Regional cuisines

8 Regional Cuisines

Enjoy Some recipes!

Shandng Cuisine

Jiangsu Cuisine

Anhui Cuisine

Zhejang Cuisine

Sichuan Cuisine

Hunan Cuisine

Fuijan Cuisine

Cantonese Cuisine

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https://www.travelchinaguide.com/intro/cuisine_drink/cuisine/eight_cuisines.htm

Sichuan Cuisine

Bold flavors: - Chili - Garlic - Szechuan pepper - Mouth numbing

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Real-Deal Kung Pao Chicken

https://omnivorescookbook.com/kung-pao-chicken/

Most popular cuisine in China, known for hot flavor and red color! Hot pot is the most popular Sichuan dish.

Hunan Cuisine

- Hot/spicy - Garlic - Chili peppers -Shallots -Hot flavor (not mouth numbing)

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Dong'an Chicken

https://hunanathome.com/blogs/the-10-popular-hunan-foods-that-you-must-try

Originated in the Eastern Zhou dynasty, popular because of the associated spicy taste. They enjoy pickled and perserved vegatbels too.

Cantonese Cuisine

-- fresh seafood - duck tongue - snakes/snails - fresh herbs - meat stock as broth

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String bean chicken

https://omnivorescookbook.com/string-bean-chicken/

This type of cuisine is representative of chinese cuisine. Mild and fresh dishes that perserve the natural taste of foods!

Shandong Cuisine

- light seafood - Jinan (soup dishes) - most influential

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Nine-turned Pig intestine

https://www.theworldofchinese.com/2021/05/best-dishes-of-shandong-cuisine/

Originated in Spring and Autum time and is the only self-orginated cuisine with history of over 2,500 years. Attention to quality and natural taste.

Fuijan Cuisine

- Woodland mushrooms - bamboo shoots - shellfish/turtles - Umami taste - light and flavorful

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Green vegetables and mushroom

https://travelbystove.blogspot.com/2013/07/recipes-from-fujian-china.html

Rich materials used in cooking, both land and sea ingredientss. Great importance to cutting techniques.

Jiangsu Cuisine

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-Soft food -not falling apart - tender meat - not seperating from bone

Wuxi sweet and salty pork spareribs

https://travelbystove.blogspot.com/2014/05/recipes-from-jiangsu-province-china.html

Representative of South China food and most famous for the sweet, umami and natural taste. Very delicate dishes.

Anhui Cuisine

- less seafood emphasis - salty light locally grown herbs - vegetables

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Spicy walnut pork

https://travelbystove.blogspot.com/2014/02/recipes-from-anhui-provence-china.html

Unique flavors and heavy empahsis on dietetic invigoration with natural ingredients. Nourishing the body is important with these dishes.

Zheijang Cuisine

-Light and fresh - not greasy - rich foods - bamboo shoots - poultry/fish -

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Braised Bamboo shoot

https://www.travelchinaguide.com/zhejiang-cuisine.htm

Lightly seasoned with a well presented appeance. Fresh foods are prefered. Use a wide variety of cooking methods but well known for frying.

Sichuan Description

Known for its rich landscape and diverse ingredients, Sichuan cuisine features spicy, salty, and savory dishes. Cooking methods include stir-frying, frying, stewing, and smoking, with a focus on nutritional balance and flavor enhancement.

Hunan Description

Similar to Sichuan cuisine, Hunan cuisine favors spicy flavors but with a focus on enjoyable heat rather than numbing sensations. Landlocked with no access to ports, Hunan cuisine relies on local ingredients for its distinctive taste.

Cantonese Description

Hailing from the subtropical region of Guangdong, Cantonese cuisine showcases a wide variety of ingredients, with sub-cuisines like Guangzhou, Chaozhou, and Dongjiang Hakka. Soups play a significant role in hydration and health maintenance.

Shandong Decriptive

Situated along the northern coast, Shandong cuisine utilizes abundant seafood and crops. Flavors are described as salt, pure, and umami-oriented, with a focus on natural ingredients and nutritional balance.

Fujian Descriptive

Influenced by both coastal and mountainous terrains, Fujian cuisine features a balance of seafood and forest produce. Flavors lean towards umami-rich tastes, reflecting the region's abundant natural resources.

Jiangsu Description

Located in eastern coastal regions, these cuisines emphasize seafood and freshwater produce. Braising, warming, simmering, and stewing are preferred cooking methods to preserve nutritional values.

Anhui Description

Located in a landlocked area bordering Jiangsu and Zhejiang, Anhui cuisine utilizes ingredients from mountainous regions. Vegetables, fruits, and herbs are prominent in Anhui dishes, emphasizing freshness and flavor.

Zheijang Description

Located in eastern coastal regions, these cuisines emphasize seafood and freshwater produce. Braising, warming, simmering, and stewing are preferred cooking methods to preserve nutritional values.