Variety and change drives the the history of Chinese cuisine. Archaeologist and scholar K.C. Chang emphases upon and quoted that “Chinese people are especially preoccupied with food” and “food is at the center of, or at least it accompanies or symbolizes, many social interactions.” He further explains that fan (grains and other different starches) make the normal meal which is actually inherited from the earlier times. The fact says that there are four schools of cuisines in China.
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