Chinese cuisine has a long history. Were the Chinese who invented the technique of using and preparing spicy sauces, vinegar, wine, jams and spices during the period Ying-Zhou, approximately 3000 years ago?

They also used a wide variety of cooking techniques. In the period called "spring and autumn (770-476 BC)   and "the Warring States (475-221 BC) the Chinese began to study production techniques and food preparation books. For example, the "Spring and Autumn Annals" of Master Lu, written in the third century BC, contains a discussion of the temperature control and the balance of the seasons, describing them as two aspects of the kitchen.

China cuisine is based on perfection and the balance of four elements in each dish: color, aroma, taste and presentation. Colors should be made showing that the ingredients are fresh and tender. Scents   and flavor should be appealing. Finally, the dishes must be nicely decorated and presented. China fine cuisine is noted for his meticulous cutting, care to mix the seasonings and care in controlling the temperature.

Choosing ingredients
China cuisine uses a wide range of ingredients, including beef and beef products, fish, seafood, chicken, eggs, vegetables, legumes and derived products, wild plants and many condiments.

The meat can be judged by their place of origin, growing season, and many other features, for example, old or young, male or female, that can be specified in the recipe. The appearance, color, weight, water content, and smell are also important.

Different dishes using different cuts of meat because court takes a different texture once it has been cooked. The cuts of the same meat can be tough or tender, thin or thick.

The Chinese distinguish, for example, 18 different cuts of pork.
The steak is considered the best cut and fried in different ways to keep it tender. The tenderloin is marinated in rice flour seasoned with spices and then steamed or subjected to red-cooked (braised in soy sauce). The leg is simmering, with or without soy sauce, while the ham is used as a substitute for steak. The long ribs are cooked over low heat, boiled, or baked coal, and also can saute or frying.

These methods used for pork are also applicable to similar cuts of beef or lamb.

With reference to birds, the focus is on chicken or duck breast. Specimens less than one year usually are fried, while older birds need a long, slow cooking to tenderize.

The fish is as nutritious as the birds.   The crab, shrimp and prawns are high in phosphorus, calcium and vitamin A. You may recognize the fresh fish flesh firmness, scale without damage, red gills and protruding eyes. Shrimps and prawns should be greenish-white, with bodies that curve gently firm. There should be flat and limp and his head and tail must be intact. Fresh crabs must be alive and active. Should you pour foam at the mouth and have a greenish hue on the shell and white underneath.