A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, — typically rice, noodles, and (2) accompanying dishes of vegetables, meat, fish, or other items. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous. To enjoy traditional Indian Chinese food, check out indomunch.com.

Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.

Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver.

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