Chinese Food in China may not be the Chinese food that you're used to back home. With such a long history and tradition, Chinese food has spread all over the world and has been adopted into many cultures. Dishes like Kung Pao Chicken, Fried Rice, and Spring Rolls are commonly found in countries as far away as Peru, on many street corners in the US, and even in exotic places like India.
In China, there are eight classically recognized regional cuisines or “Eight Great Traditions” 八大菜系 (ba da cai xi). These include: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Although in ancient times, the rule of eight was standard, in Modern China, Beijing and Shanghai are included as one of the “Ten Great Traditions”(十大菜系). Although sometimes difficult to characterize all of these different regional cuisines it is often said that in Chinese cuisine, it’s salty in the North, Sweet in the South, Spicy in the East, and Sour in the West.
Shandong - Located in the North East of China near Korea, Shandong sits on a peninsula surrounded by the sea. Shandong cuisine, also known as Lu Cai is typically derived from a heavy handed use of garlic and shallots. At dinner raw garlic is often given for guests to munch on to punch up the flavor of the dishes. Because Shandong is near the ocean, the cuisine is also known for fresh seafood with light flavors. Soup is also a great tradition in the area, where many dishes are derived from the use of tasty soups used as a base for flavors. You will find in Shandong, less the consumption of rice, more consumption of stewed millet, wheat, oat and barley which are cooked into a traditional porridge.
Anhui – Derived from the cooking in Huizhou, where Huangshan Mountain is located, Anhui cuisine also known as Hui Cai, is well known for its use of wild herbs, mushroom, frog and bamboo. Generally speaking, Hui Cai is known for being slightly spicy and salty with many delicacies from both land and sea.
Cantonese – Touted for being the most refined of the Chinese Cuisines, Cantonese Cuisine or Yue Cai, is widely recognized not only in China but around the world. It emphasizes a trueness of flavor which is based on the primary ingredients for each dish, every dish must be clear but not light, refreshing but not common, tender but not crude. Cantonese cuisine is well known to use almost every kind of creature which commonly lends to the Chinese saying, “If it walks on the earth, flies in the sky or swims in the ocean, it can be eaten”. Some famous Cantonese dishes include, all Cantonese slow cooked soups (lo foh tong, or Old Fire Cooked Soup), dim sum (dian xin 点心, small snacks meant for eating with afternoon or morning tea), wonton soup, Roast Duck or Pork (part of Siu Mei Chinese Rotisserie style of cooking), and Rice cooked in Ceramic Pots (bao zai fan).
Fujian – Also called Min Cai, Fujian Cuisine is known to be light, flavorful, soft and tender with an emphasis on cutting techniques. Fujian Cuisine is often described to utilize umami the 5th taste sense of savory, or xiānwèi (鲜味). Unique seasoning used for this type of cuisine are, fish sauce, crushed peanuts, shrimp paste, glutinous rice fermented with distillers yeast, and sacha jiang (Chinese BBQ Sauce). In cooking, Fujian style is known for being slightly sweet and sour and less salty than other Chinese counterparts.
Hunan – Known as the “land of fish and rice” Hunan is one of my favorite Chinese cuisines. Hunan Cuisine or Xiāng Cài, is known for its fiery use of chilies, garlic and shallots. Originating from the cuisine of the Xiang River and Dongting Lake, Hunan cuisine differs from its spicy sister, Sichuan, as the hot (or spiciness) is known to be dry hot (gān là 干辣) as opposed to numbingly hot(má là 麻辣). Some key ingredients also include, pickled peppers, smoked meat(especially pork), pickled long beans, cumin, fennel and cassia bark.
Jiangsu – Su Cai consists of styles of cuisine from Yangzhou, Nanjing, Suzhou and Zhenjiang typically lighter, elegant, less oily and mellow in flavor. Traditionally it also encompasses Shanghainese Cuisine which many people believe should belong in its own category. A style of cooking well-known in Jiangsu is Hong Shao or red braised. In Shanghai, Hong Shao Rou is traditionally made by braising fatty pork by caramelizing sugar and soy sauce, braising for hours often with calamari, egg or bamboo shoots. Some other well known dishes in this region are Small Soup Dumplings called Xiao Long Bao, Salt Dried Duck or Xian Ya, from Nanjing, and “Lion's Head” Meatballs or Si Zhi Tou from Suzhou.
Sichuan – The pungent cooking of Sichuan is known for being ma or numbing in its use of Sichuan Peppercorns. Sichuan Cuisine or Chuan Cai, is sweet, spicy, numbing, sour and salty. The use of drying, smoking, pickling and salting to preserve and use foods is commonly found in Sichuan Cuisine. Sichuan Cuisine is quickly gaining popularity in many different regions of China including Shanghai which traditionally favors sweet and salty foods. One of the many famous dishes in Sichuan is Numbing Spice Hot Pot, or Má Là Huo Guo, which is basically Chinese Style Fondue made by a spicy bone stock flavored with Sichuan Peppercorns, Cassia Bark, Fennel, Chilies, and Cardamom.
Zhejiang – Zhejiang Cuisine or Zhe Cai, is characterized by three areas of specialty, Ningbo, Hangzhou and Shaoxing. Ningbo known for its fresh seafood, slightly salty and aromatic, Hangzhou for its Lakeside cuisine, and Shaoxing for its exemplary rice wine as well as delicious foods. Some famous dishes representative of Zhejiang Cuisine are Dong Po Rou (Fried Pork Belly, braised in soy sauce and wine), Xi Hu Cu Yu, a sticky sweet and vinegary concoction made with West Lake's Fish, and Beggar's Chicken in which the tasty and tender chicken is marinated in herbs and baked in clay.
Outside of these Eight Great Traditions, we feel it's necessary to give a decided nod to other distinct regional cuisines of China such as those by ethnic minorities like the Uyghurs, Tibetans, and Yunnanese.
The cuisine of the Uyghur people (回族菜 huízúcài) of Xin Jiang for example is interesting as it shows the migration of food and culture from the Muslim population and in its roots from dishes from the Middle East. In Xin Jiang cuisine you will find exotic dishes such as Polo(a rice pilaf of sorts with Lamb), Girdeh Naam (flatbread), Opka Hessip(A sausage and meat dish with dumplings and broth).
Tibetan cuisine is influenced from many things one of which is altitude which affects the vegetation in the area. You will see elements of curries, cheese, yogurt and butter which are not often seen elsewhere in Chinese traditional cuisine. Instead of rice the use of barley flour known as Tsampa is more prevalent in Tibetan Cuisine due to the altitude. Here, you'll find dishes such as Sha Belap(a kind of bread stuffed with seasoned beef) , Momos (steamed Tibetan dumplings made with Tsampa), Thentuk(a hearty soup made of vegetables and noodles) as well as various yak, goat and mutton dishes. All can be washed down with Tibetan Yak Butter Tea (which even if not always the most popular must be tried at least once!)
As the province with the highest number of ethnic minorities, Yunnan’s cuisine or Diāncài 滇菜is also highly varied, featuring spicy food with an exotic use of wild mushrooms and flowers. Favorite dishes include Qiguoji(steam pot chicken made with Chinese Herbs), Guoqiaomixian(famous noodle dish), and Rubing(Cheese cakes that can be fried and eaten with a spicy mint salad).
With all of these lovely flavors and unique dishes make sure you tour with dedicated professionals who are interested in helping you explore the wonderful cuisine that China has to offer. We could go on and on but the most important thing is for you to come and see it for yourself! Book a Tour!
