If you ever have the chance to travel through China, you will likely experience one or more of its significant cuisines. There are eight different major Chinese regional cuisines. Forming their unique attributes are by a combination of geographical differences, cultural shifts, and availability of products and resources throughout the various regions. As a general rule of thumb, rice is the leading staple food in southern China, as the warmer and wetter south makes it more ideal for its growth. On the other hand, the consumption of dumplings and noodles are more common in the drier, colder north.
Many of these cuisines may be unfamiliar with the Western palate. Today, we describe each of the cooking in detail, so you can see which ones you have already checked off your list, and which ones you still want to try.
Short Summary of Eight Chinese Cuisines
- Sichuan and Hunan cuisines: hot spice
- Anhui and Fujian cuisines: inclusion of wild foods from their mountains
- Guangdong (Cantonese), Fujian, Zhejiang, Jiangsu: great seafood, and generally sweet and light flavors
- Shandong Cuisine: fresh and salty with a lot of seafood dishes
Introduction of Eight Chinese Cuisines
1. SICHUAN CUISINE
The most widely-adopted Chinese regional cuisine into Western society Sichuan cuisine is known for big, bold flavors and an undeniable spicy taste. Typical flavor enhancers include peppers, garlic, ginger, and peanuts. Sichuan cuisine is unique in its abundant use of peppercorns, which cause a tingly and numbing sensation in the mouth. You might want to keep cold water handy to rinse away the fire.
Representative dish: MaPo Tofu, Hot pot, Kung Pao Chicken
2. SHANDONG CUISINE
Salty and flavorful, Shandong Cuisine favors slow braising as a technique and adds in a ton of shallots, scallions, and garlic. Shandong cuisine has the most lasting history of all the eight cuisine types and was once the favored cuisine of the royal court. Due to Shandong’s proximity to the ocean, many of its most famous dishes have seafood as the central ingredient.
Representative dish: Sweet and Sour Carp
3. JIANGSU CUISINE
Originating from the temperature zone in China from cities such as Suzhou, Nanjing, and Yang Zhou, Jiangsu cuisine features a balanced approach to flavor. Its tastes are sweet and salty, mild, and soothing to the stomach. The term “red braised” is a cooking method that is dominant in this region. It results in a sweet and salty, caramelized flavor.
Representative dish: Red-braised meatballs
4. ZHEJIANG CUISINE
Zhejiang cuisine’s uniqueness is the use of rich flavors such as prepared food, stir-fry, stew, and smoke. The region produces freshwater fish and shrimps, which are usually crispy yet tender after cooking.
Representative dish: West lake vinegar fish
5. ANHUI CUISINE
Developed in the Huangshan Mountains, Anhui cuisine makes use of plenty of wild plants and animals. Adding ham to dishes is often as a flavor enhancer, and rock candy added for additional sweetness. Anhui cuisine is typically lighter in flavor compared to some of the other cuisine types.
Representative dish: Steamed Frog and Mushroom, Crispy Rice
6. GUANGDONG CUISINE
Have you ever had a dim sum that originated from Guangdong cuisine? Most commonly known as Cantonese cuisine, Guangdong chefs focus on using the freshest ingredients to create a light, clean dish that showcases natural flavors. Guangdong cuisine tends to be sweeter, favoring techniques such as braising and stewing.
Representative dish: Dim Sum
7. FUJIAN CUISINE
Thanks to its proximity to the sea, Fujian Cuisine became known for its fresh seafood and seafood-based soups. Fujianese chefs tend to use wine in their cooking, leading to a “pickled” taste for many dishes. A famous Fujianese dish is Buddha Jumping Over the Wall, which includes abalone, shark fin, sea cucumber, scallops, bamboo shoots, and Shaoxing wine. However, with the controversy in shark-finning, more chefs are choosing to omit that particular ingredient.
Representative dish: Buddha Jumping Over the Wall
8. HUNAN CUISINE
Similar to Sichuan cuisine, Hunan cuisine is hot, hot, hot. Dried chilies provide much of the spicy flavor, and often lead to bright red colored dishes. Many American favorites such as Orange Beef and Crispy Duck all originate from Hunan.
Representative dish: General Tso’s Chicken