 Editorial |
 China's Eight Great Cuisines
The eight great regional cuisines of China: Anhui, Fujian, Guangdong, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. History, classic dishes, local flavour, and more! |
 China Eight: Anhui Cuisine
With the areas surrounding Anhui noted for their salty (Shandong), hot and spicy (Sichuan), and oily and sweet (Jiangsu) dishes, fans of Anhui cuisine claim it blends all these tastes perfectly. |
 China Eight: Fujian Cuisine
Also known as "Min" food, Fujian cuisine takes most of its ingredients from coastal and estuarial waterways, with flavourings from the mountains. |
 China Eight: Guangdong (Cantonese) Cuisine
A lightly flavoured, lightly spiced food that benefits from a geographically abundant resource of local fresh produce, fish and other live seafood, and freshly killed meats. |
 China Eight: Hunan Cuisine
Hunan Cuisine, occasionally referred to on menus as Xiang cuisine, is actually the cuisine of the Xiangjiang region, Dongting Lake and western Hunan Province. Similar to Sichuan cuisine, Hunan food can actually be "spicier" in the Western sense... |
 China Eight: Shandong Cuisine
A strongly flavoured cuisine that relies upon spring onionsand garlic, featuring locally plentiful seafood. |
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