Talk:Chinese cuisine

Just to note, fermented tofu is not a seasoning. You don't and should never cook with it. Instead, it is more of a side or garnish like black soy sauce, peanut butter, or mustard. Just a heads up but I can't find a section for sides or garnish to edit it out.

Need article about steamed rice

There seems to be no article on steamed rice. Badagnani 06:39, 8 November 2007 (UTC

Rice in wheat farming areas

A sentence in the rice section reads "...In wheat farming areas in Northern China, people largely rely on flour based foods such as noodles, breads, dumplings and steamed buns..." That doesn't make a whole lot of sense, and I can't access the ref. Thoughts? Anna Frodesiak (talk) 23:22, 30 January 2011 (UTC)

I also noticed the rice section is poorly labeled - only two sentences are on rice. (Someone change it)--67.87.36.128 (talk) 02:12, 20 February 2011 (UTC)

the statement correctly describes the habit in the northern china where rice is lesser consumed than the southern china. --120.84.16.126 (talk) 08:32, 24 April 2011 (UTC)

Hamburgers

Who wrote this crap? I'm removing that section unless someone can actually direct evidence to it. —Preceding unsigned comment added by 99.121.59.161 (talk) 18:13, 21 February 2011 (UTC)

You are tampering with known history my friend, don't do it again. —Preceding unsigned comment added by 150.101.218.193 (talk) 03:23, 22 February 2011 (UTC)

Edit request from 82.69.73.130, 18 May 2011

I know A LOT ABOUT IT IT IS SHIT FOOD

82.69.73.130 (talk) 16:51, 18 May 2011 (UTC)

 Note: Nonconstructive suggestions will not be acknowledged. Kinaro^{(talk) (contribs)} 03:10, 19 May 2011 (UTC)

A few suggestions for improvement to the article

• The missing sections should be filled in.
• The concept of food as medicine in the Orient leads to the inclusion of some medicinal herbs and vegetables in the cuisine. These foods should be included, and the herbal section expanded to explain how herbs are used.
• The concept of balance in food should be expanded to describe the elements of a 'perfect' meal and how this is achieved with limited resources.
• Vegetarian cuisine should be described, particularly as it relates to religious 'fast' days and mock meats/seafood prepared for the imperial court.
• The difference between the food of the imperial court, and that of the common people, should be explained, and if the imperial dishes have become more available in the 20th century.
• Links should be added to detailed subtopics, such as Category:Chinese condiments.

Sofia Roberts (talk) 20:09, 26 June 2011 (UTC)

I think this article needs to be completely restructured according to the (1)historical changes as well as the (2)regional characteristics of Chinese cuisine or cuisines. Since the topic is so broad and overwhelming, I propose that we start the article based on these two topics and let them become the "backbone" of the article with everything else branching from it. Perhaps that can help to organize the logical flow of the article and get it started to a good article status. -- Sjschen (talk) 19:53, 9 August 2011 (UTC)