Because of the large and varied nature of China itself, Chinese cuisine can be broken down into many different regional styles based on their own characteristics. They are mainly divided into 8 cuisines: Shandong, Sichuan, Jiangsu, Anhui, Zhejiang, Hunan, Fujian and Guangdong (also called Cantonese) cuisine. In North America, the majority of Chinese restaurants serve Sichuan and Guangdong cuisine because many Chinese immigrated from these two provinces, while Guangdong and Fujian cuisines are popular in Britain. Shandong style is a popular Chinese cuisine in S. Korea due to these areas close location. If you are interested in the individual characteristics of each cuisine, please refer to the chapter 4 of the book China, Japan, Korea Culture and Customs.Thursday, September 6, 2007
Regional Cuisines of China
Because of the large and varied nature of China itself, Chinese cuisine can be broken down into many different regional styles based on their own characteristics. They are mainly divided into 8 cuisines: Shandong, Sichuan, Jiangsu, Anhui, Zhejiang, Hunan, Fujian and Guangdong (also called Cantonese) cuisine. In North America, the majority of Chinese restaurants serve Sichuan and Guangdong cuisine because many Chinese immigrated from these two provinces, while Guangdong and Fujian cuisines are popular in Britain. Shandong style is a popular Chinese cuisine in S. Korea due to these areas close location. If you are interested in the individual characteristics of each cuisine, please refer to the chapter 4 of the book China, Japan, Korea Culture and Customs.
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