English articles about China cuisine.

For most foreigners, "Chinese food" usually means many fried, heavy-tasting and greasy dishes with similar tastes. However, for China people, "Chinese food" is as useless as "German beer" because, like China culture, Chinese food is extremely diverse. China has a vast territory and many ethnic groups; Therefore, there are all kinds of China foods, each with a different taste, but all of them are mouth watering. Because the local cuisines in China have their own characteristics, Chinese cuisine can be divided into eight major cuisines, and this distinction is now widely accepted. Of course, there are many other famous local cuisines, such as Beijing cuisine and Shanghai cuisine.

Shandong cuisine

Shandong cuisine is composed of jinan cuisine cuisine and Jiaodong cuisine. It is clean, pure and not greasy. Its characteristic is to emphasize fragrance, freshness, crispness and tenderness. Onions and garlic are often used as seasonings, so Shandong cuisine tastes spicy. Shandong cuisine attaches great importance to soup. Thin soup is clear and fresh, while cream soup is thick and thick. Jinan chefs are good at frying, grilling, frying and stir-frying, while Jiaodong chefs are famous for cooking fresh and light seafood.

Typical dishes: bird's nest soup; Sweet and sour yellow river carp

Sichuan cuisine

Sichuan cuisine, usually called "Sichuan" in the west, is one of the most famous China cuisines in the world. Sichuan cuisine is characterized by its spicy taste and diverse tastes, emphasizing the use of peppers. Pepper and Zanthoxylum bungeanum are always accompanied, producing a typical exciting taste. Garlic, ginger and lobster sauce are also used in the cooking process. Wild vegetables and meat are often selected as ingredients, while frying, oil-free frying, pickling and stewing are used as basic cooking techniques.

It can be said that people who don't experience Sichuan cuisine have never been to China.

Typical menu item: hot pot; Smoked duck; Kung pao chicken; Boiled fish; Delicious and spicy crabs; Sichuan style pork; Spicy Doufu?

Cantonese cuisine

Cantonese cuisine, which is familiar to westerners, tastes clean, light, crisp and fresh, and is usually made of poultry and other meats. Basic cooking techniques include roasting, frying, frying, frying, stewing, stewing and steaming. Steaming and frying are most commonly used to preserve the natural flavor of ingredients. Guangdong chefs also pay great attention to the artistic expression of dishes.

Typical menu items: shark fin soup; Steamed sea bass; Roasted suckling pig; Dim sum (various side dishes and desserts)

Fujian cuisine/dishes

Fujian cuisine combines Fuzhou cuisine, Quanzhou cuisine and Xiamen cuisine, and is famous for its selected seafood, beautiful color and magical taste of sweet, sour, salty and salty. The most striking feature is their "pickled taste".

Typical menu items: Buddha jumping over the wall; Snow chicken; Shrimp with dragon body and phoenix tail

Huaiyang cuisine

Huaiyang cuisine, also called Su cuisine, is popular in the lower reaches of the Yangtze River. It uses fish and crustaceans as the main ingredients, emphasizing their freshness. Its carving technique is very fine, especially the melon carving technique. Cooking techniques include stewing, stewing, roasting and simmering. Huaiyang cuisine tastes light, fresh and sweet, showing a delicate and elegant style.

Typical menu items: stewed crab in clear soup, boiled shredded pork, three-in-one duck, crystal meat, Sweet and Sour Mandarin Fish and Liangxi crispy eel.

Zhejiang cuisine

Zhejiang cuisine consists of Hangzhou cuisine, Ningbo cuisine and Shaoxing cuisine, and is not greasy. It is famous for its fresh, tender, smooth and mellow dishes. Hangzhou dishes is the most famous of the three.

Typical dishes: West Lake vinegar fish, Longjing shrimp and beggar chicken.

Hunan cuisine

Hunan cuisine consists of local dishes in Xiangjiang region, Dongting Lake and Xiangxi region. It is characterized by strong and exciting taste. Pepper, pepper and onion are usually necessary for this change.

Typical menu item: Dong 'an Chicken; Spicy chicken

Anhui cuisine

Anhui chefs pay more attention to the cooking temperature and are good at stewing. Ham is usually added to improve the taste and candied sugar is added to increase the freshness.

Typical menu items: stewed snapper; Stewed pigeon in Huangshan