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Peking/Beijing CuisinePeking cuisine, also known as Beijing cuisine, is the ...

Peking/Beijing CuisinePeking cuisine, also known as Beijing cuisine, is the representative of northern Chinese cooking. It emphasizes the use of high-quality ingredients, particularly lean meats, seafood, and vegetables. This cuisine is famous for its unique flavor, which is achieved through the use of cooking techniques such as stir-frying, deep-frying, and steaming. Peking cuisine is also renowned for its rich and savory sauces, often made with soy sauce, garlic, ginger, and other spices. Dishes such as Peking duck and mutton hotpot are representative of this cuisine. Sichuan CuisineSichuan cuisine, also known as Chuan cuisine, is characterized by its spicy and pungent flavors. It is one of the most popular and influential cuisines in China, and is known for its use of a wide variety of spices and seasonings, including chili peppers, garlic, ginger, and Sichuan peppercorns. This cuisine also emphasizes the use of fresh vegetables, fish, and poultry. Dishes such as mapo tofu and spicy fish are typical of Sichuan cuisine. Guangdong CuisineGuangdong cuisine, also known as Cantonese cuisine, is renowned for its light, fresh, and delicate flavors. This cuisine emphasizes the use of seasonal ingredients, particularly seafood, poultry, and vegetables. Cantonese chefs are known for their skill in preserving the original flavors of ingredients through careful cooking techniques such as steaming, roasting, and braising. Dim sum, such as dumplings and rice rolls, are among the most popular dishes of Guangdong cuisine. Fujian CuisineFujian cuisine, also known as Min cuisine, is characterized by its unique flavor and cooking techniques. This cuisine emphasizes the use of seafood, poultry, and vegetables, and is known for its subtle and delicate flavors. Fujian chefs often use a variety of cooking methods such as stewing, braising, and steaming to preserve the original flavors of ingredients. Dishes such as Buddha jumps over the wall and seafood congee are representative of Fujian cuisine. Jiangsu CuisineJiangsu cuisine, also known as Su cuisine, is characterized by its sweet and savory flavors. This cuisine emphasizes the use of fresh ingredients, particularly aquatic products such as fish and crab, as well as vegetables and poultry. Chefs in Jiangsu are known for their skill in preserving the original flavors of ingredients through careful cooking techniques such as simmering and stewing. Dishes such as sweet and sour pork ribs and chicken with mandarin oranges are typical of Jiangsu cuisine. Zhejiang CuisineZhejiang cuisine, also known as Yue cuisine, is renowned for its delicate and refreshing flavors. This cuisine emphasizes the use of fresh seafood, poultry, and vegetables, and is known for its unique cooking techniques such as stir-frying and steaming. Zhejiang chefs also pay great attention to the presentation of dishes, often arranging them in beautiful and appetizing patterns. Dishes such as sweet and sour fish and braised chicken with snow peas are representative of Zhejiang cuisine. Hunan CuisineHunan cuisine, also known as Xiang cuisine, is characterized by its spicy and pungent flavors. This cuisine emphasizes the use of fresh ingredients, particularly poultry, pork, and vegetables. Hunan chefs are known for their liberal use of chili peppers and other spices to create dishes with a strong and stimulating flavor. Dishes such as spicy fish slices and peppercorn chicken are typical of Hunan cuisine. Shandong CuisineShandong cuisine, also known as Lu cuisine, is renowned for its rich and hearty flavors. This cuisine emphasizes the use of high-quality ingredients, particularly seafood, poultry, and vegetables. Shandong chefs are known for their skill in preserving the original flavors of ingredients through cooking techniques such as boiling, steaming, and frying. Dishes such as braised pork belly and seafood hotpot are representative of Shandong cuisine.