The 8 Different Types of Food In China
Shandong Cuisine (Lu Cuisine)Known for its salty and crispy style of cooking. Famous for its peking duck. This type of food is cooked near Beijing.
Hunan Cuisine (Xiang Cuisine)Known for its spicy food and smoking and steaming techniques used. Popular dishes include stinky tofu and rice vermicelli. Cooked in the Hunan province.
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Sichuan Cuisine (Chuan Cuisine)Known for its use of chilli, garlic and peanuts and spicy food. Famous for its kung pao chicken. Sichuan food is cooked in China's west.
Fujan Cuisine (Min Cuisine)Known for its sweet and sour style and use of seafood. Most of the food is marinated in wine. Its most famous dish is 'Buddha Jumps Over the Wall' a shark fin soup with abalone, sea cucumber and shaoxing wine. Cooked in Fujan province.
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Jiangsu Cuisine (Su Cuisine)Known for freshness and preciseness. Braised spare ribs is a popular dish from the Jiangsu cuisine. Commonly cooked in southern China.
Guangdong Cuisine (Yue Cuisine)Known for using brewing and stewing techniques with a variety of sauces. Famous for its congee and sweet and sour pork.
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Zhejiang Cuisine (Zhe Cuisine)Known for use of bamboo and seafood in its food. Dongpo pork comes from this cuisine. Zhejiang food originates from a place south of Shanghai.
Anhui Cuisine (Hui Cuisine)Known for its extensive use of plants, animals and oil in cooking. Techniques used are similar to those of the Jiangsu cuisine. Egg dumplings are a popular food from this cuisine. The Anhui Cuisine comes from the Huangshan mountains region in China.
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