WELCOME TO CHINESE CULTURE
One of the world's oldest cultures, tracing back to thousands of years ago
Flavours: mild, fresh, sweet
Seasonings: ginger, aniseed, coriander leaves, rice vinegar, oyster sauce, hoisin sauce, sugar
Most popular dishes: Chinese Steamed Eggs, Dim Sum, White Cut Chicken
Cantonese food is the most popular style internationally. Guangdong Province and Hong Kong are noted for fine seafood dishes and rice dishes. They eat a very wide variety of foods. The dishes they serve don't have strong flavors since it is lightly seasoned, and they often tend to be a little sweet.
Flavours: hot, spicy, numbing
Seasonings:chili peper, sichuan pepper, broad bean chili paste
Most popular dishes: Sichuan Hot Pot, Spicy Diced Chicken, Pockmarked Granny Bean Curd
Sichuan province is the birthplace of many dishes that are well-received globally. Sichuan food, originated from the Southwestern region of China, is the most widely served cuisine in China itself. The dishes of Sichuan cuisine are known for their deep and rich flavours, especially the taste of Sichuan pepper which is rare in other regional cuisines.
Flavours: Marine, Moderate, and Natural
Ingredients: Seafood, Staples, Herbs and vegetables
Most popular dishes: Sweet-and-sour Spare Ribs, Brine-Boiled Duck, Sweet and Sour Mandarin Fish
Jiangsu Province and China's biggest city, Shanghai, have a very refined gourmet cuisine that is often served at government banquets. What makes it special is the exquisite cooking techniques that produce richly aromatic and visually artistic dishes. Their chefs also focus on serving meals that promote health.
Flavours: mellow, freshness, sweet
Most popular dishes: West Lake Fish in Vinegar Gravy, Fried Shrimps with Longjing Tea, Dongpo Pork
Zhejiang Province is the province south of Jiangsu, and it borders on Shanghai too, so their style is similar to theirs, but it is less elaborately prepared. They focus more on serving fresh food. The food is often served raw or almost raw and is fresh and crispy and seasonal. It is more like Japanese food. Ningbo cuisine is very salty.
Flavours: sweet and sour, Many Flavors of the Sea
Seasonings:sea salt, shrimp sauce, shrimp oil, and soy sauce.
Most popular dishes: Buddha Jumping Wall, Sweet and Sour Litchis, Tai Chi Prawns
Fujian Province is known for great seafood and soups and the precise use of scintillating but not tongue numbing spices. Adding much wild exotic delicacies from the sea and mountains makes their dishes have unusual flavors. It is like a culinary wild adventure.
Flavours: hot, sour
Seasonings: hot peppers, green onions, honey, sugar
Most popular dishes: Steamed Fish Head with Diced Spicy Red Peppers, Spicy Chicken, Sugar Candy Lotus
If you like Sichuan food, you'll probably like Hunan food too since it is even hotter. It is tastier and more delicious because they don't use peppercorn that numbs the mouth. It is a rich agricultural area that produces a broad range of vegetables and herbs, and these are served up.
Flavours: tasty, different, healthful
Ingredients: Wild food, Herbs and vegetables, Staples
Most popular dishes: Braised Masked Palm Civet, Ham and “Whippy” Bamboo Stew, Stewed Turtle with Ham
Anhui cuisine is even wilder than Fujian cuisine. It is inland, and big mountains such as the Yellow Mountains are the source of lots of different wild foods and herbs. It is basically a hearty mountain peasant food. Some of the best dishes incorporate wild food for an unusual taste. Some dishes are sweet from added sugar.
Flavours: Fishy, Salty, Tender, Light and Crispy
Seasonings: green onions, garlic, ginger, vinegar
Most popular dishes: Dezhou Grilled Chicken, Lungs in Milk Soup, Braised Colon in Brown Sauce
Shandong was one of the first civilized areas, and it set the pattern for northern styles of cooking. With a long coast, seafood is its forte. They preserve the original taste of the seafood by using simple ingredients and braising, and they like vinegar and salt. Unlike southern cuisines, they serve much more wheat food, including their noodles.