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Feb 21, 2022 · China’s 8 great cuisines include: Lu Cai – 鲁菜. Chuan Cai – 川菜. Yue Cai – 粤菜. Su Cai – 苏菜. Min Cai – 闽菜. Zhe Cai – 浙菜. Xiang Cai – 湘菜. Hui Cai – 徽菜. Each cuisine represents a certain region. As travel becomes more common, the borders around them are becoming more blurred.
- Guangdong/Cantonese Cuisine. Making a great variety of soup is a feature of Cantonese cuisine. Chinese: 粤菜 Yuècài. Sweeter, favoring braising and stewing, adding various mild sauces.
- Sichuan Cuisine. Chinese: 川菜 Chuāncài. Spicy and bold, often mouth-numbing, using lots of chili, garlic, ginger, and peanuts. Sichuan Province produced the most widely served cuisine in China.
- Jiangsu Cuisine. Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dish from Jiangsu. Chinese: 苏菜 Sūcài. Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups and artistic, colorful presentation.
- Zhejiang Cuisine. Chinese: 浙菜 Zhècài. Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods. Zhejiang Province is the province south of Jiangsu, and it borders on Shanghai too, so their style is similar to theirs, but it is less elaborately prepared.
- Peking Roasted Duck. Beijing Roasted Duck. Peking duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing, enjoying world fame, and considered as one of China national dishes.
- Kung Pao Chicken. Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a famous Sichuan-style specialty, popular with both Chinese and foreigners.
- Sweet and Sour Pork. Sweet and sour pork (糖醋里脊 tángcù lǐjǐ) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish.
- Hot Pot. Hot pot, or hotpot (火锅 huǒguō), is one of the most popular dishes in China, especially in Sichuan Province or Chongqing. People cook in and eat from a simmering pot of soup stock (broth) on a gas/induction hob in the middle of the dining table with foodstuffs and condiments around the pot.
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Jan 5, 2018 · The infographic below, produced by Zandysanfran, sets out to explain just a few of the main styles of Chinese food with info on exactly what each one contains. This is a great place to start in understanding what makes up Chinese food with Shandong, Fujian, Beijing, Shanghai, Hunan, Cantonese and Szechuan cuisine all explained.
- Peking Duck. Name in Chinese: 北京烤鸭（běi jīng kǎo yā） Peking Duck is a renowned Beijing dish with a worldwide reputation. The high-quality duck meat, roasted using wood charcoal, looks reddish, with crisp skin and tender meat, and is known as “one of heaven’s delicacies”.
- Sweet and Sour Pork. Name in Chinese: 糖醋里脊 tángcù lǐjǐ. Sweet and Sour Pork is one of the classics of Chinese cuisine. No one can reject its sweet and sour mix flavor and bright appearance.
- Kung Pao Chicken. Name in Chin ese: 宫保鸡丁 gōng bào jī dīng. What comes to your mind when ordering Chinese food in a restaurant? I bet your answer would be “Kung Pao Chicken”.
- Ma Po Tofu. Name in Chinese: 麻婆豆腐 Mápó dòufǔ. In 1862, Chengdu had a small restaurant operated by Chen Ma Po. The tofu she cooked was tasty and good-looking.
There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves.
China can be divided into several regions with distinct styles of cooking. The ingredients used are based on the natural and agricultural products of each region. The main features of China's regional cuisines can be described as follows: Northern China food. Western China food. Central China food. Eastern China food.
