South China Tea Garden by Shanxi Huaxia Jindao Trading Co., LTDWorld Federation of Chinese Catering Industry
Due to its vast landmass and diverse terrain, China is home to a variety of ethnic groups and rich resources. Each region within China has its own history, culture, ethnicity, climate, and specialties, which shape its unique cuisines and dietary habits.
Northern China pasta - vegetable dumplings by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Wheat in North China and rice in South China
The preference of staple food in China is dependent on the region, climate, and the local produce available. Rice is more prevalent in the south, while wheat is more favored in the north.
Rice
Southern China is home to a wide variety of topographic features, including the country’s lowest plains, the largest hills, basins, and plateaus. This area is characterized by warm and wet summers contrasted with mild and dry winters. The majority of the arable land is paddy fields, making it ideal for growing rice, which thrives in moist and hot conditions.
Wheat
Northern China is dominated by plains with four distinct seasons: hot and rainy in summer and cold and dry in winter. As a result, this region of China is suitable for growing wheat, which thrives in dry and cold conditions.
Naked oats dishes by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
True to the saying that “you eat what you grow”, South China now relies on rice as its primary crop, while wheat is mainly used to make dough-based foods. This difference in dietary habits gave rise to the pattern of rice in the south and wheat in the north.
Ways of cooking Chinese cuisine by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Varied topography, climate, resources, culture, and population composition also have contributed to China’s rich and diverse local cuisines. These regions have preserved their distinctive traditions while blending, learning, innovating, and developing with others, forming the distinct cuisines found throughout China today.
Four major cuisines
China’s diverse food cultures and culinary influences vary across different regions, shaped by factors like their historical development, cooking techniques, signature dishes, and unique flavors. Among the earliest and most renowned regional cuisines in China, four stand out in particular: Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, and Cantonese cuisine.
These culinary traditions have left a significant mark on Chinese gastronomy, each with a widespread presence and profound influence. The cuisines of different regions in China are not clearly defined but developed naturally over time. The primary way to tell them apart is by looking at their dishes’ ingredients, methods, flavors, and styles.
龙井虾仁 (2020) by Wang ZhitaoWorld Federation of Chinese Catering Industry
Other cuisines
Aside from these four, other well-known regional cuisines exist and include Hunan, Fujian, Anhui and Zhejiang. These cuisines, together with the four major cuisines mentioned above, are often called the eight great cuisines, having a broad reach within Chinese culinary culture. Other regions have also created their own distinctive cuisines over the years, with China’s ethnic minority cuisines also being considered an essential part of Chinese gastronomy.
Beijing Roast Duck by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Special flavors and dishes
Some local cuisines have a strong and distinctive flavor. For instance, Beijing cuisine is salty, fresh, and mellow. Dishes that exhibit these characteristics include Peking duck and lamb hotpot.
Mapo Tofu by Su ChaoWorld Federation of Chinese Catering Industry
Sichuan cuisine
Sichuan cuisine is known for its spicy flavors. Dishes like mapo tofu and fish-flavored shredded pork are well-known examples.
Pork balls with crab sauce by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Huaiyang cuisine
Huaiyang cuisine is characterized by its fresh and slightly sweet flavors. Dishes like crab and pork meatballs and boiled and dried tofu are examples.
Cantonese roast goose by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Cantonese cuisine
Cantonese cuisine is characterized by its mild and fresh flavors. Roasted suckling pig and Cantonese-style roasted goose are the most typical dishes from this region.
Braised Prawns by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Shandong cuisine
Shandong cuisine is characterized by its salty and fresh flavors. Dishes such as braised sea cucumber with scallion and braised shrimp are typical examples.
Hunan Cuisine - Fish Head with Chopped Peppers by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Hunan cuisine & Anhui cuisine
Hunan cuisine is characterized by its spicy, sour, and cured flavors. Examples from this cuisine include fish head with chopped chili pepper and Jishou sour pork. Anhui cuisine is characterized by its salty and spicy flavors, with dishes like marinated mandarin fish and Huizhou hairy tofu as examples.
Sweet and sour fish fillet with sugar and vinegar capsule by Su ChaoWorld Federation of Chinese Catering Industry
Zhejiang cuisine
West Lake fish in vinegar gravy and Longjing shrimp are examples of Zhejiang cuisine, which is characterized by its fresh and slightly sweet flavors.
Changsha stinky tofu by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
The old Chinese proverb that “people are nourished by the water and the land where they live” finds validation in the abundance of regionally sourced ingredients that have been customized to harmonize with local environments in various Chinese culinary traditions.
Diverse regions have developed their distinctive methods of preparing food as well as their unique preferences. A popular humorous phrase goes like this: “Sichuan people don’t fear spicy food, Hunan people don’t fear any degree of spiciness, and Guizhou people fear food that isn’t spicy.”
Drunken CrayfishWorld Federation of Chinese Catering Industry
As society rapidly progresses, an increasing number of people interact more frequently and easily from different regions, ethnicities, and countries. This societal shift has been due to the convenience of transportation and logistics, and has gradually resulted in a continuous fusion and innovation of local Chinese cuisines.
Chinese cuisine is driven by the pursuit of inclusiveness, innovation, and excellence. It follows the traditional principles of color, aroma, taste, utensils, and shape, and incorporates new elements such as nutrition, health, artistic conception, and culture into its regional culinary culture.
