Fujian Cuisine has three subgroups of Fuzhou, Western and Southern Fujian cooking style.
Buddha Jumps over the Wall soup
Subgroup: Fuzhou Cuisine
Sweet and Sour Lychee Pork
Subgroup: Fuzhou Cuisine
Oyster Omelette
Subgroup: Southern Fujian Cuisine
Stewed Ginger Duck
Subgroup: Southern Fujian Cuisine
Sea Worm Jelly
Subgroup: Southern Fujian Cuisine
Jiangsu Cuisine
Region: East China
Jiangsu Cuisine has six subgroups of Huaiyang, Nanjing, Yangzhou, Suzhou, Xuzhou and Haizhou cooking style. Huaiyang style is one of the most famous in China and is one of the Four Great Cuisines.
Lion Head (Stewed meatballs) with crab powder Soup
Subgroup: Huaiyang Cuisine
Lion Head (Stewed meatballs) with crab powder Soup
Subgroup: Huaiyang Cuisine
Sweet and Sour Mandarin Fish
Subgroup: Huaiyang Cuisine
Yangchun Noodles and Yangzhou Fried Rice
Subgroup: Huaiyang Cuisine
Nanjing Salted Duck
Subgroup: Nanjing Cuisine
Cantonese Cuisine
Region: South China
Cantonese Cuisine has three main branch of Guangzhou, Chaozhou and Dongjiang (Hakka) dishes.
Sichuan Cuisine
Region: West China
Sichuan Cuisine has four subgroups of Chengdu, Zigong, Chongqing and Buddhist vegetarian style of cooking.
Anhui Cuisine
Region: East China
Anhui Cuisine has three subgroup of South Anhui, Yanjiang and Huai Bei cooking style.
Shandong Cuisine
Region: East China
Shangdong Cuisine has three subgroup of eastern Shandong, Confucius and Jinan cooking style.
Hunan Cuisine
Region: Central China
Hunan Cuisine comprises three regional cuisines from Xiang River region, Dongting Lake area and western Hunan mountain area.
Chairman Mao’s Red Braised Pork
Subgroup:
Steamed Fish Head with Chopped Chili
Subgroup:
Changsha Stinky Tofu
Subgroup: Xiang River region Cuisine
Zhejiang Cuisine
Region: East China
Zhejiang Cuisine has four subgroups of Hangzhou, Shaoxing, Ningbo and Wenzhou style of cooking.
