China, a country with a five-thousand-year-long civilization, boasts a rich and profound culinary culture that is renowned worldwide. Across this vast land, geographical, climatic, material, and customary differences have shaped a distinctive culinary system, most notably represented by the Eight Great Cuisines: Sichuan, Shandong, Cantonese, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui.

Sichuan Cuisine, originating from the Sichuan Basin, is renowned for its spicy and pungent flavors, heavy use of oil, and rich tastes. The damp climate of the basin led people to consume chili peppers to dispel cold and dampness. Signature dishes like Shui Zhu Yu (boiled fish in spicy sauce), Ma Po Tofu, and Kung Pao Chicken are spicy, fragrant, and leave a lasting impression.

Chinese cuisines, Zhejiang food

Shandong Cuisine, hailing from Shandong Province, is known for its unique soy sauce aroma. Located in the lower reaches of the Yellow River, Shandong boasts abundant resources, and people excel at using various sauces to enhance dishes. Dishes like Sweet and Sour Fish, Braised Pork Belly, and Braised Sea Cucumber with Scallions are bright red in color, rich in soy sauce flavor, and mouth-watering.

Cantonese Cuisine, originating from Guangdong Province, is celebrated for its lightness, freshness, and emphasis on soup. The hot climate of Lingnan (south of the Five Ridges) prompted people to favor light food for health maintenance. Dishes like Bai Qie Ji (boiled chicken with ginger and spring onion), Roast Goose, and Lao Huo Liang Tang (slow-cooked soup) retain the original flavors and are exquisitely delicious.

Jiangsu Cuisine, from Jiangsu Province, is renowned for its finesse, elegance, and exquisite knife skills. The region's rich water resources and fertile land enable people to create exquisite dishes with meticulous craftsmanship. Dishes like Squirrel-Shaped Mandarin Fish, Stewed Crab Meat with Lion's Head Meatballs, are beautifully presented and delicately textured, earning widespread praise.

Chinese cuisines, Sichuan hotpot

Zhejiang Cuisine, originating from Zhejiang Province, is known for its tenderness, smoothness, and focus on the inherent flavors of ingredients. The numerous lakes and rivers in this region provide ample seafood, and people are adept at using them to create culinary delights. Dishes like West Lake Fish in Vinegar Gravy, Dongpo Pork, and Dragon Well Shrimp are tender, smooth, and retain their original flavors, leaving a lingering aftertaste.

Fujian Cuisine, hailing from Fujian Province, is celebrated for its freshness, mellowness, and emphasis on seafood. Fujian's coastal location offers abundant seafood resources, and people excel at utilizing them in culinary creations. Dishes like Fotiaoqiang (a legendary dish that even Buddha would jump over the wall to taste), Lychee Pork, and Sha Cha Noodles are fresh, mellow, and seafood-rich, attracting countless visitors.

Hunan Cuisine, originating from Hunan Province, is renowned for its spicy and sour flavors, with a strong emphasis on taste. The humid climate of southern inland China prompted people to consume chili peppers to dispel dampness and cold. Dishes like Steamed Fish Head with Chopped Chili, Chili and Pork Stir-Fry, and Stinky Tofu are spicy, sour, and appetizing, making them irresistible.

Anhui Cuisine, from Anhui Province, is known for its heavy use of oil, rich colors, and mastery of fire control in cooking. Located between the Yangtze River and Huai River, Anhui boasts abundant resources, and people excel at various cooking techniques. Dishes like Huangshan Stewed Pigeon, Mao Tou Fu (fermented bean curd), and Stinky Mandarin Fish are brightly colored, oily yet not greasy, leaving a lasting impression.

Chinese cuisine culture transcends mere taste and cooking techniques; it embodies profound cultural heritage and national sentiments. Every dish carries historical memories and cultural traditions, the crystallization of Chinese people's wisdom and diligence. Through this article, I hope you can gain a deeper understanding and appreciation of Chinese cuisine culture.