Gourmet

tasting

ChinaWhat a good food

Lynn

Tasting China China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Chinese food can be roughly divided into eight regional cuisines :

Shandong Jiangsu Sichuan Hunan Anhui Zhejiang Fujian

Guangdong

Various Chinese Dishes鲁菜 Shandong Cuisine 湘菜 Hunan cuisine 徽菜 Anhui Cuisine 川菜 Sichuan Cuisine

粤菜 Cantonese Cuisine 苏菜 Jiangsu Eight Cuisine Cuisines 闽菜 Fujian 浙菜 Cuisine ZheJiang Cuisine

Shandong Cuisine

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One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cuisine has great influence in north China and has become the representative of North China cuisines Specializes in seafood like prawns, sea cucumber, flounder

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Shandong CuisineFrom Shandong province, mainly made up of 3 parts: Ji’nan style, Jiaodong style, Confucius Dishes.Ji’nan and Jiaodong dishes mainly use the soybean sauce to cook, seafood is the most representative part of these two styles. And snacks made of all kinds of grains in stead of rice as main food are also very typical in Shandong Province Confucius Dishes has a long history, which can even parallel the ancient royal cuisines. Most of the Confucius dishes have refined names related with historical stories, and the exquisite cutting technique and delicate style make Confucius Dishes one of the most expensive even luxurious dishes nowadays.

The Most Famous Dishes:different sorts of sea food Wowo Tou (a kind of snack made from maize powder) Peeled Shrimp in Cucumber Rings Bird’s Nest Cooked in 4 Ways

Fam -ous Dish -es

Fam -ous Dish -es

Sichuan Cuisine Sichuan cuisine is famous for its hot and spicy dishes. The climate in Sichuan and Chongqing is very humid all through the year, then people there like to keep the damp out by eating heavily spiced food. Hot chilli, wild pepper and ginger are the ever-present ingredientsTypical Flavors: spicy, sour and spicy, zanthoxylum-flavored, sweet and sour, garlic-flavored, fish-sauce-flavored, etc The Most Famous Sichuan Dishes: Stir-fried Spicy Carp; Twice-cooked Pork Slice; (“twice” means boiled for Diced Chicken with Red Pepper and Peanuts ; Steamed Pork with Rice Flour; Ma Po Beancurd; Chongqing Hotpot; Rabbit Meat with Orange Peel ; Bean Noodles in Spicy Sauce; Sliced Beef and Ox Tongue in Spicy Sauce; Sichuan-flavored Noodles; Meat-stuffed Dumplings in Spicy Saucethe first time and stir fried for the second time)

Sichuan Cuisine

Sichuan Cuisine

Sichuan Cuisine

Long ago, Gua

ngdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.

Guangdong Cuisine Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices.

Su CuisineFrom Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this cuisine. Because of the delicate life style around this region, people would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined. Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce. The Most Famous Dishes: Fish Head in Casserole River Carp in Sweet-and-sour Sauce with Pine Nuts Steamed Bun Stuffed with Pork and Peeled Shrimp Different Kinds of Sticky Rice Cake

Su Cuisine