Recipes
Regional Cuisines of China
The culture, history, climate and geography of China have resulted in eight different Chinese regional cuisines, often referred to as the eight traditions of Chinese cuisine. Food from these regions is so distinctive that even two neighboring regions have completely different cuisines!
Anhui Cuisine
This cuisine is influenced by local flavors from Huizhou and the areas along the Yangtze River and Hui River. It is famous for the use of wild game and herbs and comparatively elaborate methods of cooking. Chefs here are experts in braising and stewing and use stir-frying and frying techniques less frequently when compared to the other regions.
Cantonese Cuisine
Cantonese, the best known and most popular cuisine outside China, comes from the Guangdong province in southern China. This cuisine uses many cooking methods like steaming, stir-frying, shallow-frying, braising and deep-frying and incorporates almost all edible meats. The Cantonese sauces are light and bland as compared to the thicker, darker and richer sauces of other Chinese cuisines. Heavy use of garlic, wine, vinegar, soy sauce and sesame oil make this cuisine distinct from the others.
Fujian Cuisine
Sweet and sour and lighter tastes are the specialties of this cuisine from the province of Fujian China. The chefs here put lots of emphasis on the cutting techniques, shape of the material in each dish, unique seasonings, elaborate selection and use of sauces. Sea food is used in abundance and food is always served in elegant bowls and plates.
Hunan Cuisine
This is also known as Xiang cuisine, since it comes from the Xiang river region, Dongting Lake and the Western Hunan province in China. This cuisine is renowned for its hot spicy flavors, fresh aroma and deep color. It uses common cooking techniques like stewing, frying, pot-roasting, braising and smoking. Liberal use of chili peppers, garlic and shallots makes this cuisine among the spiciest in China. Smoked and cured ingredients are also used.
Iangsu Cuisine
This cuisine prevails in the regions of Yangzhou, Suzhou and Nanjing. It is famous for its selection of seasonal ingredients and the soft texture of its meats. The chefs here pay special attention to the color and shape of each dish.
Shandong Cuisine
This cuisine comes from the Eastern coastal province of China. Seafood including scallops, prawns, clams, and squids are commonly used. Cereals including millet, wheat, oats and barley are popular. Steamed bread is the staple here instead of rice. Vegetables like potatoes, tomatoes, cabbage, and eggplant fill up the Shandong diet.
Sichuan Cuisine
Originating from the Sichuan province of China, the most commonly used ingredient in this cuisine is Sichuan Pepper. This cuisine incorporates cooking techniques such as pickling, salting, drying and smoking along with stir-frying. It is well known within and outside China for its spiciness.
Zhejiang Cuisine
This cuisine is a combination of specialties from Hangzhou, Ningbo and Shaoxing. Cooking techniques used here include frying, stir-frying, braising, and steaming. It is known for its use of poultry, freshwater fish and bamboo shoots.
