Chinese Eight Regional Cuisines

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Chinese cuisine includes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.

Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world.

Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh.

Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow fragrance.

Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor.

Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshness.

Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors.

Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness.

Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor.

中国八大菜系
由于中国幅员辽阔，民族众多，从而产生了口味多样的美食系列，根据地方特色大致可分为八大菜系。
川菜：四川的麻辣是世界上最著名的中国菜系之一。
粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。
浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。
苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。
皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。
闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。
鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口。
湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。

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