<ul><li>Chinese cuisine is any of several styles originating in the regions of China , some of which have become highly popular in other parts of the world – from Asia to the Americas , Australia , Western Europe and Southern Africa . The history of Chinese cuisine stretches back for hundreds, if not thousands of years, and produced both change from period to period and variety in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods. Major traditions include, Anhui , Cantonese , Fujian , Hunan , Jiangsu , Shandong , Szechuan , and Zhejiang cuisines. </li></ul>
Eight Culinary Traditions of China <ul><li>Chinese dishes may be categorized as one of the Eight Culinary Traditions of China, also called the "Eight Regional Cuisines" and the "Eight Cuisines of China". They are as follows:[ Hui: Anhui - Yue (Cantonese): Guangdong - Min: Fujian - Xiang: Hunan (Can include Xiangjiang Region, Dongting Lake and Xiangxi styles) - Su (aka Huaiyang Cuisine): Jiangsu - Lu: Shandong (Include Jinan, Jiaodong styles, etc.) - Chuan: Sichuan - Zhe: Zhejiang (Can include Hangzhou, Ningbo, and Shaoxing styles </li></ul>
Regional cuisines <ul><li>A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong (Cantonese) cuisine , Shandong cuisine , Jiangsu cuisine and Sichuan cuisine .    These styles are distinctive from one another due to factors such as available resources, climate , geography , history , cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl . Jiangsu cuisine favours cooking techniques such as braising and stewing , while Sichuan cuisine employs baking , just to name a few.  Hairy crab is a highly sought after local delicacy in Shanghai , as it can be found in lakes within the region. Beijing Roast Duck (otherwise known as 'Peking Duck') is another popular dish that's well known outside of China.  Based on the raw materials and ingredients used, the method of preparation, and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying , salting , pickling and fermentation . </li></ul>
Chuan (Sichuan) <ul><li>Main article: Szechuan cuisine </li></ul><ul><li>Szechuan cuisine, also called Sichuan cuisine, is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers , as well as the unique flavour of the Sichuan peppercorn (huājiāo) and zhitianjiao zhǐtiānjiāo). Peanuts , sesame paste and ginger are also prominent ingredients in Szechuan cooking. </li></ul>
Hui (Anhui) <ul><li>Anhui cuisine (Chinese: 徽菜 or 安徽菜 , Ānhuīcài) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but has less emphasis on seafood, and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops. </li></ul>
Lu (Shandong) <ul><li>Shandong Cuisine is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in the north China. However it isn't so popular in south China and even in the all-embracing Shanghai. </li></ul><ul><li>Shandong Cuisine is featured by a variety of cooking techniques and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Various Shandong snacks are also worth trying. </li></ul>
Min (Fujian) <ul><li>Fujian cuisine is a traditional Chinese cuisine.  Many diverse seafoods are used, including hundreds of types of fish, shellfish and turtles, provided by the Fujian coastal region.  Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized.  Slicing techniques are valued in the cuisine, and utilized to enhance the flavor, aroma and texture of seafood and other foods.  Fujian cuisine is often served in a broth or soup, and cooking techniques include braising, stewing, steaming and boiling. </li></ul>
Su (Jiangsu, Huaiyang cuisine) <ul><li>Jiangsu cuisine, also known as Su (Cai) Cuisine for short, is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous in the whole world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River. </li></ul><ul><li>Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine). </li></ul>
Yue (Hong Kong and Guangdong) <ul><li>Dim sum , literally "touch your heart", is a Cantonese term for small hearty dishes.  These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls , lotus leaf rice , turnip cakes , buns, shui jiao -style dumplings, stir-fried green vegetables, congee porridge , soups, etc. The Cantonese style of dining, yum cha , combines the variety of dim sum dishes with the drinking of tea . Yum cha literally means 'drink tea'.  Cantonese style is the unique and charm dishes, possess reputation abroad or in the domestic. Long, long history. It is common with other parts of the diet and cuisine in Chinese food culture. Back in ancient times, and the Central Plains on Lingnan Yue Chu family has close contacts. With the historical changes and the changes of dynasty, many people escaped the war and crossed the Central Plains, the increasing integration of the two communities. Central Plains culture gradually moved to the south, their food production techniques, cookware, utensils and property turned into a rich combination of Agriculture, and this is the origin of Cantonese food. Cantonese cuisine originated in the Han.(a paragraph published in a recognized scientific journal) </li></ul>
Xiang (Hunan) <ul><li>Hunan cuisine is well known for its hot spicy flavor fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. </li></ul>
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