China has been a major civilization of culinary culture. Subject to the geography, climate, natural resources, cultural traditions and national customs, each specific district usually has several famous genres with certain affinity and inheriting relationship, similar flavor and high popularity, which are known as style of cooking or cuisine. The eight cuisines in China are as follows: Sichuan Cuisine, Shandong Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine.

Shandong Cuisine

Shandong cuisine is generally salty and fresh. It puts emphasis on the quality of materials and highlights the freshness with salt and broth; the seasonings are supposed to be salty, fresh and pure, so as to highlight the true flavor of food. Shandong cuisine is known for the salty and fresh taste, masterly heat control, excellent broths and seafood cooking.

Sweet and Sour Pork Strips
0 reviews
Scrambled Eggs with Tomatoes
0 reviews
Spring Rolls
0 reviews
Peanuts in Vinegar
0 reviews

Sichuan Cuisine

Sichuan cuisine is characterized by the spicy taste. With diversified dishes, it attaches equal importance to both light and pungent flavors and is well known for the pungent and spicy seasonings (fish-flavor, spiciness, chili, tangerine-flavor, pepper, exotic taste, and vinegar-pepper).

Kung Pao Chicken
0 reviews
Mapo Tofu (Sauteed Tofu in Hot and Spicy Sauce)
0 reviews
Chuan Chuan Xiang (Ma La Tang)
0 reviews
Bobo Chicken
0 reviews
Large Intestine Pho
0 reviews
Sliced Beef and Ox Organs in Chili Sauce
0 reviews
Sweet Noodles
0 reviews
Bean Jelly
0 reviews

Guangdong Cuisine

Guangdong cuisine or Cantonese cuisine is mainly fresh and fragrant and characterized by the selected ingredients and the light, fresh, tender and agreeably fatty flavor. Guangdong cuisine excels at stir frying which requires the perfect control of heat and oil temperature. Also, it assimilates many practices of Western food and stresses the style and class of dishes.

Stir-Fried Rice Noodles
0 reviews
Rice Rolls (Chang Fen)
0 reviews
BBQ Pork (Char Siu)
0 reviews
Roast Goose
0 reviews
Water Chestnut Cake (Ma Ti Gao)
0 reviews
Tingzai Porridge
0 reviews
Juicy Beef Ball
0 reviews
Fish Ball Noodles
0 reviews

Jiangsu Cuisine

Jiangsu cuisine features a light flavor. It emphasizes the strict selection of ingredients according to the seasons, color matching and style of dishes. Well-known for the cooking methods of stewing, braising and simmering, Jiangsu cuisine puts emphasis on broths, true flavor and soft texture, and makes good use of vegetables. Huaiyang cuisine, one of Jiangsu cuisine styles, is characterized by the selected ingredients, fine cutting skill and broth making; Southern Jiangsu cuisine has a lighter taste, stresses soy sauce, and often employs vinasse and rice wine as seasonings.

Red Braised Pork (Hong Shao Rou)
0 reviews
Stewed Pork Ball in Brown Sauce
0 reviews
Steamed Lotus Root Stuffed with Glutinous Rice
0 reviews
Squirrel-shaped Mandarin Fish
0 reviews

Fujian Cuisine

Fujian cuisine is characterized by the umami and flavorful taste. It is famous for cooking diverse seafood and woodland delicacies. On the basis of good color, aroma, taste and appearance, Fujian cuisine is especially good at "aroma" and "taste". It wins a place in the culinary world with the fresh, mellow, umami and agreeably greasy taste and a wide range of broths.

Lychee Meat
0 reviews
Buddha Jumps Over the Wall
0 reviews
Taiwan-Style Rice with Stewed Pork
0 reviews
Taiwan Sausage with Sticky Rice
0 reviews
Coffin Bread
0 reviews
Tempura
0 reviews
Pearl Milk Tea
0 reviews
Pineapple Cake
0 reviews

Anhui Cuisine

Anhui cuisine is basically fresh and spicy. It takes braising, stewing and steaming as the common cooking techniques and highlights oil, color and heating control. The heating control techniques vary with dishes to get crisp, tender, fragrant or umami flavor. Braised, stewed and smoked dishes can best show the features of Anhui cuisine.

Wuwei Smoked Duck
0 reviews
Steamed Partridge
0 reviews
Duck Soup
0 reviews
Palgongsan Tofu
0 reviews

Hunan Cuisine

Hunan cuisine features hot and spicy flavors and a wide range of dishes with dark color, strong oil and cheap price. It is spicy, fragrant, soft and tender, emphasizes the matching of materials and the infiltration of taste. Hunan cuisine is especially sour and hot. Relatively speaking, Hunan cuisine is better at stewing, which is almost perfect. Stewing can be divided into red and white one in terms of color change and into light, thick and milky broth in terms of seasoning. By stewing over the low heat, the original flavor is maintained.

Chop Bell Pepper Fish Head
0 reviews
Shredded Pork with Vegetables
0 reviews
Griddle Cooked Tea Tree Mushrooms
0 reviews
Dong'an Chicken
0 reviews

Zhejiang Cuisine

Zhejiang cuisine mainly has a light flavor and features delicate dishes which look beautiful and elegant and tastes fresh, soft and crisp. It employs vinasse and rice wine as seasonings, uses many cooking techniques and excels at seafood. Zhejiang cuisine emphasizes the fresh, crisp and tender taste, and maintains the original and true flavor of ingredients. The dishes look exquisite, delicate and elegant. Cuisine in north Zhejiang Province is rather light, the west is rather hot and the southeast is rather salty.

West Lake Fish in Vinegar Gravy
0 reviews
Dongpo's Braised Pork
0 reviews
Longjing Shrimp
0 reviews
West Lake Water Shield Soup
0 reviews