Chinese CuisinesChinese Cuisines

Chinese cuisine is a brilliant facet of Chinese cuisine is a brilliant facet of Chinese culture, which is proven by the Chinese culture, which is proven by the fact that Chinese restaurants are found fact that Chinese restaurants are found scattered everywhere around the world. scattered everywhere around the world.

Today, the culinary industry is Today, the culinary industry is developing even more rapidly than developing even more rapidly than before. A decade ago, Beijing had a few before. A decade ago, Beijing had a few thousand restaurants, while today there thousand restaurants, while today there are over 100,000 restaurants of are over 100,000 restaurants of different sizes in the city.different sizes in the city.

民以食为天民以食为天 People regard food as their heaven.People regard food as their heaven. For the common folks food is heaven. For the common folks food is heaven. Food the first necessity of man.Food the first necessity of man. People regard food as their prime want.People regard food as their prime want. 开门七件事，柴米油盐酱醋茶。开门七件事，柴米油盐酱醋茶。 7 daily necessities, woods (coals), rice, 7 daily necessities, woods (coals), rice,

oil, salt, sauce, vineger and tea. oil, salt, sauce, vineger and tea.

Local Chinese CuisinesLocal Chinese Cuisines It is widely acknowledged that from the It is widely acknowledged that from the

MingMing (1368-1644) and (1368-1644) and QingQing (1616- (1616-1911) dynasties onwards, there arose 1911) dynasties onwards, there arose eight schools of cuisineeight schools of cuisine, respectively , respectively from Shandong, Sichuan, Guangdong, from Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Fujian, Jiangsu, Zhejiang, Hunan, and Anhui provinces. Anhui provinces.

In addition to these traditional cuisines, In addition to these traditional cuisines, the culinary industry in China has the culinary industry in China has undergone great changes, as almost undergone great changes, as almost every place has its own local specialties, every place has its own local specialties, just as different cuisines have gathered just as different cuisines have gathered in one place.in one place.

In big cities like Beijing, Shanghai In big cities like Beijing, Shanghai and Guangzhou, one can tastes all and Guangzhou, one can tastes all the familiar and famed dishes from the familiar and famed dishes from around the country.around the country.

Shandong CuisineShandong Cuisine

Consisting of Consisting of Jinan CuisineJinan Cuisine and and JiaodongJiaodong cucuisineisine, , Shandong cuisineShandong cuisine, clear, pure and n, clear, pure and not greasy, is characterized by its emphasis oot greasy, is characterized by its emphasis on aroma, freshness, crispness, and tendernn aroma, freshness, crispness, and tenderness. Shallot and garlic are usually used as seess. Shallot and garlic are usually used as seasonings so Shandong dishes taste pungent asonings so Shandong dishes taste pungent usually. Jinan cuisine is adept at deep-fryinusually. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiadog, grilling, frying and stir-frying while Jiadong division is famous for cooking seafood wng division is famous for cooking seafood with fresh and light taste.ith fresh and light taste.

ShallotShallot

Dezhou Style BraDezhou Style Braised chickenised chicken

It is made by a whole It is made by a whole chicken cooked with chicken cooked with crude herbcrude herb. When . When served it is a chicken served it is a chicken in the plate, gold and in the plate, gold and red in color. If you red in color. If you shake it with its leg, shake it with its leg, all bones and flesh all bones and flesh will separate will separate automatically. Braised automatically. Braised chicken has a brilliant chicken has a brilliant taste, tender salty and taste, tender salty and a little sweet, very a little sweet, very different from Beijing different from Beijing Roast Duck.Roast Duck.

Sauted Sea Cucumber with ShaSauted Sea Cucumber with Shallotllot

Shandong Province is half-plane Shandong Province is half-plane circled by sea, so sea food is a major circled by sea, so sea food is a major component of Shandong cuisine.component of Shandong cuisine.

Sea cucumber is high in nutritional Sea cucumber is high in nutritional value. It is cooked with shallow value. It is cooked with shallow because it can remove the fishy because it can remove the fishy smell of sea cucumbers.smell of sea cucumbers.

It tastes fresh and light and sea It tastes fresh and light and sea cucumber tastes a little fishy.cucumber tastes a little fishy.

Sichuan CuisineSichuan Cuisine

SichuanSichuan, known as , known as Nature’s StorehouseNature’s Storehouse, , is also a is also a storehouse of cuisinestorehouse of cuisine. Here, . Here, each and every restaurant provides each and every restaurant provides delicious yet economic culinary fare. delicious yet economic culinary fare.

The ingredients for Sichuan cuisine are The ingredients for Sichuan cuisine are simple but the spices used are quite simple but the spices used are quite different. different.

