Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. The most notable features of this cuisine are - the use of fresh ingredients from the mountains and sea, soup making and a a lot of focus on seasonings. It also use a lot of wild herbs to enhance the flavour and aroma.ДЇujian cuisine is often served in a broth or soup using cooking styles like braising, stewing, steaming and boiling. This one is for those of you who love the sting.ДЄnhui cuisine uses a wide variety of herbs and vegetables, especially, fresh bamboo and mushrooms. The use of Sichuan peppercorn is what makes it unique. Szechuan cuisine stands out due to the bold, pungent and spicy flavours. Their dishes offer a balance of sweet and salty tastes. Back in the day, it was a prominent part of ancient China's royal cuisine. Similarly, the dishes from Jiangsu region are known for their soft texture. This province is famous as the 'land of milk and honey'. They are also fond of using bamboo shoots. Their food is known to have a delicate appearance. Zhejiang cuisine also thrives on seafood, but focuses more on soft, fresh flavours. You'll find scallops, prawns, clams, sea cucumbers and just about everything on the menu. Shandong cuisine originated in East China and mostly features seafood as it is a coastal province. Here the dishes are tender, slightly sweet and with a mellow fragrance. Most dishes are steamed and stir-frying which makes it healthy and non-greasy. The most prominent regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.Д¬antonese cuisine is famous all over the world for its distinctive style. Cooking styles, ingredients, flavours - all differ from region to region. Those who follow Taoism focus more on food that promote health and longevity and those that have healing powers.Д¬hinese cuisine is as diverse as their culture where every region writes up a new menu. One of the standards set by Confucius was that food must be cut into small bite- size pieces before being served. The umami taste is common to many ingredients used in their cuisine like Chinese cabbage, spinach, celery, green tea or fermented products like soy sauce and pastes.Д¬hinese food and the way it is prepared is influenced by the two major philosophies - Confucianism and Taoism. Much like Japanese cuisine, Chinese dishes are rich in umami which is described as a 'pleasant savory taste'.

Sauces and seasonings like fish sauce, five spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used generously to offer a complex play of flavour and aroma. They pay a lot of attention to the aesthetic appearance of the food with diversified colours. The short-grain sticky rice, grown throughout Southern China, is absolutely irresistible.Д®ach dish focuses on creating a balance between three aspects - appearance, aroma, and taste. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. They use a lot of fresh vegetables like mushroom, water chestnuts, bamboo and even tofu. The history of their cuisine dates back to about 1000 years with varied cooking styles, techniques and ingredients that have evolved over time.ДЄ typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. China has the most popular culinary heritage in the world. Chinese Recipes- In a country where the traditional way to greet someone translates to 'have you eaten yet?' (ni chile ma), be rest assured, the food will be extraordinary.

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