Chinese cuisine and regional specialities: Chinese regional cuisines are the different ways of cooking food found in different parts of China and Chinese communities around the world. Some of the most well-known styles include Guangdong, Shandong, Huaiyang, and Sichuan cuisines.
Let us learn more about Chinese cuisines and regional specialities!
Chinese Cuisine: Overview
| Dish | Description | Ingredients | Region/Cuisine |
|---|---|---|---|
| Kung Pao Chicken | Stir-fried chicken with peanuts, chilli peppers, and vegetables | Chicken, peanuts, chilli peppers, vegetables, soy sauce | Sichuan Cuisine |
| Peking Duck | Roasted duck with crispy skin, served with pancakes, scallions, and hoisin sauce | Duck, pancakes, scallions, hoisin sauce | Beijing/Cantonese Cuisine |
| Mapo Tofu | Spicy tofu dish with minced meat and Sichuan peppercorns | Tofu, ground meat, chili bean paste, Sichuan peppercorns | Sichuan Cuisine |
| Dim Sum | Assorted small dishes served with tea, including dumplings, buns, and small plates | Dumplings, buns, steamed or fried dishes | Cantonese Cuisine |
| Hot Pot | Shared meal where ingredients are cooked in a simmering pot of broth at the table | Various meats, seafood, vegetables, noodles, broth | Various regions |
| Xiaolongbao | Steamed soup dumplings filled with pork and broth | Pork, gelatinized broth, dumpling wrapper | Shanghai Cuisine |
| General Tso’s Chicken | Deep-fried chicken pieces coated in a sweet and spicy sauce | Chicken, cornstarch, soy sauce, sugar, vinegar | Hunan Cuisine |
| Chow Mein | Stir-fried noodles with vegetables and protein | Noodles, vegetables (such as cabbage, carrots), protein (such as chicken, beef, shrimp) | Cantonese Cuisine |
| Ma Po Eggplant | Spicy stir-fried eggplant dish with minced meat and fermented bean paste | Eggplant, ground meat, fermented bean paste | Sichuan Cuisine |
| Spring Rolls | Crispy fried rolls filled with vegetables, sometimes with meat or shrimp | Vegetables (such as cabbage, carrots), meat or shrimp, spring roll wrapper | Cantonese Cuisine |
History of Chinese Cuisine
- Chinese cuisine refers to the different kinds of food made in various regions and by different ethnic groups in China.
- It has been around for a long time and has many different styles and techniques. Chinese cooking is a big part of Chinese culture, known as Chinese food culture.
- It’s considered one of the most important cuisines in the world, alongside French and Turkish cuisine. Chinese food has influenced many other cuisines in East Asia.
- The recipes come from different parts of China and different ethnic groups.
Chinese Cuisine in Ancient Times
In ancient China, dating back over 5000 years, there were already foods like grilled meats and fish. During the Zhou Dynasty, which lasted from around 1046 BCE to 256 BCE, the main foods were grains such as beans, millet, barley, and brown rice.
However, these grains were different from the ones we have today because they were grown differently back then. White rice, which is more common today, was considered a luxury food and was rare and expensive, mostly consumed by the wealthy.
Salt was an essential ingredient in cooking and daily life during the Zhou Dynasty, much like it is today. A famous cuisine from this time was called “Ba Zheng” (Eight Treasures) which had a significant influence on future generations.
Chinese Cuisine in Later Dynasties
- During the Qin Dynasty, which lasted from 221 BCE to 206 BCE, sour flavours were popular, and ingredients like plums were used to add spice to dishes.
- The Han Dynasty (206 BCE to 220 CE) saw a preference for salty flavours and significant advancements in Chinese cooking.
- The opening of the Silk Road during this time brought new ingredients like peppers, pomegranates, grapes and nuts influencing Chinese cuisine for centuries to come.
- In subsequent dynasties like the Wei, South, and North Dynasties, Chinese cuisine continued to evolve rapidly, with the introduction of many famous dishes and the influence of Buddhism leading to the popularity of vegetarian dishes.
- By the Tang Dynasty (618 CE to 907 CE), Chinese cuisine had reached a high level of quality with elaborate banquets and parties becoming common.
- The Song Dynasty (960 CE to 1279 CE) was a golden age for Chinese cuisine with restaurants in cities like Bianjing and Linan offering a wide variety of dishes.
- Schools of cuisine began to form, with dishes categorized by their regional flavours and whether they were vegetarian or not.
- In the Yuan, Ming, and Qing Dynasties, Chinese cuisine continued to develop, with thousands of new dishes appearing.
- The influence of Islamic cuisine became prominent during this time, and Manchu-style flavours were added during the Qing Dynasty.
- The introduction of chilli peppers from the Ming Dynasty onwards had a significant impact on Chinese cuisine, particularly in regions like Hunan and Sichuan.
