Hangzhou, it was shaped by the Central China culture. The northern cooking method with the southern material is its distinctive feature.
Chinese Regional Cuisines
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.
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