Art of cookery in China has more than one thousand years. Even in the 8-3 centuries BC in China there were public restaurants. The first cooking book is already one and a half thousand years.
Despite the diversity of cookery in China due to regional characteristics, its main feature is compulsory for all dishes: food must not only taste good but be certainly useful, and sometimes salutary. Chinese dishes include certain sets of herbs, which not only give the desired taste and aroma, but also have healing action.
Originality of Chinese cuisine is not so much in the original product, but in the way it's processed. All meals are usually multicomponent, with each component subject heated in a special way. Heat treatment is not long. All products are cut to the same small pieces "for a bite" since it is convenient to eat. To grill or cook these pieces takes about 2-3 minutes. 
Characteristically, the Chinese are trying to make the product taste unusual to it flavor: 'pork with the flavor of fish', 'beef with a fruity taste' etc.
Unfortunately, in the European Chinese restaurants it's difficult to meet these examples of Chinese dishes. Typically, they are adapted to the tastes of Europeans, and Chinese herbs are not found in Europe. That's why you should travel to China at least to try these Chinese dishes.