Food prepared in Chinese restaurants usually has moderate amounts of saturated and trans fat (mostly from vegetable oils), no cheese, plenty of seafood, poultry, and vegetable dishes, but is high on salt and calories. Many restaurants are now eliminating MSG completely from their recipes and trying to decrease the sodium levels of their meals.
The staple foods of Chinese cooking include rice, noodles, and vegetables. The emphasis is on fresh, seasonal ingredients, beautifully balanced for color, texture, and presentation
Main cooking methods are stir frying, deep-frying, steaming, braising, red stewing or red-cooking, boiling, and roasting. Main cuisines are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.
Northern China food — salty, simple, less vegetables with wheat as the staple food. Food using wheat as its main ingredient, such as noodles and dumplings is prevalent there.
Western China food — hearty halal food with lamb the main meat
Central China food — spicy with a lot of seasonings
Eastern China food — sweet and light
Southern minority food — sour, and many minorities eat chilies every day
Chinese dishes are famous for color, aroma, taste, meaning and appearance.
Most popular dishes are sweet and sour pork (or chicken), gong bao chicken, ma po tofu, wontons, dumplings, spring rolls, chow mein and Peking duck.