AMAZING

THINGS

FOR

Chinese cuisine is any of several styles originating from regions of China, some of
Major traditions include
Anhui, Cantonese, Fujian,
Hunan, Jiangsu, Shandong,
Szechuan, and Zhejiang

A number of different styles contribute to Chinese cuisine,

but perhaps the best known and most influential are Guangdong
(Cantonese) cuisine, Shandong cuisine, Jiangsu cuisine and
Sichuan cuisine.These styles are distinctive from one another
due to factors such as available resources, climate, geography,
history, cooking techniques and lifestyle. Based on the raw
materials and ingredients used, the method of preparation and
cultural differences, a variety of foods with different flavours
and textures are prepared in different regions of the country.
Many traditional regional cuisines rely on basic methods of
preservation such as drying, salting, pickling and fermentation.
Main article: Szechuan cuisine
Sichuan (spelled Szechuan in the once common Postal Romanization), is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors,
particularly the pungency and spiciness resulting from liberal
use of garlic and chili peppers, as well as the unique flavour
of the Sichuan peppercorn and zhitianjiao.Peanuts, sesame
paste and ginger are also prominent ingredients in this style.
Main article: Anhui cuisine
Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine. But it emphasizes less on seafood and more on a wide
variety of local herbs and vegetables. Anhui province is par-

ticularly endowed with fresh bamboo and mushroom crops.

Main article: Shandong cuisine
Shandong Cuisine is commonly and simply known as Lu
cuisine. With a long history, Shandong Cuisine once formed
an important part of the imperial cuisine and was widely promoted in North China. However, it isnt so popular
in South China (including the more embracing Shanghai).
Shandong Cuisine is featured by a variety of cooking techniques
and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and
Dezhou Chicken. Various Shandong snacks are also worth trying.
Main article: Fujian cuisine
Fujian cuisine is a Fujian coastal region.Woodland delicacies
such as edible mushrooms and bamboo shoots are also utilized.
Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods.
Fujian cuisine is often served in a broth or soup, with cooking
techniques including braising, stewing, steaming and boiling.
Main article: Jiangsu cuisine
Jiangsu cuisine, also known as Su (Cai) Cuisine for short, is one
of the major components of Chinese cuisine, which consists of the
styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is
very famous all over the world for its distinctive style and taste.
It is especially popular in the lower reach of the Yangtze River.

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wh

EATING IN CHINA
which have become increasingly popular in other parts of the world.
RICE

NOODLES

SOYBEANS

In most dishes in
Chinese cuisine,
food is prepared
in bite-sized
pieces, ready
for direct picking up and eating. In traditional
Chinese cultures,
chopsticks are
used at the table.
Traditional Chinese cuisine is
also based on opposites, whereby
hot balances cold,
pickled balances
fresh and spicy
balances mild.

staple food for

people from rice
farming areas in
southern China.
It is most commonly eaten in the
form of steamed
rice. Rice is also
used to produce
beers, wines and
vinegars. Rice is
one of the most
popular foods in
China and is used
in many many
dishes.

textures and are

often served in
soups or fried as
toppings. Some
varieties, such as
Shou Mian (literally noodles of
longevity), are
symbolic of long
life and good
health according
to Chinese tradition

Rice is a major

Chinese noodles
come dry or fresh
in a variety of
sizes, shapes and

Tofu is made of
soybeans and is
another popular
product that supplies protein.
In wheat farming

Typical courses of Jiangsu cuisine are Jinling salted dried

duck (Nanjings most famous dish), crystal meat (pork
heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh),
Yangzhou steamed Jerky strips (dried tofu, chicken, ham
and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle stewed with many
other ingredients such as chicken, mushrooms and wine).
Main article: Cantonese cuisine
Dim sum, literally touch your heart, is a Cantonese term
for small hearty dishes.These bite-sized portions are prepared
using traditional cooking methods such as frying, steaming,
stewing and baking. It is designed so that one person may taste
a variety of different dishes. Some of these may include rice
rolls, lotus leaf rice, turnip cakes, buns, shui jiao-style dumplings, stir-fried green vegetables, congee porridge, soups, etc.
The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means drink tea.Cantonese style is the unique and
charm dishes, which enjoy a long history and a good reputation both at home and abroad. It is common with other parts of
the diet and cuisine in Chinese food culture. Back in ancient
times, and the Central Plains on Lingnan Yue Chu family has
close contacts. With the changes of dynasty historically, many
people escaped the war and crossed the Central Plains, the in-

WHEAT
WHEAT
.
areas
in Northern
China, people
largely rely on
flour-based food,
such as noodles,
breads, dumplings
and steamed buns
Some common
vegetables used
in Chinese cuisine
include bok choy
(Chinese cabbage), Chinese
Spinach (daomieu), On Choy,
Yu Choy, and
gailan (guy-lahn).

VEGETABLES
Chinese people,
especially during
the Han Dynasty.
Where there are
historical immigrant Chinese
populations, the
style of food has
evolved and been
adapted to local
tastes and ingredients, and modified
by the local cuisine, to greater or
lesser extents.

Herbs were also

important to the

creasing integration of the two communities. Central Plains

culture gradually moved to the south. As a result, their food
production techniques, cookware, utensils and property turned
into a rich combination of Agriculture, which is the origin
of Cantonese food. Cantonese cuisine originated in the Han.
Main article: Hunan cuisine
Hunan cuisine is well known for its hot spicy flavor,fresh
aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are varied ingredients for Hunan dishes.
Main article: Xinjiang cuisine
The cuisine of Xinjiang reflects the regions many ethnic groups
and refers particularly to Uyghur cuisine. Signature ingredients
include roasted mutton, kebabs, roasted fish and rice. Because
of the Islamic population, the food is predominantly halal.
Main article: Zhejiang cuisine
Zhejiang cuisine, one of the Eight Culinary Traditions o China, derives from the native cooking styles of
the Zhejiang region. The dishes are not greasy, having
but instead a fresh, soft flavor with a mellow fragrance.
OtherNematalosa (Western Pacific gizzard shad)

Hakka, Macau, Hainan, Taiwan, and Northeast cuisines.

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