Have you ever heard of Chinese Eight Cuisine? There are eight main regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang. If you come to China for a visit, you will luck enough to have all these different styles of food here. Now please allow me to introduce Hunan Cuisine for you.

Hunan cuisine, also called Xiang cuisine for short, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province. Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Typical menu items of Hunan cuisines are steamed fish heads in chili sauce, stir-fried duck blood, stir-fried meat with douchi and chilli peppers, Dong’an chicken, Changsha-style stinky tofu, numbing-and-hot chicken, etc.

Beer Duck

Sour-pepper Dog Meat

Smoky Flavours Steamed Together

Mao’s Braised Pork

Dong’an Chicken

Changsha-style Stinky Tofu

Changsha-style Rice Vermicelli

Steamed Fish Heads in Chili Sauce

Have you ever heard of Chinese Eight Cuisine? There are eight main regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang. If you come to China for a visit, you will luck enough to have all these different styles of food here. Now please allow me to introduce Anhui Cuisine for you.

Anhui cuisine is known for its use of wild herbs, from both land and sea, and simple methods of preparation. It comprises the specialties of South Anhui, Yanjiang and Yanhuai. South Anhui Cuisine uses ham and crystal sugar as seasonings and has a salty and delicious taste and pleasant aromas. Yanjiang Cuisine is known for dishes prepared with aquatic products and fowls, featuring clear, refreshing, crisp, tender, delicious and mellow tastes. Yanhuai Cuisine is salty, plus slightly spicy, with coriander and peppers as seasonings.

Anhui cuisine is best represented by Huangshan braised pigeon, steamed stone frog, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, etc.

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Have you ever heard of Chinese Eight Cuisine? There are eight main regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang. If you come to China for a visit, you will luck enough to have all these different styles of food here. Now please allow me to introduce Fujian Cuisine for you.

Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian. Fujian cuisine comprises three branches – Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes are more fresh, delicious, and less salty, sweet and sour; South Fujian dishes, which is popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor.

Typical menu items of Fujian cuisine includes litchi pork, sweet and sour pork, soft fish with onion flavor, and razor clams stir-fried with fresh bamboo shoots, etc.

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