Chinese regional cuisine
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Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Har gow shrimp dumplings are a classic Cantonese dim sum dish
Shuizhu with beef, a traditional Sichuan dish.
Shandong-style braised spare ribs with gluten (面筋红烧排骨; 麵筋紅燒排骨; miànjīn hóngshāo páigǔ)
A bowl of Fujian thick soup, or geng (羹)
Shandong cuisine
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Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. It is derived from the native cooking s
Chinese regional cuisine
…Chinese communities. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong cuisine, Shandong cuisine, Huaiyang cuisine, and Sichuan cuisine. These styles are distinctive from one another due to the factors such as availability of resources, climate…
Stir-fried pig's kidney (爆炒腰花; bàochǎoyāohuā)
Pig's large intestine (九曲大肠; 九曲大腸; jiǔqū dàcháng; 'nine-coiled large intestine')
Sweet potato with caramelised sugar (拔丝地瓜; 拔絲地瓜; básī dìguā; 'pull-out silk sweet potato')