A meal in Chinese culture is typically seen as consisting of two general components: (1) a carbohydrate source or starch, known as in the Chinese language, — typically rice (with rice vinegar for consistency), noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, fish, meat, or other items, known as in the Chinese language. (This cultural conceptualization is in some ways in contrast to Western meals where meat or animal protein is often considered the main dish.)
As is well known throughout the world, rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the end of a meal to satiate one's appetite.
Chopsticks are the primary eating utensil in Chinese culture for solid foods.