China

Chinese cooking is almost impossible to characterize because it encompasses such a huge area. It’s a bit like being asked to describe European cooking. Still, there are certain flavors and characteristics that make Chinese cooking different from the cuisines of Korea, Japan, and Southeast Asia.

Chinese soups are striking in their simplicity. Unlike Southeast Asian soups, which rely heavily on certain herbs and condiments such as lemongrass, kaffir lime leaves, and fish sauce, Chinese soups are often made by simmering one or two vegetables in a ginger-scented chicken broth. Frequently the only seasoning is soy sauce, used the way European cooks use salt. Ginger is used almost universally in much the same way that European cooks use onions.