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Fujian Cuisine
Buddha Consisting of Fuzhou jumping Cuisine, Quanzhou Cuisine and over the Xiamen Cuisine, Fujian Cuisine wall is distinguished for its choice 佛跳墙 seafood, beautiful color and
tenderness. Soups are given much
大虾 frying while Jiaodong division
is famous for cooking seafood with fresh and light taste.
Sweet and sour carp 糖醋鲤鱼 emphasis in Shangdong dishes.
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong Thin soup features clear
Oil and fresh while creamy soup stuffy prawns 油闷
cuisine, clear, pure and not greasy, looks thick and tastes strong. is characterized by its emphasis on Jinan cuisine is adept at deep aroma, freshness, crispness and frying, grilling, frying and stir
include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stirRoasted crispy suckling frying are more commonly applied to preserve the natural pig 脆皮乳猪 flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
said that one who does not experience Sichuan food ever
reaches China.
Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one
known 文思豆腐 for its careful selection of ingredients, its
meticulous preparation methodology, and its nottoo-spicy, not-too-bland taste.
Shandong Cuisine
regional cuisines: Anhui Fujian Guangdong Hunan
Jiangsu Shandong Sichuan Zhejiang
Anhui Cuisine
Anhui Cuisine focus much more attention on the
temperature in cooking and
among the three.
Dong po pork 东坡肘子 West lake vinegar fish 西湖 醋鱼
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local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent
flavor. Chili, pepper and shallot Dong Anzi chicken 东安子鸡
accompany ,producing typical exciting tastes. Besides, garlic,
ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, Curd in Hot Fish-flavored Shredded Pork Stir-fried Beanpickling and Sauc braising鱼香肉丝 as basic cooking techniques. It cannot be are applied 麻婆豆腐
are good at braising and stewing. Often hams will be added to improve taste and sugar candy
Braised turtle with ham
火腿炖甲鱼
Crisp pork with pine nuts 松仁排骨
added to gain .
West Europe. Regional cultural differences vary greatly
among the different regions of China,giving rise to the different styles of food.
There are eight main
Folk has a saying:
“Food is people's god
taste is food's god”
Chinese cuisine has become widespread in many parts of the world-from East Asia to North America, Australia to
are usually necessaries in this
Braised division. dried pork with slices 板栗红烧肉
Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the Three sets of ducks（ freshness of materials. Cooking techniques consist 三套鸭 of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet Boiledwith thread ofelegance. Jiangsu cuisine is well and dry delicate Tofu
Guangdong Cuisine
Tasting clear, light, crisp and fresh, Guangdong cuisine, Pork with to Westerners, usually chooses raptors and beasts familiar salted vegetable 梅菜扣肉 to produce originative dishes. Its basic cooking techniques
Dongbi dragon pearl 东壁龙珠
magic taste of sweet, sour, salty
and savory. The most distinct features are their "pickled taste".
Hunan Cuisine
Hunan cuisine consists of
Sichuan Cuisine
Sichuan Cuisine is one of the most famous Chinese
cuisines in the world. Characterized by its spicy and pungent
flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to
