China’s distinct regions and lengthy history constructed eight particularly renowned cuisines: Sichuan, Cantonese, Hunan, Shandong, Jiangsu, Zhejiang, Fujian, and Anhui. Sichuan is likely the most popular in China, yet is also said to be the spiciest. Although there are a variety of dishes, the most authentic ones contain chili oil or peppers, such as hot pot, Mapo tofu, and Kung Pao chicken. Like Sichuan cuisine, Hunan cuisine is known to be spicy; it uses hot peppers in most dishes. However, many also contain beans, making dishes appear oily and dark. Cantonese cuisine is the common type of Chinese cuisine in the United States, packed with flavors representative of the culture. These dishes are fresh and refined, including soup, seafood, dim sum, and noodles. Shandong cuisine is known to be salty and flavorful. Typically, green onions, ginger, and garlic are added to dishes such as soup and fried seafood. On the other hand, Jiangsu cuisine is considerably light, focusing on preserving original flavor and freshness. Thus, it uses exquisite cutting techniques and simple cooking methods such as stewing, braising, or steaming. The dishes often consist of fish, crabs, soup, and rice. As the Zhejiang province is adjacent to Jiangsu, the flavors are very similar, but the dishes usually consist of fried seafood and vegetables. The Min province is near both land and sea, resulting in its dishes being everything from dense meat to delicate fish topped with sweet and sour sauce or vinegar. Anhui cuisine is unlike most; dishes are prepared to be healing and therapeutic. Cuts, temperature, and nutrition are precisely measured. Although these are known as the “8 Chinese Cuisines,” China has many others, resulting in a variety of diverse flavors.
Edited by: 狄老师 (Di lao shi)/ Ms. Di