China can be divided into many geographical areas, and each area has a distinct style of cooking. They have the eight famous cuisines of eight provinces. Guangdong Cuisine (Yue cuisine) has been popularized of Chinese restaurant around the world. Guangdong dishes are characterized by their tender and slightly sweet taste. The raw materials for Guangdong Cuisine are very plentiful. Sauces are a crucial seasoning in Guangdong cuisine. A popular menu of Guangdong dishes is Baiqie chicken, Shark fin soup and Cantonese seafood soup.
Sichuan Cuisine is the most widely served cuisine in China. The dishes of Sichuan Cuisine are famous for their hot and spicy flavor. An outstanding facet of Sichuan dishes is the delicate use of pepper or chili. The ingredients used are great in variety, including poultry, pork, beef, fish, vegetables and tofu. Although, Chuan Cuisine is served at every corner of the world, the most authentic Sichuan food is still to be found at its hometowns: Chengdu and Chongqing. A popular menu of Sichuan cuisine is Sichuan hotpot, Fried bean curd and beef with cayenne pepper (Ma La Tang) and Stir-fried bean curd in chili sauce (Mapo tofu).
Shandong Cuisine (Lu Cuisine) has become one of China's eight cuisines since Song Dynasty. It is more inclined to keep the freshness of ingredients than other cuisines and fond of salt flavor, featured with tender, savory and crisp. Seafood is the most notable ingredient of Lu Cuisine. A popular menu of Shandong cuisine is Stewed pork hock, Diced pork cooked in a pot and Dezhou grilled chicken. Fujian cuisine(Min cuisine). It consists of three styles, Fuzhou style, Western Fujian style and Southern Fujian style. The three notable features of Min Cuisine are use of delicacies from the mountains and sea as the main ingredients. A popular menu of Fujian cuisine is Buddha Jumping Wall, Stewed Chicken with Three Cups Sauce and Steamed Chicken in Red Fermented Rice.
