Cusines by Provinces
Beijing Cuisine
Peking Cuisine or Beijing Cuisine has developed from the Beijing local dishes, Shandong dishes and the royal dishes of the palace. The imperial palace dishes of the Yuan, Ming and Qing Dynasties and the household dishes of princes and marquises have over the centuries evolved into the unique Peking Cuisine which reached its climax in the Qing Dynasty and was typically represented by Manhan Quanxi ( the Royal state feast of the Qing Dynasty with desserts of Man ethnic group and dishes of Han ethnic group, 满汉全席 ). Its major cooking techniques are baking, quick-frying, deep-frying, sautéing and stir-frying, supplemented by braising and stewing. Its dishes features with crispiness, softness, freshness and tenderness in taste, a wide range of ingredients, refined cutting skills, aesthetic shape and fine cookery. The majority of the dishes are salty and the remaining have other tastes. Peking Cuisine’s most well-known dishes are Roasted Duck ( Kao Ya, 烤鸭) and Instant-boiled Mutton ( Shuan Yanrou, 涮羊肉 ), which are dubbed with the title of the “State Dish”.
Chongqing Cuisine
Chongqing Cuisine is a member of the Sichuan Cuisine family. Although most Chongqing people who like or are even addicted to spicy and hot food dislike the statement that Chongqing cuisine is just hot and spicy, they must acknowledge that spiciness and hotness are indispensable for Chongqing cuisine. Aside from this feature, a great variety of chillies and flavourings combined with various cooking techniques give birth to diverse flavours, such as fermented, smoked, aromatic, fresh and acidic spices. These have constituted to the appealing spicy and hot taste unique to Chongqing cuisine.
Gansu Cuisine
The best Gansu dishes come from the city of Lanzhou, where flour-made dishes demonstrate how the ethnic Huis cook.
Gansu dishes use lamb and beer a lot. The methods involve baking, boiling and braising. Their soups normally lack materials, but are full of freshness and taste. The flavours of Gansu dishes vary between spicy, fresh, salty, sour and savoury. Multiple spices are used in cooking, therefore you can expect dense and oily meals.
The famous flour-made Gansu dishes are Latiaozi, Jiuzhangzi, chicken lungs, fish, egg-noodles and so on.
Other famous Gansu dishes are: Humps, Camel, lamb, Weicai flavour pork, Tilan fish, Luoguo fish, Lanzhou noodle, Lamb soup.