8 Cuisines of China

Check out our series of the 8 great cuisines of China:

  • Shandong (鲁菜): salty, braised seafood
  • Sichuan (川菜): hot and spicy, Sichuan pepper
  • Guangdong (粤菜): subtle flavours, stewing
  • Jiangsu (苏菜): artistic presentation, balanced flavour; seafood and soups
  • Zhejiang (浙菜): fresh and delicate, seafood
  • Fujian (闽菜): mildly sweet and sour, soups
  • Hunan (湘菜): Sour and spicy, stir-fry or steaming
  • Anhui (徽菜): fresh and simple, stir-fry or stewing
Shandong (鲁菜): salty, braised seafood
Sichuan (川菜): hot and spicy, Sichuan pepper
Guangdong (粤菜): subtle flavours, stewing
Jiangsu (苏菜): artistic presentation, balanced flavour; seafood and soups
Zhejiang (浙菜): fresh and delicate, seafood
Fujian (闽菜): mildly sweet and sour, soups
Hunan (湘菜): Sour and spicy, stir-fry or steaming

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