Chinese cuisine is extremely rich and varied. There is no single system or way to classify it.
The Chinese themselves often speak of the “eight great styles” (中国 八大 菜系) of their cuisine.
|Main taste characteristics and specificity of the cuisine|
|四川 (Sichuan)||辣 (spicy)|
|广东 (Guangdong)，福建 (Fujian)||清谈 (not greasy)，海鲜 (seafood)|
|湖南 (Hunan)，湖北 (Hubei)||酸辣 (sour-sharp)|
|山东 (Shandong)||炖 (stew), 海鲜 (seafood)|
|黑龙江 (Heilongjiang), 吉林(Jilin)，辽宁 (Ляонин)||炖 (stew)|
|北京 (Beijing)，天津 (Tianjin)||综合 (synthesis of different cuisines)|
|江苏 (Jiangsu)，安徽 (Anhui)||甜 (sweet)，许多酱油 (using soy sauce)|
|苏州 (Suzhou)，上海 (Shanghai)， 浙江 (Zhejiang)||甜 (sweet)，清谈 (light)|
According to the geographical location in China, four areas of regional cuisine can be distinguished: northern school (Beijing, Shandong), coastal (Fujian, Shanghai), continental (Sichuan, Yunnan) and southern (Canton).
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