Chinese Cuisine in China,Chinese Chinese Cuisine

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Due to China's vast size and ethnic diversity a wide variety of styles of cooking have developed, with distinct and mouthwatering flavours. It is due to the diversity of the climate, products and customs that there are widely different food styles and tastes in local regions. Each part of the country has developed its own unique manner of cooking, but generally Chinese food can be divided into eight regional cuisines.

Guangdong Cuisine (Cantonese Cuisine), is the type of Chinese cooking most familiar to Westerners, it is noted for its clean, light and crisp tastes, and its use of fowl and other meats to produce it's signature dishes. Shandong Cuisine similarly enjoys worldwide recognition due to its sheer abundance. Sichuan Cuisine is characterized by its spicy flavours and rich aroma. Chef's specializing in Anhui Cuisine focus much more attention on the use and affect of temperature in cooking and are noted for their skill at braising and stewing.

Jiangsu Cuisine, also known as Huaiyang Cuisine, is popular in the lower reaches of the Yangtze River. Zhejiang Cuisine is a blend of the local cuisines of Hanzhou, Ningbo, and Shaoxing, and is noted for not being greasy. Hunan cuisine consists of the local cuisines of the Xiangjiang Region, Dongting Lake and the Xiangxi coteau area. Fujian Cuisine is a combination of Fuzhou, Quanzhou and Xiamen Cuisine. It is renowned for it's use of seafood, the dishes beautiful colour and the subtle and delicious combinations of sweet, sour, salt and savory tastes. The most distinctive feature of Fujian Cuisine is the "pickled taste" of some dishes..

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Chinese Cuisine