Transcript Styles of Chinese Food Table of contents

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Introduction
Chuan (Sichuan)
Hui (Anhui)
Lu (Shandong)
Min (Fujian)
Su (Jiangsu, Huaiyang cuisine)
Yue (Hong Kong and Guangdong)
Xiang (Hunan)
Xinjiang
Zhe (Zhejiang)
Questions
Thanks
A number of different styles contribute to Chinese cuisine,
but perhaps the best known and most influential are Sichuan
cuisine, Shandong cuisine, Jiangsu cuisine and Guangdong
(Cantonese) cuisine. These styles are distinctive from one
another due to factors such as available resources, climate,
geography, history, cooking techniques and lifestyle. One style
may favor the use of lots of garlic and shallots over lots of chili
and spices, while another may favor preparing seafood over other
meats and fowl. Jiangsu cuisine favors cooking techniques such as
braising and stewing, while Sichuan cuisine employs baking, just
to name a few. Hairy crab is a highly sought after local delicacy
in Shanghai, as it can be found in lakes within the region. Beijing
Roast Duck (otherwise known as 'Peking Duck') is another popular
dish that's well known outside of China. Based on the raw
materials and ingredients used, the method of preparation, and
cultural differences, a variety of foods with different flavors and
textures are prepared in different regions of the country. Many
traditional regional cuisines rely on basic methods of
preservation such as drying, salting, pickling and fermentation
Sichuan cuisine, also called Sichuan 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 flavor of the Sichuan
peppercorn (花椒). Peanuts, sesame paste and ginger are also
prominent ingredients in Szechuan cooking.
Anhui cuisine (Chinese: 徽菜 or 安徽菜) is one of the Eight
Culinary Traditions of China. It is derived from the native cooking
styles of the Huangshan Mountains region in China and is similar
to Jiangsu cuisine.
Shandong Cuisine, commonly and simply known as Lu
cuisine, can be said to be the best of the Eight Regional Cuisines
of China. With a long history, Shandong Cuisine once formed an
important part of the imperial cuisine and was widely promoted
in the north China. However it isn't so popular in south China and
even in the all-embracing Shanghai. Shandong Cuisine is featured
by a variety of cooking techniques and seafood. The typical
dishes on local menu are braised abalone, braised trepang, sweet
and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Various
Shandong snacks are also worth trying.
Fujian cuisine is a traditional Chinese cuisine. Many diverse
sea foods are used, including hundreds of types of fish, shellfish
and turtles, provided by the 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 flavor, aroma and texture of seafood and other
foods. Fujian cuisine is often served in a broth or soup, and
cooking techniques include braising, stewing, steaming and
boiling.
Jiangsu cuisine, also known as Su Cuisine for short, is one
of the major components of Chinese cuisine, and consists of the
styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is
very famous in the whole world for its distinctive style and taste.
It is especially popular in the lower reach of the Yangtze River.
Typical courses of Jiangsu cuisine are Jinling salted dried duck,
clear crab shell meatballs, Yangzhou steamed Jerky strips, triple
combo duck, dried duck, and Farewell My Concubine.
Dim sum, is a Cantonese term for small hearty dishes.
These bite-sized portions are prepared using traditional cooking
methods such as frying, 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,
turnip cakes, buns, shui jiao-style dumplings, stir-fried green
vegetables, congee porridge, soups, etc. The Cantonese style of
dining, yum cha, combines the variety of dim sum dishes with the
drinking of tea. Yum cha literally means 'drink tea'.
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, ingredients for Hunan
dishes are many and varied.
The cuisine of Xinjiang reflects the region's many ethnic
groups, and refers particularly to Uyghur cuisine. Signature
ingredients include roast mutton, kebabs, roast fish and rice.
Because of the Islamic population, the food is predominantly
halal.
Zhejiang cuisine (Chinese: 浙菜 or 浙江菜), one of the Eight
Culinary Traditions of China, derives from the native cooking
styles of the Zhejiang region. The dishes are not greasy, having
but instead have a fresh, soft flavor with a mellow fragrance.
The cuisine consists of at least three styles. These a each
originate from a different city 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
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