What kind of cuisines are there in China?
the great speciality is Peking Duck, eaten with pancakes and plum sauce. This reflects the tendency in the north to favour wheat products (bread, noodles etc.) over rice. Often regarded as the least interesting style of cooking, the region nevertheless boasts some delicious plates, among them: Beggar’s Chicken, Mongolian Barbecue, Bird’s Nest Soup, and Sweet-and-Sour Yellow River Carp. Cantonese: Characterized by lots of steaming and boiling, this style is perhaps the healthiest and the most widely known outside China. Plenty of seafood, fresh vegetables, roast pork and chicken. Sichuanese: This is the spiciest of all the styles, and is characterized by heavy usage of chillies, ginger and garlic. Some of the favourites include an excellent fish in spicy bean sauce, Double Cooked Pork, shrimps with salt and garlic, aubergines in garlic, and spiced bean curd. Yunnanese: Although Yunnanese cuisine is not widely known, it does in fact offer some excellent dishes. The region abounds in fres
