In additional, among them the food of Harbin is more distinguished. Only in Harbin, and nowhere more in China, they eat black bread, red fish and caviar. But I shall not tell in detail about certain dishes, otherwise this note will turn into parade of my culinary predilections. Shall try to allocate something common, that unites bright and unlike regional styles into one great Chinese cuisine. The Chinese cuisine is difficult for standardizing.
Every dish carries a mark of individuality, that very much depends on cook's skill.
The job of cook in China is for men exclusively. The skill to treat with knives of different kinds, including axe-like hatchets, is primary. Cutting of products plays the key role in Chinese cookery. The majority of dishes needs open fire. Those should be fried in oil, are put in big pans with spherical bottom, and the cook manipulates the pan, holding it over fire and forcing contents to mix up continuously.