Travelling through the city takes alot out of you especially tours such as Beijing Tours and Shanghai Tours; why not satisfy your hunger with one of the eight cultural cusine’s you cannot leave china without tasting.

1) Cantonese Cuisine

Cantonese is the most internationally popular Chinese Cusine , most familiar in the west with a high number of emigrants moving from Guangdong to Western countries.
It is for this reason that Cantonese chefs are highly sought after throughout the entire country.

The name Cantonese derives from a port named Canton which has long been the source of the great diversity of ingredients used by Cantonese chefs. The cooking style includes every edible meat from organ meats, chicken feet, duck tongue to snakes and snails. Unlike the food from surrounding regions however Cantonese food does not involve goat and lamb to a great extent. A variety of cooking methods are employed in this tradition including: steaming, stir-frying, shallow frying, double boiling, braising and deep frying. Despite the amount of oil used for the various frying techniques, the food should never be greasy and cooks aim to make the flavours of the finished dish well balanced.

Typical Cantonese dishes include Cantonese fried rice, Sweet and Sour pork, Steamed spare ribs with fermented black beans and chilli pepper, Chinese steamed eggs and Steamed frog legs on loftus leaf, to name a few.

2) Szechan Cuisine

Also known as Szechwan Cuisine, a n and Sichuan Cuisine originated from the Sichuan Province of South Western China and is known for its liberal use of spicy ingredients such as garlic, and chilli peppers.  Not to mention the unique hint of the Sichuan peppercorn. Within Szechuan cuisine itself, there exists sub –‘styles’ including: Chongqing style, Chengdu style, Zigong style and the Buddhist vegetiarian style. The Szechan Cusine is so popular it was the main backing behind the city of Chengdu being crowned a city of Gastronomy in 2011 by UNESCO.

Traditional dishes include, spicy dishes include spicy deep-fried chicken, Sichuan hotpot, Twice cooked pork, Tea smoked duck and Kung Pao Chicken, to name a few.

3) Anhai Cuisine

Anhai Cuisine derived from the Huangshan Mountains region in China and has similar traits as to Jiangsu Cuisine. The cuisine is renowned for its use of land and sea wild herbs retrived from its forests and fields; as well as its simplistic method. The Anhui Cusisine does not rely on stir-frying as much as other chinese traditions do. The Anhui Cuisine much like the Szechan Cuisine has sub-‘styles’ consisting of: the Yangtze River Region, Huai River Region and the Southern Anhui Region.

Traditional Anhuai dishes include Egg dumplings, Sanhe Shrimp Paste, Luzhou Roast Duck and Wushan Imperial Duck.

4) Fujian Cuisine

Fuijan cuisine uses many diverse seafoods including various fishes, shellfishes and turtles collected from the coastal region, combined with woodland delicacies such as edible mushrooms and bamboo shoots. Fuijan cuisine is generally served in a broth or soup, cooked using braising, stewing, steaming or boiling techniques. The cultural cuisine of the Fuijan province is renowned for its light yet flavour filled taste. Contrary to the bold flavours of Anhai and its short preparation time, Fuijan Cuisine is complex to prepare requiring great
skill. Typical Fuijan dishes include: Ban Mian (flat-shaped egg noddle soup), popiah(crepe with bean sauce or soy sauce filling) oyster omelette, Hongcao chicken (red yeast rice chicken), stuffed fish meat beats and Wuxian (fried five spice roll with pork and vegetables).

5) Hunan Cuisine

Hunana Cuisine is also sometimes known as Xiang Cuisine and is made up from the combined cuisines of three different regions: Xiang River, Dongting Lake and the Hunan Province. It is for this reason the cuisine has four different styles. Hunan cuisine is unique also in that its menu changes as the seasons change. In hot and humid weather the meal is started with a cold dish with a selection of chili’s for opening the pores in the skin. In the winter however a hot pot is a widespread choice.

Hunan like Sichuan cuisine is known to be hot, however in comparison it Is described to be ‘purely hot or dry hot’. It is made spicier by it is pure ingredients and pure chilli content. Another difference between Sichuan cuisine and Hunan is that Hunan uses smoked or cured goods in its dishes much more often.

Typical Hunan dishes include ‘Dry Wok’ Chicken, Beer Duck, Stir Fried Duck Blood and Changde-style stewed beef with rice.

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Jack Li
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