Food
Chinese cuisine is divided into eight major cuisines, including Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui Cuisine cuisine. Each cuisine has its unique cooking techniques and flavor characteristics, reflecting the historical, geographical, and cultural differences across China.
Northern cuisine
For example, northern cuisine (such as Shandong cuisine and Beijing cuisine) usually focuses on pasta and stewed dishes. These dishes often have a heavy taste and use a large amount of seasoning and spices, such as scallions, ginger, garlic, chili peppers, etc. Famous dishes include Beijing roast duck, stewed vegetables, and fried pancakes and fruits.
Eastern cuisine
Eastern cuisines (such as Jiangsu cuisine and Zhejiang cuisine) focus on the original taste, mainly light and elegant, and green vegetables are indispensable supporting role; Especially seafood products are quite abundant. For example, the West Lake Fish in Vinegar Sauce in Hangzhou, the boiled dried silk in Nanjing, etc.
Southern cuisine
Southern cuisine, such as Cantonese and Fujian cuisine, is known for its seafood and exquisite cooking techniques. These dishes usually have a light taste, emphasizing the freshness and original flavor of the ingredients. The cooking methods mainly include steaming, stewing, and stir frying. Famous dishes include Guangdong Shaola, Fujian Buddha jumps over the wall, etc.
Western cuisine
Western cuisine (such as Sichuan and Hunan cuisine) is mainly spicy and fragrant, adept at using various chili peppers and spices to create a rich taste. Famous dishes include Mapo tofu and boiled fish in Sichuan.
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