The diversity of geography, climate, costumes and products have led to the evolution of what is called the “Eight Cuisines.”
Guangdong Cuisine (Cantonese Food/Yue Cuisine): sweeter, favoring braising and stewing, adding various sauces. Typical dishes: Shahe Noodles (Shahefen), Baiqie Chicken (White Cut Chicken).
Fujian Cuisine (Min Cuisine): lighter, with a sweet and sour taste, using ingredients from the sea and the mountains.
Anhui Cuisine (Hui Cuisine): uses many wild plants and animals as ingredients, favoring stewing and more oil.
Zhejiang Cuisine (Zhe Cuisine): mellow, uses freshwater fish, seafood and bamboo shoots, and a wide variety of cooking methods.
Typical dishes: Dongpo Pork (Stir-Fried Pork), West Lake Fish in Vinegar Gravy.