Chinese regional cuisines(Chinese: 八大菜系; pinyin: Bādà càixì)

Chinese traditional food culture has a long history, and there are many styles of cooking. The four major cuisines of Lu, Sichuan, Suzhou and Guangdong were formed earlier, and later on, the local cuisines of Zhejiang, Fujian, Hunan and Hui also became famous, thus forming the "eight major cuisines" of China.

Cantonese cuisine (粤菜; yuècài)

Cantonese cuisine (yuècài) emphasizes the use of minimal sauces to highlight the natural flavors of the food. It is known for its dim sum, a hearty small dish that became popular in 20th-century Hong Kong. Dim sum is prepared by pan-frying, steaming, stewing, or baking, and includes rice rolls, lotus leaf rice, turnip cakes, buns, dumplings, stir-fried greens, congee, and soups. Cantonese cuisine is characterized by its emphasis on the original taste of the food and its compatibility, so it uses only a small amount of spices and few spicy dishes, but a wide range of spices are used. In order to preserve the original flavor, the food is generally made lighter, so it is preferred to be cooked by steaming, which gives it a fresh and strong flavor.

Guangdong Province is rich in agricultural and aquatic resources and can provide fresh food at a lower cost. To the Cantonese, spices are used to mask the flavor of unfreshness. Fresh seafood is odorless, so the best way to cook it is by steaming. In the case of steamed fish, for example, only a small amount of soy sauce, ginger and green onion is needed to bring out the natural fresh and sweet flavor of the seafood.

Cantonese people call this meal "eating tea", which is also an important reflection of Guangdong's tea culture.

Sichuan cuisine (川菜; chuāncài)

Sichuan cuisine hails from the Sichuan Province in southwestern China and is renowned for its bold flavors, particularly the fiery and pungent tastes resulting from generous amounts of garlic and chili peppers, along with the distinctive flavor of the Sichuan peppercorn, known for its numbing sensation (花椒; huājiāo) and the Facing heaven pepper (朝天椒; cháotiān jiāo). Peanuts, sesame paste, and ginger are also key components in this style.

Anhui cuisine (徽菜; huīcài)

Anhui cuisine originates from the culinary traditions of the Huangshan Mountains region in China and shares similarities with Jiangsu cuisine, albeit with a reduced focus on seafood and a greater emphasis on an extensive array of local herbs and vegetables. Anhui province is notably blessed with an abundance of fresh bamboo and mushroom crops.

Shandong cuisine (鲁菜; lǔcài)

Shandong cuisine, also known as Lu cuisine, boasts a revered position in the realm of imperial gastronomy, with its influence stretching across North China. The dishes of Lu cuisine are renowned for their delightful combination of freshness, saltiness, crispness, and tenderness. The skillful chefs of Shandong are masters in crafting clear broths and creamy soups, finely attuned to the art of seasoning. Local menus feature a splendid tapestry of dishes, including tantalizing braised abalone, succulent braised sea cucumbers, delectable sweet and sour carp, flavorsome braised pork intestines, and the renowned Dezhou chicken—a marinated chicken delicacy originating from the city of Dezhou.

Fujian cuisine (闽菜; mǐncài)

Fujian cuisine is inspired by the coastal and mountainous beauty of Fujian province. Abundant woodlands provide delicacies like edible mushrooms and tender bamboo shoots, adding unique flavors to the culinary experience.This cuisine excels in the art of slicing techniques, elevating the taste, aroma, and texture of seafood and other ingredients.

Hunan cuisine (湘菜; Xiāngcài)

Hunan cuisine is famous for its hot and spicy flavor, enticing aroma, and rich colors. Common cooking techniques include stewing, stir-frying, pot-roasting, braising, and smoking. The region's abundant agricultural output ensures a wide variety of ingredients for Hunan dishes. Typical dishes of Hunan Cuisine include steamed smoked meat, stewed fish, and rice noodle soup. Besides spiciness, Hunan cuisine, especially in western Hunan, also emphasizes sourness, leading to the popularity of various pickled delicacies, such as Douchi, a type of fermented and salted black soybean.

Zhejiang cuisine (浙菜; Zhècài )

Zhejiang cuisine consists of four styles:

1. Hangzhou style captures hearts with its rich variations and skillful incorporation of bamboo shoots, adding depth and texture to the dishes.

2. Shaoxing style excels in its mastery of poultry and freshwater fish, crafting tantalizing creations that leave a lasting impression.

3. Ningbo style sets sail with a focus on seafood, showcasing the treasures of the ocean in dishes that embody the essence of the coastal region.

4. Shanghai style takes center stage as a harmonious amalgamation of different Zhe styles, celebrated not only for its exquisite flavors but also for its renowned dim sum offerings.