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Top 8 Noted Chinese Cuisine

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When referring to China tours, Chinese culture and Chinese cuisine are usually the top two items come into our mind. Esp, delicious Chinese food, which, together with wonderful Chinese scenic spots, has attracted numerous tourists to China each year. Now, Chinese cuisine has become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa.

Traditional Chinese cuisines include 8 styles of cuisines, classified by their flavors and regions: Anhui (Hui cuisine), Cantonese (Yue cuisine), Fujian (Min cuisine), Hunan (Xiang cuisine), Jiangsu (Su, Huaiyang cuisine) cuisine, Shandong (Lu cuisine), Szechuan (Chuan cuisine), and Zhejiang (Zhe cuisine).

These styles are distinctive from one another by some factors, like available resources, climate, geography, history, cooking techniques and lifestyle.

Anhui cuisine is known for its use of wild herbs and simple methods of preparation. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available. Braising and stewing are common techniques employed.

Of all the regional varieties of Chinese cuisine, Cantonese is one of the most well-known for great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine.

 

Fujian cuisine is a traditional Chinese cuisine. Hundreds of types of fish, shellfish and turtles are employed, edible mushrooms and bamboo shoots are also utilized. Fujian broth or soup is particularly famous.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color.

Jiangsu cuisine pays special attention on cooking techniques such as braising and stewing.


 
Now, varies schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are prepared in simplified Shandong methods.

Szechuan cuisine is famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn, peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking.

Zhejiang food is not greasy, noted for its fresh and soft flavor with a mellow fragrance.

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