Eight cuisines in China – part 1


There is a large number of different dishes in Chinese cuisine. They are distinguished by its flavor, color, taste, cooking techniques, the choice for ingredients, etc. Today, we are going to see the 4 of the 8 most influential and crucial cuisines in China!



鲁菜 lǔ cài – Shangdong Cuisine

Shandong cuisine is also called 鲁菜, the representative of the north cuisine, one of the 4 famous Chinese cuisines, and also the representative of the culinary culture in the Yellow river basin. It has a great impact on the development of cooking techniques in Beijing, Tianjin, North China, and Northeast China.

Shangdong cuisine consists of Jinan cuisines, Jiaodong cuisine, and Confucius cuisine. Shallots, ginger, and garlic are often used in cooking. The dishes are quick-fried, stir-fried or deep fried, taste clear, fresh and fatty, perfect with Shandong’s own famous beer – Qingdao Beer.

*Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. Much of Shandong cuisine’s history is as old as Confucious himself. It is considered the oldest existing major cuisine in China.

Sweet and Sour Carp – One of Shandong’s most famous dishes – 糖醋鲤鱼 tángcù lǐyú


Braised abalone – 红烧鲍鱼hóngshāo bàoyú



川菜 chuān cài – Sichuan Cuisine

Pepper, pepper, and pepper again! Sichuan Cuisine combines the cuisines from Chengdu and Chongqing. There are a total of 38 cooking methods according to books: scald, wrap, bake, mix, stew, and adhere, etc. It features pungent seasonings which were famed as ‘Three Peppers’ (Chinese prickly ash, pepper, and hot pepper), ‘Seven Tastes’ (Sweet, sour, tingling, spicy, bitter, piquant, and salty), and ‘eight flavors’ (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking). It cannot be said that one who does not experience Sichuan food ever reaches China.


Sichuan Hop Pot is famous around the world.

Sichuan Hot Pot – 四川火锅 Sìchuān huǒguō


Ma Po Tofu – 麻婆豆腐 Mápó dòufu



闽菜 – Fujian Cuisine

Consisting of Fuzhou Cusine, Quanzhou Cuisine and Xiamen Cuisine. Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their ‘pickled taste‘.

Appealing dishes are countless, thus we can only give some examples here:

Buddha jumping over the wall – 佛跳墙 Fótiào qiáng


Fried Xi Shi’s Tongue – 炒西施舌 Chǎo Xīshi shé



苏菜 – Jiangsu Cuisine

Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou, and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. Its carving technique is especially well known.  The flavor is light, fresh and sweet. Besides, Jiangsu cuisine has several branches: Shanghai cuisine, Nanjing cuisine, the latter is known for its duck recipes.

The most highly recommended courses are :

Lion’s head braised with crab-powder – 狮子头 Shīzi tóu


Three sets of ducks – 三套鸭 Sāntao yā

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