In ancient China, the kitchen was an important part of the household, where meals were prepared for the family and their guests. Under-cabinet lighting was not available during this time, so kitchens relied on natural light and oil lamps. Chinese kitchens were typically large and well-equipped, with multiple cooking stations and a variety of utensils. The Chinese had a diverse diet, consisting of grains, vegetables, fruits, meats, and seafood. They used various cooking methods, including stir-frying, steaming, and braising. The kitchen was often located near the dining area to facilitate the serving of meals. Chinese kitchens also had storage areas for food and utensils.
