Chinese food encompasses styles that can be traced throughout China, along with styles of Chinese culture based outside the nation. Over time, methods and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial growth and from the commerce with close by regions in pre-modern times as well as from Europe and the New World within the modern period.
Styles and preferences additionally varied by class, region, and cultural background. This resulted in an unequaled range of elements, techniques, dishes and eating styles in what became known as Chinese food, leading the people of China to satisfy themselves on eating a wide variety of foods while remaining true to the soul and traditions of Chinese food culture.
Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines are what is commonly known as the 8 Culinary Traditions of China.
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