Tag: Regional chinese food

According to the World Health Organization, average salt intake in China is more than double the recommended amount, though traditional eating habits emphasize a plant-based diet. The typical Chinese diet is deeply rooted in balance, seasonality, and regional diversity, not a singular meal plan.

Over 90% of the Chinese population is lactose intolerant, a major historical and genetic factor explaining why traditional Chinese food is generally not made with milk. The historical reliance on agriculture over large-scale dairy farming also shaped the cuisine, favoring ingredients like soy milk and other plant-based proteins as alternatives. This has led to a widespread misconception that no Chinese food contains dairy, though modern and regional variations do exist.

Historically, traditional Chinese diets were predominantly plant-based, featuring ample vegetables and grains. This approach, guided by principles of balance and seasonality, is key to understanding what does the Chinese diet consist of in its most authentic form.

According to a May 2025 study, rice, wheat, eggs, dairy, and soy are among the most frequently consumed breakfast foods in China. This statistic offers a starting point for understanding **what do the Chinese eat for breakfast**, which is characterized by incredible regional and culinary variety.