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Food from China

China’s great regional cuisines

Zhejiang cuisine – Zhè cài 浙菜

This cuisine includes specialities from Hangzhou, Ningbo and Shaoxing in Zhejiang province. This province is known as the ‘Land of plenty of fish and rice’. Zhejiang cuisine is not greasy and oily, but is known for its freshness, softness and creaminess. Hangzhou’s specialities are the best known, but all three are based on stir-fried, simmered and steamed dishes. A great deal of attention is paid to making the food cooked crisp and soft at the same time. Not only are the dishes delicious, they are generally very elegant too.

Dish to discover: Dongpo pork – Dōng pō ròu 东坡肉

Shandong cuisine – Lǔ cài 鲁菜

Because of its proximity to the Pacific Ocean, Shandong cuisine is heavily influenced by seafood. Shandong people also like to use a wide range of seasonings and flavourings. Shandong cuisine has its roots in Eastern Shandong, Confucian cuisine and Jinan cuisine. Shandong cuisine is generally savoury, and leeks are widely used.

Dish to try: Fried sea cucumber with onions – Cōng yóu jiān hǎishēn 葱油煎海参

Anhui cuisine – huīcài 徽菜

Anhui cuisine has its origins in the use of wild game and herbs. Ingredients such as pangolin, myrica berry, tea leaves, mushrooms, bamboo shoots and dates are used, particularly from Huangshan mountain. The tender flesh of the bamboo shoots on Huangshan mountain is said to be delicious, as is Xianggu, a type of mushroom that grows on old trees. The cuisine of Anhui is based above all on braising, stewing and steaming. Dishes are generally slightly spicy and salty.

Dish to discover: Huangshan braised pigeon – huángshān dùn gēzi 黄山炖鸽子

Sichuan cuisine – chuān cài 川菜

Without doubt the best-known and most popular of Chinese cuisines. This cuisine uses a wide range of seasonings and different flavours. But it is best known for its spicy flavour (very spicy…). It is characterised by dishes sautéed over very high heat or braised. Sichuan cuisine also uses many condiments such as chilli, garlic, cinnamon, dried orange peel, spring onion, etc. But the main characteristic is the use of chilli mixed with Sichuan pepper, which in some dishes can leave your mouth feeling slightly numb.

Dish to discover: Imperial chicken – gōng bǎo jī dīng 宫保鸡丁

Jiangsu cuisine – Sū cài 苏菜

Very similar to the cuisine of Zhejiang, Jiangsu cuisine is based on a meticulous choice of ingredients embellished with an artistic form and brilliant colours. It is characterised by stir-fried, braised and steamed dishes. The people of Jiangsu province try to preserve a natural cuisine and the original flavour of its ingredients. Dishes are light but not bland, strong but not oily. The city most representative of Jiangsu cuisine is undoubtedly Yangzhou, but it also has its roots in Suzhou and Nanjing.

Dish to try: Yangzhou stir-fried rice – Yángzhōu Chǎofàn 扬州炒饭

Hunan cuisine – Xiāngcài 湘菜

Like Sichuan cuisine, Hunan cuisine is also very spicy. The difference is that it won’t make your mouth go numb. This cuisine mainly comes from the shores of Lake Dongting and the mountains to the west of Hunan. It uses a lot of freshwater products, poultry, salt and chilli. Hunan cuisine has been held in very high esteem since the beginning of the Han dynasty, with over 4,000 different dishes. It is characterised above all by its spiciness, its sour flavour and its deep colours.

Dish to discover: Simmered pork belly – Hóngshāo ròu 红烧肉

Fujian cuisine – Mǐncài 闽菜

The emphasis is on seafood and freshwater fish. The main feature of Fujian cuisine is that dishes are often served in soup. But it is also characterised by stewing, boiling, braising and steaming. The dishes are slightly sweet and sour, but not very salty.

Dish to try: Fish ball soup – Yú wán 鱼丸

Guangdong cuisine (Canton) – Yuècài 粤菜

Arguably the most difficult cuisine to categorise, it focuses on cooking with an unlimited variety of ingredients. Guangdong cuisine took shape during the Ming and Qing dynasties. The methods of this cuisine are complicated, elaborate and refined. The main characteristic of Guangdong cuisine is cooking in a pan over a low heat.

Dish to discover: Pork in sweet and sour sauce : Gūlū ròu 咕噜肉