Chinese life style

The History of Chinese cuisine in China can be traced back to the Peking Man and his use of fire and the invention of "cuisine" some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age, where the cultivation of rice and the production of noodles, both typical representations of Chinese cuisine as we know it today, are known from archaeological findings.
Over the centuries, as new food sources and techniques were invented, the Chinese cuisine as we know it gradually evolved. Chopsticks, which are made from all sorts of materials and which are one of the hallmarks of Chinese cuisine, have been used as eating utensils at least as far back as the Zhou Dynasty. Stir-fried dishes became popular during the Tang Dynasty.
The stir-fry method of cooking was invented out of necessity, in order to conserve expensive and scarce fuel. Not long after the expansion of the Chinese Empire during the Qin Dynasty and Han Dynasty, Chinese writers noted the great differences in culinary practices among people from different parts of the realm.
These differences followed to a great extent the varying climate and availability of foodstuffs in China. Different ethnic groups might occupy only small areas, but early on, their cuisines were included in systematic lists of Chinese cuisines.