China, home to the world’s largest population, is a vast country with over 22 provinces, each with its own unique culture, beliefs, and traditions. When it boils down to food, however, eight distinct categories are said to be representative of Chinese cuisine.
The eight are: Guangdong cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, Fujian cuisine, and Anhui cuisine.
Guangdong cuisine
Arguably the most unique of all Chinese cuisines,Guangdong cuisine stands out because of its complex mix of flavours, as well as the emphasis on beautifully presenting a dish. It's fresh, crisp, light and boasts a clean taste with a real kick to it, without being too overpowering or intense. Steaming and stir-frying are the most popular cooking methods in Guangdong cuisine, as the ultimate aim is to preserve the natural flavours of the ingredients.
Guangdong dishes• Steamed Sea Bass (pictured above)
• Braised Snake Porridge
• Roasted Suckling Pig
• Drunken Shrimp
Sichuan cuisineThey say that if you haven’t had
Sichuan cuisine, you’ve never really had a real taste of Chinese food. Distinguished by its spicy, strong flavours, Sichuan cuisine features three types of peppers – pepper, hot pepper, and prickly ash – and three types of basic seasonings, namely ginger, garlic and shallots. Fresh vegetables and wild meat usually comprise the main ingredients of Sichuan dishes.
Sichuan cuisine•
Chongqing Hot Pot (pictured above)
• Ma Po Tofu
• Twice-cooked Pork
• Gong Bao Ji Ding
Shandong cuisineIt’s food fit for a king – literally.
Shandong cuisine was actually a staple of royal diets back in the day, even pleasuring the taste buds of the emperor himself. Lots of garlic and shallots are used in Shandong cuisine, which places plenty of emphasis on soups and is typically non-greasy.
Shandong dishes• Bird’s Nest Soup(pictured above)
• Braised Abalone
• Sweet and Sour Carp
• Fragrant Calamus in Milk Soup
Jiangsu cuisinePhoto courtesy of China Discover
One can find comfort in Jiangsu cuisine. Using mainly braising and stewing as cooking methods, Jiangsu dishes make great belly-warmers. They are fresh, with a perfect mix of salty and sweet flavours. Carving of ingredients is also an important aspect of Jiangsu cuisine; the melon carving technique practiced is especially well-known.
Jiangsu dishes• Squirrel-shaped Mandarin Fish (pictured above)
• Stewed Chicken with Mushroom
• Jinling Salted Dried Duck
• Crystal Pork Meat
Zhejiang cuisineZhejiang cuisine consists of the local dishes of regions Hangzhou, Ningbo and Shaoxing in the Zhejiang Province. Its main cooking techniques include frying, quick-fry, stir-fry, braising, and steaming. Zhejiang cuisine is known to be smooth and tender, with a very mellow fragrance.
Zhejiang dishes• Dongpo Pork (pictured above)
• Beggar's Chicken
• West Lake Vinegared Fish
• Sweet and Sour Pork Fillet
Hunan cuisinePhoto courtesy of Holly A. Heyser
Chilli peppers, shallots and garlic are primary ingredients in
Hunan cuisine. It’s characterised by its strong aroma and deep colour. Hunan cuisine is often mistaken for Sichuan cuisine, and vice-versa. However, there are distinct variations between the two: such as the intensity of spice (it is said that Hunan cuisine beats Sichuan cuisine on the Scoville scale) and the emphasis on food presentation (Hunan focuses on this aspect much more).
Hunan dishes• Dong’an Chicken (pictured above)
• Spicy Frog's Legs
• Orange Beef
• Crispy Duck
Fujian cuisinePhoto courtesy of Fook Lam Moon Restaurant (Hong Kong)
There is a saying in the Fujian Province that goes: “It is unacceptable for a meal to not have soup” (不湯不行). Soup is an important aspect of
Fujian cuisine, which is recognised for its light taste, unique seasonings and fine cutting techniques. Also, many types of seafood and woodland delicacies are used in Fujian cuisine.
Fujian dishes• Buddha Jumps Over the Wall (pictured above)
• Fried Golden Bamboo Shoot with Minced Chicken
• Snow Chicken
• Sea Mussel Quick-boiled in Chicken Soup
Anhui cuisinePhoto courtesy of China Forum
When it comes to Anhui cuisine, frying and stir-frying aren’t very popular cooking techniques compared to braising and stewing. Ham is used as a common ingredient as seasoning, and so is sugar candy. Additionally, wild herbs form the basis of Anhui cuisine.
Anhui dishes• Luzhou Roast Duck(pictured above)
• Wushan Imperial Goose
• Huangshan Braised Pigeon
• Li Hongzhang Hodge-Podge
By the looks of it, China sure looks like a dream destination for true foodies with an adventurous (not to mention hungry) spirit!
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