BY PATTY

Chinese Food

CHINESE FOOD CATEGORY

Sichuan Cuisine

Jiangsu Cuisine

Hui CuisineZhejiang Cuisine

Hunan Cuisine

Min CuisineLu CuisineCantonese Cuisine

Citation

SICHUAN CUISINE

• SICHUAN CUISINE ARE FAMOUS FOR THEIR SPICY FLAVOR. MOST OF THE SICHUAN DISHES ARE SEASONED WITH PEPPER OR CHILI. THE SICHUAN CUISINE TRADITIONALLY CAME FROM CHENGDU AND CHONGQING. SICHUAN CUISINE IS THAI PEOPLE’S FAVORITE CHINESE CUISINE.

Sichuan HotpotSìchuān huǒguō四川火锅

Kung Pao Chicken (diced chicken fried With peanuts/cashews)gōngbǎo jī dīng宫保鸡丁

Stir-Fried Bean Curd in Chili Saucemápó dòufu麻婆豆腐

CANTONESE CUISINE

• CANTONESE CUISINE, ALSO KNOWN AS YUE CUISINE. THIS TYPE OF CHINESE CUISINE IS ONE OF THE MOST WELL-KNOWN CHINESE FOOD IN THE WORLD. GUANGDONG CUISINE ARE FAMOUS FOR THEIR MILD AND SWEET TASTE. TRADITIONAL CANTONESE SAUCES ARE MELLOW AND LIGHT. THE SAUCES THAT ARE WIDELY USED ARE: HOISIN SAUCE, OYSTER SAUCE, PLUM SAUCE, AND THE SWEET AND SOUR SAUCE. AND THE POPULAR INGREDIENTS USED IN GUANGDONG CUISINE ARE SPRING ONIONS, SUGAR, SALT, SOYA BEAN PRODUCTS, RICE WINE, CORNSTARCH, VINEGAR, AND SESAME OIL. SOME GUANGDONG DISHES CONTAIN LOTS OF GARLIC.

Dry-Fried Beef and Noodlesgànchǎo niú hé干炒牛河

Shark Fin Soupyúchì gēng鱼翅羹

Cantonese Seafood Soupyuèshì hǎixiān tāng粤式海鲜汤

LU CUISINE

• LU CUISINE, ALSO KNOWN AS SHANDONG CUISINE, IT CAME FROM THE TRADITIONAL COOKING STYLES OF THE SHANDONG PROVINCE. LU CUISINE IS ONE OF THE MOST TRADITIONAL CHINESE CUISINE KNOWN TODAY, ITS HISTORY CAN DATE BACK TO THE QIN DYNASTY (214BC). THIS TYPE OF CUISINE IS FAVORED THROUGHOUT BEIJING, TIANJIN, AND NORTHEAST CHINA. LU CUISINE IS WELL-KNOWN FOR THEIR INGREDIENTS' FRESHNESS. LU CUISINE IS ALSO FAMOUS FOR THEIR SEAFOOD, INCLUDING, SCALLOPS, PRAWNS, CLAMS, SEA CUCUMBERS, AND SQUID, BECAUSE THE SHANDONG PROVINCE IS CONNECTED TO THE OCEAN INGREDIENTS ARE EASY TO FIND, SO EVERYTHING IS FRESH AND HAS EXCELLENT QUALITY.

Eight Treasures Stuffed Chicken in Milk Soupnǎi tāng bābǎo bùdài jī奶汤八宝布袋鸡

Dezhou Grilled Duckdézhōu bā yā德州扒鸭

MIN CUISINE• MIN CUISINE, ALSO CALLED THE

FUJIAN CUISINE, ORIGINALLY CAME FROM THE SOUTH OF CHINA FROM FUJIAN PROVINCE. MIN CUISINE CAN DATE BACK TO 5000 YEARS AGO. FUJIAN CUISINE HAS 3 STYLES OF SEASONING, LIGHT AND SWEET, SPICY, AND SPICY AND SWEET. MIN CUISINE USE THE INGREDIENTS FROM THE MOUNTAINS AND SEAS TO COOK. FUJIAN CUISINE IS WELL-KNOWN FOR ITS HIGH-QUALITY INGREDIENTS.

