Introduction
Have you heard of “A bite of China”? There are 8 major cuisines in china. They are Shandong Cuisine, Cantonese Cuisine, Sichuan Cuisine, Anhui Cuisine, Zhejiang Cuisine, Jiangsu Cuisine, Fujian Cuisine, Hunan Cuisine, and so on.
The formation of the cuisines can’t depart with its long history and unique cooking method. It also influenced by the local natural conditions and cultural environment. And every cuisine has its own style. Some people described the eight cuisines in a personate way. He said that the Jiangsu Cuisine and Zhejiang Cuisine are like delicate and pretty Jiangnan belle. Shandong Cuisine and Anhui Cuisine are like north and earthy valiant fighter. Cantonese Cuisine and Fujian Cuisine are like romantic and elegant gentleman. Sichuan Cuisine and Hunan Cuisine are like versatile celebrity. For instance, Sichuan Cuisine is known as the most irritant dishes. A famous proverb is that food in China and taste in Sichuan. It has a very spicy taste. Shandong Cuisine is known as the most influential dishes because it is the represent of north dishes. The ingredients of Cantonese Cuisine is extensive and rare, so people said there is nothing can’t be eaten in this cuisine. Anhui Cuisine has a good name is that find the lost delicacy. Because the main ingredients of this cuisine are less polluted products in mountainous area. In this book , six of the famous cuisines will be shown, and some specialties and famous restaurants will be recommended. It can help you to understand the cooking culture of China. And if you travel to China, it can help you to choose your favorite food. So you can have a cate enjoyment. Now, let’s open the gate of Chinese Cuisines.
Shandong Cuisine （July）
Shandong Cuisine, which is originated from Shandong flavor, always clean, pure, and not greasy. Shallot and garlic are two main seasonings of the dishes, so Shandong Cuisine usually tastes pungent. It emphasizes on tenderness, crispness and freshness. Jinan cuisine and jiaonan cuisine are the two main parts of Shandong Cuisine. Jinan cuisine characterizes by deep-frying and stir-frying, grilling, and stir-frying while jiaonan cuisine focuses on cooking food with light taste. Soups are very famous in Shandong Cuisine. If you have a try, you will find that thin soup tastes fresh and creamy soup tastes strong.
Shandong is the birthplace of cooking culture, and there ever existed many famous ancient scholars, such as Confucius and Mencius. As old as the ancient scholars, Shandong Cuisine also has a long history. It originated in the Spring and Autumn period , and formed during Qin and Han Dynasty. After Song Dynasty, it became the represent of “the North dishes”. Shandong cuisine is one of the major eight Chinese cuisine and it is the local cuisine that covered most extensive area in China, include Beijing, Tianjin and Dongbei Province.
Shandong Province is known as the origination of ancient culture in China. The formation of Shandong Cuisine has a tight connection with the local history, geographical conditions, economic conditions and customs. This province is also known as one of world’s three gardens. For example, jiaozhou Chinese cabbage, Zhangqiu garlic, Cangshan shallot are famous in abroad. There are too many Shandong Cuisine restaurants in china. The most famous restaurants include Qilu renjia, Beijing Qilu Restaurant and Tongheju.
Cantonese Cuisine （Asiya）
Cantonese Cuisine is one of the eight culinary traditions of Chinese cuisine. When westerners speak of Chinese food, they usually refer to Cantonese Cuisine. Why? This is because of the most Chinese who immigrant and set up restaurants overseas were from Guangdong. Now, let me introduce this kind of cuisine. Guangzhou, the capital of Guangdong province, has long been a trading port and many important food. Unlike other Chinese cuisine style of cooking, Cantonese Cuisine more attention to bring out or highlight the original taste of the meet, vegetable. unlike Sichuan Cuisine so spicy, unlike other foods lost original taste of cooking, so Cantonese Cuisine is a little spice or sugar is used generally. Common Cantonese Dishes for you.
These dishes are often simple and easy to learn to cook, and they came the most common foods on the menus of Cantonese restaurants.
Chinese steamed eggs: there are by beating eggs to a creamy consistency and steaming till this water boiling. Variations are derived by colding different ingredients, such as onion and soy sauce.
Noddle dishes
Shahe noodles are a kind of rice noodles, they are broad and look white, their texture is elastic and like a little chewy. They don’t freeze or drying and should generally purchased fresh in strips that should be cut to the desired width. Shahe noodles are popular in southern china. Meat Dishes.
We should boil the chicken in water until the chicken looks golden. When it is cook done, the chicken tastes fresh and maintain original taste of chicken. Seafood.
Because Guangdong located on the southern of china, fresh seafood is easy to available to get and many Cantonese restaurants are best use of this advantages. In Cantonese culinary arts, steaming is best cooking style. According to Cantonese Cuisine, the taste fresh is the most important point, so seafood generally cooked by steaming.
Cantonese are known to us that they try different kind of meats and vegetables. So, people those who are in Northern China often says that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except train, and everything that moves in the water except boats.
Panxi restaurant in Guangzhou.
Address: 151 west longjin road, Liwan District. Lung king Heen
Address: IFC Tower, 8 Finance st, Hong Kong.
Zhejiang cuisine（Clark）
Zhejiang cuisine also called Zhe Cai for short, is one of the eight major cuisines of China. Zhejiang cuisine has it’s unique taste and unique cooking method. It’s because that Zhejiang province be rich in natural resources. Zhejiang province closed to sea, so Zhejiang cuisine is good at making sea food, and Zhejiang province also is the main place that product meat and rice, so the meat also is the Zhejiang cuisine’s material. So Zhejiang cuisine’s cooking methods mainly are sautéing, stir-frying, simmering and steaming, obtaining the natural flavor and taste. Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness and smoothness of its dishes with mellow fragrance.
