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Cuisines

Shandong Cuisine consists of two major styles which includes Jiaodong style and Jinan style. Jiaodong style encompasses the cooking techniques of Fushan, Qingdao Yantai and surrounding regions. It is characterized by seafood dishes with light tastes. Jinan style encompasses the cooking from Jinan, Dezhou, Tai’an and surrounding regions. It is known for its soup.

Guangdong Cuisine is a unique taste that specializes in seafood and mixed flavorings in addition to condiments such as oyster sauce, fish sauce, clam oil, and curry. Guangdong cuisine comprises of three branches: traditional Guangdong cuisine, Chaozhou and Dongjiang. Chaozhou stresses seafood and serves many dishes as soup. Its flavors are rather thick and sweet. The unique flavors of Dongjiang food specialize in domestic animals and poultry. It uses slightly salty flavors with simple sauces.

SiChuan cuisine is commonly characterized as being hot, sour, sweet and salty. The hot pepper was introduced into China from South America around the end of the 17th century and has become a flavor favored by many in Sichuan. High humidity and rainy overcast days are common in Sichuan and using hot pepper in dishes helps reduce internal dampness. Sichuan is known for its many flavors, which are frequently combined in a single dish to create a unique taste.

Jiangsu ZheJiang cuisine offers a light, fresh taste, which stresses the use of vegetables, bamboo shoots, mushrooms and water shields. Vegetable dishes are popular among the vast majority of the people. Fish and meat dishes are often cooked together with vegetables. Fish, shrimp, crab and mussels from the rivers and lakes are also served as delicacies and are often kept alive until they are cooked. Zhejiang dishes are slightly sweet and less salty and some dishes are cooked with sweet and sour flavors. Importance is also attached to simmering, stewing, braising, boiling in a covered pot and steaming.