or Red Cooking (hung.shu)
Red stewing is uniquely Chinese, similar to ordinary stewing, but here the food is cooked in large quantities of soy sauce and water rather than in water alone. It is the soy sauce that makes the dish rich, tasty, and reddish brown. It is usually made of pork, beef, ham, chicken, duck, or carp. When these are prepared without soy sauce, but by the same technique, the color will always be light.
The technique is essentially that employed for making a general stew. The meat is browned and then the liquid is introduced and brought to a boil over high heat, which is progressively reduced until quite low. Red stewing is used primarily for cooking meats. Vegetables if included, are added later just before serving or towards the end of cooking. Various seasonings, flavors and condiments are added to red-stewed dishes such as soy, sherry, ginger, scallions, cilantro and many more.
Stewing is also a slow process and the meats may stew one to six hours, depending on the cut of meat, and may even he cooked a day ahead and rewarmed. In fact, with some dishes the flavor may be enhanced if the stew is refrigerated. It may be kept so for a week and sometimes reheated a number of times without harm. When served cold, vegetables should not be added. Hung-shu bean cake, squab, and chicken are commonly served cold. Cooked stew can also be poured into a mold and chilled, so that the sauce will become a rich aspic.
Boiling (chu)
In parboiling, ingredients are cut and washed first, then put in a large pot in which they can float freely, over high heat. Vegetables to be eaten crisp, like broccoli, are removed from the water just before they come to a full boil; those that cannot be eaten raw or take a long time to cook should remain in the pot for whatever time is required after boiling starts. Slow and prolonged boiling destroys flavor to some degree and certainly much nutritional value is lost in the boiling water that is discarded. Parboiled ingredients are poured with the water into a colander, rinsed or soaked in cold water until thoroughly cooled, and used as the recipe directs, or in salads. Parboiled vegetables are often used in banquet dishes where time may be limited. For full boiling, as in preparing soups, the Chinese employ a slow simmering process. As soon as the water boils, the heat is turned low and the soup allowed to simmer for whatever period of time is necessary. However, preparing soups by rapid boiling in which intense heat is used will result in the same preservation of color, texture, shape, and nutrition as in tossed cooking.
Deep Frying (tsa)
Ingredients are introduced into 2 inches (or more for conventional-type fryers) of very hot oil, generally 350 degrees to 375 degrees F. (The oil may be saved for future use except when fish has been fried in it.) To avoid spattering, foods should be dried first. Only foods that require a few minutes' cooking time, like shrimp, can be cooked in this fashion. Many meat or poultry dishes cannot be prepared this way because either they will be raw on the inside or burned on the outside, or they will break into little pieces. (Squab, duck, and pheasant often are precooked by steaming before they can be deep fried.)
Deep frying is very similar to what is done in making French-fried potatoes. Peanut oil is heated to 375 degrees. A deep electric frying pan best maintains the oil at the proper temperature but an oil thermometer can be used. Ingredients usually are marinated in a sauce and then coated with cornstarch, flour, or breading before being slipped into the deep oil gently and deep fried until they become tender and deep golden brown. The marinade usually consists of soy sauce, sherry, and other seasonings, in which the ingredients are soaked for about half an hour. Adding water-chestnut flour to batter assures a crispy, crunchy texture to the outside portion of fried foods.
Meat should be cut into medium-sized pieces. If fish is to be served whole, deep gashes should be cut on either side of the fish so that the salt that is rubbed on can penetrate the skin. This type of frying must be done quickly. Coating will preserve the flavor and moisture.
Though the food is ready when it turns a golden brown (depending upon its density and size), some cooks use as an indicator the time at which the batter coated food floats to the surface of the oil.
Shallow frying (chien)
hallow frying requires medium heat and a longer cooking time than deep frying. After heating sufficient oil to cover the entire bottom of the pan, ingredients are spread evenly in the pan and allowed to fry slowly for a few minutes, turned over once or twice, browning both sides. This technique seals in juices in meats and is particularly useful for the final cooking of prefried or preboiled foods.
Barbecuing (shu)
Barbecuing is done over charcoal on a spit or grill, or on a rotisserie.
Roasting (kow)
The Chinese do their roasting in ovens over a charcoal fire, with frequent basting. In this country, the roasting of many Chinese foods (a whole side of pig, etc.) is usually left to the large shopkeepers who specialize in it. How-ever, Chinese roast dishes may be prepared in Western stoves according to directions indicated, with excellent results.
Cold Mixing (lun-ban)
Scalded or parboiled ingredients are mixed in salads and chilled before serving. Once used for hygienic reasons, parboiling is now used to tenderize vegetables.
