The ancient Chinese kitchen was a bustling space where food was prepared for large families and banquets. These kitchens were often separate buildings from the main house, located in the courtyard. They featured a central hearth with multiple cooking stations, where various dishes could be prepared simultaneously. The Chinese cuisine relied heavily on rice, noodles, and a wide variety of vegetables, including cabbage, bok choy, and mushrooms. Meat, such as pork, chicken, and fish, was also commonly consumed. The design of an ancient Chinese kitchen would incorporate traditional elements, such as wooden beams, paper lanterns, and decorative porcelain dishes.
