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REGIONAL CHINESE CUISINES

  • October 18, 2021

    Food in China varies from province to province. The four main styles of Chinese cooking are Beijing (Mandarin), Cantonese, Sichuan, and Shanghai. Other well-known regional Chinese cuisines include Chaochou, Fujian, Mongolian, and Hunan styles.To get more news about China cuisine, you can visit shine news official website.

    Chinese cuisine is generally categorized as either "northern" or "southern." Northern dishes are typically oily, flavored strongly with vinegar and garlic, and often feature noodles or dumplings. Beijing (Peking), Tianjin (Tientsin) and Shandong (Shantung) are the best known northern styles. The food eaten at home in northern China features a lot of cabbage and potatoes. Noodles are more common in the north than rice because wheat grows better in northern China than rice. Southern Chinese cuisine often features stir-fried dishes and rice. Spicy Sichuan (Szechuan) and Hunan cooking, Chekiang cuisine, with its emphasis on fresh and tender ingredients, and Cantonese food are all examples of southern styles.

    According to the Worldmark Encyclopedia of Foods and Recipes of the World: “There are four main regional types of Chinese cooking. The cooking of Guangdong province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Because many Chinese immigrants to America came from this region, it is the type of Chinese cooking that is most widely known in the United States. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork. [Source: Junior Worldmark Encyclopedia of Foods and Recipes of the World, Gale Group, Inc., 2002]

    “The Mandarin cuisine of Mandarin province in northern China features dishes made with wheat flour, such as noodles, dumplings, and thin pancakes. The best known dish from this region is Peking duck, a dish made up of roast duck and strips of crispy duck skin wrapped in thin pancakes. (Peking was the name of Beijing, the capital of China, until after the Cultural Revolution of the late 1960s. This traditional recipe is still known in the United States as "Peking duck.") Shanghai cooking, from China's east coast, emphasizes seafood and strong-flavored sauces. The cuisine of the Sichuan province in inland China is known for its hot and spicy dishes made with hot peppers, garlic, onions, and leeks. This type of cooking became popular in the United States in the 1990s.