Rich Chinese food
Four distinct regional cuisines
what dish do you like.
I would like to have~
★Chinese food is a general term for a large amount of kinds of cuisines. In Chinese restaurants over other countries, typical items of different cuisines are mixed and combined with the taste of each country. Those are not typical Chinese food. Upon your arrival in China, you will find that the taste is very different from what you know. Overall, there are four major distinct regional cuisines in Chinese food.
Sichuan cuisine:
Sichuan cuisine
Kung Pao Chicken
Mapo Dofu
shredded Pork
★This cuisine originates from Sichuan. Sichuan is very far from the ocean. Therefore forest products and fungus are used instead of marine product in this cuisine. Besides, as it is always humid in Sichuan, lots of chilies are used in this cuisine to drive out humidity. Therefore it is a “川”made of three hot peppers on lots of signboards for this cuisine. Remember Sichuan cuisine is very spicy.
Guangdong Cuisine (Cantonese Cuisine)
Guangdong Cuisine
the Battle between Dragon and Tiger
Roasted Piglet
Fin in Soup with Stewed Rice
★Cantonese cuisine requires creativity and the chef's skill is very highl. Therefore there is no need for a Cantonese chef to worry about unemployment. The taste of this cuisine is light while the ingredients，including fresh marine product, poisonous snakes and all kinds of animals, used are very wild. Therefore Cantonese are said to have tried anything except ET. Then try Cantonese cuisine if you want to try special taste.
Shandong cuisine
shandong Cuisine
Meatballs Braised with Brown Sauce
Braised Intestines in Brown Sauce
Braised Pork in Crock
★“鲁”,once a country in the Spring and Autumn Period and the Warring States Period , is nowadays Shandong Province. Typical Shandong cuisine is around the yellow river basin. This cuisine is characterized by its emphasis on frying and thickening with soup. Sweet & sour fish from this cuisine is very famous.
Jiangsu cuisine
Jiangsu cuisine
stewed meatballs with brown sauce
Long-boiled and Dry-shredded Meat
Nanling roasted duck
★The common Shanghai cuisine belongs to Jiangsu cuisine. Huaiyang is abundant of sugar historically. Therefore this cuisine is flavored with plenty of sugar. The taste could be easily accepted by westerners.
★Anyway Chinese food is far more than these. Any appraise of Chinese food is partial. Establishing a library is not enough to illustrate Chinese food clearly. Nowadays many foreigners work as a chef in China. The first-class chef’s monthly salary could reach more than ten thousand Yuan. There are two ways to learn Chinese cooking. One is to learn for one to three years in kinds of vocational schools for chefs. Another is to learn by oneself. In this way, one has to make friends with a famous chef. This means one learns from him and considers him as a teacher.
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