Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast.
The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in social class, religion, historical background, and ethnic groups. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by coolie workers imported from China during the late 19th century. The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
Chinese cuisine comprise cuisines originating from China.
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