Chinese Cuisine

Shandong Cuisine  Consists of Jinan cuisine and Jiaodong cuisine  Seafood is a major component of Shandong cuisine.  Soups are given much attention.

Fried stomach and nine-bends pig intestines ( 九转大肠 )

Sea Cucumber with Crab Roe ( 蟹黄海参 )

Sautéed Lamb Slices with Scallion ( 葱爆羊肉 )

Apple in Hot Toffee ( 拔丝苹果 )

Guangdong Cuisine  Consists of cuisines in Guangzhou,Shantou,Dongjiang and Hakka people.  Western-style  natural flavor. light, sweet, crisp and fresh  Famous for its wide selection of ingredients.

Roast Suckling Pig( 烤乳猪 )

Pork with preserved vegetable ( 梅菜扣肉 )

Abalone,sea cucumber, Shark‘s fin 鲍、参、翅

Steamed sea bass ( 清蒸鲈鱼 )

Century Egg and Pork Congee ( 皮蛋瘦肉粥 )

Jiangsu Cuisine  Consists of Yangzhou,Huaian,Suzhou and Shanghai cuisines  Use fresh and live aquatic products as the main ingredients.  Based on four cooking methods:boiling,stewing,braising and simmering ( 煮, 煨, 焖, 炖 )

Braised Tortoise( 清炖甲鱼 )

Watermelon chicken slice( 西瓜鸡 )

Lion’s Head Meatballs( 狮子头 )

Saline Duck ( 盐水鸭 )

Zhejiang cuisine Comprise local cuisines of Hangzhou, Ningbo and Shaoxing,and Hangzhou Cuisine is the most famous one among the three.  Fresh,tender,soft,smooth

West Lake Fish with vinegar ( 西湖醋鱼 )

Beggar’s Chicken ( 叫花鸡 )

Stewed Silver Carp Head ( 拆烩鲢鱼头 )

Sichuan Cuisine  Consists of Chengdu cuisine and Chongqing cuisine.  Characterized by spicy and pungent flavor, emphasizes on the use of chili,pepper and prickly ash( 花 椒 ),ginger.  Variety of flavors: sour, sweet, tongue-numbing and hot.

Mapo Tofu

Fish-flavored Pork Shreds( 鱼香肉丝 )

Boiled Pork Slices in a fiery sauce ( 水煮肉片 )

Chicken Cubes with Peanuts in Hot Sauce ( 宫保鸡丁 )

Twice-cooked Pork( 回锅肉 )

Fuqi Ox Lung Slice( 夫妻肺片 )

Chongqing Hot and Chilli Fish ( 重庆麻辣鱼 )

Hotpot

Hunan Cuisine  Consists of local cuisines of Xiangjiang Region,Dongting Lake and Xiangxi mountain areas.  Characterized by thick and pungent flavor.  Chili,pepper and shallot are usual necessities.

Steamed Fish Head with Diced Hot Red Peppers ( 剁椒鱼头 )

Steamed Multiple Preserved Hams ( 腊味合蒸 )

Fujian cuisine  Combine Fuzhou,Quanzhou and Xiamen cuisines.  Distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory  The most distinct features are their “pickled taste“( 卤味 ).

Steamed Abalone with Shark’s Fin and Fish Maw in Broth ( 佛跳墙 )

Litchi Pulp( 荔枝肉 )

Anhui Cuisine  Braising and stewing are the most basic cooking methods.  Slightly spicy and salty.

Li Hongzhang Mixed Stew ( 李鸿章杂烩 )

Huangshan Stewed Pigeon ( 黄山炖鸽 )

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