iFood

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. SinceChina’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Shandong Cuisine

Consisting ofJinancuisine and Jiaodong cuisine,Shandongcuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong.Jinancuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.

Shandongis the birthplace of many famous ancient scholars such as Confucious and Mencius. And much ofShandongcuisine’s history is as old as Confucious himself, making it the oldest existing major cuisine inChina. But don’t expect to gain more wisdom from a fortune cookie at aShandongrestaurant in the West since fortune cookies aren’t even indigenous toChina.

Shandongis a large peninsula surrounded by the sea to the East and theYellow Rivermeandering through the center. As a result, seafood is a major component ofShandongcuisine.Shandong’s most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from theYellow River. But with the current amount of pollution in theYellow River, you would be better off if the carp was from elsewhere.Shandongdishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect withShandong’s own famous beer, Qingdao Beer

Sichuan Cuisine

Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor,Sichuancuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experienceSichuanfood ever reachesChina.

If you eatSichuancuisine and find it too bland, then you are probably not eating authenticSichuancuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought toChinafrom theAmericasin the 18th century so you can thank global trade for much ofSichuancuisine’s excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck） Hotpot half spicy and half clear.

Guangdong Cuisine

Cantonese food originates fromGuangdong, the southernmost province inChina. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people inNorthern Chinaoften say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines inChina. Many vegetables originate from other parts of the world. It doesn’t use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh,Guangdongcuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor.Guangdongchefs also pay much attention to the artistic presentation of dishes.

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”.

Jiangsu Cuisine

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of theYangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.Jiangsucuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably inJiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn’t too heavy; if light, not too bland.

Zhejiang Cuisine

Comprising local cuisines ofHangzhou,NingboandShaoxing,ZhejiangCuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

Hunan Cuisine

Hunancuisine consists of local Cuisines of Xiangjiang Region,DongtingLakeand Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

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 and sugar candy added to gain.