8 Chinese Cuisines

What are the eight major Chinese cuisines?

Cuisine refers to a style of dishes with distinctive local flavors in terms of materials selection, cutting, cooking and other skills.

The eight widely recognized Chinese cuisines are Cantonese, Sichuan, Shandong, Huaiyang, Zhejiang, Fujian, Hunan and Anhui.

As we all know China is a big country of catering culture. And Chinese food is very famous for the wide range of flavors all over the world.

Chinese Eight Cuisines:

1. Sichuan Cuisine / 川菜

Sichuan cuisine is one of the eight major cuisines in China, mainly composed of famous and special local dishes from Chongqing, Chengdu, northern and southern Sichuan.

In terms of cooking methods, he is good at stir-frying, frying, drying and stir-frying. And Sichuan cuisine pays attention to the preparation of soup.

Sichuan cuisine has many flavors, ranking first among the major cuisines.

Features:Pay attention to seasoning

The condiments are complex and diverse, and pay attention to Sichuan food and Sichuan flavor. The condiments are mostly chili, prickly ash, pepper, fragrant grains, bean paste, onion, ginger, garlic, etc. and tthere are many flavors.

Common dishes: Boiled Spicy Pork Slices, Shredded Pork with Yuxiang, Mapo Tofu, Kung Pao Chicken.

2. Cantonese Cuisine / 粤菜

Cantonese Cuisine

Guangdong is located on the southeast coast, with a mild climate and rich products. In modern times, it has absorbed Western cooking techniques and integrated it, and gradually formed a southern-style cuisine with distinctive characteristics-Guangdong cuisine.

Cantonese cuisine consists of three local dishes: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

Features: The selection of ingredients is extensive and exotic, and the raw seafood is used well.

Cantonese cuisine has a wide range of ingredients, which is the most of all cuisines in the country.

And the knife work is capable, and the technique focuses on simplicity and nature.

Guangzhou cuisine is characterized by crisp, crisp, fresh and tender taste, which is the main flavor of Cantonese cuisine. The taste of Dongjiang cuisine is salty, sour, and spicy, and it is mostly home-cooked.

The cooking methods of Cantonese cuisine mostly use frying, frying, grilling, potting, stewing, steaming, etc.

The condiments are mostly dark soy sauce, lemon juice, soy sauce, oyster sauce, hoisin sauce, sand tea sauce, fish sauce, chestnut powder, etc. These are the condiments that are not used or rarely used in other cuisines.

Common dishes from this region include sweet and sour pork, choy sum, and Cantonese-style fried rice.

3. Hunan Cuisine / 湘菜

Hunan Cuisine

Hunan is located in the central and southern regions of my country, with a warm climate, abundant rainfall and superior natural conditions.

The mountainous west of Hunan is rich in bamboo shoots, mushrooms and wild game.

The southeast of Hunan is hills and basins, where domestic animal husbandry and sideline fisheries are developed.

And the north of Hunan is the famous Dongting Lake plain, known as the “land of fish and rice”. Xiangxi cuisine is good at fragrant, sour and spicy, and has a strong mountain flavor.

Features: Sour and Spicy

There are as many as 16 types of swordsmanship.

It is famous for its sour and spicy seasoning.

And the main cooking technique is simmering.

Dishes like Steamed preserved meat, Dongan chicken, rock sugar Xianglian, “dry wok” chicken are common.

4. Shandong Cuisine / 鲁菜

Shandong Cuisine

Shandong cuisine has a long history and wide influence. It is an important part of Chinese food culture.

And it is well-known for its fresh, salty, crispy and tender taste.

Features: clear, fresh, crisp, tender

Jinan cuisine is good at blasting, roasting, frying and frying in cooking techniques. And Jinan’s traditional dishes are famous for making good use of clear soup and milk soup.

The general characteristic of Shandong cuisine is that it focuses on highlighting the original flavor of the dishes.

Common dishes: Sixi Balls, Dezhou Braised Chicken, Braised Heroes.

5. Jiangsu Cuisine / 苏菜

Jiangsu Cuisine

Jiangsu cuisine, the representative of South China food, is famous for its delicate appearance and lightly sweet, umami taste.

