CHINESE REGOINAL

COUSINE
 CHINESE REGIONAL COUSINE
ARE THE DIFFERENT COUSINE
FOUND IN DIFFERENT
PROVINCE AND PREFECTURE OF
CHINA AS WELL AS FROM
LARGE CHINESE COMMUNITIES
OVERSEAS
 A NUMBER OF DIFFERENT STYLE
CONTRIBUTES TO CHINESE BUT
CUISINE BUT PERHAPS THE BEST
KNOW AND MOST INFLUENTIAL ARE
CANTONESE CUISINE SHANDONG
CUISINE JIANGSU CUISINE
(SPECIFICALLY HUAIYANG CUISINE)
AND SZCHUAN CUISINE THESE
STYLE ARE DISTRICTIVE FROM ONE
ANOTHER DUE TO FACTOR SUCH AS
AVAILABILITY OF RESOURCES
CLIMATE GEOGRAPHY HISTORY
COOKING TECHIQUES AND
LIFESTYLE ONE STYLE MAY FAVOUR
THE OF LOTS OF GARLIC AND
SHALLOTS OVER LOTS OF CHILL
SPICES WHILE ANOTHER MAY
FAVOUR PREPARING SEAFOOD OVER
OTHER MEATS AND FLOW.
 
SUMMARY OF THE EIGTH
CUISINES
 SICHUAN AND HUMAN CUISINES:
HOT SPICE
 Anhui and Fujian cuisines inclusion of

wild foods from their mountains

 GUANGDONG (Cantonese) fugian

,Zhejiang, Jiangsu;great seafood and

generaliy sweet and light flavors.
 SHANDONG CUISINE; fresh and salty

with a lot of seafood dishes. 

1. Guangdong/Cantonese cuisine
Making a great variety of soup is a feature of Cantonese cuisine.
 

 Sweeter, favoring braising and stewing,

adding various mild sauces
 Cantonese food is most popular style

internationally. Guangdong province

and Hong Kong
 Are noted for FINE SEAFOOD

DISHES AND RICE DISHES. They eat

very wide variety of foods.
 The dishes they serve don’t have strong

flavors since it is lightly seasoned, and

they often tend to be a little sweet. More
on yui cuisine
2. Sichuan cuisine
Spicy and bold, often mouth-numbing,
using lots f chili,garlic,ginger and
peanuts

 Sichuan province produced the most

widely served cuisine in china. Their
dishes are famous for their hot-spicy
taste and the numbing flavor of Sichuan
peppercorn that is rare in other regional
cuisine.
3. Jiangsu cuisine
Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dishes from Jiangsu.
 

 Fresh, moderately salty and sweet,

precise cooking techniques,favoring
seafood, soup and artistic, colorful
presentation
 Jiangsu province and china’s biggest

city, shanghai, have a very refined

gourmet cuisine that is often served at
government banquets. What makes it
special is the exquisite cooking
techniques that produce richly aromatic
and visually artistic dishes. 
4. Zhejiang cuisine
Mellow, using fresh seafood, freshwater
fish, and bamboo shoots, and a wide
variety of cooking methods

 Zhejiang province is the south of

Jiangsu, and it borders on shanghai too,
s their style is similar to theirs, but it is
less elaborately prepare. The focus more
on serving fresh foods. The food is often
served raw or almost raw and is FRESH
AND CRISPY AND SEASONAL.
5. Fujian/min cuisine
Lighter, with a mild sweet and sour taste, using ingredients from the sea and the mountains.

 Fujian province is known for GREAT

SEAFOOD AND SOUP and precise use
of scintillating but
 Not tongue numbing spices.adding

much wild exotic delicacies from the sea

and muntainsmakes their dishes have
unusal flavors.
6. Hunan cuisine
People in the hunan region can’t seem to live without chilies; no dish is complete without
chilies in hunan cuisine.
 

 Quite spicy, with a hot and sour taste,

favoring sautéing, stir-frying, steaming
and smoking.
 If you like Sichuan food, you’ll

probably like hunan food to since it is

EVEN HOTTER. It is tastier and more
delicious because they don’t use
peppercorn that numbs the mouth. It is
rich agricultural area that produces a
broad range of vegetables and herbs, and
these are served up.
7. Shandong cuisine
Uses many wild plants and animals as ingredients, favoring
Stewing and more oil.
 

 Anhui cuisine is even wilder than Fujian

cuisine. It is inland, and big mountains
such as the yellow mountains are the
source of lots of different wild foods and
herbs. it is basically a HEARTY
MOUNTAINS PEASANT FOOD. Some
of the best dishes incorporate wild foods
for an unusual taste.
8. Shandong cuisine
Salty and crispy, favoring braising and
seafood.

 Shandong was one of the first civilized

areas, and it set the pattern for northern
styles of
 Cooking. With a long coast, SEAFOOD

IS ITS FORTE. They preserve the

original taste of the seafood by using
simple ingredients and braising, and
they like vinegar and salt. Unlike
southern cuisine ,they serve much more
wheat food, including their noodles.