The Chinese cuisine art has been affable and cultured owing to hundreds of second childhood. Title has it that the tradition of Chinese cooking originally introduced by its first Prime Minister Yi Yin of Shang dynasty in the 15th century BC.
There are four main regional types of Chinese cooking. The cooking of Canton province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork. The Mandarin cuisine of Mandarin province in northern China features dishes made with wheat flour, such as noodles, dumplings, and thin pancakes. The best known dish from this region is Peking duck, a dish made up of roast duck and strips of crispy duck skin wrapped in thin pancakes. (Peking was the name of Beijing, the capital of China, until after the Cultural Revolution of the late 1960s. Shanghai cooking, from China's east coast, emphasizes seafood and strong-flavored sauces. The cuisine of the Szechuan province in inland China is known for its hot and spicy dishes made with hot peppers, garlic, onions, and leeks.