Sichuan cuisine is famous for its spicy and Sichuan cuisine is famous for its spicy and hot foodhot food, yet just being hot and spicy does , yet just being hot and spicy does not not

necessarily distinguish it from other hnecessarily distinguish it from other hot and spicy cuisines, such as Hunan aot and spicy cuisines, such as Hunan and Guizhou Cuisine. nd Guizhou Cuisine. What is really spWhat is really special about Sichuan cuisine is the use ecial about Sichuan cuisine is the use of Chinese prickly ash seedsof Chinese prickly ash seeds, the tast, the taste of which leaves e of which leaves a feeling of numbnea feeling of numbnessss on one’s tongue and mouth. on one’s tongue and mouth.

Chinese prickly ashChinese prickly ash

Besides this unique spice, Sichuan Besides this unique spice, Sichuan dishes are also usually prepared dishes are also usually prepared with other spices like with other spices like chili pepperchili pepper. . Using fermented bean sauce and a Using fermented bean sauce and a set of unique cooking methods. set of unique cooking methods.

The Gongbao The Gongbao (Kung Pao) chi(Kung Pao) chicken cken

宫保鸡丁宫保鸡丁

Ma-po tofuMa-po tofu 麻婆豆腐麻婆豆腐

Tan Family FisTan Family Fish Headh Head

谭家鱼头谭家鱼头

Guangdong CuisineGuangdong Cuisine

Guangdong Province is located in Guangdong Province is located in Southern China, with a moderate Southern China, with a moderate climate and abundant produce all climate and abundant produce all year round. As one of the earliest year round. As one of the earliest ports open to foreign trade, the ports open to foreign trade, the province has developed a culinary province has developed a culinary culture with its own characteristics culture with its own characteristics that has exerted a far-reaching that has exerted a far-reaching influence on other parts of China. influence on other parts of China.

Guangdong cuisine is famous for its Guangdong cuisine is famous for its seafood as well as for its originality seafood as well as for its originality and refined cooking processes. and refined cooking processes. Various soups in this cuisine have Various soups in this cuisine have become loved by people all over the become loved by people all over the country.country.

Areca Catechu sparAreca Catechu spare ribe rib

槟榔排骨槟榔排骨

Crispy chichenCrispy chichen 东江盐鸡 东江盐鸡

AbaloneAbalone 鲍鱼鲍鱼

Barbecue PorkBarbecue Pork

Fujian CuisineFujian Cuisine

The most characteristic aspect The most characteristic aspect of Fujian cuisine is that its of Fujian cuisine is that its dishes are served in soup. Its dishes are served in soup. Its cooking methods are stewing, cooking methods are stewing, boiling, braising, quick-boiling, boiling, braising, quick-boiling, and steaming, The most famous and steaming, The most famous dish is dish is Buddha Jumps Over Buddha Jumps Over the Wallthe Wall. .

Jiangsu CuisineJiangsu Cuisine

Jiangsu cuisine, also known as Jiangsu cuisine, also known as Su CaiSu Cai f for short, is one of the major componenor short, is one of the major components of Chinese cuisine, and consists of thts of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou e styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous and Zhenjiang dishes. It is very famous in the whole world for its distinctive styin the whole world for its distinctive style and taste. It is especially popular in tle and taste. It is especially popular in the lower reach of the Yangtze River. he lower reach of the Yangtze River.

Jiangsu cuisine has the characteristics Jiangsu cuisine has the characteristics of strictly selected ingredients, of strictly selected ingredients, exquisite workmanship, elegant shape, exquisite workmanship, elegant shape, and rich culture trait. The typical raw and rich culture trait. The typical raw materials are fresh and live aquatic materials are fresh and live aquatic products. It highlights the freshness of products. It highlights the freshness of ingredients. Other cooking ingredients ingredients. Other cooking ingredients are often carefully selected tea leaves, are often carefully selected tea leaves, bamboo shoots, mushrooms, pears, and bamboo shoots, mushrooms, pears, and dates. dates.

Due to using the methods of stewing, bDue to using the methods of stewing, braising, quick-frying, warming-up, stiraising, quick-frying, warming-up, stir-frying, wine sauce pickling and addir-frying, wine sauce pickling and adding some sugar as condiments, Jiangsu ng some sugar as condiments, Jiangsu dishes taste fresh, light and mellow. dishes taste fresh, light and mellow.

Typical courses of Jiangsu cuisine are Typical courses of Jiangsu cuisine are JJinling salted dried duckinling salted dried duck (Nanjing's mos (Nanjing's most famous dish), t famous dish), crystal meatcrystal meat, , clear crab clear crab shell meatballsshell meatballs, , Yangzhou steamed JerYangzhou steamed Jerky stripsky strips (dried tofu, chicken, ham and (dried tofu, chicken, ham and pea leaves).pea leaves).

