Chinese Means Choice
What we call “Chinese food” actually describes specialties culled from many regional cuisines. For spicy hot, there's Sichuan. Subtle sauces characterize Cantonese cooking. Elsewhere, sweet and sour sauces excel. And along the coast, soups and seafood are sublime.
Three for All
Although regional diversity reigns, three ingredients are fundamental to all: ginger, soy sauce and green onions. Throughout China, ingredients are prepared thoroughly, so food can be eaten with chopsticks and spoons. No fork or knife required.
Take it Away
Chinese cuisine practically defines take-out food. The experience offers familiar yet faintly exotic custom--from opening the distinctive take-out boxes, to digging in with wooden chopsticks and sharing the savory treasures with family and friends.