Chinese Food MenuIn South China, they would say theyd eat everything that has four legs except the dinner table and everything that has two wings except a plane. Many of the dishes served in China may really surprise foreigners. The differences were originally based around the regions where the tastes developed but these days it is possible to enjoy the different styles almost everywhere in China.We know that our customers want to experience the true tastes of China, so we have prepared these menus to help you to venture out of the hotels and tourist restaurants and into the places where the locals eat. The staff in these restaurants probably will not speck or understand English. We have provided menus with the dishes written in English and Chinese Characters. This means you can select the dish and use the menu to point to the name dish written in Chinese. It is customary in China to select one dish for each person at the table to share. This means that if you have 5 people, you may select 3 meat dishes and 2 vegetable dishes but in the end its up to you.Comefrom：http:/www.tttj.com.cn/ Points to remember:Chinese cooking is very individual and the tastes and cooking style of the same dish will vary from restaurant to restaurant.We have provided a general menu which gives a cross section of tastes. Most restaurants should be able to provide these dishes but it may not always be the case.Smaller menus which provide specialty dishes from Beijing, Xian, Shanghai and Guilin and some restaurant names and addresses are also provided.We have attempted to provide Muslim and vegetarian suggestions and restaurants. Unfortunately kosher restaurants and restaurants catering to travelers with food allergies to do not fare so well. We have included some useful information which may be of assistance.There are thousands of Chinese dishes and we have given you just a few. Please forgive us if you particular favorite dish is not included.Try to establish the approximate prices when ordering. You can use our useful phrases download to do this. Occasionally unscrupulous traders may try to take advantage of this situation.China Highlights trusts that you find this information useful and that your eating experience adds greatly to you time in China.Comefrom：http:/www.zgdlm.com/ Common sources for Buddhist foodsBuddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as seitan or wheat meat, soy (such as tofu or tempeh), agar, and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings (including, but not limited to, meat-like flavourings), whilst having very little flavour of their own. With the proper seasonings, they can mimic various kinds of meat quite closely.Some of these Buddhist vegetarian chefs are in the many monasteries which serve wu hun and mock-meat (a.k.a. meat analogues) dishes to the monks and visitors (including non-Buddhists who often stay for a few hours or days, to Buddhists who are not monks, but staying overnight for anywhere up to weeks or months). Many Buddhist restaurants also serve vegetarian, vegan, non-alcoholic, and/or wu hun dishes. Some Buddhists eat vegetarian only once per week or month, or on special occasions such as annual visits to an ancestors grave. To cater to this type of customer, as well as full-time vegetarians, the menu of a Buddhist vegetarian restaurant usually shows no difference from a typical Chinese or far-Eastern restaurant, except that in recipes originally made to contain meat, a chicken flavoured soy or wheat gluten might be served instead (e.g. General Tsaos chicken made with flavoured wheat gluten).Ancient chinese foodThe Chinese Philosopher Lao Tzu once said: Governing a great nation is much like cooking a small fish. He meant that governing a country required just the right seasonings and adjustments for successful results. This metaphor clearly illustrates the significance that food occupies in Chinese culture!When you think of Chinese food you think of rice, and rice was the first grain that was farmed in China. There is archaeological evidence of rice farming along the Yang-tse River as early as about 5000 BC. People cooked rice by boiling it in water, the way they do today. Or they made it into wine. Rice wine has been popular in China since prehistory.But rice doesnt grow in northern China, which is much drier and colder. People in northern China gathered wild millet and sorghum instead. By 4500 BC, people in northern China were farming millet. They ate it boiled into a kind of porridge.Another food people associate with China is tea. Tea grows wild in China. By about 3000 BC (or it could be much earlier), people in China had begun to drink tea. So