Jinling salted dJinling salted dried duckried duck

Crystal meatCrystal meat

Minced pork Minced pork and crab and crab meat balls meat balls with bamboo with bamboo shoots in a shoots in a clear soup. clear soup.

Yangzhou Yangzhou steamed Jerky steamed Jerky stripsstrips

Zhejiang CuisineZhejiang Cuisine

Zhejiang Cuisine is light and exquisite, as Zhejiang Cuisine is light and exquisite, as representative of food from along the representative of food from along the lower Yangtze River. One famous dish is lower Yangtze River. One famous dish is West Lake Vinegar FishWest Lake Vinegar Fish, which looks , which looks delicate and tastes tender, with the delicate and tastes tender, with the refreshing flavors of nature. Many refreshing flavors of nature. Many Chinese restaurants in China, as well as Chinese restaurants in China, as well as in other parts of the world, serve this in other parts of the world, serve this dish, but usually with less authentic flavor dish, but usually with less authentic flavor compared to that found in Hangzhou. compared to that found in Hangzhou.

West Lake VineWest Lake Vinegar Fishgar Fish

西湖醋鱼西湖醋鱼

Fried Shrimp Fried Shrimp 炒虾仁炒虾仁

Pork with picklPork with pickled vegetable ed vegetable

梅菜扣肉梅菜扣肉

Hunan CuisineHunan Cuisine

Hunan Cuisine consists of local cuisinHunan Cuisine consists of local cuisines of Xiangjiang Region, Dongting Lakes of Xiangjiang Region, Dongting Lake and Xiangxi Mountain Region. It is ce and Xiangxi Mountain Region. It is characterized by thick and pungent flavharacterized by thick and pungent flavor. Chili, pepper and shallot are ususalor. Chili, pepper and shallot are ususally necessaries in this division. ly necessaries in this division.

Dong’an ChicDong’an Chickk

Peppery and Peppery and Hot ChickHot Chick

Braised pork Braised pork with brown with brown saucesauce

Anhui CuisineAnhui Cuisine

Anhui Cuisine chefs focus much Anhui Cuisine chefs focus much more attention on the temperature more attention on the temperature in cooking and are good at braising in cooking and are good at braising and stewing. Often hams will be and stewing. Often hams will be added to improve taste and sugar added to improve taste and sugar candy added to gain freshness. candy added to gain freshness.

Braised Braised Turtle with Turtle with HamHam

Fuliji Grilled CFuliji Grilled Chickenhicken

Every Dish Has A StoryEvery Dish Has A Story

The names of Chinese dishes are diverse, The names of Chinese dishes are diverse, but behind each of the famous dishes is but behind each of the famous dishes is an interesting story explaining why it is an interesting story explaining why it is popular. A catchy name may add value to popular. A catchy name may add value to the dish.the dish.

However, some names are so eccentric However, some names are so eccentric that they may confuse people, both that they may confuse people, both Chinese and foreigners. If you explain the Chinese and foreigners. If you explain the names in a literal way, you may make a names in a literal way, you may make a fool of yourself.fool of yourself.

Take Take 狗不理狗不理 Goubuli Goubuli ( Dog pays no att( Dog pays no attention) buns in the city of Tianjin for eention) buns in the city of Tianjin for example. These popular buns are all haxample. These popular buns are all handmade and of the same size. When sendmade and of the same size. When served in near neat rows in the tray, they rved in near neat rows in the tray, they look like budding chrysanthemum flolook like budding chrysanthemum flowers. The wrapping is thin, the fillings wers. The wrapping is thin, the fillings are juicy, and the taste is tender and dare juicy, and the taste is tender and delicious yet not at all greasy. Then why elicious yet not at all greasy. Then why the name.the name.

Goubuli Goubuli 狗不理包子狗不理包子

Goubuli Goubuli steamed buns were first sold in steamed buns were first sold in Tianjin about 150 years ago. A local younTianjin about 150 years ago. A local young man by the name Gouzi (Dog) worked ag man by the name Gouzi (Dog) worked as an apprentice in a shop selling s an apprentice in a shop selling BaoziBaozi (st(steamed buns). Three years later, he set up eamed buns). Three years later, he set up his own Baozi shop. Because his buns wehis own Baozi shop. Because his buns were so delicious, he soon had a thriving bure so delicious, he soon had a thriving business, with more and more people comisiness, with more and more people coming for the buns. ng for the buns.