Poaching (jum)
This method is similar to that of American.style poached eggs, that is, cooked in liquid just below the boiling point. A whole chicken can be pre. pared in this manner. Poaching is especially good for cooking delicate fish or boned fowl in a clear soup, slowly simmering until the meat is tender.
5.Chinese medicine cuisine
Yin and Yang principles are famous in China and has also been incorporated in the food. So most foods are classified into the yin and yang qualities. The Chinese believe that when the yin and yang forces in the body are not in balance, disease result. Proper amounts of food of one kind or the other may then be administered (i.e., eaten) to achieve the yin and yang equilibrium.
.Chinese medicinal cuisine has a long history in China. This cuisine is based on Chinese herbs and other foods that are based on Chinese medical knowledge. This cuisine is unique because although it is health/medicinal food it is also very delicious. To cook medicinal food, the cook has to know the knowledge of vast varieties of foods, each having its own unique properties and tastes. Generally, processed herbal materials are more commonly used in order to avoid strong odors. However, individuals of different physical status need to select different herbs. The selection of herbs will depend on each individual's condition of health. Due to its herbal nature, it is in serious conditions to take medicinal food according to the doctor's prescription.
Traditionally this type of food was very popular in Beijing with the dynasties and officials of the past. The most famous official who patronized this food was Tan Zongling of the Qing Dynasty.
There are hundreds of dishes that are medicated with such choice tonic materials as ginseng, deer musk, bear’s paw, Chinese wolf berry and soft-shelled turtle, the cream of the crop of Chinese medicine.
In the cooking of medicinal food, slow cooking methods such as stewing, braising and simmering are usually used in order to extract more of the herbs' healing properties.
Typical medicine cuisine:
-Baby Pigeon Stewed with Gouqi (Medlar) and Huangqi (Membranous Milk Vetch);
-Pork Simmered with Lotus Seed and lily;
-Pig's Kidney Stewed with Eucommia Bark.
6.Health and fitness
Throughout Chinese history people have searched for a way to achieve immortality. Huang Di, the Yellow Emperor, was the legendary forefather of all tribes in the Central Plains. He was well versed in medicine, language, philosophy, and mathematics. There is a Chinese myth that in remote ages Huang Di rode a dragon into heaven.
Emperors of later dynasties, from Shi Huang, the founding emperor of the Qin Dynasty, to Wu Di, the emperor of the Han Dynasty, hoped to turn this myth into reality. They either sent virgins of both sexes to the East China Sea for the elixir of life, or blindly trusted necromancers and worshipped ghosts and gods in search of a way to become immortal.
The Chinese theory of health building developed from efforts to protect and build health, prevent disease, and prolong life. The I Ching (Book of Changes), a Confucian classic written more than 2,000 years ago, says: “If accustomed to the nature of Heaven and Earth, man can live forever even if he gets sick.”
The philosophical writings of thinkers and statesmen from the late years of the Spring and Autumn Period contain many descriptions about health building. These writings include the Dao De Jing by Lao Zi, the Analects of Confucius and the Guan zi of Guan Zhong. These were the start of Chinese theories on health building.
The Spring and Autumn and Warring States Periods (770 – 221 B.C.) were a fertile time for multiple schools of thought, and political pluralism provided a rich atmosphere for developing academic thought. Representatives of all schools of thought were concerned with political issues and problems related to life. As life is inseparable from food and drink, scholars of the pre – Qin times contemplated dietetic culture and the relationship between food and health building.
7.Chinese Dinning Etiquette
(1) It is considered rude to pour your own drink without offering to pour someone else's drink first. Actually in Korean banquets, it is common etiquette to never pour your own drink. Instead you let the host or someone else pour your drink for you, and then you return the favor to him or her.
(2) Most people are aware that in both cultures, you should never stick your chopsticks straight up in your rice bowl. This is taboo in both cultures.
(3) Both cultures like to fight over the bill. Typically, Americans like to be treated out to dinner, while Chinese and Koreans love to treat you to dinner. Even though you are the one being invited by your host to lunch or dinner, it is common courtesy to fight for the bill even though your host is expected to pay for it. Otherwise it is rude not to put in any effort to prevail over the bill.
(4) Chinese people have a greater tendency to talk over dinner, which is why many restaurants can seem like festivals in an auditorium.
(5) Chinese people always leave the rice bowl on the table when eating rice (strong cultural influence from our maternal grandmother). Personally I find holding a bowl of rice to my mouth very awkward.
(6) Chinese almost always use chopsticks.
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