If one visits Chinese restaurants in Germany, the food there is adapted to the European taste. In China itself, the dishes are prepared quite differently and are therefore not comparable with the cuisine in Germany. However, the wok recipes are most similar in taste to Chinese cuisine. The right and fresh ingredients are especially important for Chinese recipes. In the Asia Shops, which are located in all major cities, one gets a large selection of good and typical spices, which are also relatively cheap there. Chinese recipes are very imaginative and refined. You get by with a few basic ingredients and de Rafinesse obtain the dishes with typical spices and herbs such as ginger, garlic, coriander, soy sauce or Wu-Fen (five-spice powder). Chilli sauce or Sambal Oelek give the dishes spiciness. Rice wine is not only offered as a drink in Cina, but is also used for seasoning or marinating dishes. Chinese rice wine is very aromatic and reminds rather of a Sherry Amontillado. It should not be confused with Japanese sake, which is much milder. Since China is very large and diverse, one cannot necessarily speak of the typical Chinese cuisine. The dishes are influenced by regional, climatic and cultural influences. In northern Chinese cuisine and Peking cuisine, for example, the cooking is rather hearty. Since the climate there is cooler, wheat, barley or maize is usually grown there instead of rice. It is also used to make dough for spring rolls or Wan tans. Due to the Mongolian and Muslim influence, lamb or mutton is often served in northern China. The most famous duck in the world is probably the famous Peking duck. In Eastern China, known as Shanghai cuisine, seafood and fish are served. In this region the dishes are also prepared a little sweeter. Rice, sweet potatoes and cabbage are often served as side dishes. The best known is soy sauce, which comes from eastern China. Due to the suptropical climate, Cantonese cuisine in southern China offers a variety of fruits, vegetables, seafood and fish. These dishes are mainly stir-fried in a wok and very little seasoned. Famous are the famous small filled pasta pockets Dim Sum (delicacies that touch the heart) that are cooked, steamed or fried in soups. The province of Szechuan in western China is famous for its spicy dishes. Here the dishes are spiced with the well-known Szechuan pepper, red chillies or garlic. To ensure that the dishes nevertheless taste harmonious, contrasts are often combined, such as spicy with mild, or sour with sweet. This makes the region famous for its sweet and sour sauces and dishes. In China, people eat with chopsticks. This is why special glue ice is used as a side dish, which is easier to eat and cuts vegetables, poultry or meat into bite-sized pieces. Soups are only served at the end of the Chinese menu. Rice wine, plum wine or tea is served with the meal.