Chinese Cuisine after the Establishment of the TangshanPeople’s Republic of China
- Since the People’s Republic of China was established, especially since 1979, Chinese cuisine has seen exciting progress in both preserving tradition and innovating new dishes.
- Traditional cuisines from various regions and ethnic groups have made a comeback and can now be found in restaurants across the country.
- In addition to the famous Beijing Tangshan dishes, cities like Xi’an, Hangzhou, Kaifeng, and Yangzhou have also introduced Tang-style cuisine, Song dynasty-style cuisine Confucius cuisine, Hong Lou cuisine, and more.
- Today, Chinese cuisine is renowned worldwide for its vibrant colours, enticing aromas, delicious flavours, and meticulous presentation.
- There are generally considered to be four or eight major Chinese cuisines including Lu Cuisine, Chuan Cuisine, Huaiyang Cuisine, and Cantonese Cuisine.
- Each cuisine has its distinct characteristics in terms of ingredients, cooking methods, flavours and artistic styles, reflecting the unique culinary traditions of its region.
Eight Major China Regional Cuisines
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Regional Cuisine |
Description |
|---|---|
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Shandong Cuisine |
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Sichuan Cuisine |
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Fujian Cuisine |
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Anhui Cuisine |
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Zhejiang Cuisine |
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Jiangsu Cuisine |
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Hunan Cuisine |
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Xinjiang Cuisine |
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1. Shandong Cuisine (aka Lu) Cuisine
- Shandong cuisine is famous in northeastern China. It became popular across China, thanks to Ming and Qing dynasty emperors who enjoyed its refined dishes. It heavily influenced the cuisines of nearby regions like Beijing, Tianjin, Hebei, and the Northeast.
- Since Shandong is partly a peninsula, seafood is a big part of its cuisine. But inland areas also enjoy dishes with pork, poultry, and tofu.
- Shandong is known for growing wheat so you’ll find lots of wheat-based foods like dumplings, noodles and wheat gluten.
- In cooking, braising and stir-frying are common techniques. One unique ingredient enjoyed here is sea cucumber often braised with onions in a light salty gravy.
|
Typical ingredients |
Green onions 葱 cong, fennel 茴香 huixiang |
|---|---|
|
Flavour profile |
Light and salty |
2. Sichuan Cuisine 川菜 Chuan cai
- Sichuan cuisine is known for its spicy flavours, making it popular not just in China but also internationally.
- The cuisine is famous for its fiery taste which comes from using lots of chilli, garlic, fermented bean paste, and Sichuan peppercorns.
- Sichuan peppercorns give a unique numbing sensation to the food making it distinctive from other spicy cuisines.
- Pickles and preserves are common in Sichuan cooking, with ingredients like pickled mustard greens and fermented sauces being used frequently.
- A key ingredient in Sichuan cuisine is fermented bean paste known as doubanjiang. It is used in many iconic dishes like twice-cooked pork and Mapo tofu.
- In Sichuan, rice and vegetables thrive in the wet river basin while beef is more common than in other parts of China due to cattle farming in the northern mountainous plains.
- Rabbit is also a popular ingredient in Sichuan often enjoyed as a quick snack.
|
Typical ingredients |
Chilli 辣椒 laojiao, Sichuan pepper 花椒 huajiao, fermented bean paste 豆瓣酱 doubanjiang |
|---|---|
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Flavour profile |
Numbing spice 麻辣 mala, Fish-scented 鱼香 Yun Xiang |
3. Fujian Cuisine 闽菜 Min cai
- Fujian province, located along the southern coast of the China Sea, is known for its mountainous terrain and rich culinary tradition.
- Many Taiwanese people can trace their ancestry back to Fujian, and this has greatly influenced the cuisine of both regions, known as Hokkien cuisine.
- Fujianese cuisine is renowned for its soups, especially the thicker variety called “Geng,” which is made by thickening soup with corn starch.
- Seafood-based sauces like fermented fish sauce (you) and chacha sauce add a unique umami flavour to local dishes which is characteristic of Fujianese cuisine.
- Shacha sauce is made from chilli, brill fish, and dried shrimp, giving it a strong and delicious taste. It’s not only used as a base for many Fujianese dishes but also as a popular dipping sauce in hot pot restaurants.
|
Typical ingredients |
Red fermented yeast 红糟酱, Shacha sauce 沙茶 chacha, fermented fish sauce 虾油 Xia you |
|---|---|
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Flavour profile |
Umami 鲜味 xianwei |
4. Anhui Cuisine 徽菜 Hui cai
- Anhui province in southeastern China is defined by its rugged and wild mountains which have influenced its food culture.
- Bamboo, mushrooms, and wild herbs are also commonly used in Anhui cuisine.
- Legend has it that Anhui is the birthplace of tofu, adding to the province’s culinary significance.
