Chinese Cuisine

Shandong Cuisine

Consists of Jinan cuisine and Jiaodong cuisine

Seafood is a major component of Shandong cuisine .

Soups are given much attention .

Fried stomach and nine-bends pig intestines ( 九转大肠 )

Sea Cucumber with Crab Roe(蟹黄海参 )

Sautéed Lamb Slices with Scallion ( 葱爆羊肉 )

Apple in Hot Toffee ( 拔丝苹果 )

Guangdong Cuisine

Consists of cuisines in Guangzhou,Shantou,Dongjiang and Hakka people.

Western-stylenatural flavor. light, sweet, crisp and freshFamous for its wide selection of ingredients.

Roast Suckling Pig( 烤乳猪 )

Pork with preserved vegetable ( 梅菜扣肉 )

Abalone,sea cucumber, Shark‘s fin鲍、参、翅

Steamed sea bass ( 清蒸鲈鱼 )

Century Egg and Pork Congee ( 皮蛋瘦肉粥 )

Jiangsu Cuisine Consists of Yangzhou,Huaian,Suzhou and S

hanghai cuisines Use fresh and live aquatic products as the m

ain ingredients. Based on four cooking methods:boiling,stew

ing,braising and simmering ( 煮 , 煨 , 焖 , 炖 )

Braised Tortoise( 清炖甲鱼 )

Watermelon chicken slice( 西瓜鸡 )

Lion’s Head Meatballs( 狮子头 )

Saline Duck ( 盐水鸭 )

Zhejiang cuisine Comprise local cuisines of Hangzhou,

Ningbo and Shaoxing,and Hangzhou Cuisine is the most famous one among the three.

Fresh ,tender,soft,smooth

West Lake Fish with vinegar( 西湖醋鱼 )

Beggar’s Chicken ( 叫花鸡 )

Stewed Silver Carp Head ( 拆烩鲢鱼头 )

Sichuan Cuisine

Consists of Chengdu cuisine and Chongqing cuisine.

Characterized by spicy and pungent flavor , emphasizes on the use of chili,pepper and prickly ash( 花椒 ) ,ginger.

Variety of flavors: sour, sweet, tongue-numbing and hot.

Mapo Tofu

Fish-flavored Pork Shreds( 鱼香肉丝 )

Boiled Pork Slices in a fiery sauce(水煮肉片 )

Chicken Cubes with Peanuts in Hot Sauce( 宫保鸡丁 )

Twice-cooked Pork( 回锅肉 )

Fuqi Ox Lung Slice( 夫妻肺片 )

Chongqing Hot and Chilli Fish ( 重庆麻辣鱼 )

Hotpot

Hunan Cuisine

Consists of local cuisines of Xiangjiang Region,Dongting Lake and Xiangxi mountain areas.

Characterized by thick and pungent flavor.

Chili ,pepper and shallot are usual necessities.

Steamed Fish Head with Diced Hot Red Peppers ( 剁椒鱼头 )

Steamed Multiple Preserved Hams(腊味合蒸 )

Fujian cuisine

Combine Fuzhou ,Quanzhou and Xiamen cuisines.

Distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory

The most distinct features are their “pickled taste“( 卤味 ).

Steamed Abalone with Shark’s Fin and Fish Maw in Broth ( 佛跳墙 )

Litchi Pulp( 荔枝肉 )

Anhui Cuisine

Braising and stewing are the most basic cooking methods .

Slightly spicy and salty.

Li Hongzhang Mixed Stew ( 李鸿章杂烩 )

Huangshan Stewed Pigeon( 黄山炖鸽 )

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