Eight Famous Cuisine

Type of courses: cold dishes

hot dishes

main food and snacks

soups

dessert

Eight famous cuisines: Lu cuisine (Shandong Cuisine)

- Salty but taste fresh. The dishes usually use thick red oil sauce.

Ask this student more: Lisa Xiao

Chuan Cuisine (Sichuan Cuisine)

- Oily, salty, particularly the pungent and spicy resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn and Facing heaven pepper. Peanuts, sesame paste and ginger are also prominent ingredients in this style.

Ask this student more: Tara Tang

Yue Cuisine (Guangdong Cuisine)

- Focus on small hearty dishes. The dishes taste light, fresh, and tries to maintain its original taste and flavor.

Ask these students more: Cathy Yu, Christina Cai, Nancy He

Min Cuisine (Fujian Cuisine)

- Influenced by Fujian's coastal position and mountainous terrain. Mainly contain seafood.

Su Cuisine (Jiangsu Cuisine)

- Sweet. As the climate in Jiangsu region is wet, and close to the coast, people often add sugar into the dishes to remove moisture.

Ask this students more: Chris Wu

Zhe Cuisine (Zhejiang Cuisine)

- Many seafood products. Light and fresh flavor.

Ask these students more: Jiani Lu, Sary Lu, Becky Zhu

Xiang Cuisine (Hunan Cuisine)

- Oily, salty, and especially famous for hot spicy, deep color, cured meat, and fresh aroma. Also, the food emphasizes on sourness.

Hui Cuisine (Anhui Cuisine)

- Similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.

Ask this student more: Amber Ye