Shandong cuisine
The first Chinese cuisine is Shandong cuisine with the local flavor of Jinan city and Dao Dong peninsula. This is a province located in the lower reaches of the Yellow River, the land is fertile. Shandong is the breadbasket of China, the vegetables here are also very diverse and rich. All the above factors have created a unique cuisine, top of China.
Braised snails
The culinary characteristics of this land are dishes with strong, strong flavors, fried, grilled, steamed with bright, eye-catching colors. In particular, dishes often use a lot of onions and garlic, especially seafood dishes. Braised snails and sweet and sour carp are two of the most famous dishes of Shandong.
Jiangsu cuisine
Jiangsu cuisine is developed from the recipes of the local regions of Yangzhou, Suzhou and Nanjing, decorated very elaborately and beautifully like a work of art. The characteristics of Jiangsu cuisine are the emphasis on knife techniques, delicate dishes, light taste with steamed, stewed, braised dishes... ensuring the original flavor.
Jiangsu Steamed Crab
Jiangsu people do not like to use soy sauce in their dishes, but they like to add sugar and vinegar to create a sweet and sour taste. Steamed crab meat and crab meat are the most famous dishes here.
Zhejiang cuisine
Zhejiang cuisine is a synthesis of specialties with the delicacy and diversity of Hangzhou, the softness and uniqueness of Ningbo, the elegance of Shaoxing..., but the most famous is still Hangzhou cuisine. The dishes here are usually not greasy, not greasy, but focus on freshness, softness and lightness. The cooking process is very important, so not only the taste is delicious but the presentation is also extremely eye-catching, sophisticated, elaborate, elegant, giving diners a beautiful artistic concept.
Long Tinh shrimp
Zhejiang cuisine is famous for Longjing shrimp, West Lake carp, Dongpo braised pork, Hangzhou roast chicken, Jinhua salted duck stew, crispy rice with tomato sauce and shrimp...
Fujian cuisine
Fujian cuisine is famous for its exquisite menu and elaborate preparation, with special cooking methods based on the cuisine of the cities of Fuzhou, Quanzhou and Xiamen, with Fuzhou dishes being the mainstay.
Buddha Jumps Over the Wall
In general, the dishes here focus on sweet and sour flavors, less salty, the main ingredients are fresh and nutritious seafood and mountain vegetables. The most famous dishes here are Buddha Jumps Over the Wall, Kim Phuc Tho, dried braised fish...
Cantonese food
Cantonese dishes are very diverse in ingredients and are prepared in 21 different cooking methods: stir-fry, deep-fry, grill, roast, stew, steam, braise, steamed in a bowl… with traditional techniques and sophisticated presentation styles related to cutting and carving skills. Cantonese cuisine emphasizes clear, fresh, and gentle flavors. Cantonese has some famous dishes such as: roast suckling pig, steamed chicken with salt, roast goose, boiled chicken, char siu pork, steamed shrimp, braised chicken with snake…
Cantonese Roast Pork
Cantonese cuisine is formed from three culinary traditions: Guangzhou, Teochew, and Dongjiang, rich in ingredients, sophisticated and complex in preparation. Among them, Cantonese cuisine is most famous for its fried, stir-fried, and stewed dishes with a fragrant, crispy, and fresh taste.
Hunan cuisine
Having existed and developed for more than 2,000 years, Hunan cuisine is famous for its dishes from the Xiangjiang River basin, Dongting Lake area and Hunan mountains. The menus and grilling art of Hunan dishes are exquisite and perfect.
Hunan Shark Fin Stock
Hunan's basic tastes are fatty, sour and spicy, fragrant and mild. Dishes often use a lot of chili, garlic, shallots and sauces to enhance the flavor of the dish. Hunan's famous dishes are braised shark's fin, stir-fried fresh cabbage with chestnuts and immortal chicken.
Anhui cuisine
Anhui cuisine includes dishes from three main regions: the Yangtze River, the Yellow River, and southern Anhui, with southern Anhui cuisine playing a dominant role with stewed, braised dishes, salty flavors, and pleasant herbal aromas.
Gourd Duck
The most famous dishes here are gourd duck, Bat Cong Son stinky tofu, scrambled egg cakes, Lu Chau roast duck, Ngo Son braised goose...
Sichuan cuisine
With a basin-shaped terrain, fog all year round, and a humid climate, Sichuan dishes are very spicy. Sichuan dishes include two schools, Chengdu and Chongqing, both focusing on color and flavor with many flavors of numbness, spiciness, sweetness, saltiness, sourness, bitterness, and fragrance skillfully mixed and flexibly transformed.
Ma Po Tofu
Not only that, the dishes here also have many different flavors, suitable for each diner's taste, suitable for each season, each climate of the year with famous dishes such as dried braised shark fin, spicy stir-fried crab, Ma Ba tofu...
