foodha for thought – menuism blog

When it comes to ordering food at a Chinese restaurant, visions of mu shu pork and orange chicken may come to mind. While both are tasty options, there is actually more to Chinese cuisine than you can ever imagine.  Basically, there are four distinct regional styles of cooking.  Read below to get a short overview.

Eastern Region

The Eastern Region of China includes Shanghai, Fuzhou and the rest of the eastern provinces.  Known as Heaven on Earth and the Land of Fish and Rice, the Eastern region is all about their seafood specialties and their light, delicate and sweet flavors.

What the East is known for: Source of China’s Best Soy Sauces and Rice Wines.

Styles of Cooking: Red Cooking (Braising in Soy Sauce-Based Mixture), Stir-Frying, Steaming and Quick Simmering.

Common Seasonings: Soy Sauce, Rice Wine, Rice Vinegar, Sugar and Red Fermented Bean Sauce.

Representative Dishes: Soy Sauce Duck, Lion’s Head Meatballs, Xia Long Bao (Juicy Dumplings) and Rice Cakes.

Western Region

The Western Region of China is all about the spicy-hot dishes of the Sichuan, Hunan and Yunnan provinces.

What the West is known for: Fiery Dishes That Will Perk Up Your Tastebuds in a Big Way.

Styles of Cooking: Seasonings and Condiments Combine for Mouthfuls of Hot, Sour, Sweet and Salty All in One Bite.

Common Seasonings: Chiles (Fresh, Dried and in Pastes), Peppercorns, Ginger, Garlic, Water Chestnuts, Bamboo Shoots, Mushrooms and Nuts.

Representative Dishes: Kung Pao Chicken, Twice Cooked Pork, Szechuan Beef and Mapo Tofu

Northern Region

The Northern Region of China encompasses Beijing, Inner Mongolia and the rest of the northern provinces.  When it comes to the food, this eclectic cuisine embodies both the cultivated cooking of royal kitchens, Mongolian and Muslim dishes as well as the Shandong province, the birthplace of classic Chinese cuisine.

What the North is known for: Noodles, Steamed Breads and Pancakes Served Instead of Rice.

Styles of Cooking: Stir-Frying, Pan-Frying, Braising and Barbecuing.

Common Seasonings: Garlic, Chives, Leeks, Star Anise and Sweet Bean Sauces.

Representative Dishes: Peking/Beijing Roast Duck, Mongolian Hot Pot and Sesame Green Onion Pancakes

Southern Region

The Southern Region of China is probably the more well-known of all the Chinese cuisines since it focuses on food from Canton and Hong Kong, which is the majority of restaurants found in the US and other parts of the world. For the Southern Region, it’s all about cooking with the freshest quality ingredients using refined techniques with a limited amount of seasonings.

What the South is known for: Dim Sum.

Styles of Cooking: Steaming, Stir Frying, Shallow Frying, Double Boiling, Braising and Deep Frying.

Common Seasonings: Soy Sauce, Sugar, Salt, Vinegar, Rice Wine and Corn Starch.

Representative Dishes: Beef Chow Fun, Roasted Pig, Sweet and Sour Pork and Steamed Fish.

As you can see, the breadth of Chinese Cuisine is quite amazing. Most Chinese restaurants serve a mix of dishes from all four regions, which is why you’ll see Orange Chicken, Beef Chow Fun, Mongolian Hot Pot and Peking Duck listed all at one time.  Next time, double-check that menu.  If you see a prominent listing of dishes that represent one of the regions above, this is a great opportunity to try something different.  If you’re not sure, ask one of the waitstaff or the manager if their restaurant specifically focuses on cuisine from either the East, West, North or South.  If that’s the case, take it a couple of steps further.  Ask for recommendations and in doing so, you might see Chinese food in a whole new light and even have the meal of your life!

By Abby C. Abanes
Menuism Community Manager