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Chinese cuisine Information

Chinese cuisine includes styles originate from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years. It has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over the time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due to imperial expansion. It was also influenced by the trade with nearby regions in pre-modern times, and by the trade with Europe and the New World in the modern period.

Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.

The Eight Culinary Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.

shanghai chinese school-Shandong Cuisine shanghai chinese school-Sichuan Cuisine shanghai chinese school-guangdong Cuisine shanghai chinese school-fujian Cuisine

Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.

Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Tasting clear, light, crisp and fresh,


Guangdong cuisine
Familiar to Westerners, usually chooses raptors and beasts to produce originative dishes.

Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".

shanghai chinese school-jiangsu  Cuisine shanghai chinese school-Szhejiang Cuisine shanghai chinese school-hunan Cuisine shanghai chinese school-anhui Cuisine

Jiangsu Cuisine
The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.

Zhejiang Cuisine
not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance.


Hunan cuisine
It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain

shanghai chinese school-shanghai Cuisine shanghai chinese school-dongbei Cuisine shanghai chinese school-xinjiang Cuisine shanghai chinese school-beijing Cuisine

Shanghai cuisine Also known as Hu cuisine, is popular style of Chinese food.It takes "color, aroma and taste" as its elements like other Chinese regional cuisines, and emphasizes in particular the use of seasonings,the quality of raw materials and original flavors.

Northeastern Chinese cuisine is a style of Chinese cuisine in Northeastern China. Many dishes originated from Manchu cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons.


Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine . Signature ingredients include roasted mutton, kebabs, roasted fish, and rice. Because of the Muslim population, the food is predominantly halal. As Beijing has been the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is that of the eastern coastal province of Shandong. Beijing cuisine has itself, in turn, also greatly influenced other Chinese cuisines, particularly the cuisine of Liaoning, the Chinese imperial cuisine, and the Chinese aristocrat cuisine.

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