Chinese Cuisine

Zhejiang Cuisine

Zhejiang cuisine includes the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province, which is known as ‘land abundant in fish and rice', Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three. Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection ... More

Most Popular Chinese Dishes

Most Popular Chinese Dishes would like to introduce the 10 of the most Famous Chinese Food for you. Some of them are renowned for the bright color and tender taste, some of them are popular among spicy-lovers and still some of them, focusing on the original but well-mixed taste…Come with us and start this eye-ball-feast. Sweet and Sour Pork Sweet and Sour Pork is a very common but popular dish in China and even may be found all over the world. With creative design, it has well-m... More

Shandong Cuisine

The cuisine is generally salty, with a prevalence of light-color sauces. The dishes feature choice of materials, adept skill in slicing and perfect cooking techniques. Shandong cuisine is representative of northern China’s cooking and its techniques have been widely absorbed by the imperial dishes of Ming and Qing Dynasties.   Shandong is the birthplace of many famous ancient scholars such as Confucius and Mencius. And much of Shandong cuisine's history is as old as Confucius himsel... More

Anhui Cuisine

It comprises the specialties of Southern Anhui, Yanjiang and Huaibei. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.   Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, come from mountain area. Huangshan Mountain has abundant raw materials for cooking. The white and tender bamboo shoots grew on Huangshan ... More

Sichuan Cuisine

The cuisine features a wide range of materials, various seasonings and different cooking techniques. Statistics show that the number of Sichuan dishes has surpassed 5,000. With a rich variety of strong flavors, Sichuan food is famous for its countless delicacies, dominated by peppery, chili flavours, and best known for being spicy-hot. If you find the Sichuan dishes too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, givin... More

Jiangsu Cuisine

The cuisine based itself largely on the three local cooking styles of Yangzhou, Nanjing and Suzhou, all within Jiangsu Province. While emphasizing the original flavours of well-chosen materials, it features carefully selected ingredients. In addition, the artistic shape and bright colors of the dishes add more ornamental value. Yangzhou cuisine is essentially a combination of the best elements of northern and southern cooking.   Yangzhou was a military fort and a cultural center in ancien... More

Hunan Cuisine

The cooking skills employed in the Hunan cuisine reached a high standard as early as the Western Han Dynasty, giving it a history of more than 2,100 years. Hunan is located in southeastern China along the middle reaches of the Yangtze River. It contains rivers, lakes, mountains, rolling hills, plains, and pools, which provide abundant delicacies, such as game, fish, shrimp, crab, and turtle. Making full use of these rich resources, local people created a wide variety of delicacies. Hunan cuisine... More

Fujian Cuisine

Fujian cuisine was a latecomer in southeast China along the coast. It emphasizes seafood and river fishes. The Fujian coastal area produces 167 varieties of fish and 90 kinds of turtles and shellfish. It also produces edible bird's nest, cuttlefish, and sturgeon. These special products are widely used in Fujian diehes. Economy and culture of Fujian Province began to flourish after the Southern Song Dynasty. During the Qing Dynasty, Fujian cuisine gradually became famous in China.   The mo... More

Canton Cuisine

It is the hardest to categorize, emphasizes light cooking with seemingly limitless range of ingredients. Cantonese cuisine took shape in the Ming and Qing Dynasties. In the process of its development, it has borrowed the culinary essence of northern China and of the Western-style food, while maintaining its traditional local flavor.   The most characteristic cooking methods are cooking in salt or wine, baking in a pan, and soft frying. Guangdong cuisine emphasizes unique mixed flavorings.... More

Other Cuisine

Royal Cuisine Royal Cuisine originated from the imperial kitchens, where dishes were cooked for the royal families. It is made from selected materials and cooked with great care. In addition, the cutting skills are delicate. The dishes of royal cuisine often have beautiful names with auspicious meanings. They are excellent in color, fragrance, taste, shape, and dishware as well as dish arranging.   Royal Cuisine ... More

Festival Cuisine

The Chinese prefer to combine gourmet food with festivals and important occasions. The most interesting part of cuisine culture lies in the feast offered on various occasions, including festivals, birthday parties, weddings, funerals.   Jiao zi Nian gao Moon cake Tang yuan   Jiao zi ( Chinese Dumplings) Dumpling ... More

Characters of Chinese Cuisine

Three essential factors of Chinese cooking The three essential factors, by which Chinese cooking is judged, are known as color, aroma and taste. The color of Chinese food, the first of these factors which is so evident in a Chinese banquet, includes the layout and design of the dishes, best exemplified in particular by the large elaborately-prepared cold dishes served at the beginning of the dinner. Aroma implies more than what's one nose can detect directly, it also includes the freshn... More

Chinese Dining Culture

Visitors to China are often surprised when a typical dinner for a table of eight people consists of four courses of cold dishes, four courses of hot dishes, coupled with soup and steamed rice. They consider this a lavish spread. But in the mind of Chinese people, a dinner prepared as a above for guests is the minimum requirement. Ten course of dishes, not necessarily prepares in huge quantities, would not be considered excessive, and a few people would blink at sixteen. A standard Chine... More