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China's regional cuisines (very) generally taste as follows: Northern China food — salty, simple, less vegetables with wheat as the staple food. Western China food — hearty halal food with lamb the main meat. Central China food — spicy with a lot of seasonings. Eastern China food — sweet and light.
- Cantonese Cuisine
Not fattening: Unlike overseas Chinese food and some...
- Jiangsu Cuisine
Top 10 China tours 2024/2025 for first visits and returns:...
- 7 Most Popular Chinese Cooking Methods
Red stewing is a unique Chinese cooking technique, used...
- Inner Mongolian Cuisine
Mongolian cuisine can be found in China's Inner Mongol...
- North China Food
Northerners tend to eat more (red) meat and dairy, as the...
- Sichuan Cuisine
Featuring a good combination of flavors, some of the most...
- Cantonese Cuisine
- Cantonese Cuisine: Slow-Boiled Soup. Slow-boiled duck soup. Cantonese cuisine originates from Guangdong Province. It is the most widely served style of Chinese cuisine in the world.
- Beijing Cuisine: Roast Duck. Peking roast duck. Beijing cuisine is an eclectic and classic Chinese cuisine that absorbs the essence of cuisines from different cultures.
- Sichuan Cuisine: Kung Pao Chicken. Kung Pao Chicken. Sichuan cuisine has an international reputation for being spicy and numbing, due to the use of Sichuan pepper (花椒 huājiāo /hwaa-jyaoww/ 'flower pepper') and chili peppers.
- Hunan Cuisine: Numbing Spicy Chicken. Numbing Spicy Chicken. Hunan cuisine is known for its spicy flavors and preserved ingredients. Compared with Sichuan cuisine, it is spicier, but not numbing (so the dish below is a bit of a misnomer).
Jul 28, 2020 · Chinese food has historically been divided into “eight great” regional cuisines, a term used to designate the country’s most important culinary traditions. But people have since come to realize that these categories don’t even come close to capturing Chinese food’s nuances.
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong cuisine , Shandong cuisine , Huaiyang cuisine , and ...
- Sichuan Cuisine. Popular areas: Sichuan and Chongqing. Flavor: spicy and numbing. Famous dishes: Mapo tofu, hot pot. Sichuan cuisine originates in West China's Sichuan Province （ in the Chengdu and Chongqing areas).
- Cantonese Cuisine. Popular areas: Guangdong and Hong Kong. Flavor: light and sweet. Famous dishes: Dim sum, Char siu. Cantonese cuisine or Yue Cuisine is the most famous Chinese cooking style abroad.
- Hunan Cuisine. Popular areas: Hunan province (Changsha, Zhangjiajie) Flavor: spicy and sour. Famous dish: Steamed Fish Head with Diced Pepper. Hunan Cuisine or Xiang Cuisine originates in central China's Hunan Province (the Changsha and Zhangjiajie areas).
- Fujian Cuisine/Min Cusine. Fujianese dishes benefit from the abundance of wild foods and herbs found in the mountain regions, fertile flatlands, and extensive coastlines.
Jul 12, 2019 · CNN — It doesn’t make you any less of a gourmet if your favorite Chinese dishes are internationally loved classics like sweet and sour pork, Kung Pao chicken and Peking duck . But...
Jul 31, 2020 · Thanks to the geographic variations, historic legacies, and the world’s biggest population, almost every Chinese city has its own food specialty and each Chinese region its own menu. Chinese food culture can be loosely defined into two camps: North and South. Within those, the Eastern and Western regions of each have their own distinctions.
