Now that you’ve learnt about the eight regional cuisines of China it is time to sample some stand out dishes from each of these regions. So get ready to go on a delicious roller-coaster ride.
Cantonese-style char siu pork
Turn up the heat with this tantalizing beef hot pot, laced with Sichuan peppercorns and fiery dried chillies. Get the recipe here.
A dish that’s synonymous with Chairman Mao, this unctuous braised pork dish gets a savoury kick from fermented black beans, dried chilli and spices.
Shandong-style salty fried fish
In China’s northeast, the Shandong province is known for its salty, fried seafood dishes, such as this simple fried dace with black beans.
Drawing on the aquatic ingredients of the region, such as lotus seeds, lily buds and duck, this fragrant braised dish is sure to impress your guests.
From the wilds of mountainous Anhui hails this robust vegetable dish of hearty mushrooms and bamboo shoots.
Known for its mild and mellow flavours, Zhejiang cuisine showcases seafood and crunchy bamboo shoots, like this elegant crab roe starter.
Sweet and sour flavours reign supreme in Fujian – try this family-friendly golden fish with pineapple and plum sauce for a crowd-pleasing introduction to this region.
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