In general, rice is the major food source for people from rice farming areas in southern China. It is most commonly eaten in the form of steamed rice. Rice is also used to produce beers(Tsing Tao), wine(Sake) and vinegars. Noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups and fried as toppings and some varieties such as are symbolic of long life and good health according to Chinese tradition. Tofu, made of soy beans is another popular product to supply protein. When comes to sauces, China is home to soy sauce which is made from fermented soya beans and wheat. Oyster sauce, transparent rice vinegar, Chinkiang black rice vinegar, fish sauce. Spices and seasonings such as fresh root ginger, garlic and spring onion are widely used in many regional cuisines.
Tea
As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit. China was the earliest country to cultivate and drink tea and it is enjoyed by people from all social classes. Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these are green tea, jasmine tea, black tea, scented tea, etc. There are four major plantations regions in China. They are Jiangbei, Jiangnan, Huanan and the southwestern region. China supplies 90 percent of the total Green Tea in the international market.
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