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The Northern (Shandong, Beijing) type is known for its preparation of dried products such as shrimp, scallops and sea cucumber. However, it's best known for Peking duck, originated in Mongolia. The Szechuan type features hearty cooking flavoured with an exotic palette of spices: red and black pepper, sesame paste, flower pepper and fermented bean paste. Despite its reputation, not all Sichuan dishes are spicy-hot. The Canton type is famous for its remarkable range of refined ingredients cooked with a light touch, featuring roast meats, oyster sauce, black beans and shrimp paste. Cantonese dishes are well known for their freshness, tenderness and smoothness. The Jiangsu type food can be classified into that of Suzhou-Wuxi style and Zhenjiang-Yangzhou style. The feature of Suzhou-style dishes is their natural flavor in original stock and a mixture of salty and sweet taste. The characteristics of Zhenjiang-Yangzhou style food are best described by the saying that the soup is so clear that you can see the bottom of the bowl and the sauce is so thick that it turns creamy white. Zhejiang food is represented by Hangzhou, Ningbo and Shaoxing styles. Dishes of Hangzhou style are meticulously prepared, hence tasty and crisp. A blend of freshness and saltiness characterize dishes of Ningbo style. Steamed and roasted seafood is Ningbo's specialty. Shaoxing hood, with poultry as its main specialty, is palatable, crisp and glutinous. Hunan food takes curing, simmering, steaming and stewing as the main cooking methods. Dishes of this style are usually tinged with sour and spicy flavor and are thoroughly cooked. Anhui style food features dishes stewed in brown sauce with stress on heavy oil and sauce. Delicacies are abundant in Anhui dishes. Fujian dishes, mostly marinated in wine, are sourly sweet. They stress beautiful colors and fresh tastes. Seafood dishes are Fujian specialties. |