How Do Chinese Cooking Styles Differ Between Regions?

While you may think of Chinese food as rice or noodles with meat, the type of food you will eat, and how it is cooked is actually very dependent on the area of China the food is prepared in. There are four distinct regional cooking styles, which are predominantly based on the geographical area the dishes are most often cooked in. Some experts in Chinese cuisine would further split this down into narrower categories, of around eight different styles. We take a look at the main four areas of Chinese cuisine style.

Cantonese

As the majority of Chinese emigrants came from Canton, the style of Chinese food most commonly enjoyed by those in the West is Cantonese. Due to this, many Westerners may assume that Cantonese style cuisine is all that China has to offer, but it will soon become clear that that is not the case! Cantonese, or southern Chinese, cuisine tends to offer a wider range of ingredients and cooking styles. Stir-frying is one of the most popular methods of cooking, although meat is often also roasted, steamed or barbequed. Food from this area also makes use of sauces, such as sweet and sour. Canton is also the origin of dim sum, bite-sized dumplings, steamed buns or rolls served with tea, which is enjoyed for brunch.

Sichuan

Due to its history, food from Sichuan, China’s largest province, is quite different to that cooked in other areas. With foreign visitors travelling through along the Silk Route from India, those living in the area were introduced to a spicier style of cooking. Soon they began to create such dishes themselves, using Sichuan peppercorn. The spicy cuisine was taken a step further in the 16th century when Spanish traders brought chillies to the region. To accompany these spicy flavours, plenty of onion and garlic are also used.

Northern China (Peking)

The north of China has more extremes of temperature; with chilly winters and scorching summers. Because of this, the diet of those living in the north is different to other areas of China. Starchy, filling dishes are favoured, especially in the winter months, as they provide more energy. While rice is the most popular meal staple in most parts of China, grain is more commonly available in the north, meaning that flour-based foods, such as dumplings and wheat noodles make up the bulk of meals. Steamed pancakes are also frequently eaten, and are especially enjoyed when filled with Mu Shu Pork.

Eastern China

If any of the Chinese foodie sub-regions should be broken down further, it is Eastern China, which has a diverse climate, causing rice to grow in the south, but wheat to grow in the north. In the colder north-eastern China, like the rest of northern China, wheat noodles and bread make up most of the diet, whereas in the south, rice dishes, such as congee, a rice porridge, is eaten for breakfast. Despite these differences, Eastern Chinese cooking still has some similar features apparent throughout each dish. Most notably is the tendency to employ a cooking technique known as ‘red-cooking’, which involves slowly simmering meat in dark soy sauce, giving it a red tinge. Sugar is also a common ingredient and is used to sweeten up a lot of dishes.

If you would like to try Chinese food in the UK, check out the wide range of ingredients and products we have available at Oriental Mart!

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