Hangzhou, it was shaped by the Central China culture. The northern cooking method with the southern material is its distinctive feature.
Xiang Cuisine consists of three local cuisines, the Xiang River region, the Dongting Lake region, and western Hunan Province. Xiang River region cuisine, the most notable division of Xiang Cuisine, stems from Changsha, Hengyang, and Xiangtan.
Yue Cuisine, also called Cantonese cuisine, Is the culinary style of Guangdong Province. Its history is short, it is greatly shaped by other cuisines and draws their merits.
Hui Cuisine is the local flavor of Huizhou area. Its development was intertwined with the Anhui merchants. The story of Anhui merchants dated back to the Eastern Jin Dynasty (317-420).
It is the most prevalent distinct regional cuisine in China, popular throughout Beijing, Tianjin, all over North and Northeast China. Most People agree that Lu Cuisine ranks the first among the eight regional cuisines.
It excels in cooking delicacies from the mountains and sea. The color, aroma, taste, and texture of the cuisine being balanced, the aroma is the most notable, Min Cuisine has borrowed from the best of other cuisines, got rid of the greasy part and developed its own style of a light, fine and fresh taste.
Su cuisine is the local flavor of Jiangsu Province. Dating back to the Southern and Northern Dynasties (420-589), it became one of the two pillars of Southern Food with Zhe Cuisine after the Song Dynasty (960-1279).
China is a nation of food and drinks, world-renowned for a broad array of superb cuisine and exquisite culinary skills. For the Chinese, food is not just three meals a day, but also a culture, an art. an essentially social activity.
In the vast area of China, every region has not only distinctive dishes, but many delicious snacks. They are mainly served at breakfast or deep night. From the snacks one can not only taste the local flavor but sense the regional culture, local manners, and customs.
Chuan Cuisine is also known as Sichuan style dishes, As one of the eight culinary traditions, it is an important part of Chinese food culture. It originated in the ancient State Ba and State Shu, which is now Sichuan Province