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Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong cuisine, Shandong cuisine, Huaiyang cuisine, and Sichuan cuisine.[1][2] These styles are distinctive from one another due to the factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.[3] One style may favor the generous use of garlic and shallots over chili and spices, while another may favor preparing seafood over other meats and fowl.
Jiangsu cuisine favors cooking techniques such as braising and stewing, while Sichuan cuisine employs baking.[1] Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popular dishes well known outside of China.[1]
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling, and fermentation.[4]
- ^ a b c Yao, Zhang. China Everyday!. Page One Pub. 2007. ISBN 978-981-245-330-3
- ^ "Regions of Chinese food-styles/flavors of cooking." Archived 2011-10-05 at the Wayback Machine University of Kansas Archived 2021-03-02 at the Wayback Machine, Kansas Asia Scholars. Accessed June 2011.
- ^ "China's Culinary Diversity in One Map"
- ^ J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition.