China is a huge place with different weather conditions, tastes, environment, products and history. Therefore authentic Chinese cuisine cannot be categorized as one particular way to prepare a dish. In fact there may be several ways to prepare the same dish in various parts of the country based on raw materials, cooking styles and cultural influences. There are approximately 57 styles of culinary preparation in China and numerous methods such as boiling, baking, deep frying, braising, double boiling, sautéing, poaching, shallow frying, scalding, smoking, simmering, stir frying, steaming, blanching and barbecuing which produce many delicious dishes.

Eight major culinary traditions have now emerged from the plethora of regional cuisines. They are Sichuan, Anhui, Shandong, Fujian, Jiangsu, Hong Kong and Guangdong, Hunan, Xinjiang, Zhejiang amongst others.

Meals in China contain two or more food groups, a carbohydrate accompanied by vegetables, meat, fish and other items. Chinese food is generally prepared in bite sized pieces for picking up with chopsticks. The carbohydrates come from rice and noodles made from rice and wheat as well as dumplings, breads and steamed buns which are also wheat preparations. The protein comes from a variety of meats, conventional and unconventional, fish and other seafood. The vegetable protein tofu made from soy bean features largely in Chinese cooking. Typical vegetables eaten with Chinese meals include Chinese cabbage (bok choy), Chinese spinach, yu choy, on choy, and gailan. The use of many sauces and spices in food preparation bring out and add to the flavours of the various types of foods. Chief among them are soy sauce, oyster sauce, fish sauce from anchovies, Hoisin sauce, rice vinegar, sesame oil, five spices, star anise, ginger, garlic, cinnamon, cloves, fennel, and Sichuan pepper corns. Flavour is also intensified with the use of preserved and dried items such as dried mushrooms, shrimp, tangerine peel and chilies.

No cuisine is complete without desserts endemic to each region or country. Some Chinese favourites include moon and sun cakes, red bean paste pancakes, candies made using cane sugar or honey, fruit and nuts, snacks made from steamed rice, shaved ice desserts and fruit and almond milk jellies made with agar.

Tea is drunk during the whole day, before, during and after meals in China. The main types of tea include several types of green tea, oolong tea, black tea, scented tea, white tea and compressed tea. 

Wheat, corn and rice have been used for a long time to produce clear and aromatic 60% proof Chinese alcohol, an accompaniment to most great Chinese meals.

In an eye catching 22 storey high-rise amidst shopping and café streets, business areas and close to many local attractions as well as the Gulangyu Island ferry, the Millennium Harbourview Hotel Xiamen provides a range of facilities and amenities. These include a selection of well appointed modern rooms and suites with a relaxing ambience and amazing city views, dining options with mouthwatering menus as well as modern leisure and business facilities to rival those of any Xiamen hotel. With its superlative accommodation, great service and top quality food this hotel in Xiamen tries hard to ensure that all its guests have a hassle free stay here.