Buddha Jumping Wall (Sea Food and Poultry Casserole)fú tiào qiáng佛跳墙

Hot and Sour Squidsuān là làn yóuyú酸辣烂鱿鱼

JIANGSU CUISINE

• JIANGSU CUISINE, ALSO CALLED THE SU CUISINE FOR SHORT, IT ORIGINALLY CAME FROM THE COOKING STYLES OF SOUTH CHINA'S JIANGSU PROVINCE. JIANGSU CUISINE IS BEST-KNOWN FOR ITS FRESH TASTE, WITH SALTINESS AND SWEETNESS. THIS TYPE OF CUISINE WAS ONCE THE SECOND LARGEST CUISINE AMONG ANCIENT CHINA'S ROYAL CUISINES. SU CUISINE HAS 6 DIFFERENT STYLES: NANJING STYLE, YANGZHOU STYLE, SUZHOU STYLE, HUAI AN CUISINE, XUZHOU CUISINE, AND HAIZHOU CUISINE. SUZHOU STYLE AND YANGZHOU STYLE ARE THE MOST FAMOUS OF ALL. WITH THE FRESHWATER SURROUNDING JIANGSU PROVINCE, SEAFOOD IS EASY TO FIND. JIANGSU PEOPLE HAVE BEEN MASTERS AT COOKING FISH WITH FASCINATING COOKING TECHNIQUES FOR MORE THAN TWO THOUSAND YEARS.

Water Melon Chickenxīguā jī西瓜鸡

Sweet and Sour Mandarin Fishsōngshǔ guìyú松鼠桂鱼

HUNAN CUISINE

• HUNAN CUISINE, ALSO CALLED THE XIANG CUISINE. THE FEATURES OF HUNAN CUISINE ARE THE RICHNESS TASTE, THE CREAMINESS TASTE, AND MOISTNESS TASTE, WITH SOME USE OF CHILI. HUNAN CUISINE RELIES ON FRESH LOCAL INGREDIENTS, THIS IS WHY HUNAN CUISINE IS LESS EXPENSIVE THAN OTHER CUISINE. HUNAN CUISINE IS WELL-KNOWN FOR ITS STEWED DISHES.

Spicy Chickenmá làzǐ jī麻辣子鸡

Sugar Candy Lotusbīngtáng xiāng lián冰糖湘莲

HUI CUISINE

• HUI CUISINE, ALSO CALLED ANHUI CUISINE OR WAN CUISINE. IT IS ONE OF THE MOST FAMOUS CUISINES IN CHINA, TRADITIONALLY CAME FROM THE ANHUI PROVINCE FROM THE NORTHERN PART OF CHINA. HUI CUISINE USES ONLY THE LOCAL INGREDIENTS, SO THE FRESHNESS OF EACH DISH IS FRESH. HUI CUISINE USES A LOT OF NATURAL FOODS, WHICH MAKES IT A HEALTHY CUISINE. HUI CUISINE FOLLOWS THE TRADITIONAL WAY TO COOKING, FOR MEDICINAL PURPOSES.

Honeycomb Tofufēngwō dòufu蜂窝豆腐

Stewed Turtle with Hamhuǒtuǐ dùn jiǎyú火腿炖甲鱼

ZHEJIANG CUISINE

• ZHEJIANG CUISINE, ALSO CALLED ZHE CUISINE, THE CUISINE ORIGINALLY CAME FROM SOUTH CHINA'S ZHEJIANG PROVINCE. IT IS FAMOUS FOR ITS MELLOW TASTE. ZHEJIANG CUISINE HAS 3 STYLES OF SEASONING, HANGZHOU STYLE, NINGBO STYLE, AND SHAOXING STYLE. MOST OF HANGZHOU STYLE HAS BAMBOO ROOTS IN THEIR FOOD. NINGBO IS WELL-KNOWN FOR THEIR SKILL IN MAKING SEAFOOD. SHAOXING STYLE IS SOFT AND CRISP FLAVOR. ZHEJIANG PROVINCE IS LOCATED AT THE YANGTZE RIVER. LOCAL RICH INGREDIENTS ARE EASY TO FIND IN THE ZHEJIANG PROVINCE.

Dongpo Pork (Stir-Fried Pork)dōngpō ròu东坡肉

West Lake Fish in Vinegar GravyXīhú cù yú西湖醋鱼

CITATION• ZHOU, RURU. "CHINESE FOOD." /CHINESE CUISINE, CULTURE,

MENUS. CHINAHIGHLIGHTS, 23 APR. 2014. WEB. 20 AUG. 2014. <HTTP://WWW.CHINAHIGHLIGHTS.COM/TRAVELGUIDE/CHINESE-FOOD/>.

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