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Features of Chinese Regional Cuisines

Fujian cuisine is famous for its abundant ingredients from the sea and mountains. It is characterized by its fine slicing techniques, various soups and broths, and exquisite culinary art. Fujian dishes are slightly sweet and sour, and less salty. Common cooking techniques include braising, stewing, steaming and boiling. Taiwan cuisine is most like Fujian cuisine, as the geography is similar, and there has been most interaction between these two areas of China.

There is also notable Japanese influence in Taiwan food. Zhejiang cuisine comprises the styles of Hangzhou, Ningbo, Shaoxing, and Shanghai. It is famous for freshness , softness , and smoothness , with a mellow fragrance. Famous for the native cooking styles of the Yellow Mountains Huangshan region of China, Anhui cuisine features anelaborate choice of wild ingredients and the strict control of heat and cooking time.

Most of its ingredients are from local mountain areas, leading to greater freshness and tenderness. Jiangsu cuisine consis ts of Yangzhou, Nanjing, and Suzhou dishes.

Chinese cuisine - Wikipedia

It is famous for its fresh taste , with moderate saltiness and sweetness. Ingredients of Jiangsu Cuisine mainly come from rivers, lakes, and the sea. It features precise and delicate carving techniques and various cooking techniques including braising, stewing, and quick-frying. Read more on East China Food.

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Xinjiang is inhabited by many ethnic groups, and about half of the population belongs to the Uyghur minority, so Xinjiang Cuisine mostly refers to Uyghur cuisine. It also has its own original dishes, influenced by its harsh climate where they farm yaks, e. Sichuan cuisine , from Sichuan Province, is famous for its particularly numbing and spicy taste resulting from liberal use of garlic and chili peppers, as well as the unique numbing flavor of Sichuan peppercorn.

Hunan cuisine is similar to Sichuan cuisine, but generally even spicier. It has a great variety of ingredients due to the high agricultural output of the region. Southern minority cuisine is characterized by lots of preserved foods, particularly pickled vegetables and tofu, which give it its sour flavor.

Flavors — Marine, Moderate, and Natural

The many southern minorities are generally poor mountain farmers who preserve anything they can't eat immediately to prevent wastage. Fresh produce from far away is generally not available in their areas. China's cooking styles and diets vary with geography, climate, infrastructure, history, religion, minority culture, lifestyle, etc. The ingredients used in China's foods are traditionally based on the agriculture and wildlife of a region. Northern China consists largely of flat plains, grasslands, and desert.

There is low rainfall, and the winter is cold and long, which is not suitable for rice cultivation, but okay for wheat cultivation.

China's Regional Cuisines — Chinese Food Types

Wheat flour is the staple, so wheat foods such as noodles and dumplings are widely available in the north. In southern China , it is warm and rainy enough for rice; so people in the south eat rice as staple food. Compared to the blander fare of the north, China's southern cuisines are notable for their exceptional spiciness and their great variety of fruit, vegetable, fungal, and animal ingredients. The minorities of the south often live in the mountains, and wild plants and animals feature in their cuisine. Because of their poverty, they prefer to preserve almost everything to prevent wastage.

The traditional way to preserve foods in the south are pickling in brine or vinegar, sun-drying, and curing. The minority culture of Inner Mongolia is pastoral, so there are many dairy products along with lamb and beef in Mongolian cuisine. Tibetan cuisin e is similarly set apart by the use of yak meat and other yak products. Fujian Province is known for great seafood and soups and the precise use of scintillating but not tongue numbing spices. Adding much wild exotic delicacies from the sea and mountains makes their dishes have unusual flavors.

It is like a culinary wild adventure. More on Min cuisine If you like Sichuan food, you'll probably like Hunan food too since it is even hotter. It is tastier and more delicious because they don't use peppercorn that numbs the mouth. It is a rich agricultural area that produces a broad range of vegetables and herbs, and these are served up. More on Xiang cuisine Anhui cuisine is even wilder than Fujian cuisine. It is inland, and big mountains such as the Yellow Mountains are the source of lots of different wild foods and herbs.

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  • The Features of the Eight Great Cuisines of China.

It is basically a hearty mountain peasant food. Some of the best dishes incorporate wild food for an unusual taste. Some dishes are sweet from added sugar. More on Hui cuisine Shandong was one of the first civilized areas, and it set the pattern for northern styles of cooking. With a long coast, seafood is its forte.

They preserve the original taste of the seafood by using simple ingredients and braising, and they like vinegar and salt. Unlike southern cuisines, they serve much more wheat food, including their noodles. More on Lu cuisine If you want to try china's authentic food, our tours can take you to authentic local restaurants as you tour around China. See our most popular food tour as follow:. Making a great variety of soup is a feature of Cantonese cuisine.

Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dish from Jiangsu.

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