1) Shandong cuisine
With a long history and wide influence, Shandong cuisine is an important ingredient of China’s dietary culture. Shandong cuisine is salty, crispy and tender, and delicious. All the dishes are precisely made. The cuisine is famous for using shallots in flavoring its signature dishes such as Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales.
2) Sichuan Cuisine
Sichuan cuisine consists of many famous and special dishes with local flavors in Chongqing, Chengdu, north Sichuan and south Sichuan. With more than 3,000 approaches in nearly 40 categories of cooking, such as Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef.
3) Guangdong Cuisine
Guangdong cuisine mainly consists of three sub-cuisines from Guangzhou, Chaozhou and Dongjiang. Its famous dishes include: Fried Bean Curd and Fresh Shrimps, Baiyun Pig’s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, and Fried Jelly Fish.
4) Fujian Cuisine
Fujian Cuisine was formed gradually through integration and exchanges between the Han culture of the central plains and ancient local Yue culture. Consisting of three distinct flavors of Fuzhou, Minnan and Minxi local dishes, Fujian Cuisine features light taste and tenderness, with sour and sweet tastes. Dishes such as Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers.
5) Jiangsu Cuisine
Jiangsu cuisine is famous for its seafood and features fine cutting and slicing skills and cooking duration. Jiangsu chefs employ slow-cooking and smoking to great effect to produce a salty and sweet flavor. The representative dishes include Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc.
6) Zhejiang Cuisine
Precisely made, Zhejiang Cuisine boasts great variety, and favors quick-frying, frying, braising, and deep-frying; Ningbo Cuisine is salty and tasty, mainly cooked through steaming, roasting, and braising. The dishes are delicious, tender, soft and smooth; Shaoxing Cuisine is famous for river food. The dishes are tasty, crispy and soft and the soups are delicious and thick with rural flavors. The representative dishes are West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.
7) Hunan Cuisine
Hunan Cuisine boasts great variety with unique tastes and local characteristics. Many famous cooks have made the cuisine independent from others. Beef omasum is sliced hair-thin, sometimes cut into the shape of a comb, and sauteed beef tenderloin is sliced as thin as a piece of paper. There are some innovative dishes such as Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.
8) Anhui Cuisine
Anhui Cuisine is famous for its delicacies from mountain and sea with cooking methods including braising and boiling, with stress on precise cooking duration. Starch and oil are heavily used. Many of the dishes are slow-roasted over charcoal. Representative dishes include Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc.