Do you know what the ‘eight great cuisines’ are? Chinese cuisines have typically been divided into ‘Eight Great Cuisines’ 八大菜系 (bā dà cài xì) as a means of simplifying this vast and complex tradition and pinpointing regional characteristics. Shandong Cuisine 鲁菜 Lǔ cài Shandong cuisine is the regional representative of northeast China. Its status as one of the main food traditions of China is thanks partly to the Ming and Qing dynasty emperors’ taste for the refined dishes from this region and its deep influence on the cuisines of the neighbouring regions of Beijing, Tianjin, Hebei, and the Northeast. Shandong province is partially located on a peninsula, so naturally seafood features heavily in local dishes, but proteins such as pork, poultry, and tofu are popular further inland. Shandong is a major grower of wheat, therefore wheat-based foods such as dumplings, noodles, and wheat gluten are found in abundance here. A technique known as 爆炒 bào chǎo – flash frying – is typical in this region. Food is deep fried rapidly at a very high temperature to create a delicate and crispy exterior without making it oily! One of the more unusual of ingredients enjoyed in this region is the sea cucumber 海参 hǎi shēn, which is traditionally braised with onions and a light and salty gravy. Sichuan Cuisine 川菜 Chuān cài Known for its fiery and complex flavours, Sichuan is fast becoming one of the best-recognized cuisines both in China and overseas. Along with its neighbour and sister in culinary tradition, Chongqing, Sichuanese food has taken the country by storm, evident from the ubiquitous Hot Pot restaurant chains that have become a regular dinner choice for diners across China and their spicy variations. It’s easy to see why: these dishes are known for their bold flavours that come from the liberal use of chilli, garlic, fermented bean paste, and Sichuan peppercorns. Sichuan is home to the iconic ‘numbing spice’ that comes from the use of Sichuan peppercorn, a cousin of black pepper. Perhaps more than chilli, this is what typifies food from this region. Pickles and preserves are another staple of Sichuanese cooking, with ingredients such as pickled mustard greens and fermented sauces used regularly. A typical ingredient originating in this region is fermented bean paste, 豆瓣酱 doubanjiang. This salty and punchy sauce forms the base of many iconic dishes, including the popular twice-cooked pork 回锅肉 huiguorou and Mapo tofu 麻婆豆腐 mapo doufu. Cantonese Cuisine 粤菜 Yuè cài Now we come to probably the most famous and widely exported of Chinese cuisines, that of the southern Canton, or 广东 Guǎngdōng region. This cuisine covers the culinary traditions of southern Guangdong province, Hong Kong, and Macau. The flavours in this region are typically very subtle and delicate. Soy sauce, rice wine, and rice vinegar are frequently used to flavour dishes, as well as ginger, garlic, green onions, fermented black beans, and five spice powder. Sweet and salty sauces such as Hoisin, plum sauce, and oyster sauce are commonly used as bases for Cantonese dishes. Cantonese cooking techniques have been hugely influential on Chinese cuisines. Roasting, to create a flavour known as 烧味 shaowei, is typically reserved for meats and poultry, as seen from the traditional dishes of roast Cantonese duck, goose, and Char Siu Pork 叉烧肉 chashao rou. And of course, we can’t forget the emperor of Cantonese meals, Dim Sum. Dim Sum is the quintessential Sunday lunch of the Cantonese family, served at so-called tea restaurants 茶餐厅 cha canting, that are found all over southern Guangzhou and Hong Kong. A selection of hand-crafted steamed dumplings along with other classics such as steamed pork ribs and chicken feet are served in small bamboo steamers. Fujian Cuisine 闽菜 Mǐn cài Located on the coast of the south China sea, Fujian is a mountainous province with a rich and highly influential gastronomical tradition. With many Taiwanese tracing their roots to Fujian, this cuisine has had a deep influence on the food on the island, with both regions food loosely falling under the banner of Hokkien cuisine. Fujian province is famous for its soups, in particular the more viscous variety, known as 羹 geng, which is a soup thickened with corn starch. Sauces formed from a base of seafood such as fermented fish sauce 虾油 xiayou, shacha sauce 沙茶 shacha lend an umami flavour to local dishes, which is characteristic of this cuisine. Shacha sauce is made from chilli, brill fish and dried shrimp. The strong umami flavour makes a delicious base of many Fujianese dishes, but it is also a popular dipping sauce at hot pot restaurants. Red yeast rice 红糟 hongzao is another unique ingredient. Rice is fermented with a red yeast and then dried. It is used as a natural food colouring in many dishes across China today, but is most commonly used to flavour typical Fujianese dishes such as red wine chicken 红糟鸡 hongzao ji. |
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