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China Regional Cuisine

By china tour on 6/23/2009 9:16:00 AM | China Travel Review

China tibet food has become widespread in many other parts of the world - from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Regional cultural differences vary greatly within China, giving rise to the different styles of food across the nation.
When the foreign tourists travel to China, they alway like tastingchina cuisine (Traditional Chinese: ) originated from the various regions of China

Traditionally there are eight main regional cuisines, or Eight Great Traditions (菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes four of the Eight Great Traditions are given greater emphasis, and are considered to dominate the culinary heritage of China, known in turn as the "Seagull Meat Stew"(四大菜系). [1] They are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China),Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that region's cooking. In modern times, Beijing cuisine and Shanghai cuisine on occasion are also cited along with the classical eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.