section_path: Culture and society/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Chinese cuisine is highly diverse, drawing on several millennia of culinary history and geographical variety, in which the most influential are known as the "Eight Major Cuisines", including Sichuan, Cantonese, Jiangsu, Shandong, Fujian, Hunan, Anhui, and Zhejiang cuisines. Chinese cuisine is known for its breadth of cooking methods and ingredients. China's staple food is rice in the northeast and south, and wheat-based breads and noodles in the north. Bean products such as tofu and soy milk remain a popular source of protein. Pork is now the most popular meat in China, accounting for about three-fourths of the country's total meat consumption. There is also the vegetarian Buddhist cuisine and the pork-free Chinese Islamic cuisine. Chinese cuisine, due to the area's proximity to the ocean and milder climate, has a wide variety of seafood and vegetables. Offshoots of Chinese food, such as Hong Kong cuisine and American Chinese cuisine, have emerged in the Chinese diaspora.