Chinese cuisine (Traditional Chinese: 中國菜 or 中餐, Simplified Chinese: 中国菜 or 中餐) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties.

Regional cultural differences vary greatly within China, giving rise to the different styles of food across the nation. Traditionally there are eight main regional cuisines, or Eight Great Traditions (菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes four of the Eight Great Traditions are given greater emphasis, and are considered to dominate the culinary heritage of China, known in turn as the "Four Great Traditions"(四大菜系). They are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China),Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that region's cooking.

In modern times, Beijing cuisine and Shanghai cuisine on occasion are also cited along with the classical eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.

Presentation

Vegetarianism

main: Vegetarianism in China

Vegetarianism is not uncommon or unusual in China; though, as is the case in the West, it is only practiced by a relatively small fraction of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. Bok Choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of duck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.

Contemporary health trends

According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People's Republic of China was undernourished. The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.

Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 percent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were overweight and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.