Chinese Culture

Topics: Cooking, Han Chinese, Hong Kong Pages: 3 (942 words) Published: April 23, 2013
Dan Morin
Hour 4
Advanced Foods
The climate and temperature of China varies throughout the area of the country. Most of the country lies in the temperate belt, but the southern most part lies in the subtropical belt while the northern part is in the sub arctic belt. There is usually a lot of rain in the summer, and very little in the winter. China has the largest agricultural output in the world, while only cultivating 15% of its total area. Rice is China’s most harvested crop, while wheat is second. China also produces potatoes, other vegetables, and some fruits. By the end of 2000, China had 633 different cities, while 13 of them had a population of two million or more. The three biggest Chinese cities are Shanghai, Beijing, and Chongqing, in that order. Hong Kong is inside China, but isn’t considered part of the country.

Confucianism used to be the main religion in China and help shape its history. However, Buddhism has the most followers and biggest influence in China than any other religion, now. Some other major religions throughout China are Taoism, Islam, and Christianity. Most people in China, now, play sports just like us such as ping pong, soccer, and badminton. These types of sports are fairly new to China, while different types of martial arts have been around much longer than team sports. China is a communist state. This means that everything is ruled and owned by the government. There is no private ownership, and all goods are shared by the people, who are all equal. Chinese education is required and free for ages 6 – 15, and can be continued longer if the person wants to and can afford it. Most of the jobs throughout China are related to agricultural businesses, or they do cheap labor for companies all around the world. The employment rules in China are much more relaxed than the U.S. so big corporation usually have Chinese factories make their goods for much cheaper.

Stir fry is the most common cooking technique throughout...
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