This document provides an overview of various regional Chinese cuisines, including Sichuan, Cantonese, Lu, Min, Jiangsu, Hunan, Hui, and Zhejiang cuisines. For each cuisine, it describes the geographic origin, characteristic flavors and cooking styles, and provides some examples of popular dishes. It concludes with a citation for the source material.

1. BY PATTY

2. CHINESE FOOD CATEGORY
Sichuan
Cuisine
Jiangsu
Cuisine
Hui Cuisine
Zhejiang
Cuisine
Hunan
Cuisine
Lu Cuisine Min Cuisine
Cantonese
Cuisine
Citation

3. SICHUAN CUISINE
• SICHUAN CUISINE ARE
FAMOUS FOR THEIR SPICY
FLAVOR. MOST OF THE
SICHUAN DISHES ARE
SEASONED WITH PEPPER OR
CHILI. THE SICHUAN CUISINE
TRADITIONALLY CAME FROM
CHENGDU AND CHONGQING.
SICHUAN CUISINE IS THAI
PEOPLE’S FAVORITE CHINESE
CUISINE.
Sichuan Hotpot
Sìchuān huǒguō
四川火锅
Kung Pao Chicken
(diced chicken fried
With peanuts/cashews)
gōngbǎo jī dīng
宫保鸡丁
Stir-Fried
Bean Curd
in Chili Sauce
mápó dòufu
麻婆豆腐

4. CANTONESE CUISINE
• CANTONESE CUISINE, ALSO KNOWN AS YUE
CUISINE. THIS TYPE OF CHINESE CUISINE IS
ONE OF THE MOST WELL-KNOWN CHINESE
FOOD IN THE WORLD. GUANGDONG CUISINE
ARE FAMOUS FOR THEIR MILD AND SWEET
TASTE. TRADITIONAL CANTONESE SAUCES ARE
MELLOW AND LIGHT. THE SAUCES THAT ARE
WIDELY USED ARE: HOISIN SAUCE, OYSTER
SAUCE, PLUM SAUCE, AND THE SWEET AND
SOUR SAUCE. AND THE POPULAR INGREDIENTS
USED IN GUANGDONG CUISINE ARE SPRING
ONIONS, SUGAR, SALT, SOYA BEAN
PRODUCTS, RICE WINE, CORNSTARCH,
Dry-Fried Beef
and Noodles
gànchǎo niú hé
干炒牛河
Shark Fin Soup
yúchì gēng
鱼翅羹
Cantonese Seafood Soup
yuèshì hǎixiān tāng
粤式海鲜汤

5. LU CUISINE
• LU CUISINE, ALSO KNOWN AS SHANDONG
CUISINE, IT CAME FROM THE TRADITIONAL
COOKING STYLES OF THE SHANDONG
PROVINCE. LU CUISINE IS ONE OF THE MOST
TRADITIONAL CHINESE CUISINE KNOWN
TODAY, ITS HISTORY CAN DATE BACK TO THE
QIN DYNASTY (214BC). THIS TYPE OF CUISINE
IS FAVORED THROUGHOUT BEIJING, TIANJIN,
AND NORTHEAST CHINA. LU CUISINE IS WELL-KNOWN
FOR THEIR INGREDIENTS' FRESHNESS.
LU CUISINE IS ALSO FAMOUS FOR THEIR
SEAFOOD, INCLUDING, SCALLOPS, PRAWNS,
CLAMS, SEA CUCUMBERS, AND SQUID,
BECAUSE THE SHANDONG PROVINCE IS
CONNECTED TO THE OCEAN INGREDIENTS
Eight Treasures
Stuffed Chicken
in Milk Soup
nǎi tāng bābǎo
bùdài jī
奶汤八宝布袋鸡
Dezhou Grilled Duck
dézhōu bā yā
德州扒鸭

6. MIN CUISINE
• MIN CUISINE, ALSO CALLED THE
FUJIAN CUISINE, ORIGINALLY CAME
FROM THE SOUTH OF CHINA FROM
FUJIAN PROVINCE. MIN CUISINE CAN
DATE BACK TO 5000 YEARS AGO.
FUJIAN CUISINE HAS 3 STYLES OF
SEASONING, LIGHT AND SWEET,
SPICY, AND SPICY AND SWEET. MIN
CUISINE USE THE INGREDIENTS FROM
THE MOUNTAINS AND SEAS TO
COOK. FUJIAN CUISINE IS WELL-KNOWN
Buddha Jumping
Wall (Sea Food
and Poultry
Casserole)
fú tiào qiáng
佛跳墙
Hot and Sour Squid
suān là làn yóuyú
酸辣烂鱿鱼

