Chinese Regional Cuisines
Chinese cuisine originated from the various regions of China.
Regional cultural differences vary greatly in China, giving rise to the different styles of food aross the nation. Traditionally there are eight main regional cuisines, or Eight Great Traditions: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes four of the Eight Great Traditions are given greater emphasis, and are considered to dominate the culinary heritage of China, known as the “Four Great Traditions”. They are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China), Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that region’s cooking.
In now times, Beijing cuisine and Shanghai cuisine are also cited along with the classical eight regional styles as the Ten Great Traditions .
Chinese cuisines in different regions:
Eight Great Traditions:
1. Anhui cuisine 2. Cantonese cuisine 3. Fujian cuisine 4. Hunan cuisine
5. Jiangsu cuisine 6. Shandong cuisine 7. Sichuan cuisine 8. Zhejiang cuisine
Four Great Traditions:
1. Sichuan cuisine 2. Cantonese cuisine 3. Shandong cuisine 4. Huaiyang Cuisine
Two Famous Traditions:
1.Shanghai cuisine 2.Beijing cuisine
Other Famous Traditions:
