In China, cooking is an art. Quite different from Western cooking where recipes are strictly followed like library instructions, Chinese cooking always follows a creative and stylistic touch to it. While in western cooking the recipe is the key to success in any culinary attempt, in Chinese cooking the experienced chef is a guarantee. That is why restaurants, big or small, would always boast their chefs as well as advertise their dishes.


Eight Schools of Chinese Cuisine

 1.Shandong Cuisine     

As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and....... Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc





2.Chaozhou Cuisin

Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong Province. One of the major schools in Guangdong cuisine, Chaozhou cuisine originated from Chaoshan Plain about one thousand years ago. 






3.Zhejiang Cuisine 

Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness.....Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice. 





4.Huai-Yang Cuisine  
Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional  style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine include  dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.

Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc.





5.Fujian Cuisine 
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279). During the middle Qing Dynasty around 18th century, famous Fujian officials and literati.......Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. 





6.Hunan Cuisine 
Also known as Xiang Cai, Hunan cuisine has already developed into a famous culinary school in China. Hunan dishes consist of local dishes from the XiangjiangRiver area, DongtingLake area and Western Hunan mountain area.
Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages. 




7.Anhui Cuisine
Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, features the local culinary arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Huai  Bei.Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest  Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc.






8.Sichuan cuisine 
Aving an international reputation for being spicy and flavorful, Sichuan cuisine is a style of cookery originating in the Sichuan ( 四川 ) province of western ChinaSome well-known Sichuan dishes include Kung pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as Tea Smoked Duck.





The chile pepper, a common ingredient in Sichuan cuisine (often used unseeded), was introduced to China from the Americas after European colonization of the Americas had begun. Chile peppers were perhaps introduced to the remote Sichuan province by Western missionaries. Previous Sichuan cuisine was not completely without spice, however. Sichuan pepper is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Sichuan food to this day. The reason for this emphasis on spice may derive from the region's warm, humid climate. This climate also necessitates sophisticated food-preservation techniques which include pickling, salting, drying and smoking. 

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