The Eight Great Cuisines
| Cuisine | Origin | Characteristics |
|---|---|---|
| Shandong (Lu) | Shandong Province | Savory and umami-forward, precise heat control, excels in stir-frying, deep-frying, and braising |
| Sichuan (Chuan) | Sichuan Province | Famous for numbing-spicy flavors, incredibly diverse seasoning — every dish has its own character |
| Cantonese (Yue) | Guangdong Province | Light and fresh, emphasizes natural flavors and the freshest ingredients |
| Jiangsu (Su) | Jiangsu Province | Delicate and refined, balanced flavors, intricate knife work, highlights the essence of each ingredient |
| Zhejiang (Zhe) | Zhejiang Province | Clean, fresh, and tender, seasonal cooking, especially skilled with seafood |
| Fujian (Min) | Fujian Province | Fresh, clear, and aromatic, known for rich broths and expert seafood preparation |
| Hunan (Xiang) | Hunan Province | Bold and spicy, strong flavors, specializes in smoked and cured dishes |
| Anhui (Hui) | Anhui Province | Rich and hearty, excels in braising and stewing, generous with oil, color, and slow cooking |