Zhejiang cuisines include Hangzhou food, Ningbo food and Shaoxing food. Hangzhou, Ningbo and Shaoxing are all in Zhejiang Province. Hangzhou food is the most famous cuisine in the Zhejiang cuisine.
Hangzhou food tastes fresh and crisp, and with the change of season it also has different kinds of food. And the main cooking methods of Hangzhou food are sautéing stewing, deep-frying and steaming. Ningbo food is a bit salty but delicious. And Ningbo food is good at steaming, roasting and braising seafood, so Ningbo food famous by retaining original freshness, tenderness and softness. Shaoxing food known as it’s aquatic food and poultry. Shaoxing food has a unique village flavor, smell sweet taste soft and glutinous, thick in gravy and strong in season.
Zhejiang cuisine specializes in stir-frying, steaming, deep-frying and simmering, obtaining the natural flavor and taste. And Zhejiang province has full of materials, and people take special care
in cooking, so Zhejiang cuisine is so delicious and be famous in China.
Anhui Cuisine (Angenla)
Anhui cuisine, together with Shan dong cuisine, Sichuan cuisine, Cantonese cuisine, Zhejiang cuisine and Jiangsu cuisine are all belonged to Chinese royal dishes from Qin dynasty. They all pay attention to the cultured colors and fresh materials.
It is said that the emperor Yuan collected public opinions from Anhui and Zhejiang provinces when he unified southern China in 221B、C. He happened to be invited to a village when he passes by Anhui province. Although the villagers did not recognize his identify, they treated him with generous hospitality and did him a meal with fresh seafood and home-made chili sauce. When the emperor Yuan came back to the capital, he missed that taste and the people there. To memorize villagers’ kindness and this moved experience, he named it Hui cuisine and listed Anhui cuisine as one of the eight major components of Chinese cuisine.
The most famous dish of Anhui cuisine called “Boiled fish”. They put the raw fish into boiled chili oil and add green onion, ginger, garlic and soy to it. Wait your raw ingredients are slow-cooked in a safe, enclosed cooker for 20minutes and a delicious boiled fish is born! Have a taste, you can feel the fish with hot sauce is melted in your mouth.
Southern cuisines like to use seafood and chilies to make the foods have strong taste. Similarly,traditional Anhui cuisine as a part of southern cuisine also use fierce ingredients to awakening the gastricfire .On completely contrast, northern cuisine ,like Shandong cuisine are light and use chilies and pepper as less as they can.
However, because of the big differences between southern cuisines and northern cuisines, Chinese dietary culture appears to be rich and varied.
Jiangsu Cuisine （Belle）
Jiangsu cuisine, which is abbreviated to su cuisine, is one of the eight cuisines of Chinese mainly nationality. It was invented two thousand years ago. Jiangsu cuisine is similar to the Zhejiang cuisine. They are both also called the land of fish and rice because of the much water there. Jiangsu province and Zhejiang province are located in the south of China and beside the sea, so there are a lot of rainfall in Jiangsu and Zhejiang. Therefore, some delicious food is made of fish in Jiangsu and Zhejiang province. On the other hand, Jiangsu cuisine is different from Zhejiang and the other places. Its characteristic is thick with light, crisp and fresh juice broth strong but not greasy, gentle, salty and sweet. The cookers in Jiangsu are good at stewing, braising, burning, heating and frying. In addition, they are skilled in cooking soup that taste very fresh. What is the most representative are Suzhou dish, Yangzhou dish, Nanjing dish and Zhenjiang dish. Suzhou food taste sweet and its color slants harmony. Yangzhou cuisine has light material, fine mellow flavor and knife labor. Nanjing and Zhejiang dish focus on alcohol which make the dishes have exquisite dainty, especially in the prestigious duck dishes. In a word, Jiangsu cuisine is famous for its colorful selection of ingredients, its meticulous preparation methodology and its not-too- bland taste.
Sichuan cuisine(Betty)
Sichuan cuisine is one of the most famous Chinese cuisine originating from Sichuan province ,and it is widely distributed through China. It has flavors mainly the pungency and spiciness because of a lot of garlic and hot peppers liberally used. Within developing, it has been divided into four specious include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style because of the different area and religion. Most tourists usually choose to go to Chengdu, so in this part, you will see some famous dishes and restaurants in Chengdu. Kung Pao chicken, Mapo tofu, Fuqi feipian, Dandan noodles are the three dishes recommended. Chengdu.Kung Pao chicken isstir-fried with chicken, peanuts, vegetables, and chili peppers. Mapo doufu is powerfully heat and spicy.It consists of tofu set in a spicy and salt flavor, and often cooked with minced meatusually (pork or beef)and douchi (fermented black beans).Fuqi feipian, actual lung is rarely used despite its name, originated in the qing dynasty. Dandan nuddles is another classic Sichuan dish that one shouldn’t miss out when you’re in Chengdu. The one thing you’ll find in every recipe for Dan Dan Noodles is a spicy sauce that includes sesame paste and hot chili oil. Mr. Chen mapo tofu,chain of fuqifeipian are the two restaurants recommended. Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes. Sichuan cuisine is composed of seven basic flavors: sour, pungent, hot, sweet, bitter, aromatic, and salty. If you don’t like the bold flavors, you can try other dishes without pungent, hot or sour. But if you don't try one of the several kinds of food, you'll regret it.
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