Chinese Food Types 飠物的中关 A Short Description of the Eight Food Styles of China By Howard Honig Dec 2, 2008

Eight Regions Szechwan Cuisine Guangdong Cuisine Shandong Cuisine Huaiyang Cuisine Fujian Cuisine Hunan Cuisine Zhejiang Cuisine Anhui Cuisine

1. Szechuan Cuisine

Szechuan Heavy use of dried and fresh red chiles, Szehuan pepper, ginger and garlic Fresh meats and vegetables play a large role Famous for the Hot Pots (hua gua). The Chongquing hot pot has ‘spread’ all over China Steamed, smoked, stewing and stir fry are also popular cooking styles

Braised Eggplant and Pork Szechuan Dishes Braised Eggplant and Pork Braised Shrimp in Chili Sauce The Chili Sauce Peppercorns

2. Guangdong Cuisine

Guangdong (Cantonese) Light and fresh tasting Includes Chaozhou, Hainan, Dongjiang Uses stir frying, grilling, stewing, soups, deep frying, roasting, and braising. Specialty is suckling pig – which includes fermented tofu Dim sum dishes are typically steamed.

Guangdong – con’t At least 750 tables From chinasmack.com

Guangdong Guangdong Dishes: Cantonese foods are best known for their snakes, birds, cats, dogs and monkeys. The main flavor is freshly, crispy and tasty, but main attraction of Cantonese food is its rarely-find. You can find Guangdong dishes in Guangzhou province and it's nearby some place or some large cities like Beijing, Shanghai and Hong Kong etc. Restaurants in Guangdong offer specialties such as smoked pomfret, sweet and sour pork, deep-fried egg jelly wrapped in wheat flour and steamed pomfret topped with scallions and flavored oil. If you are the adventurous type, go ahead and dig into some snake dishes, braised chicken, roast piglet or assorted soups in wax gourds. Guangdong is also famous for its moon cakes.

3. Shandong Cuisine

Shandong Light and usually non-greasy Attempts to preserve and emphasize original flavors and aroma Heavy use of shallots and garlic Best known for soups (Swallow’s nest soup). Thin soups are clear and fresh while creamy soups are thick and taste strong

Shandong Duck http://www.china-guide.com

4. Huaiyang Cuisine Huaiyang, Henan Huaiyang, Hebai Hauiyang, Guangxi Yangzhou

Huaiyang Origins traced back to about 300 BC Originated in Yangzhou, Jiangsu Light flavored and fresh tasting Fine workmanship in cutting, matching, cooking and arrangement Best known for the carvings such as melon carvings Also called Jiangsu or Su Cuisine

Huaiyang Flaky Pastry JIAN GUO Xiaolongbao

5. Fujian Cuisine

Fujian Combo of Fuzhou, QuanZhou and Ziamen Fish and shrimp, since it’s a coastal region Cutting is a very important aspect Includes such famous dishes as: Snow Chicken Prawn and Dragon’s Body Phoenix Tail Buddha Jumping over the Wall

Phoeniz tail, dragon body prawns Fujian (con’t) Chinese radishes with clam meat Drunk Crab Crab with 8 delicacies Phoeniz tail, dragon body prawns Stir fry clams

Fujian Jar of Delicacies Materials: shark's fins shark's lips fish maw abalone bechedemer scallops chicken duck meat lamb shoulder meat ham pork tendons dried mushrooms winter bamboo shoots

6. Hunan Cuisine

Hunan Cuisine has a recorded history of over 2100 years Known for the spicy spicy that makes the tong swell and become numb Recorded over 4000 separate dishes Dishes such as Dongan Chicken Peppery Hot Chicken Stir fried tripe silvers Duck web soup Lotus seed with rock candy Hot and spicy frog legs

Hunan (con’t) Mu Shu pork Preserved beef with sour tasting beans Sweet and Sour Fish (Tangsu Yu) Watermelon in light sauce Spicy Fish Hot Pot

7. Zhejiang Cuisine

Zhejiang (Zhe Cai) Known for its fresh, tender, and fragrant dishes and elaborate preparation Stresses use of vegetables, mushrooms and bamboo shoots Special fish and shrimp dishes keep these animals alive until ready to cook Slightly sweet flavor with less salty taste Dishes such as Mandarin Fish topped with Sweet and Sour Tomato Sauce – Emperor Quianlong of Qing dynasty’s favorite dish West Lake Fish steamed in vinegar Braised shrimp served with Longjing tea Bean Curd Soup with Clam Hu Town Popcorn Sugar Dried Tofu with Fennel Sweet Potato Vermicelli Soup Nanxi Noodle or “8 shape” noodle

Beggar’s chicken Legend has it that "Beggar's chicken" was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!

Zhejiang dishes Dongpo Pork Westlake Sour Fish Dong-Po Pork ??????

8. Anhui Cuisine

Anhui Cuisine (Hui Cai) Focus on taste, color and temperature of cooking Slightly spicy and salty Dishes such as Stewed fish belly Steamed stone frog Bamboo shoots cooked with sausage. Candied sugar and ham are often added

Stewed fish belly in brown sauce Anhui Dishes ???? Smoked Duck Stewed fish belly in brown sauce Stewed Snapper??

Misc pictures Braised duck tongue Pork Lungs in Chili Sauce

Misc pictures

Bibliography www.honeysoftware.net www.honeysoftware.net/files/food_pres2.ppt http://www.chinadaily.com.cn http://www.travelchinatour.com Yihong (Vergil) Huang www.quanskitchen-boston.com/ www.china-window.com