Chinese Food

China's Four Major Styles of Cooking -- Guangdong, Shandong, Sichuan and Huaiyang

China's style of cooking is a system which is evolved from the skills such as the selection of ingredients, food cutting and arranging, and cooking and has distinct local flavor. Guangdong, Shandong, Sichuan and Huaiyang are China’s four major styles of cooking.

Local Native Products and Custom

In the northern China, there are rich cattle and sheep, so which are usually used in cooking. In the southern China, there are rich aquatic products, so people like to eat fish. In the coastal region of China, there are rich seafood, so which are usually used in cooking.

The Different Climates Throughout the Country Form Different Tastes

Generally speaking, it is cold in the northern China, so the dish is mainly based on salty taste. It is mild in east China, so the dish is mainly based on sweet taste. It is rainy in southwest region of China, so the dish is mainly based on hot and spicy taste.

The Different Cooking Throughout the Country

Shandong and Beijing dish are good at quick-frying, stir-frying, roasting and slippery-frying. Jiangsu dish is good at steaming, stewing, and simmering. Sichuan dish is good at roasting and stir-frying. Guangdong dish is good at roasting, gratinating, quick-frying and deep-frying.

China Main Diet City

1. Diet City

Northern Diet City: Jinan, Fushan, Qufu, Tianjin, Beijing

Southwest Diet City: Chengdu

Northwest Diet City: Xi’an

Eastern Diet City: Suzhou

Southern Diet City: Guangzhou

2. Snack City

Four Main Snack Cities: Nanjing, Suzhou, Shanghai, Changsha

Eight Main Snack Cities: Nanjing, Suzhou, Shanghai, Changsha, Beijiing, Chengdu, Kaifeng, Taipei

Menu

Shangdong Cuisine鲁菜

Sweet and Sour Carp糖醋鲤鱼 Kung Pao Chicken (Shandong Style)宫保鸡丁(鲁系) Braised Intestines in Brown Sauce九转大肠

Sea Cucumber with Minced Pork肉末海参 Crispy Chicken香酥鸡 Dry- Braised Olive Flounder in Brown Sauce干烧牙片鱼 Stewed Chicken with Laoshan Mushroom崂山菇炖鸡 Boiled Fresh Abalone原壳鲍鱼 Hot and Sourfish Balls酸辣鱼丸、Deep-Fried Oysters炸蛎黄 Stir-Fried Whelks油爆海螺 Braised Cabbage with Prawn大虾烧白菜 Stewed Tofu with Yellow Croaker黄鱼炖豆腐

Yipin Birthday Peach一品寿桃 Fried Pearl-Shaped Bamboo Shoots With Dried Shrimp海米珍珠笋 Fried Chicken Breast炸鸡扇 Bird's Nest Four Items燕窝四大件 Grilled Pig Rib烤牌子 Fried Shelled Shrimps with Chrysanthemum 炸菊花虾包 Steamed Tofu Stuffed with Vegetables一品豆腐

 

 

 

 

 

Sichuan Cuisine川菜

Yu-Shiang Shredded Pork鱼香肉丝 Kung Pao Chicken宫保鸡丁 Pork Lungs in Chili Sauce夫妻肺片 Stir-Fried Tofu in Hot Sauce麻婆豆腐 Sautéed Spicy Pork回锅肉 Braised Dongpo Pork Hock with Brown Sauce东坡肘子

 

 

 

Huaiyang Cuisine淮扬菜

Peigong Dog Meat沛公狗肉 Pengcheng Fish Balls彭城鱼丸 Stewed Chicken in Ground Kettle地锅鸡

Steamed Crab Meat and Minced Pork Balls清炖蟹粉狮子头 Braised Shredded Chicken with Ham And Dried Tofu大煮干丝 Three Covering Duck三套鸭 Salted Pork in Jelly水晶肴肉

Duck in Salted Spicy Sauce盐水鸭 Steamed Small Dumpling in Basket小笼包子 拉面、薄饼、葱油饼、Jellied Tofu豆腐涝 Guotie Stuffed with Beef牛肉锅贴

Boiled Chicken with Mushroom 香菇炖鸡 Sweet and Sour Boneless Pork咕咾肉 Braised Mandarin Fish in Shape of Squirrel松鼠鳜鱼 Barbell Liver Soup鲃肺汤 Stir-Fried Shrimp Meat with Biluochun Tea Juice碧螺虾仁 Stir-Fried Shredded Eel with Hot Oil响油鳝糊 Beggar's Chicken叫化童鸡 Watermelon Chicken 西瓜鸡 Sauted Chinese Cabbage in Chicken Oil鸡油菜心 Sweet and Sour Spare Ribs糖醋排骨 Braised Mutton in Brown Sauce红烧羊肉 Taihu Lake Whitebait太湖银鱼 Taihu Lake Crab太湖大闸蟹 Yangcheng Lake Crab阳澄湖大闸蟹

 

 

 

 

 

 

 

 

 

Guangdong Cuisine粤菜

Dragon and Tiger Locked In Battle龙虎斗 Scalded Prawns白灼虾Roast Suckling Pig烤乳猪 Stewed Pork with Taro香芋扣肉 Huangpu Scrambled Egg 黄埔炒蛋 Dog Meat Casserole狗肉煲

Hakka Style Braised Chicken in Gravy东江盐焗鸡 Beancurd in Stuffed with Minced Pork酿豆腐