China - Food

Chinese cuisine is incredibly diverse, so much so that "Chinese food" is a massive simplification. Food is often regionally defined by its local ingredients, climate, and historical context.

The most common way to categorize it is through the Eight Great Culinary Traditions (八大菜系 Bādà Càixì), though we should also touch on the major geographical trends.

The Eight Great Culinary Traditions of China

The "Eight Great Cuisines" are formally recognized and represent the pinnacle of regional cooking styles.

I. The "Four Great" Traditions (Most Influential)

Cuisine	Region/Province	Flavor Profile	Signature Dishes	Unique Characteristics
1. Sichuan (川菜 Chuāncài)	Sichuan, Chongqing	Spicy, Numbing (麻辣 Málà), Fragrant, Oily. Uses copious amounts of chili and Sichuan peppercorns.	Kung Pao Chicken (宫保鸡丁), Mapo Tofu (麻婆豆腐), Dan Dan Noodles (担担面), Hot Pot (火锅).	The famous numbing sensation comes from Sichuan peppercorns. It's complex, layered flavor—not just simple heat.
2. Shandong (鲁菜 Lǔcài)	Shandong, Beijing, Tianjin	Savory, Salty, Fresh, Clean. Focuses on clear broths, seafood, and fermenting techniques.	Dezhou Braised Chicken (德州扒鸡), Crispy Fried Pork, Clear Soup Dishes.	Considered the northern classical style. Heavily influenced by imperial court cuisine and uses more wheat (noodles, dumplings) than rice.
3. Cantonese (粤菜 Yuècài)	Guangdong, Hong Kong, Macau	Fresh, Mild, Sweet, Aromatic. Focuses on preserving the natural flavor of high-quality, fresh ingredients.	Dim Sum (点心), Char Siu (叉烧 - BBQ Pork), White Cut Chicken (白切鸡), Seafood Dishes.	The global face of Chinese food. Famous for steaming, stir-frying, and baking. Dishes are lighter and less oily than other styles.
4. Jiangsu (苏菜 Sūcài)	Jiangsu (Nanjing, Suzhou)	Sweet, Light, Delicate, Highly Artistic. Focuses on presentation and exact knife skills.	Squirrel-Shaped Mandarin Fish (松鼠鳜鱼), Salted Duck (盐水鸭), Clear River Crab.	The southern classical style. Uses light, colorful sauces. The cuisine is extremely refined and often served at state banquets.

II. The "Four Lesser" Traditions

Cuisine	Region/Province	Flavor Profile	Signature Dishes	Unique Characteristics
5. Fujian (闽菜 Mǐncài)	Fujian	Light, Umami, Sweet and Sour. Focuses heavily on seafood, fine knife work, and soup.	Buddha Jumps Over the Wall (佛跳墙), Oyster Cakes, various light broths.	Known for its complex broths and soups that often take days to prepare, using a large number of diverse ingredients.
6. Zhejiang (浙菜 Zhècài)	Zhejiang (Hangzhou, Ningbo)	Fresh, Soft, Crisp, Fragrant, Delicate. Similar to Jiangsu but with a focus on fresh water fish, bamboo shoots, and delicate pickling.	West Lake Fish in Vinegar Gravy (西湖醋鱼), Dongpo Pork (东坡肉).	River and lake cuisine is prominent. The flavors are clean and minimally spiced, emphasizing purity.
7. Hunan (湘菜 Xiāngcài)	Hunan	Dry Spicy (干辣 Gānlà), Sour, Oily. Uses dried chilis, pickled vegetables, and intense heat without the numbing effect of Sichuan.	Steamed Fish Head with Chopped Chili (剁椒鱼头), Mao's Braised Pork (毛氏红烧肉).	Considered the hottest of the great cuisines because it lacks the málà (numbing) component to buffer the heat.
8. Anhui (徽菜 Huīcài)	Anhui	Natural, Wild, Oily. Uses many wild herbs, mountain-grown ingredients, and a simple cooking style (braising and stewing).	Bamboo Shoots from Mount Huangshan, Stinky Tofu (臭豆腐).	Focuses on mountain ingredients (game, mushrooms, wild herbs) and relies on strong seasoning to cut through heavy oils.

III. Other Major Regional Styles (Non-Eight)

Style	Region/Culture	Key Features
Northeast (Dongbei 东北菜)	Heilongjiang, Jilin, Liaoning	Heavy, Bold, Salty, Sour. Focuses on hearty stews, pickled vegetables, and heavy use of potatoes and corn due to the cold climate.
Hui (Muslim) Cuisine	Northwest (Xi'an, Lanzhou)	Halal, Lamb and Beef Focused, Noodle/Bread Focused. Prohibited from using pork. Famous for hand-pulled noodles and lamb dishes.
Imperial Court Cuisine	Beijing	A highly refined style that combines the best of all regional styles, prepared with utmost care for presentation and health.