Chinese Cuisine

      Chinese cuisine is universally recognized as one of the greatest cuisines in the world, owing to its long history, profound culture related to it, and big variety. According to different geographical location, ethic minority and materials, Chinese food is divided into numerous regional cuisines. However, the four major cuisines in China are: Sichuan, Guangdong, Shandong, and Jiangsu-Zhejiang.
Sichuan Cuisine
      Sichuan cuisine is well-known for its hot and pungent flavoring. It lays emphasis on the use of chili, pepper and prickly ash and pickling and braising are basic cooking techniques used in Sichuan cuisine. Sichuan food features big variety of raw materials used in cooking, and many different flavors of the dishes. A Sichuan dish can be spicy, sweet, sour, and salty. One of the popular dishes is Mapo Tofu, or Pockmarked Woman's Bean Curd. The tofu is cooked over a low fire in a sauce which contains chili and pepper. It turned out to be tender and spicy.
Shandong Cuisine
      Shandong foods are crisp, aromatic, tender, delicious, and greasy with salty and some sweet and sour flavors, and seafood is popular on the menu. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried, and soups play an important role. Some of the main dishes are Sweet-and-Sour Fish, Braised Chicken, etc. When meat or seafood is cooked, only little cooking oil and few spices are used, so the food has a natural flavor.
Guangdong (Cantonese) Cuisine
      Guangdong cuisine uses a big variety of raw materials, which includes snake, pangolin, etc. To the people of Guangdong, everything that walks, crawls, flies, or swims is edible. Many dishes are served in soup. Guangdong cuisine's basic cooking techniques are roasting, stir-frying, sautéing, deep-frying, braising, stewing and steaming. The dishes are fresh, tender, and lightly-seasoned. Some of the popular dishes are Roast Suckling Pig, Duck Web, etc.
Jiangsu-Zhejiang Cuisine
      Jiangsu-Zhejiang cuisine stresses the use of vegetables, bamboo shoots, and mushrooms, which gives the food a light, fresh taste. Its cooking techniques include: stewing, braising, frying, stir-frying, braising, and steaming, etc. Jiangsu-Zhejiang cuisine focuses on cutting technique, cooking temperature, and the look of the dishes. The dishes are slightly sweet and less salty, but some dishes are cooked with sweet and sour flavors. Some of the renowned dishes are: Eel and Crab in Crab Shell, Crystal Pork, and West Lake Fish in Vinegar Sauce, etc.