As hardworking as Dog was, he still could As hardworking as Dog was, he still could not meet the demands of his customers, not meet the demands of his customers, who had to wait a long time. Impatiently, who had to wait a long time. Impatiently, some people would call out to urge him osome people would call out to urge him on, but as he was n, but as he was

busy preparing the buns, he had no tibusy preparing the buns, he had no time to answer. People therefore called me to answer. People therefore called his buns Goubuli, meaning “Dog pays his buns Goubuli, meaning “Dog pays no attention.” no attention.”

This eccentric name, however, had verThis eccentric name, however, had very good promotional effects, and has bey good promotional effects, and has been used ever since. Now Goubuli is a tien used ever since. Now Goubuli is a time-cherished brand name in Tianjin. me-cherished brand name in Tianjin.

Dongpo Meat Dongpo Meat 东坡肉东坡肉

In Zhejiang cuisine, there is a well-accepIn Zhejiang cuisine, there is a well-accepted dish called ted dish called Dongpo MeatDongpo Meat. This dish i. This dish is prepared over a slow fire, with streaky s prepared over a slow fire, with streaky pork in big chunks and garnishes of greepork in big chunks and garnishes of green onion, ginger at the bottom of the pot, n onion, ginger at the bottom of the pot, cooking wine, soy sauce, and sugar.cooking wine, soy sauce, and sugar.

The fished dish is bright red in color and The fished dish is bright red in color and tender and juice in taste, yet without any tender and juice in taste, yet without any feel of greasiness. This dish was named afeel of greasiness. This dish was named after fter Su DongpoSu Dongpo (1037-1101) a great poet o (1037-1101) a great poet of Northern Song Dynasty (960-1127), who f Northern Song Dynasty (960-1127), who created it when he was an official in Hancreated it when he was an official in Hangzhou.gzhou.

It is said that, when he was in charge oIt is said that, when he was in charge of the drainage work for the West Lake, f the drainage work for the West Lake, Su Dongpo rewarded workers with steSu Dongpo rewarded workers with stewed pork in soy sauce, and people latewed pork in soy sauce, and people later named it r named it Dongpo MeatDongpo Meat, to commem, to commemorate this gifted and generous poet.orate this gifted and generous poet.

Buddha Jumping the Wall Buddha Jumping the Wall 佛跳墙佛跳墙

Fujian cuisine boasts a famous dish Fujian cuisine boasts a famous dish called called Buddha Jumping the WallBuddha Jumping the Wall, the , the No. 1 dish of the province. This dish is No. 1 dish of the province. This dish is prepared with more than 20 main prepared with more than 20 main ingredients, including chicken, duck, ingredients, including chicken, duck, sea cucumber, dried scallop, tendon, sea cucumber, dried scallop, tendon, shark lip, fish maw, ham, and more shark lip, fish maw, ham, and more than a dozen garnishes like than a dozen garnishes like mushrooms, winter bamboo shoots and mushrooms, winter bamboo shoots and pigeon eggs. pigeon eggs.

All these ingredients are placed into All these ingredients are placed into ceramic pot, with cooking wine and ceramic pot, with cooking wine and chicken both added, and then chicken both added, and then cooked over a slow fire until the cooked over a slow fire until the meat is tender and juicy and the meat is tender and juicy and the soup become smooth and thick. A soup become smooth and thick. A taste of the dish will leave a taste of the dish will leave a lingering aftertaste in the mouth. lingering aftertaste in the mouth. The story behind the name of the The story behind the name of the specialty goes thus:specialty goes thus:

This dish was created by a restaurant caThis dish was created by a restaurant called Gathering Spring Garden (lled Gathering Spring Garden ( 聚春圆聚春圆 ) i) in Fuzhou, Fujian, during the reign of Qin Fuzhou, Fujian, during the reign of Qing Emperor Guangxu (r. 1875-108). The ng Emperor Guangxu (r. 1875-108). The dish was first named dish was first named Eight Treasures SEight Treasures Stewed in a Pottewed in a Pot and later changed to and later changed to BleBlessing and Longevityssing and Longevity ( ( 福寿全福寿全 ) . ) .

One day, several scholars came to GathOne day, several scholars came to Gathering Spring Garden for a drink. When tering Spring Garden for a drink. When the dish was served, one of them improvhe dish was served, one of them improvised a poem:ised a poem:

““Fragrance spread to the neighborhFragrance spread to the neighborhood once the lid lifts/ One whiff and tood once the lid lifts/ One whiff and the Buddha jumps the wall, abandonihe Buddha jumps the wall, abandoning the Zen precepts,” ng the Zen precepts,” ““ 坛启荤香飘坛启荤香飘四邻，佛闻弃禅跳墙来”四邻，佛闻弃禅跳墙来” , hence the na, hence the name of the dish.me of the dish.