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Shanghai cuisine2012-08-14

Shanghai dishes usually look red and shiny, for they are often pickled in wine and their cooking methods include baking, stewing, teaming, deep-frying, etc.

Sichuan cuisine2012-08-14

Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.

Huaiyang cuisine2012-08-14

The flavor of Huaiyang cuisine is light, fresh and sweet.

Hunan cuisine2012-08-14

Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes.

Guangdong cuisine2012-08-14

Cantonese food does not use much spice, bringing out the natural flavor of the vegetables and meats. The dishes are fresh, crisp, tender, and lightly seasoned.

Xinjiang cuisine2012-08-14

Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine.

Beijing cuisine2012-08-14

Beijing cuisine makes liberal use of stronger flavored roots and vegetables such as peppers, garlic, ginger, leek and coriander

Anhui cuisine2012-08-14

Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, features the local culinary arts of Huizhou.

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