Introduction
Chinese cuisine is one of the oldest and most diverse culinary traditions in the world. With a history spanning thousands of years, it varies greatly by region, climate, and local customs. From spicy Sichuan hotpot to delicate Cantonese dim sum, Chinese food offers something for every palate.
Major Regional Cuisines
- Sichuan (Szechuan): Known for bold flavors, especially numbing spice from Sichuan peppercorns and chili oil.
- Cantonese (Guangdong): Emphasizes freshness and subtle seasoning; famous for dim sum and roasted meats.
- Shandong: Features seafood, soups, and hearty wheat-based dishes like mantou (steamed buns).
- Jiangsu/Zhejiang: Sweet and mild flavors, often beautifully presented—think "Dongpo Pork" or West Lake Fish in Vinegar Gravy.
- Fujian: Uses umami-rich broths and seafood; known for its use of red yeast rice.
- Hunan: Similar to Sichuan but even spicier, with fresh chilies and less numbing sensation.
Popular Dishes
- Peking Duck – Crispy roasted duck served with pancakes, scallions, and hoisin sauce.
- Kung Pao Chicken – Stir-fried chicken with peanuts, vegetables, and chili peppers.
- Dumplings (Jiaozi) – Boiled or pan-fried pockets filled with meat or vegetables.
- Mapo Tofu – Soft tofu in a spicy, savory sauce with minced pork and Sichuan peppercorns.
- Char Siu – Sweet barbecued pork, a Cantonese specialty.
- Xiaolongbao – Soup-filled dumplings from Shanghai.
Culinary Philosophy
Traditional Chinese cooking emphasizes balance—between flavors (sweet, sour, bitter, spicy, salty), textures, colors, and even "hot" and "cold" properties based on traditional Chinese medicine. Meals are often shared family-style, promoting harmony and togetherness.