Greater China Cuisines

Gathers the national and regional cuisines of China and of the places closely tied to it by language, history and trade, where Chinese cooking traditions form the common base. It covers Chinese cuisine as a whole together with the distinct local cuisines of Hong Kong, Macau and Taiwan, each of which has adapted shared Chinese techniques and ingredients to its own geography and history. It does not cover the cuisines of Japan, Korea or the highland and steppe peoples of the north and west. Within the East Asian Cuisines subcategory it sits beside the groups Japanese and Korean Cuisines, Steppe and Plateau Cuisines of East Asia, and each entry is placed in the one group whose description fits it best.