01 · Sichuan
Sichuan cuisine
Robust, spicy and complex. Sichuan pepper, chilli, garlic and ginger characterise the famous mala flavour. Typical dishes include Mapo tofu, Kung Pao chicken and hot pot.
More about Sichuan cuisineThe culinary diversity of China
China’s eight major regional cuisines have their origins in different parts of the country. Over the centuries, however, their influences have spread and intermingled, so that today they can no longer be attributed exclusively to their regions of origin.
Together, they showcase the extraordinary diversity of Chinese culinary culture – shaped by regional ingredients, different climate zones, traditions and cooking techniques.
An overview of the 8 Chinese regional cuisines
From intensely spicy to delicate and well-balanced: Each region has its own culinary character.
02 · Guangdong
Cantonese cuisine
Light, fresh and precise. Cantonese cuisine preserves the natural flavour of its ingredients and is particularly renowned for steaming, slow cooking and stir-frying.
More about Cantonese cuisine
03 · Anhui
Anhui cuisine
Hui cuisine has its roots in the mountainous regions of Huizhou. Authentic ingredients, traditional preparation methods and robust flavours define its character.
More about Anhui cuisine
04 · Shandong
Shandong cuisine
Lu cuisine is one of the oldest culinary traditions in China. Broths, soups and fresh seafood from the Shandong coast play a central role.
More about Shandong cuisine
05 · Hunan
Hunan cuisine
Aromatic, spicy and intense. Fresh chillies, smoked ingredients and bold seasonings characterise Xiang cuisine and give it its distinctive character.
More about Hunan cuisine
06 · Jiangsu
Jiangsu cuisine
Elegant, balanced and exquisitely prepared. Su cuisine is characterised by precise cutting techniques, high-quality ingredients and harmonious, slightly sweet flavours.
More about Jiangsu cuisine
07 · Zhejiang
Zhejiang cuisine
Natural, fresh and elegant. Carefully selected ingredients, delicate cooking methods and sophisticated presentation characterise the cuisine of Zhejiang.
More about Zhejiang cuisine
08 · Fujian
Fujian cuisine
Seafood, aromatic broths and fermented ingredients create a versatile flavour profile ranging from fresh to sour, sweet and aromatic.
More about Fujian cuisineMore than just the 8 regional cuisines
China’s culinary culture does not end with the eight major regional cuisines. Tea and wine, too, tell a story of origin, craftsmanship, tradition and social life – and are closely linked to Chinese culinary culture.
Delight · Tradition · Hospitality
Chinese tea culture
In China, tea is much more than just a drink. The art of tea combines pleasure, hospitality, mindfulness and cultural values, and has been an integral part of social life for centuries.
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Regions · Terroir · A New Wine Culture
Chinese wine culture
From Shandong to Ningxia, China is emerging as an exciting wine-producing country. Diverse regions, terroirs and producers are shaping a modern Chinese wine culture with its own distinct identity.
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Experience Chinese cuisine
Discover Chinese cuisine, deepen your knowledge and experience first-hand the culinary exchange between Switzerland and China.
Training · Shanghai
5 days’ training in Shanghai
In-depth culinary training and a first-hand insight into the art of Chinese cooking in Shanghai.
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Study trip · China
10 days for teachers
Vocational training, Chinese cuisine and cultural exchange as part of a supervised programme.
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Events · Switzerland
Team building events
Experience Chinese cuisine together – as a unique team-building experience for companies and organisations.
Discover team-building →