- Sichuan Cuisine: Known for its bold, spicy flavors and generous use of garlic and chili peppers, Sichuan cuisine includes popular dishes like mapo tofu and kung pao chicken.
- Cantonese Cuisine: Originating from Guangdong province, Cantonese cuisine is characterized by its light, subtly sweet flavors and emphasis on fresh ingredients. Iconic dishes include dim sum, sweet and sour pork, and Cantonese roast duck.
- Hunan Cuisine: Often hotter than Sichuan food, Hunan cuisine is famed for its liberal use of chili peppers, shallots, and garlic. Mao’s braised pork and steamed fish head with diced hot red peppers are famous dishes.
- Shandong Cuisine: One of the oldest Chinese cuisines, Shandong dishes are known for their tenderness, freshness, and savory flavors. Seafood is a mainstay, with dishes like sweet and sour carp and braised abalone.
- Jiangsu Cuisine: Renowned for its careful selection of ingredients, exquisite presentation, and balanced flavors, Jiangsu cuisine includes dishes like braised pork balls and Yangzhou fried rice.
- Zhejiang Cuisine: Emphasizing fresh, seasonal ingredients, Zhejiang cuisine offers light but flavorful dishes, often with a delicate aroma. West Lake fish in vinegar gravy and Dongpo pork are popular dishes.
- Fujian Cuisine: Known for its seafood dishes and rich, sweet, and sour flavors, Fujian cuisine often uses unique ingredients like edible fungi and bamboo shoots. Buddha Jumps Over the Wall is a famous, elaborate dish.
Top cuisines in China
RELATED ARTICLES