Chinese Dietary Culture Part 2

Chinese Dietary Culture

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Chinese food can be roughly divided into eight regional cuisines.

Zhejiang Cuisine

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance.

west lake vinegar fish

Steamed pork wrapped in lotus leaf

Fujian Cuisine

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their “pickled taste”.

Buddha Jumps over the Wall

Wined chicken

Hunan Cuisine

Hunan cuisine characterizes itself by thick and pungent flavor. Chili, pepper and shallot are  usually necessaries in this division.

Dry pot tripe

Steamed Fish Head with Diced Hot Red Peppers

Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste。

Salted fresh mandarin fish

Stewed civet cats

Leave a Reply