7. JIANGSU CUISINE
• JIANGSU CUISINE, ALSO CALLED THE SU CUISINE FOR
SHORT, IT ORIGINALLY CAME FROM THE COOKING
STYLES OF SOUTH CHINA'S JIANGSU PROVINCE.
JIANGSU CUISINE IS BEST-KNOWN FOR ITS FRESH
TASTE, WITH SALTINESS AND SWEETNESS. THIS TYPE
OF CUISINE WAS ONCE THE SECOND LARGEST
CUISINE AMONG ANCIENT CHINA'S ROYAL CUISINES.
SU CUISINE HAS 6 DIFFERENT STYLES: NANJING
STYLE, YANGZHOU STYLE, SUZHOU STYLE, HUAI AN
CUISINE, XUZHOU CUISINE, AND HAIZHOU CUISINE.
SUZHOU STYLE AND YANGZHOU STYLE ARE THE
MOST FAMOUS OF ALL. WITH THE FRESHWATER
SURROUNDING JIANGSU PROVINCE, SEAFOOD IS EASY
TO FIND. JIANGSU PEOPLE HAVE BEEN MASTERS AT
COOKING FISH WITH FASCINATING COOKING
Water Melon Chicken
xīguā jī
西瓜鸡
Sweet and Sour
Mandarin Fish
sōngshǔ guìyú
松鼠桂鱼

8. HUNAN CUISINE
• HUNAN CUISINE, ALSO CALLED THE
XIANG CUISINE. THE FEATURES OF
HUNAN CUISINE ARE THE RICHNESS
TASTE, THE CREAMINESS TASTE,
AND MOISTNESS TASTE, WITH SOME
USE OF CHILI. HUNAN CUISINE
RELIES ON FRESH LOCAL
INGREDIENTS, THIS IS WHY HUNAN
CUISINE IS LESS EXPENSIVE THAN
OTHER CUISINE. HUNAN CUISINE IS
WELL-KNOWN FOR ITS STEWED
Spicy Chicken
má làzǐ jī
麻辣子鸡
Sugar Candy Lotus
bīngtáng xiāng lián
冰糖湘莲

9. HUI CUISINE
• HUI CUISINE, ALSO CALLED ANHUI CUISINE
OR WAN CUISINE. IT IS ONE OF THE MOST
FAMOUS CUISINES IN CHINA,
TRADITIONALLY CAME FROM THE ANHUI
PROVINCE FROM THE NORTHERN PART OF
CHINA. HUI CUISINE USES ONLY THE
LOCAL INGREDIENTS, SO THE FRESHNESS
OF EACH DISH IS FRESH. HUI CUISINE USES
A LOT OF NATURAL FOODS, WHICH
MAKES IT A HEALTHY CUISINE. HUI
CUISINE FOLLOWS THE TRADITIONAL WAY
TO COOKING, FOR MEDICINAL PURPOSES.
Honeycomb Tofu
fēngwō dòufu
蜂窝豆腐
Stewed Turtle with Ham
huǒtuǐ dùn jiǎyú
火腿炖甲鱼

10. ZHEJIANG CUISINE
• ZHEJIANG CUISINE, ALSO CALLED ZHE CUISINE,
THE CUISINE ORIGINALLY CAME FROM SOUTH
CHINA'S ZHEJIANG PROVINCE. IT IS FAMOUS
FOR ITS MELLOW TASTE. ZHEJIANG CUISINE
HAS 3 STYLES OF SEASONING, HANGZHOU
STYLE, NINGBO STYLE, AND SHAOXING STYLE.
MOST OF HANGZHOU STYLE HAS BAMBOO
ROOTS IN THEIR FOOD. NINGBO IS WELL-KNOWN
FOR THEIR SKILL IN MAKING
SEAFOOD. SHAOXING STYLE IS SOFT AND
CRISP FLAVOR. ZHEJIANG PROVINCE IS
LOCATED AT THE YANGTZE RIVER. LOCAL
Dongpo Pork
(Stir-Fried Pork)
dōngpō ròu
东坡肉
West Lake Fish in
Vinegar Gravy
Xīhú cù yú
西湖醋鱼

11. CITATIO
N • ZHOU, RURU. "CHINESE FOOD." /CHINESE CUISINE, CULTURE,
MENUS. CHINAHIGHLIGHTS, 23 APR. 2014. WEB. 20 AUG. 2014.
<HTTP://WWW.CHINAHIGHLIGHTS.COM/TRAVELGUIDE/CHINESE-FOOD/>.