Traditional Chinese Food
As with many places around the world the best traditional Chinese food is the peasant food. The leftovers, the fatty cuts of meat always taste the best. The flavour comes from the fat and meats that are close to the bone. The Chinese out in their vast lands in the wilderness made do with what they had. They had in abundance rice, probably the staple of every Chinese’s diet Boiled rice of course came first but after a while as we all know plain rice is well, dull. The next dish that came into existence was egg fried rice.
Char Siu minced pork balls
Regional Chinese Food
Again as within most countries around the world each region of china has its very own traditional Chinese food. It is only natural that they cooked with what they had the most of . While I do my own research and collect my recipes there is some great information below from China Highlights.
1. Guangdong/Cantonese Cuisine 粤菜 Yuècài
Making a great variety of soup is a feature of Cantonese cuisine.
- Sweeter, favoring braising and stewing, adding various mild sauces
Cantonese food is the most popular style internationally. Guangdong Province and Hong Kong are noted for fine seafood dishes and rice dishes. They eat a very wide variety of foods. The dishes they serve don’t have strong flavors since it is lightly seasoned, and they often tend to be a little sweet.
2. Sichuan Cuisine 川菜 Chuāncài
- Spicy and bold, often mouth-numbing, using lots of chili, garlic, ginger, and peanuts
Sichuan Province produced the most widely served cuisine in China. Their dishes are famous for their hot-spicy taste and the numbing flavor of Sichuan peppercorn that is rare in other regional cuisines. It is the food of Chengdu and Chongqing (which used to be part of Sichuan).
3. Jiangsu Cuisine 苏菜 Sūcài
Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dish from Jiangsu.
- Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups and artistic, colorful presentation
Jiangsu Province and China’s biggest city, Shanghai, have a very refined gourmet cuisine that is often served at government banquets. What makes it special is the exquisite cooking techniques that produce richly aromatic and visually artistic dishes. Their chefs also focus on serving meals that promote health.
4. Zhejiang Cuisine 浙菜 Zhècài
- Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods.
Zhejiang Province is the province south of Jiangsu, and it borders on Shanghai too, so their style is similar to theirs, but it is less elaborately prepared. They focus more on serving fresh food. The food is often served raw or almost raw and is fresh and crispy and seasonal. It is more like Japanese food. Ningbo cuisine is very salty.
5. Fujian/Min Cuisine 闽菜 Mǐncài
- Lighter, with a mild sweet and sour taste, using ingredients from the sea and the mountains
Fujian Province is known for great seafood and soups and the precise use of scintillating but not tongue numbing spices. Adding much wild exotic delicacies from the sea and mountains makes their dishes have unusual flavors. It is like a culinary wild adventure. More on Min cuisine…
6. Hunan Cuisine 湘菜 Xiāngcài
People in the Hunan region can’t seem to live without chilies; no dish is complete without chilies in Hunan cuisine.
- Quite spicy, with a hot and sour taste, favoring sautéing, stir-frying, steaming and smoking
If you like Sichuan food, you’ll probably like Hunan food too since it is even hotter. It is tastier and more delicious because they don’t use peppercorn that numbs the mouth. It is a rich agricultural area that produces a broad range of vegetables and herbs, and these are served up.
7. Anhui Cuisine 徽菜 Huīcài
- Uses many wild plants and animals as ingredients, favoring stewing and more oil
Anhui cuisine is even wilder than Fujian cuisine. It is inland, and big mountains such as the Yellow Mountains are the source of lots of different wild foods and herbs. It is basically a hearty mountain peasant food. Some of the best dishes incorporate wild food for an unusual taste. Some dishes are sweet from added sugar.
8. Shandong Cuisine 鲁菜 Lǔcài
- Salty and crispy, favoring braising and seafood
Shandong was one of the first civilized areas, and it set the pattern for northern styles of cooking. With a long coast, seafood is its forte. They preserve the original taste of the seafood by using simple ingredients and braising, and they like vinegar and salt. Unlike southern cuisines, they serve much more wheat food, including their noodles.
Travel with China Highlights and Taste Authentic Chinese Cuisines
Enjoying Chinese food
If you want to try china’s authentic food, our tours can take you to authentic local restaurants as you tour around China. See our most popular food tour as follow:
- 12-Day Beijing, Xi’an, Chengdu, Guilin, and Hong Kong Cuisine tour — This tour explores the most popular destinations in China and savors five different regional cuisines.
- Tailor-make a Chinese food tour by telling us your interests and requirements.
- Discover China’s Regional Food Through 10 Dishes
- How to Eat in China — Chinese Dining Etiquette
You Might LikeChina’s Regional Cuisines — Chinese Food Types China’s Top 8 Food Cities The 8 Most Popular Chinese Dishes You Should Try The Differences Between Tourist Restaurants and Local Restaurants Start planning your tailor-made China tour by
contacting one of our specialists…
- The 8 Great Regional Cuisines of China
- Sweet Cantonese Food
- Spicy Sichuan Cuisine
- Fishy Shandong Cuisine
- Fujian Cuisine
- Jiangsu Cuisine
- Zhejiang Cuisine
- Hot and Sour Hunan Cuisine
- Wild Anhui Cuisine
Traditional Chinese Food Staple Dishes
Not strictly Chinese but is full of flavour, Gochujang paste recipes.