Chinese cuisine is large topic, with thousands of years history, profound culture and a vast territory, there are too many variations over China. But this article we will mainly introduce the most praised and modern “Four Major Cuisine”—Chuan, Lu, Yue, Huaiyang, representing West, North, South and East China cuisine correspondingly.
The distinct feature of Szechwan cuisine is particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, and the unique Sichuan pepper.
The complex topography and humid climate of Sichuan Province has shaped its food customs with versatile and distinct ingredients. People here are profoundly fond of pungent and spicy food, Sichuan pepper and Chili oil are the common ingredients in Sichuan.
- Ants climbing a tree,( Sauteed Vermicelli with minced Pork) pinyin “mǎyǐ shàng shù”
super tasty Sichuan dish with various pungent seasonings
- Twice cooked pork, Pinyin “huíguōròu”
The unique taste, vivid red color, fat but not greasy
- Mapo doufu, (sauteed tofu in hot and spicy sauce) Pinyin “mápó dòufǔ”
spicy, pungent, and appetizing flavor that goes perfectly with steamed rice
Shandong cuisine is derived from the native cooking style of Shandong Province, a northern coastal province of China.
The masterly cooking techniques and the wild selection of material are the two keys to Lu cuisine, cooking techniques include bao (爆; quick frying), liu (溜; quick frying with corn flour), pa (扒; stewing), kao (烤; roasting), zhu (煮; boiling), and the selection of material is from the upper sky to the deep sea.
ome well-known dishes in Shandong cuisine
- Stir-fried pig’s kidney, Pinyin “bàochǎoyāohuā”
Fresh and tender, smooth but not too greasy
- Pig’s large intestine, Pinyin “jiǔqū dàcháng”
Magically delightful flavor, sweet, sour, salty, bitter and spicy.
- Deep-fried golden cicada， Pinyin “zhájīnchán”
Very Crunchy and the most exotic
#3.Yue— Cantonese cuisine
Cantonese cuisine refers to the cuisine of China’s Guangdong Province, particularly the provincial capital, Guangzhou (Canton).
Cantonese cuisine , due to the large number of Cantonese emigrants you must be familiar with it. Not like those cuisine we mentioned above, Cantonese cuisine is more about balance and not greasy, also spices are used in modest amounts to avoid pungency and overwhelming the flavors of the primary ingredients.
So like Congee with lean pork and century egg, Rice noodle roll and Char siu, etc… are the iconic symbols of Cantonese cuisine.
Huai and Yang refer to the Huai and Yangtze rivers, Huaiyang cuisine is derived from the native cooking styles of the region surrounding the lower reaches of the two rivers.
Huaiyang cuisine values its main ingredient of each dish, Huaiyang cuisine may tend to have a slightly sweet side to it and it’s almost never spicy.
- Dazhu gansi(Finely cut chicken, ham and dried tofu in chicken broth), Pinyin “dàzhǔ gānsī”
- Lion’s head (Braised pork meatballs in brown sauce), Pinyin “shīzi tóu”
- Yangzhou fried rice, Pinyin “Yángzhōu chǎofàn”
China is a very big country, there are too many variations of food, if you are interested in Chinese foods ,we highly recommend the documentary “A Bite of China”, you can know more types of Chinese cuisine and its very culture behind it.