What's the difference between regional Chinese cuisines?
China is a huge country, and regional cuisines vary dramatically from north to south, east to west.
The most famous regional styles are:
- Cantonese (Guangdong): Light, fresh, steamed and stir-fried. Dim sum comes from here.
- Sichuan (Sichuan): Known for spicy and numbing flavors from Sichuan peppercorns and chili.
- Shandong: Northern cuisine, emphasizes wheat-based dishes like noodles and dumplings.
- Jiangsu (Huaiyang): Delicate, sweet, and very meticulous preparation.
- Hunan: Smoky, spicy, and sour flavors from preserved vegetables.
- Fujian: Known for soups and seafood, with a lightly sweet and sour taste.
The linked video does a great visual tour of the major regional cuisines with actual examples.