Chinese Regional Food
Chinese cuisine has a very long tradition and now is enjoyed by
people all over the world. There are four main types of Chinese
- Northern or Beijing
- Huaiyang or Eastern cuisine.
Beijing food is the most famous food in China. Cooks from all
over the country used to travel to the capital to participate in
cooking contests organized by the imperial family.
The northern part of China has a very cold climate. The region is
unable to grow rice, and therefore wheat is the food base.
Northern Chinese eat more breads than their compatriots in the
south, where rice predominates.
Perhaps the most famous northern dish is Beijing Duck.
Mongolian hot-pots and sweet-and-sour dishes from the Henan
province are also popular.
Cantonese food is typically steamed, boiled or stir-fried. It is a
very healthy food, since it uses a minimum of oil. The main
ingredients of this type of Chinese food are seafood, pork,
chicken and vegetables. Dim Sum and Fried Rice are also characteristic.
There are no limits to what you may find in your bowl. As one
Chinese proverb goes: "Cantonese eat every thing that flies
except planes, every thing on the ground except cars, and every
thing that is in water except boats."
What is typical of this southwestern province of China is the
spicy taste of its food. If you want to eat "la," as people say in
Chinese, try the Sichuan pepper beef. Many Sichuan dishes are
prepared using chili pepper oil, which gives a special taste to the
The most famous Sichuan dish is the Gongbao (Kung Pao) chicken,
fried with peanuts and chili pepper.
Huaiyang food is probably the most popular Chinese food in
North America, with its steam cooking. Soups are
also a very important element. Huaiyang is the home of "red
cooking," a method of cooking food in a marinade made of soya
sauce, water, sugar, ginger and white wine.
Noodles come from the Yangzi river region. The southern city of
Nanjing is famous for its duck dishes. Shanghai has its own
specialties, including stir-fried dishes