Introduction to Chinese Cuisines
Canton Cuisine
Origins: Guangdong Province and Hong Kong in southern China.
Popular Cantonese dishes: Dim sum whole fish, crispy-skinned chicken, shark's fin soup, and roast suckling pig.
Notes:Cantonese sauces are mild, fish and seafood are presented live in displayed tanks
Mandarin Cuisine Imperial Cuisine
Origins: Beijing.
Popular Cantonese dishes: Pieking duck pan-fried pot stickers, garlic and scallion Mongolian beef, and beggar's chicken.
Shanghai Cuisine
Origins: Southeastern region of Zhejiang Province
Popular regional dishes: drunken shrimp,wine chicken, stewed "lion's head" meatballs, sea cucumber with shrimp roe, and pickled greens with pork.
Sichuan Cuisine
Origins: Sichuan
Popular Sichuan dishes are Szechuan beef, stir-fried green beans, cold noodles with peanut sauce, and spicy stir-fried Ma-Po tofu.
Notes: Hot and spicy popular use of chillies.
Hunan Cuisine
Origins: Hunan
Popular Hunan dishes: orange beef or chicken, spicy eggplant in garlic sauce, and hot crispy fish.
Notes: Hot and spicy popular use of chillies simular to Sichuan Cuisine.
Anhui Cuisine
Origins: Huizhou; South Anhui, Yanjiang and Huai Bei.
Popular Huizhou dishes: Stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom.
Chaozhou CuisineOrigins: Chaozhou inthe Shantou district of eastern Guangdong Province.
Popular Huizhou dishes: Shark's fin and bird's nest, shellfish dishes, salt-baked goose with vinegar juice, steamed shrimp with orange juice, black-bean chicken, vegetarian soup and crabs.
Fujian Cuisine
Origins: Fuzhou, South Fujian and West Fujian. Popular Fujian cuisine: Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, litchi fish, and mussels quick-boiled in chicken broth, Sea mussel in chicken soup.
Huai-Yang CuisineOrigins: Huai'an, Yangzhou, Suzhou, and Shanghai.
Popular Huai-Yang cuisine: fresh live aquatic foods. chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat and butterfly sea cucumber stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel and Huai-Yang snacks .
Shandong CuisineOrigins: Shandong and Northern China.
Popular Shandong cuisine:sweet and sour carp.braised abalone with shells, fried sea cucumber with fistulous onion, fragrant calamus in milk soup, Dezhou stewed chicken.
Zhejiang Cuisine
Origins: Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine.
Popular Shandong cuisine: Hangzhou roast chicken (also known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce and Songsao Shredded Fishsoup.
Black Dragon cuisine
Origins: Harbin, Heilongjiang province.
Popular Black Dragon cuisine: red cooked sturgeon, grilled dog meat, red-cooked boar meat, braised deer tail, stewed hedgehog fungus, braised pork seasoned with soy sauce, and sweet-and-sour bean sheet jelly.