The 8 regional cuisines of China at a glance

Sichuan cuisine, one of China's eight great culinary traditions, is known for its strong and spicy flavours. Originating in Sichuan province, the cuisine is characterised by a rich variety of ingredients and multi-layered spices, with the use of Sichuan pepper, chilli, garlic and ginger at the forefront. Famous for its "mala" (numbing and spicy) flavour, Sichuan dishes such as Kung Pao Chicken, Mapo Tofu and Hot Pot are celebrated for their complex nuances of flavour. The distinctive flavour and dynamic spiciness of Sichuan cuisine has made it a favourite of foodies worldwide.

Cantonese cuisine comes from Guangdong province and has its origins in the Qin and Han dynasties. It is known for its light and fresh flavours that preserve the natural taste of the ingredients, combining southern Chinese characteristics that have been refined over the centuries. After the reforms and the opening up of China, Cantonese cuisine became internationally recognised as an outstanding Chinese style of cooking.

The most famous dishes include white-cut chicken, roast goose, honey-glazed char siu and shark fin soup. Cantonese cuisine, which focuses on precise techniques such as slow cooking and stir-frying, is characterised by its subtle, refreshing flavours and is appreciated worldwide for its culinary finesse.

Hui cuisine originated in the ancient Huizhou region during the Southern Song dynasty. Originally a local flavour of the mountainous regions, it developed over the centuries through the efforts of renowned chefs. Especially after liberation, exchanges between chefs from different provinces helped Hui cuisine break away from its regional roots.

Today, it encompasses flavours from across Anhui province and features famous dishes such as stinky mandarin perch, Huizhou fermented tofu, salted fresh mandarin perch and chestnut braised chicken. Hui cuisine is characterised by its rich and simple flavours, which reflect the deep cultural and traditional roots of the region and are appreciated throughout China.

Shandong cuisine or Lu cuisine comes from the Qilu region in Shandong and is the only spontaneous cuisine among China's eight traditional cooking styles.

It is the oldest, most technically diverse and most sophisticated cuisine in which you can demonstrate your skills. Known for its exquisite broths and rich seafood dishes, Lu cuisine emphasises soups, especially clear, milky broths that enhance the depth of flavour.

The Shandong coast has a variety of seafood, and dishes such as braised sea cucumber with spring onions, steamed king prawns and fried clams are a testament to the chefs' skills. Lu cuisine reflects the warm-hearted nature of the people of Shandong and is a jewel of northern Chinese food culture.

Hunan cuisine, also known as Xiang cuisine, is one of the eight great culinary traditions of China and originates from the province of Hunan.

Hunan cuisine is known for its spicy, aromatic and piquant flavours and is characterised by the use of chilli peppers, garlic and sauces, which add depth and richness to the dishes. The unique climate and abundant agricultural resources in Hunan allow for a wide variety of ingredients, including fish, poultry, meat and vegetables.

Typical dishes from Hunan include steamed fish head with diced hot red peppers, Mao Zedong-style braised pork belly, smoked pork with pickled green beans, and spicy chicken feet. Hunan cuisine not only reflects the bold and warm nature of its inhabitants, but is also an expression of the region's rich culinary heritage.

Suzhou cuisine, represented by Jinling, Huaiyang, Suzhou-Wuxi and Xuhai, is known for its fresh, slightly salty and sweet flavours, which comprise the five main flavours and accentuate the original taste.

Jiangsu Province, known as the land of fish and rice, has rich culinary resources from rivers, lakes and seas. Jiangsu cuisine is characterised by meticulous knife work and various cooking techniques such as braising, stewing, simmering and steaming.

It emphasises the natural essence of the ingredients and offers dishes with elegant presentation and exquisite taste such as Jinling duck roast, duck wrapped in fish bubbles, crystal pig's feet, mandarin fish in squirrel form and many more.

Zhejiang cuisine is one of the eight great culinary traditions of China, which has its origins in the Neolithic Hemudu culture.

It developed during the Yue, Han and Tang dynasties and flourished during the Song, Yuan, Ming and Qing dynasties. Known for its careful selection of ingredients, unique cooking methods, emphasis on natural flavours and refined presentation, Zhejiang is famous for its abundance of produce and seafood, earning it the title "Land of Fish and Rice". Specialities include Fuchun river herring, Zhoushan yellow bream, Jinhua ham, West Lake water lotus and Shaoxing rice wine.

Fujian cuisine, located on the south-east coast of China, is famous for its rich seafood and diverse culinary traditions, characterised by the mountainous landscape and lush forest.

Fujian cuisine not only uses unique spices such as shrimp paste, shrimp oil and sour plums, but also fermented flavours made with red and white wine lees. The flavour profile includes fresh, sour, sweet, salty and aromatic elements. The cuisine is famous for "one broth, ten variations".

Common cooking methods include braising, stewing, stir-frying, boiling and stewing. Typical dishes include Buddha jumps over the wall, fuzhou fish balls, drunken ribs and lychee pork. Due to centuries of migration, Fujian's cuisine has strongly influenced the cuisines of Taiwan, Japan, Singapore and Malaysia.