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Ancient Chinese food was prepared either roasted, fried, steamed, stewed, sun dried or pickled. Cooks season some dishes with salt and plum and soya sauces. They sweetened some dishes with sugar or honey or added ginger or cinnamon. The Chinese ate with chopsticks when most ancient people in other countries used their fingers.
Because the Chinese people were hard in making money, they had to devise a type of cooking, that was was effective and inexpensive. So the chinese people invented the art of stir-fry. The stir-fry technique is a simple one, where you chop meat and vegetables then fry it in a small amount of oil in the wok. This was cheap because of the small usage of oil. This tasty meal was often served with rice, one of the main foods in the Chinese culture. Rice was an extremely versatile food, and easy to grow.