The Southern School
This is the region of Guangdong (Cantonese) cuisine which is probably the best known in the West because in the 19th century many chinese families emigrated from this area to Europe, Australia and America. Cantonese cooking is regarded by many as the haute cuisine of China. The area is famous for its sweet and sour dishes, dim sum and widespread use of soy, hoisin and oyster sauces.
The Northern School
This area stretches from Yangzi (Yangtze) River to the great wall of China and embraces the culinary styles of Shandong, Henan and Beijing. A distinguishing feature of its cuisine is the use of grains rather than rice, as the staple food, particularly wheat, corn and millet. This area contains many of Chinas four million Moslems who shun pork and their presence has greatly affected the cuisine. The imperial court of China was based in Beijing and influenced the culinary style with spectacular dishes such as Peking Duck.
This is the region of Guangdong (Cantonese) cuisine which is probably the best known in the West because in the 19th century many chinese families emigrated from this area to Europe, Australia and America. Cantonese cooking is regarded by many as the haute cuisine of China. The area is famous for its sweet and sour dishes, dim sum and widespread use of soy, hoisin and oyster sauces.
The Northern School
This area stretches from Yangzi (Yangtze) River to the great wall of China and embraces the culinary styles of Shandong, Henan and Beijing. A distinguishing feature of its cuisine is the use of grains rather than rice, as the staple food, particularly wheat, corn and millet. This area contains many of Chinas four million Moslems who shun pork and their presence has greatly affected the cuisine. The imperial court of China was based in Beijing and influenced the culinary style with spectacular dishes such as Peking Duck.
The Eastern School
This region stretches from the Eastern coast to central China. It contains the cooking styles of Fujien, Jiangxi, Zhejiang and most important of all, Shanghai, which is the biggest city in China and its greatest port. Eastern cooks prefer light and delicate seasonings to maximize the natural flavours of their fresh ingredients. The preferred cooking techniques are stir frying, steaming, red-cooking and blanching. Soy sauce from this area is reputed to be the best in China.
The Western School
This area is entirely inland and includes the provinces of Sichuan (Szechuan) and Hunan. Sichuan cuisine is particularly popular in the West. Fruit and vegetables are plentiful as are pork, poultry and river fish. The distinguishing aspect of the culinary style is its reliance on very strong flavourings and hot spices such as red chillies, Sichuan peppercorns, ginger, onions and garlic.
This region stretches from the Eastern coast to central China. It contains the cooking styles of Fujien, Jiangxi, Zhejiang and most important of all, Shanghai, which is the biggest city in China and its greatest port. Eastern cooks prefer light and delicate seasonings to maximize the natural flavours of their fresh ingredients. The preferred cooking techniques are stir frying, steaming, red-cooking and blanching. Soy sauce from this area is reputed to be the best in China.
The Western School
This area is entirely inland and includes the provinces of Sichuan (Szechuan) and Hunan. Sichuan cuisine is particularly popular in the West. Fruit and vegetables are plentiful as are pork, poultry and river fish. The distinguishing aspect of the culinary style is its reliance on very strong flavourings and hot spices such as red chillies, Sichuan peppercorns, ginger, onions and garlic.