8 Major Chinese Cuisines to Explore & Savour

 

All the world’s cuisines are often categorised by nations. But as with cultures and peoples, the food in every nation is never a monolith. Even comparatively smaller Southeast Asian countries each have a myriad of tastes and flavours within their borders. For a nation as massive and populous as China, of course their cuisine is expansive and diverse, featuring a great kaleidoscope of gastronomic wonders. Chinese foodies generally categorise their myriad flavours into 8 major cuisines or ‘Cai’-s:

Lu Cuisine 鲁菜

Born from the culinary traditions of Qin Dynasty royals over 2,000 years ago, Lu Cuisine is the first of Chinese cuisines, and has far reaching influence across the northern Chinese taste profile. Bold, salty and richly umami, with poultry, pork, beef, lots of seafood and veggies; as well as a range of cooking methods from steaming and boiling to stir-fry, braise, soup and many more. Considered among the hardest cuisines to master, as it requires the delicate balance of strong flavours yet still allow the natural taste of meats to shine through in every dish – most renowned of which is the Peking Duck. Also check out the bracing Sweet Sour Fish and scrumptious minced pork noodles, Zha Jiang Mian.

Yue Cuisine 粤菜

Yue Cuisine is Cantonese cuisine. Probably the most common Chinese cuisine around the globe, owing to the great southern migration out of China since the 18th Century – during the Qing Dynasty’s long decline, the height of western colonial era and all the way to post-WW2. While the culinary tradition emerged from Guangdong, today, Hong Kong is perhaps the most internationally known hub of Yue cuisine. Its main cooking philosophy is to accentuate the food’s natural flavours with minimal oil, spices, sauces and condiments. The Dim Sum dishes of Yum Cha is a fine example. In fact, most of your favourite Chinese restaurants probably make Yue Cuisine. Come check out our deep dive for more insights and flavours!

Chuan Cuisine 川菜

Gaining greater global popularity in recent years is Chuan Cuisine. Or as we know it: the tongue-numbing Sichuan Mala spicy flavour, primarily made from the combo of chilli and Sichuan peppercorns. Spicy food lovers are sure to have tasted the Sichuan hot pot, and Kung Pao chicken has long become a staple for Chinese restaurants around the world. There’s also the comforting Mapo Tofu, spicy boiled fish, braised lamb and many more. Want to try Chuan cuisine at home? Come check out the key ingredients you need.

Su Cuisine 苏菜

Su Cuisine covers the main flavours of China’s south-eastern coastal province, which includes Shanghai, Nanjing, Suzhou, Wuxi and Changzhou. Equally historic as Lu Cuisine, Su Cuisine has been refined over two millennia and is considered gourmet food in China, with an emphasis on rich sauces and gravy while highlighting the natural flavours of ingredients. Su cooking-style also often has a tinge of sweetness and reddish shine, plus an alluring presentation that makes you salivate. Signature yummies include the sweet-sour Squirrel Fish, magnificent Lion Head meatballs, always delish Shanghai Xiao Long Bao, succulent smoked fish and simple savoury fragrant scallion noodles.

Min Cuisine 闽菜

Min Cuisine originates from Fujian province, and covers the unique tastes of Hakka, Hokkien and Teochew ethnic groups. Taiwanese flavours too, are primarily of Min Cuisine. Seafood, especially shellfishes are a favourite, as well as the use of fermented rice wine to make brines, red yeast rice sauces for braising, fish sauce, shrimp paste and shacha sauce for a rich combo of savoury, vinegary, sweet and piquant flavours. Have a taste of this award winning Hakka-style braise pork belly. Savour an array of yummy Yong Tau Foo treats – veggies stuffed with minced fish and pork. Go sumptuous with a Taiwanese-style Zongzi rice dumpling, awesome Hokkien-style chicken stir-fried noodles, or mouth-watering Teochew-style braised duck.

Hui Cuisine 徽菜

Hui Cuisine covers the flavours of the landlocked province of Anhui, farther east from the coastal provinces. A mountainous region along the Yangtze and Huaihe rivers, teeming with wildlife and wild herbs. As such, Hui Cuisine is considered ‘countryside food’ among the Chinese, and has fewer stir-fried dishes, but more simmered, steamed and stewed specialties; cooked with coal fire for a unique smoky taste. Signature taste profile includes savoury, sweet-vinegary and funky flavours. Because Hui Cuisine is heavily defined by their local ingredients, Hui dishes and cooking style are lesser known globally. The Stinky Tofu is perhaps one of the few exceptions – a Hui delicacy that has spread to Taiwan and parts of Southeast Asia.

Xiang Cuisine 湘菜

Xiang Cuisine hails from the southern-central province of Hunan, and is defined by chilli spiciness. Not to be confused with the tongue-numbing Chuan-style, however. Xiang Cuisine rarely features peppercorns, but leans more to the natural fiery and bracing heat of chilli, and usually tastes more homely. Dishes include stir-fries, stews, braises, soups and more. Popular recipes are sliced chilli steamed fish, spicy fried river eel, stir-fried bell peppers pork and Duo Jiao chopped salted chillies.

Zhe Cuisine 浙菜

Zhe Cuisine is the taste of the coastal Zhejiang province facing the East China Sea, which has also birthed the Shaoxing Wine – the sweet savoury cooking wine with an awesome aroma, used to flavour a plethora of dishes across Chinese cuisines. Freshness of ingredients, sweet-sour taste, salty flavours and umami fragrance are the cuisine’s defining features. Famed favourites include the classic Dong Po braised pork, chilled savoury drunken chicken, and West Lake vinegar gravy fish.

More Chinese Flavours

While these 8 cuisines cover a majority of Chinese tastes, there are actually a lot more to discover! Come take a comprehensive trip with us across the northern and southern provinces of China, and have a gander of all the unique flavours. Also check out our massive collection of Chinese recipes!