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).

Sichuan Cuisine (Chuan Cuisine): spicy and bold, using lots of chili, garlic, ginger and peanuts.

Typical dishes: Mapo Bean Curd (Mapo Tofu), Spicy Diced Chicken (Kung Pao Chicken), Sichuan Hot Pot. Shandong Cuisine (Lu Cuisine): salty and crispy, favoring braising and seafood.

Fujian Cuisine (Min Cuisine): lighter, with a sweet and sour taste, using ingredients from the sea and the mountains.

Jiangsu Cuisine (Su Cuisine): fresh, salty and sweet, favoring soups and precise cooking techniques. Hunan Cuisine (Xiang Cuisine): quite spicy, favors sautéing, stir-frying, steaming and smoking.

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.