Confucius once said: "Eating is the utmost important part of life.¡± Food is a central part of the Chinese culture. Chinese cuisine is one of the greatest methods of cooking. Many elements have influenced its development. The Chinese people enjoy eating good food at all levels of society, so cooking has developed into a very sophisticated art. To begin, it is best to divide Chinese cuisine, with all the appropriate disclaimers and caveats, into that of four major regions: the northern plains, including Beijing; the fertile east, watered by the Yangtze River; the south, famous for the Cantonese cooking of the Guangdong Province; and the fecund west of Szechwan and Hunan Provinces.

Canton is, perhaps, the most famous of the food areas. Long, warm, wet days throughout the year create the perfect environment for cultivating most everything. The coast provides ample seafood; the groves are filled with fruits. Cooking methods and recipes here are sophisticated and varied. Since the local produce is so gorgeous, the cooking highlights its freshness, relying less on loud sauces and deep-frying.

To the mountainous west, in Szechwan and Hunan provinces, steamy heat and spicy foods fill the restaurants. Rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. The spiciness of the food tells of locally grown chilies and the inclinations of the local palate, though some say the spices are used to mask the taste of foods that rot quickly in the heat.

To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish.

The northern region of China reaches into the hostile climate of Mongolia -- land of the Gobi Desert and Arctic winter winds. Mongolian influence appears in the prevalence of mutton and lamb -- many in the region are Muslim, so pork is forbidden -- and in the nomadic simplicity of the Mongolian fire pot. The north is not amenable to rice cultivation so; wheat, barley, millet and soybeans are the staples; breads and noodles anchor the meal. The vegetables and fruits -- cabbage, squash, pears, grapes, and apples -- are like those grown in North America. Beijing is the pearl of the region; royal haute cuisine was born and bred inside her walls. However, the centuries and the accumulated wisdom of China's best chefs have conspired to make imperial cuisine an incredible achievement that belongs to all of China. Once the meal is cooked, it is served all at once to the family, who eats with chopsticks and drink soup with a wide spoon. The average dinner includes a starch -- rice, noodles, bread, or pancakes -- a meat dish, vegetable, and soup, which serves as a beverage. For formal meals and banquets, there are many successive courses, which are served in a strict traditional order.