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Typical ingredients |
Bamboo, stone frogs, wild herbs, tofu |
|---|---|
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Flavour profile |
Salty, lightly spicy |
5. Zhejiang Cuisine 浙菜 Zhe cai
- Zhejiang Cuisine, also known as Zhe cai in Chinese, refers to the culinary tradition of Zhejiang province in eastern China.
- One of the key characteristics of Zhejiang Cuisine is its emphasis on freshness. With a coastline and abundant freshwater resources, seafood plays a prominent role in Zhejiang dishes.
- Zhejiang Cuisine is known for its special cooking techniques, which include braising, stewing, steaming and stir-frying. These methods are used to bring out the natural flavours of the ingredients while preserving their texture and nutrients.
- Popular dishes in Zhejiang Cuisine include West Lake Vinegar Fish (西湖醋鱼), Dongpo Pork (东坡肉), Beggar’s Chicken (叫化鸡), and Longjing Shrimp (龙井虾仁). These dishes reflect the diverse flavours and culinary creativity of Zhejiang Cuisine.
- Overall, Zhejiang Cuisine is celebrated for its harmony of flavours and aesthetic appeal, making it a beloved culinary tradition in China and beyond.
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Typical ingredients |
rice flour 米粉 men |
|---|---|
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Flavour profile |
Light and salty |
6. Jiangsu Cuisine 苏菜 Sū cài
- Jiangsu cuisine, also known as Huaiyang Cuisine, comes from areas like Huai’an and Yangzhou in southern Jiangsu province.
- Similar to food from nearby Zhejiang province Jiangsu food is well-known for being fancy and elegant. People admire how dishes look as much as they enjoy eating them.
- In Jiangsu cooking, chefs often use methods like brining and braising. They’re also really good at cutting food into fancy shapes.
- One famous dish Yangzhou Fried Rice, is simple but loved all across China. It’s made with rice, ham, and eggs, and it’s a favourite for many people.
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Typical Ingredients |
White Fish, various types of seafood, soft textured meats and seasonal vegetables and flavourings |
|---|---|
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Flavour profile |
Light and salty, mildly sweet |
7. Hunan Cuisine 湘菜 Xiang cai
- Hunanese food comes from the eastern part of Sichuan province, near the Yangtze River.
- Like Sichuan food, it’s known for being spicy, but there are some differences.
- Hunanese dishes often use fresh chillies instead of dried ones. They also use vinegar more than Sichuan pepper.
- They sometimes pickle chillies in rice wine liquor to give them a different taste.
- Hunanese food uses a lot of garlic, ginger and green onions, and they often cure or smoke meat and pickle vegetables.
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Typical ingredients |
Fresh chillies, preserved vegetables, cured and smoked meats |
|---|---|
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Flavour profile |
‘Pure’ spice 干辣 gan la |
8. Xinjiang Cuisine 新疆菜 Xinjiang cai
- Xinjiang cuisine, known as “新疆菜” (Xinjiang cai), reflects the diverse cultural influences of the region blending elements from traditional Chinese, Central Asian and Middle Eastern cuisines.
- It blends flavors from Central Asia the Middle East and traditional Chinese cooking.
- The food is known for dishes like lamb kebabs, pilaf rice, hand-pulled noodles, and naan bread. People in Xinjiang also enjoy dairy products like yoghurt and ice cream.
|
Typical ingredients |
Cumin 孜然 ziran, mutton 羊肉 yangrou, dried chilli 干辣椒 gan lajiao |
|---|---|
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Flavour profile |
Dry spice and chilli |
Conclusion
Chinese food is diverse and comes from different regions with their styles. Each place has unique flavours and ways of cooking. Popular dishes like Peking duck and dim sum are enjoyed by people both inside and outside of China. Each region also has its special delicacies, like the hairy crab in Shanghai.
Overall, Chinese regional cuisines offer a wide variety of flavours and textures, with many dishes using traditional methods of preservation like drying or pickling. From spicy dishes to delicate ones, there is something for everyone to enjoy. Chinese cuisine has a long history and is loved by people all over the world.
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FAQs on Chinese cuisine and regional specialities
What are the main regional cuisines in China?
China has eight major regional cuisines, including Shandong, Sichuan, Fujian, Anhui, Zhejiang, Jiangsu, Hunan, and Xinjiang cuisines.
What are some characteristics of Shandong cuisine?
Shandong cuisine is known for its use of seafood, wheat-based foods like dumplings and noodles, and cooking techniques such as braising and stir-frying.
How do you say Food in Chinese?
Food in Chinese is 食物 Shíwù.
How do you say “Great 8 Cuisines” in Chinese?
‘Eight Great Cuisines’ in Chinese is 八大菜系 bādà càixì.
Why is Chinese cuisine so special?
Chinese cuisine is special for its diverse regional flavors, long culinary history, and emphasis on balanced flavors and healthy ingredients.