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Chinese Regional Cooking Styles
from: EpochEven though there are many regional cooking styles in china, there are 5 popular styles are preferred by china people and also these are the most famous around the world Chinese cuisine restaurants.
Sichuan cuisine: Native to southwestern China, it is known for
bold flavors, particularly the spiciness resulting from liberal use of chili and
Sichuan peppercorns. Sichuan cuisine often contains food preserved through
pickling, salting, drying and, smoking, and is generally spicy.
Shandong cuisine: Born in the eastern coastal areas of
China, Shandong cuisine consists of two major styles. Jiaodong style is
characterized by the use of seafood in its cooking, with light tastes, and Jinan
style is noted for its soup and use of soups in its cooking
style.
Huaiyang cuisine: This style was developed in
Anhui Province, Jiangsu Province, and Zhjiang Province. It is known for its use
of wild game and herbs, from both the land and sea, and simple methods of
preparation. Braising and stewing are common techniques. It selects ingredients
strictly, according to the seasons.
Cantonese
cuisine: Cantonese food is the best known outside China. Most "Chinese”
restaurants in Western countries serve Cantonese cuisine. Besides pork, beef,
and chicken, Cantonese cuisine incorporates almost all edible meats—including
organ meats, chicken feet, duck and duck tongues, snakes, and snails. Spices are
used in modest amounts to avoid overwhelming the flavors of the primary
ingredients.
Dongbei cuisine: From northeastern China,
Dongbei cuisine relies heavily on preserved foods and hearty fare due to the
harsh winters and relatively short growing seasons. Pickled cabbage is
traditionally made in giant clay pickling vats. The staple crop in northern
China is wheat as opposed to rice. Another distinct feature that separates
Dongbei cuisine from other Chinese cuisines is to serve more raw vegetables and
raw seafood in the coastal areas.
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