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Sichuan Cuisine is one of the most famous Chinese cuisines in the world.Sichuanfood is famous for its hot and changeable taste. It lay stress upon chill with green pepper and Chinese prickly ash, which create many representative pungent taste. In addition to this,Sichuandishes often use edible wild herbs and wildfowls as raw material with garlic, ginger and fermented soybean as ingredients in cooking. The basic cooking ways are salting, braising, frying and frying without oil. It is really worth to tasteSichuandishes.

GuangdongCuisine

Guangdongcuisine derives fromGuangdong, which is the southernmost tip province inChina. Because most overseas Chinese people are fromGuangdong,Guangdongcuisine maybe the most widely availableChinalocal food abroad. Cantonese are keen on tring different kinds of meats and vegetables. In fact, Guaugdong cuisine is one of the most abundant cuisines inChina. It often use a lot of vegetables coming from other places in the world without much chill in order to highlight the original taste of the vegetables and meats.Guangdongcuisine is well known to foreigners for its clear, light, crisp, and fresh taste. People often choose beats and raptors to create ingenious dishes. Roasting, braising, stir-frying, sauting, deep-frying, steaming and stewing are the most basic cooking ways. Among them stir-frying and steaming are often used to keep the natural taste of the dishes. Besides, Cantonese cooks attach importance to the artistic sense of dishes.

FujianCuisine

Fujiancuisine is made up ofFuzhoucuisine, Quanzhou cuisine andXiamencuisine, which is famous for its fancy seafood, beautiful colour and lustre and different taste of sweet, sour, salty and savory. The best known dish is the pot-stewed fowls.

JiangsuCuisine

Jiangsucuisine, which also called Huaiyang cuisine, is popular in the downstream of The Yangtze River. It uses aquatic product as the major ingredient and stresses the delicate flavour of the materials. It has dazzling skilled sculpture, especially the melon carving technology. The cooking ways includes braising, simmering, roasting and stewing. The distinguishing feature ofJiangsucuisine is light, savoury and sweet in flavour with elegance.Jiangsucuisine is famous for its selected materials, elaborate preparation and mild taste. The flavour is strong but not heavy, light but not bland.

ZhejiangCuisine

Zhejiangcuisine consists ofHangzhoucuisine,Ningbocuisine and Shaoxing cuisine, which is famous for its freshness, mildness, smoothness and savoury without greasiness. Among themHangzhoucuisine is the most famous one.

HunanCuisine

Hunancuisine is comprising of local Characteristics of Xiangjiang region,DongtingLakeand Xiangxi. It is characterized by extra spicy. The necessary part ofHunancuisine are chill, green pepper and shallot.

AnhuiCuisine

Anhuicooks pay attention to the temperature in the process of cooking and good at braising and stewing. They often add ham and cube sugar in order to improve the taste of the dishes.

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