The Features of the Eight Great Cuisines of China Shandong Cuisine: fresh and salty with a lot of seafood dishes. Guangdong (Cantonese), Zhejiang, Jiangsu, and Fujian cuisines: great seafood, and generally sweet and light flavors
Guangdong/Cantonese Cuisine
Sweeter, favoring braising and stewing, adding various mild sauces
- Cantonese food is the most popular style internationally
- They eat a wide variety of foods, and their dishes tend to be a little sweet
Shandong
Salty and crispy, favoring braising and seafood
Sichuan Cuisine
Spicy and bold, often mouth-numbing, using lots of chili, garlic, ginger, and peanuts
- It is famous for their hot-spicy taste and the numbing flavor of sichuan peppercorn that is rare in other regional cuisines.
Hunan Cuisine
spicy, with a hot and sour taste, favoring sautéing, stir-frying, steaming and smoking
- It is similar to Sichuan food, except for the peppercorns.
- A rich agricultural area that produces a broad range of vegetables and herbs.
Jiangsu Cuisine
Very refined gourmet cuisine that is often served at government banquets.
Anhui Cuisine
Uses many wild plants and animals as ingredients, favoring stewing and more oil
Travel with China
Highlights and Taste Authentic Chinese Cuisines
Zhejiang Cuisine
Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods.
Fujian/Min Cuisine
Lighter, with a mild sweet and sour taste, using ingredients from the sea and the mountains
