The Eight Major Cuisines of Chinese Food
Chinese cuisine is renowned worldwide for its long history, diverse regional characteristics, and profound cultural connotations. From imperial feasts to street snacks, from spicy and savory to light and elegant, every dish carries the gifts of a region's land and the wisdom passed down through millennia.
GROWLINK first introduces China's Eight Major Cuisines to global users. The core structure of Chinese culinary culture lies in these Eight Major Cuisines, each forming distinct characteristics due to differences in climate, local products, and customs:
Shandong Cuisine: Originating from Shandong, it is mainly savory, excels in making soups and seafood dishes. Representative dishes include Braised Intestines in Brown Sauce and Braised Sea Cucumber with Scallions. It was once the mainstay of imperial meals during the Ming and Qing dynasties.
Sichuan Cuisine: Famous for its spiciness, it skillfully uses chili peppers, Sichuan peppercorns, and fermented broad bean paste. Classics such as Mapo Tofu and Twice-Cooked Pork are popular, and in recent years, the innovative "New Sichuan Cuisine" has also gained wide acclaim.
Cantonese Cuisine: Emphasizes the original flavor of ingredients, featuring freshness, tenderness, and smoothness. Representative dishes like White-Cut Chicken and Shrimp Dumplings are renowned worldwide, and Cantonese cuisine accounts for over half of the Chinese restaurants overseas.
Jiangsu Cuisine: Subdivided into schools such as Huaiyang and Jinling, it is known for exquisite knife work and is often used in state banquets. Examples include Crab Meat Lion's Head and Sweet and Sour Mandarin Fish.
Fujian Cuisine: Represented by Fuzhou dishes, it is skilled in making soups and using red vinasse for seasoning. Buddha Jumps Over the Wall is simmered with a variety of delicacies from mountains and seas.
Zhejiang Cuisine: Light and elegant, with West Lake Vinegar Fish and Longjing Shrimp reflecting the delicate beauty of the Jiangnan region.
Hunan Cuisine: Rich in spicy and fragrant flavors, with Steamed Fish Head with Chopped Chili Peppers and Mao-style Braised Pork full of the warmth of home cooking.
Anhui Cuisine: Uses ham to enhance freshness, with Stinky Mandarin Fish and Braised Pigeon with Huangshan Scenery showcasing the simple flavors of the mountainous areas in southern Anhui.