| A meal in Chinese culture is typically seen | | | | extremely formal occasions, it is sometimes |
| as consisting of two or more general | | | | the case that no rice at all will be served; |
| components: (1) a carbohydrate source or | | | | in such a case, rice would only be provided |
| starch, - typically rice, noodles, and (2) | | | | when no other dishes remained, or as a token |
| accompanying dishes of vegetables, meat, | | | | dish at the end of the meal. Soup is usually |
| fish, or other items. This cultural | | | | served at the start of a meal and at the end |
| conceptualization is in some ways in contrast | | | | of a meal in Southern China. |
| to cuisines of Northern Europe and the USA, | | | | |
| where meat or animal protein is often | | | | Chopsticks are the primary eating utensil in |
| considered the main dish, and analogous to | | | | Chinese culture for solid foods, while soups |
| the one of most Mediterranean cuisines, based | | | | and other liquids are enjoyed[1] with a wide, |
| typically on wheat-derived components like | | | | flat-bottomed spoon (traditionally made of |
| pasta or cous cous. To enjoy traditional | | | | ceramic). It is reported that wooden |
| Indian Chinese food, check out | | | | chopsticks are losing their dominance due to |
| | | | recent logging shortfalls in China and East |
| Rice is a critical part of much of Chinese | | | | Asia; many Chinese eating establishments are |
| cuisine. However, in many parts of China, | | | | considering a switch to a more |
| particularly northern China, wheat-based | | | | environmentally sustainable eating utensil, |
| products including noodles and steamed buns | | | | such as plastic or bamboo chopsticks. More |
| predominate, in contrast to southern China | | | | expensive materials used in the past included |
| where rice is dominant. Despite the | | | | ivory and silver. |
| importance of rice in Chinese cuisine, at | | | | |