中国美食地图：川粤苏浙等八大菜系的秘密
China’s diverse climates, landscapes, eating habits, and cooking styles have given rise to eight unique regional cuisines. Some are mild and sweet, while others are hot and spicy. There are even some that taste sour or salty. The wide range of flavors in Chinese cuisine satisfies everyone’s taste buds, making it a favorite around the world.
Sichuan cuisine is famous for its spicy flavors. It focuses on a mix of tastes like numbing, hot, fresh, oily, and thick. Sichuan cuisine stresses three spices, three peppers, three ingredients, seven tastes, eight flavors, and nine miscellaneous (九杂). The way it’s cooked combines dry cooking, fish flavors, strange taste, pepper flavor, red oil, ginger juice, sweet and sour, and more. This creates a special flavor that makes each dish unique. Some popular Sichuan dishes are Mapo tofu, Kung Pao chicken, and twice-cooked pork.
Guangdong cuisine, also known as Cantonese cuisine, is famous for its clear, light, crisp, and fresh flavors. It often uses a variety of meats and seafood. Common cooking methods include roasting, stir-frying, deep-frying, braising (焖), stewing (炖), and steaming. Steaming is a popular technique to keep the natural taste of the ingredients. Guangdong chefs also focus on making dishes look beautiful. Typical Cantonese dishes include soup, seafood, noodles, dim sum, siu mei, wonton , etc.
Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou, and Xuzhou cuisine. It features strictly selected ingredients, an elegant shape, and freshness of ingredients. A typical Jiangsu cuisine consists of an array of seafood. Famous dishes in Jiangsu cuisine are crab roe meatballs (蟹黄狮子头), sweet and sour mandarin fish (鳜鱼), boiled and dried bean curd, etc.
Zhejiang cuisine originates from the rich eastern province of Zhejiang. Unlike many other Chinese cuisines that are greasy, Zhejiang cuisine is raw and fresh in most cases. Zhejiang Province is located along the eastern coastline of China, providing abundant seafood and freshwater products. Some notable dishes of Zhejiang cuisine are West Lake Fish in Vinegar Gravy (西湖醋鱼), beggar’s chicken, Dongpo pork, stir-fried shrimps with Longjing tea.
Other famous cuisines include Hunan, Shandong, Fujian, and Anhui cuisine.
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