Shandong cuisine – L\u01d4 c\u00e0i \u9c81\u83dc<\/h3>\n
Because of its proximity to the Pacific Ocean, Shandong cuisine is heavily influenced by seafood. Shandong people also like to use a wide range of seasonings and flavourings. Shandong cuisine has its roots in Eastern Shandong, Confucian cuisine and Jinan cuisine. Shandong cuisine is generally savoury, and leeks are widely used.<\/p>\n
Dish to try<\/strong>: Fried sea cucumber with onions – C\u014dng y\u00f3u ji\u0101n h\u01ceish\u0113n \u8471\u6cb9\u714e\u6d77\u53c2<\/p>\n We propose a tour to discover Chinese gastronomy<\/strong><\/span><\/p>\n Find out more about the tour<\/p>\n<\/div>\n Anhui cuisine has its origins in the use of wild game and herbs. Ingredients such as pangolin, myrica berry, tea leaves, mushrooms, bamboo shoots and dates are used, particularly from Huangshan mountain. The tender flesh of the bamboo shoots on Huangshan mountain is said to be delicious, as is Xianggu, a type of mushroom that grows on old trees. The cuisine of Anhui is based above all on braising, stewing and steaming. Dishes are generally slightly spicy and salty.<\/p>\n Dish to discover: Huangshan braised pigeon – hu\u00e1ngsh\u0101n d\u00f9n g\u0113zi \u9ec4\u5c71\u7096\u9e3d\u5b50<\/p>\n Without doubt the best-known and most popular of Chinese cuisines. This cuisine uses a wide range of seasonings and different flavours. But it is best known for its spicy flavour (very spicy…). It is characterised by dishes saut\u00e9ed over very high heat or braised. Sichuan cuisine also uses many condiments such as chilli, garlic, cinnamon, dried orange peel, spring onion, etc. But the main characteristic is the use of chilli mixed with Sichuan pepper, which in some dishes can leave your mouth feeling slightly numb.<\/p>\n Dish to discover: Imperial chicken – g\u014dng b\u01ceo j\u012b d\u012bng \u5bab\u4fdd\u9e21\u4e01<\/p>\n Very similar to the cuisine of Zhejiang, Jiangsu cuisine is based on a meticulous choice of ingredients embellished with an artistic form and brilliant colours. It is characterised by stir-fried, braised and steamed dishes. The people of Jiangsu province try to preserve a natural cuisine and the original flavour of its ingredients. Dishes are light but not bland, strong but not oily. The city most representative of Jiangsu cuisine is undoubtedly Yangzhou, but it also has its roots in Suzhou and Nanjing.<\/p>\n Dish to try: Yangzhou stir-fried rice – Y\u00e1ngzh\u014du Ch\u01ceof\u00e0n \u626c\u5dde\u7092\u996d<\/p>\n Like Sichuan cuisine, Hunan cuisine is also very spicy. The difference is that it won’t make your mouth go numb. This cuisine mainly comes from the shores of Lake Dongting and the mountains to the west of Hunan. It uses a lot of freshwater products, poultry, salt and chilli. Hunan cuisine has been held in very high esteem since the beginning of the Han dynasty, with over 4,000 different dishes. It is characterised above all by its spiciness, its sour flavour and its deep colours.<\/p>\n Dish to discover: Simmered pork belly – H\u00f3ngsh\u0101o r\u00f2u \u7ea2\u70e7\u8089<\/p>\n The emphasis is on seafood and freshwater fish. The main feature of Fujian cuisine is that dishes are often served in soup. But it is also characterised by stewing, boiling, braising and steaming. The dishes are slightly sweet and sour, but not very salty.<\/p>\n Dish to try: Fish ball soup – Y\u00fa w\u00e1n \u9c7c\u4e38<\/p>\n Arguably the most difficult cuisine to categorise, it focuses on cooking with an unlimited variety of ingredients. Guangdong cuisine took shape during the Ming and Qing dynasties. The methods of this cuisine are complicated, elaborate and refined. The main characteristic of Guangdong cuisine is cooking in a pan over a low heat.<\/p>\n Dish to discover: Pork in sweet and sour sauce : G\u016bl\u016b r\u00f2u \u5495\u565c\u8089<\/p>\n We also propose a culinary trip to Yunnan<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" China’s great regional cuisines Zhejiang cuisine – Zh\u00e8 c\u00e0i \u6d59\u83dc This cuisine includes specialities from Hangzhou, Ningbo and Shaoxing in […]\n","protected":false},"author":2,"featured_media":4708,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"content-type":"","inline_featured_image":false,"footnotes":""},"class_list":["post-10318","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n<\/h3>\n
Anhui cuisine – hu\u012bc\u00e0i \u5fbd\u83dc<\/h3>\n
Sichuan cuisine – chu\u0101n c\u00e0i \u5ddd\u83dc<\/h3>\n
![\"cuisine](\"https:\/\/www.china-roads.fr\/wp-content\/uploads\/2018\/02\/cuisine-chine2-1024x711.jpg\")
<\/p>\nJiangsu cuisine – S\u016b c\u00e0i \u82cf\u83dc<\/h3>\n
Hunan cuisine – Xi\u0101ngc\u00e0i \u6e58\u83dc<\/h3>\n
Fujian cuisine – M\u01d0nc\u00e0i \u95fd\u83dc<\/h3>\n
Guangdong cuisine (Canton) – Yu\u00e8c\u00e0i \u7ca4\u83dc<\/h3>\n