Cuisine in China is a harmonious integration of color, taste, shape and fragrance. For the cooking process, chefs pick choice and varied ingredients and seasonings and employ the unparalleled and complicated skills handed down from their fathers, always aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, simmering.
When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor. The facility to partake of these delights is also distinctive—chopsticks! To see even the smallest child eat with such dexterity is quite amazing for many foreigners. The use of two simple sticks in this way is an art in itself and chopsticks have determined the way in which Chinese food is presented at the table.
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