And Jiangsu dishes preserve much original flavor of food materials. 

Features: Beautiful in Shape and Quality

The materials used are mainly freshwater creatures, with fine knife work, special attention to the heat, and good at candles, smoke, extinguishing and waxy.

And this is all for the pursuit of the original taste, salty, sweet and mellow.

Notable Jiangsu Dishes: Nanjing Salted Duck, Sweet and Sour Mandarin Fish, Braised Meat Balls in Brown Sauce, Stewed Tortoise and Chicken, Beggar’s Chicken.

6. Zhejiang Cuisine / 浙菜

Zhejiang Cuisine

Zhejiang is located on the coast of the East China Sea, known as the land of fish and rice; the coastal fisheries are densely distributed and the marine resources are rich.

The people of Zhejiang make use of these rich natural resources to create many famous dishes that are loved by people.

Zhejiang cuisine consists of three local dishes of Hangzhou, Ningbo and Shaoxing.

Features: Fine Selection of Materials

Firrst, the selection of materials is engraved to be “fine, special, fresh and tender, and the dishes have obvious local characteristics.

Second, in terms of cooking methods, it is known for cooking from the South and the North, and the taste is characterized by freshness and crispness. Hangzhou cuisine is finely made, mainly fried, fried, braised and fried. Ningbo cuisine combines fresh and salty dishes. It is famous for steaming, roasting and stewing. Shaoxing cuisine is good at cooking river fresh food.

In terms of seasoning, Zhejiang cuisine makes good use of cooking wine, onion, ginger, sugar, vinegar, etc.

Common dishes: Concubine Drunken Chicken, Typhoon Shelter Taro Clip, Crab with Orange.

7. Fujian Cuisine / 闽菜

Fujian Cuisine

Fujian is located in the southeastern part of my country, with the sea in the east, mountains in the northwest, and a mild climate.

The rich mountain treasures, game, and aquatic resources provide good material conditions for Fujian cuisine.

Fujian cuisine consists of three different flavors: Fuzhou, Southern Fujian and Western Fujian. It is represented by Fuzhou cuisine.

Fuzhou cuisine is fresh, light and refreshing, and tends to be sweet and sour.

Hokkien cuisine is famous for its use of seasonings, and cooking with sand tea sauce is very flavorful..

Hokkien dishes are slightly salty and spicy.

Features: Seafood

First, it is on the premise of taking into account the color, flavor and shape, the taste is the key link.

Second, the knife work is ingenious and interesting. The seasoning is peculiar and unique.

Third, the selection of ingredients is fine, the seasoning is precise, the soup is exquisite, and the heat is suitable.

Common dishes: Buddha Jumps over the Wall, Wengong Cuisine, White Cut Lamb.

8. Anhui Cuisine / 徽菜

Anhui Cuisine

Anhui is located in the northwest of East China, with the Yangtze River and Huai River running through the province.

The fertile land and rich products have laid the material conditions for the formation of Anhui cuisine.

Anhui cuisine is composed of three local flavors of southern Anhui, Yanjiang and Yanhuai, represented by southern Anhui cuisine.

Southern Anhui cuisine is famous for cooking delicacies from mountains and seas. It is good at stewing and burning, and pays attention to fire.

The dishes along the river are represented by Wuhu and Anqing regions, and they are good at cooking river fresh food and poultry.

Features: focus on color and fire, heavy oil

First, the raw materials are sourced locally, the selection of materials is rigorous, and the raw materials are based on freshness and tenderness.

Second, skillful use of fire, unique kung fu, featuring emphasis on color, fire and heavy oil.

Third, it is good at burning and stewing, and the thickness is suitable.

Fourth, pay attention to food supplements and nourish the body with food.

Notable Sichuan Dishes: Stinky Mandarin Fish, Fried Hairy Tofu, Steamed Partridge, Stewed Bamboo Shoots of Wenzheng Mountain, Huangshan Stewed Pigeon, Li Hongzhang Chop Suey, Stewed Soft-Shelled Turtle with Ham, Braised Masked Palm Civet.

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