Eight Distinct Regional Cuisines

Yue（Guangdong，Cantonese）

Main article:Cantonese cuisine

Dim sum，literally“touch your heart”，is a Cantonese small hearty dishes.

These bite-sized portions are prepared using traditional cooking methods such asfrying，steaming，stewing and baking.It is designed so that one person may taste a variety of different dishes.Some of these may include rice rolls，lotus leaf rice，shui jiao-style dumplings，stir-fried green vegetables，congee porridge，soups，etc.

The Cantonese style of dining，yue cha，combines the variety of dim sum dishes with the drinking of tea.Yue cha literally means“drink tea”.

Chuan（Szechuan）

Main article:Szechuan cuisine

Szechuan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors，particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers，as well as the unique flavour of the Sichuan peppercorn and Facing heaven pepper.Peanuts，sesame paste and ginger are also prominent ingredients in this style.

Hui（Huizhou）

Main article:Anhui cuisine

Anhui cuisine is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine，but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.

Lu（Shandong）

Main article:Shandong cuisine

Shandong cuisine is commonly and simply known as Lu cuisine.With a long history，

Shandong cuisine once formed an important part of the imperial cuisine and was widely promoted in north China.However，it isn’t popular in south China.

Shandong cuisine is featured by a variety of cooking techniques and seafood.Thetypical dishes on local menu are braised abalone，braised trepang，sweet and sour carp and Dezhou Chicken.Various Shandong snacks are also worth trying.

Min（Fujian）

Main article:Fujian cuisine

Fujian cuisine is a Fujian coastal region.Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized.Slicing techniques are valued in the cuisine and utilized to enhance the favor，aroma and texture of seafood and other foods.Fujian cuisine is often served in a broth or soup，with cooking techniques including braising，stewing，steaming and boiling.

Su（Jiangsu，Huaiyang）

Main article:Jiangsu cuisine

Jiangsu cuisine，also known as Su cuisine for short，is one of the major components of Chinese cuisine，which consists of the styles of Yangzhou，Nanjing，Suzhou and Zhenjiang dishes.It is very famous all over the world for its distinctive style and taste.It is especially popular in the lower reach of the Yangtze River.

Xiang（Hunan）

Main article:Hunan cuisine

Hunan cuisine is well known for its hot spicy flavor，fresh aroma and deep color.Common cooking techniques include stewing，frying，pot-roasting，braising，and smoking.Due to the high agricultural output of the region，there are many varied ingredients for Hunan dishes.

Zhe（Zhejiang）

Main article:Zhejiang cuisine

Zhejiang cuisine derives from the native cooking styles of the Zhejiang region.

The dishes are not greasy，having but instead a fresh，soft favor with a mellow fragrance.The cuisine consists of at least four styles，each of which originates from different cities in the province：

Hangzhou style，characterized by rich variations and the use of bamboo shoots.

Shaoxing style，specializing in poultry and freshwater fish.

Ningbo style，specializing in seafood.

Shanghai style，a combination of different Zhe styles，also very famous for its dim sum.

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