Page 33 - Welcome to China

Living and Traveling
Food Culture

Suzhou Cuisine (Also Known As Huaiyang Cuisine)
In Suzhou cuisine, ingredient selection is highly stringent with much attention paid to EXPRESS
color combinations in presentation. Dishes often take on exquisite forms and vary from
season to season. The most commonly cooking techniques used are stewing, braising, MAIL Zhangye
and simmering. Suzhou cooks pay great attention to the avors of soups and gravies, Colorful
and prefer to retain the original avors as much as possible. Danxia
Must-tries: Squirrel Fish, Taihu Lake Whitebait Scenic Spot

Fujian Cuisine (“Min” Cuisine)
Min cuisine is deeply aromatic and avorful without being too greasy. The three
distinctive characteristics of Min cuisine are: the use of red wine lees as a seasoning, the
great soups, and the delicious sweet-and-sour dishes.
Must-tries: Buddha Jumps Over the Wall, Lychee Chicken Cooked with Red Wine Lees

Anhui Cuisine
The so-called “kungfu dishes” of Anhui cuisine are typically braised, stewed, smoked, or
steamed. Seasoning, color, and temperature management are the focus areas of this
style.
Must-tries: Chinese Softshell Turtle Stewed with Ham, Pickled Fresh Chinese Perch,
“Snowy Winter” Braised Pheasant

Hunan Cuisine
Hunan cuisine, which tends to be more heavily seasoned and colored, oers a variety
of avor combinations. Hunan cooking is hearty, spicy, fragrant, and tender in texture.
Care is taken to ensure ingredient complementarity and the melding of avors.
Must-tries: Steamed Fish Head with Chopped Red Chili, Liuyang Steamed Vegetables,
Lotus Seeds in Rock Sugar Syrup

Zhejiang Cuisine
In Zhejiang cuisine, the dishes, which tend to be refreshing, crunchy, smooth and
tender, come in small and exquisite portions.
Must-tries: Shrimp Stir-Fried with Longjing Tea, Sautéed Shrimps and Eel, West Lake
Vinegar Fish

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