There are many styles of cooking in China, yet Chinese gourmet specialists have recognized eight culinary customs as the best. These have laid out a plan of how Chinese cook food, and are looked to as models. Every one of these schools has a particular style and various qualities.

The Features of the Eight Great Cuisines of China

• Shandong Cuisine: new and pungent with a ton of fish 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.

1. Guangdong/Cantonese Cuisine

• Chinese: 粤菜 Yuècài
• Sweeter, favoring braising and stewing, adding various mild sauces

Cantonese food is the most famous style globally. Guangdong Region and Hong Kong are noted for fine fish dishes and rice dishes.

They eat an extremely wide assortment of food varieties. The dishes they serve don’t areas of strength for have since it is delicately prepared, and they frequently will generally be somewhat sweet.

2. Sichuan  Cuisine

• Chinese: 川菜 Chuāncài
• Spicy and bold, often mouth-numbing, using lots of chili, garlic, ginger, and peanuts

Sichuan Area delivered the most generally served cooking in China. Their dishes are well known for their hot taste and the desensitizing kind of Sichuan peppercorn that is uncommon in other local foods. It is the food of Chengdu and Chongqing (which used to be important for Sichuan).

3. Jiangsu Cuisine

• Chinese: 苏菜 Sūcài
• Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups and artistic, colorful presentation

Jiangsu Region and China’s greatest city, Shanghai, have an exceptionally refined connoisseur food that is frequently served at government dinners.

What makes it exceptional is the stunning cooking procedures that produce luxuriously sweet-smelling and outwardly imaginative dishes. Their culinary experts additionally center around serving feasts that advance wellbeing.

4. Zhejiang Cuisine

• Chinese: 浙菜 Zhècài
• Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods.

Zhejiang Area is the territory south of Jiangsu, and it verges on Shanghai as well, so their style is like theirs, yet it is less extravagantly ready. They center more around serving new food.

The food is in many cases served crude or practically crude and is new and firm and occasional. It is more similar to Japanese food. Ningbo cooking is exceptionally pungent.

5. Fujian/Min Cuisine

• Chinese: 闽菜 Mǐncài
• Lighter, with a mild sweet and sour taste, using ingredients from the sea and the mountains

Fujian Territory is known for extraordinary fish and soups and the exact utilization of sparkling yet not tongue desensitizing flavors. Adding a lot of wild intriguing luxuries from the ocean and mountains causes their dishes to have uncommon flavors. It resembles a culinary wild experience.

6. Hunan Cuisine

• Chinese: 湘菜 Xiāngcài
• Quite spicy, with a hot and sour taste, favoring sautéing, stir-frying, steaming and smoking

If you like Sichuan food, you’ll presumably like Hunan food too since it is considerably more smoking. It is more delicious and more delectable in light of the fact that they don’t utilize peppercorn that numbs the mouth.

A rich rural region delivers a wide scope of vegetables and spices, and these are presented

7. Anhui  Cuisine

• Chinese: 徽菜 Huīcài
• Uses many wild plants and animals as ingredients, favoring stewing and more oil

Anhui cooking is significantly more out of control than Fujian food. It is inland, and huge mountains, for example, the Yellow Mountains are the wellspring of heaps of various wild food sources and spices. It is essentially a generous mountain worker food. The absolute best dishes consolidate wild nourishment for an uncommon taste. A few dishes are sweet from added sugar.

8. Shandong Cuisine

• Chinese: 鲁菜 Lǔcài
• Salty and crispy, favoring braising and seafood

Shandong was quite possibly the earliest edified region, and it set the example for northern styles of cooking. With a long coast, fish is its specialty.

They protect the first taste of the fish by utilizing basic fixings and braising, and they like vinegar and salt. Dissimilar to southern cooking styles, they serve significantly more wheat food, including their noodles.