Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.

1. REGIONAL CUISINES
OF CHINA
SUBMITTED TO : BALRAJA SIR
BY : G.BHAVANI (16659806037)
COLLEGE : PIHM

2. GREAT
CUISINES
OF CHINA
• There are many styles of cooking
in China, but Chinese chefs have
identified eight culinary
traditions as the best.
• These have set the course of how
Chinese cook food, and are
looked to as models.
• Each of these schools has a
distinct style and different
strengths.

3. FEATURES
OF THE
GREAT
EIGHT
GREAT
CUISINES
OF CHINA
• Shandong Cuisine: fresh
and salty with a lot of seafood
dishes.
• Sichuan and Hunan
cuisines: hot spice.
• Guangdong (Cantonese),
Zhejiang, Jiangsu cuisines:
great seafood, and generally
sweet and light flavors.
• Anhui and Fujian
cuisines: inclusion of wild
foods from their mountains.

4. GUANGDONG/CANTONESE CUISINE
• Cantonese food is the most popular style internationally.
Guangdong Province and Hong Kong are noted for fine
seafood dishes and rice dishes.
• They eat a very wide variety of foods.
• The dishes they serve don't have strong flavors since it is
lightly seasoned, and they often tend to be a little sweet.

5. • Flavors of Cantonese Cuisine – Mild, Fresh, Natural
• Special Cooking Techniques -stir-frying, boiling, steaming,
baking, braising, sautéing, shallow frying, deep frying and
roasting.

6. FAMOUS
DISHES OF
CANTONES
E CUISINE

7. SICHUAN CUISINE
• Sichuan Province produced the most widely served cuisine in
China.
• Their dishes are famous for their hot-spicy taste and
the numbing flavor of Sichuan peppercorn that is rare in other
regional cuisines.
• It is the food of Chengdu and Chongqing (which used to be
part of Sichuan).

8. • Features of Sichuan Cuisine – Hot & Spicy
• Special Cooking Techniques : stir-frying, flash-frying, quick-
frying, pan-frying, deep-frying, dry stir frying, sautéing,
scalding, boiling, instant boiling, quick boiling, braising,
smoking, simmering, stewing in soy sauce, steaming, pickling,
roasting, dressing, crisp frying with syrup and so on.

9. FAMOUS
DISHES OF
SICHUAN
CUISINE

10. JIANGSU CUISINE
• Jiangsu Province and China's biggest city, Shanghai, have
a very refined gourmet cuisine that is often served at
government banquets.
• What makes it special is the exquisite cooking techniques that
produce richly aromatic and visually artistic dishes.
• Their chefs also focus on serving meals that promote health.

11. • Flavors of the cuisine : umami, natural, mild, and lightly sweet with rich
original flavor of food materials.
• Special Cooking Techniques :
1. Jiangsu cuisine chefs focus on the controlling of fire heat and the art of
cutting.
2. The food carvings and cuttings are extremely exquisite and changeful.
3. Skillful Jiangsu chefs can even cut tofu 2cm wide into 30 slices, and the
finished shredded tofu is like a single hair and can go through the needle
eye.
4. Besides, the chefs are especially good at simmering, braising, and stewing.

12. FAMOUS
DISHES OF
JIANGSU
CUISINE

13. ZHEJIANG CUISINE
• Zhejiang Province is the province south of Jiangsu, and it
borders on Shanghai too, so their style is similar to theirs, but
it is less elaborately prepared.
• They focus more on serving fresh food.
• The food is often served raw or almost raw and is fresh and
crispy and seasonal.
• It is more like Japanese food. Ningbo cuisine is very salty.

14. • Ingredients of Zhejiang Cuisine – Strict Selected of
Seasonal Foods
• Seasonings of Zhejiang Cuisine – Widely Use of Shaoxing
Yellow Wine
• Flavors of Zhejiang Cuisine - Light & Fresh
• Special Cooking Methods - Particular about Time and Fire

15. FAMOUS
DISHES OF
ZHEJIANG
CUISINE

16. FUJIAN/MIN CUISINE
• Fujian Province is known for great seafood and soups and
the precise use of scintillating but not tongue numbing spices.
• Adding much wild exotic delicacies from the sea and
mountains makes their dishes have unusual flavors.
• It is like a culinary wild adventure.

17. • Fujian Cuisine Ingredients – Woodland Delicacies and
Seafoods
• Condiments Used in Fujian Cuisine – Red Vinasse, Sugar &
Vinegar
• Flavors of Fujian Cuisine – Light, Sweet and Sour
• Special Cooking Techniques : teaming, pan-frying, frying,
quick-frying, steam stewing, deep-frying and simmering.

18. FAMOUS
DISHES OF
FUJIAN
CUISINE

19. HUNAN CUISINE
• If you like Sichuan food, you'll probably like Hunan food too
since it is even hotter.
• It is tastier and more delicious because they don't use
peppercorn that numbs the mouth.
• It is a rich agricultural area that produces a broad range of
vegetables and herbs, and these are served up.

20. • Features of Hunan Cuisine – Hot, Spicy, Salty
• Seasonings of Hunan Cuisine – Chili & Fermented Soya
Beans
• Special Cooking Skills : stewing, Stir-frying, braising, curing,
steaming, frying and other skills are of equal importance.

21. FAMOUS
DISHES OF
HUNAN
CUISINE

22. ANHUI CUISINE
• Anhui cuisine is even wilder than Fujian cuisine.
• It is inland, and big mountains such as the Yellow
Mountains are the source of lots of different wild foods and
herbs.
• It is basically a hearty mountain peasant food.
• Some of the best dishes incorporate wild food for an unusual
taste.
• Some dishes are sweet from added sugar.

23. • Features : dishes are cooked with more oil than the dishes of
other cuisines and the color is appealing. Oil used is generally
colza oil made from local colza, which can change and adjust
the taste of ingredients.
• Wild Ingredients : partridges, fishes, turtles, masked civets,
fowls, fresh mushrooms, bamboo shoots, fungi, chestnuts,
Chinese yams
• Special Cooking Techniques : braising, stewing and
steaming. Frying and flash-frying are less used

24. FAMOUS
DISHES OF
ANHUI
CUISINE

25. SHANDONG CUISINE
• Shandong was one of the first civilized areas, and it set the
pattern for northern styles of cooking. With a long
coast, seafood is its forte.
• They preserve the original taste of the seafood by using simple
ingredients and braising, and they like vinegar and salt.
• Unlike southern cuisines, they serve much more wheat food,
including their noodles.

26. • Flavors of Shandong Cuisine – Umami, Moderately
Salty, Sweet and Sour
• Frequently Used Seasonings: Soup, Scallion, Ginger
and Garlic
• Special Cooking Techniques: Flash-Frying, Braising,
Crisp Frying with Syrup

27. FAMOUS
DISHES OF
SHANGDONG
CUISINE