Consisting of Jinan cuisine and Jiaodong
cuisine, Shandong cuisine, clean, pure and not
greasy, is characterized by its emphasis on
aroma, freshness, crispness and tenderness.
Shallots and garlic are frequently used as
seasonings so Shandong dishes taste pungent.
Soups are given much emphasis in Shandong
cuisine. Thin soups are clear and fresh while
creamy soups are thick and taste strong. Jinan
chefs are adept at deep-frying, grilling,
pan-frying and stir-frying while Jiaodong chefs
are famous for cooking seafood with a fresh and
Typical menu items: Bird's Nest Soup; Yellow
River Carp in Sweet and Sour Sauce
Sichuan Cuisine, known more commonly in the West
as “Szechuan,” is one of the most famous Chinese
cuisines in the world. Characterized by its
spicy and pungent flavors, Sichuan cuisine, with
a myriad of tastes, emphasizes the use of chili.
Pepper and prickly ash are always in
accompaniment, producing the typical exciting
tastes. Garlic, ginger and fermented soybean are
also used in the cooking process. Wild
vegetables and meats such as are often chosen as
ingredients, while frying, frying without oil,
pickling and braising are used as basic cooking
It can be said that one who doesn't experience
Sichuan food has never reached China.
Typical menu items: Hot Pot; Kung Pao Chicken;
Water-Boiled Fish; Fried Diced Chicken with
Chilli Sauce; Zhang Tea Duck; Mapo Bean Curd
(Tofu) ; Cabbage in Boiling Water; Tasty and
Spicy Crab; Twice Cooked Pork.
Tasting clean, light, crisp and fresh, Guangdong
cuisine, familiar to Westerners, usually has
fowl and other meats that produce its unique
dishes. The basic cooking techniques include
roasting, stir-frying, sauteing, deep-frying,
braising, stewing and steaming. Steaming and
stir-frying are most frequently used to preserve
the ingredients' natural flavors. Guangdong
chefs also pay much attention to the artistic
presentation of their dishes.
Typical menu items: Shark Fin Soup; Steamed Sea
Bass; Roasted Piglet; Dim Sum (a variety of side
dishes and desserts);
Combining Fuzhou Cuisine, Quanzhou Cuisine and
Xiamen Cuisine, Fujian Cuisine is renowned for
its choice seafood, beautiful color and magical
tastes of sweet, sour, salt and savory. The most
distinct feature is their "pickled taste."
Typical menu items: Buddha Jumping Over the
Wall; Snow Chicken; Prawn with Dragon's Body and
Huaiyang Cuisine, also called Jiangsu Cuisine,
is popular in the lower reaches of the Yangtze
River. Using fish and crustaceans as the main
ingredients, it stresses their freshness. Its
carving techniques are delicate, of which the
melon carving technique is especially well
known. Cooking techniques consist of stewing,
braising, roasting, and simmering. The flavor of
Huaiyang Cuisine is light, fresh and sweet and
its presentation is delicately elegant.
Typical menu items: Stewed Crab with Clear Soup,
Long-boiled and Dry-shredded Meat, Duck Triplet,
Crystal Meat, Squirrel with Mandarin Fish, and
Liangxi Crisp Eel.
Comprising local cuisines of Hanzhou, Ningbo,
and Shaoxing, Zhejiang Cuisine is not greasy. It
wins its reputation for freshness, tenderness,
softness, and smoothness of its dishes with
their mellow fragrance. Hangzhou Cuisine is the
most famous one of the three.
Typical menu items: Sour West Lake Fish,
Longjing Shelled Shrimp, Beggar's Chicken
Hunan cuisine consists of local cuisines of
Xiangjiang Region, Dongting Lake and Xiangxi
coteau areas. It is characterized by thick and
pungent flavors. Chili, pepper and shallot are
usually necessities in this variation.
Typical menu items: Dongan Chicken; Peppery and
Anhui Cuisine chefs focus much more attention on
the temperature in cooking and are good at
braising and stewing. Often ham will be added to
improve taste and candied sugar added to gain
Typical menu items: Smoked Duck, Feiwang Fish
with Milk, Wenzheng Bamboo's Shoots, Stewed
Snapper; Huangshan Braised Pigeon.