Chinese culinary culture researchers have spent much time analyzing food processing methods, flavor…and they divided into 8 main Chinese regional cuisines including Shandong, Guangdong, Sichuan, Hunan, Fujian, Zhejiang, Jiangsu, and Anhui. Now, All Know-How will show the detail information in this article.
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Shandong Regional Cuisine
Shandong regional cuisine is the first of the 8 great Chinese regional cuisines rankings. Shandong province is one of the cultural cradles in China. Shandong province is in the lower reaches of the Yellow River (Huang He) and it is famous for the production of wheat. Moreover, history, culture, geography, economy, and local customs are factors affecting Shandong regional cuisine. Some characteristics of Shandong dishes are tasty, garlicky, especially seafood. Shandong people are good at doing soup and offal dishes.
Guangdong Regional Cuisine
Guangdong regional cuisine is created by 3 regional cuisines: Guangzhou, Chaozhou, Dongjiang. Ingredients, food processing methods of Guangzhou dishes are very famous and abundant. Especially, Guangzhou dishes are mostly fried, stewed dishes with the mild taste, and fragrance.
Zhejiang Regional Cuisine
Zhejiang regional cuisine includes Hangzhou, Ningbo and Shaoxing dishes and Hangzhou dish is the most famous. These dishes are fresh, soft, frugal and unsated.
Jiangsu Regional Cuisine
Jiangsu regional cuisine includes Yangzhou, Xuzhou, Nanjing dishes. It is famous for stewed, steamed dishes. Especially soup, they focus on keeping nutrients and taste of food. In addition, Chinese regional cuisines always keep the first position in the world because of the wonderful and sophisticated dishes. Going to China and enjoying china dishes will help you have real feelings in all of China regional cuisines.
Hunan Regional Cuisine
Hunan regional cuisine was established in the Han dynasty (from 206 BC to 221 AD) and divided into 3 types such as Xiangjiang, Dongting, and Hunan. Among them, Xiangjiang regional cuisine is the representative for Hunan regional cuisine. Many components in a dish and wonderful processing methods are characteristic of Xiangjiang regional cuisine These dishes are often greasy, sour, and spicy.
Fujian Regional Cuisine
Subtlety in menu and well preparation make the difference of Fujian regional cuisine. Fujian regional cuisine was found on Fuzhou, Huanzhou, Xiamen regional cuisine. The main ingredient of Fujian regional cuisine is seafood, and in the cooking process, they focus on sweetness, acerbity, salty, fresh and beautiful color.
Anhui Regional Cuisine
Anhui regional cuisine includes dishes from southern Anhui. They are famous for stewed-dishes, focusing on using the fire method.
Sichuan Regional Cuisine
Sichuan regional cuisine includes Chengdu and Chongqing regional cuisine with the special taste. People focus on color, flavor, shape, especially the combination of many spices: salty, acerbity, spicy, bitter, fragrant.
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