A Culinary Map of China: A Hand-Drawn Guide to Regional Delicacies76

China's vast and diverse culinary landscape offers a tantalizing journey for foodies. From the spicy flavors of Sichuan to the delicate tastes of Cantonese cuisine, each region boasts its unique culinary traditions and signature dishes.

Northeast

The culinary heartland of the Northeast lies in the provinces of Heilongjiang, Jilin, and Liaoning. With its cold winters and long, dry summers, the region's cuisine features hearty dishes like sanxian (three fresh ingredients) stew and suancai (pickled cabbage) with pork.

North China

The cuisine of North China is shaped by the region's agricultural history. Wheat-rich plains produce staple dishes like mantou (steamed buns) and jiaozi (dumplings). The region is also known for its iconic Peking duck, roasted to perfection with crispy skin.

East China

East China encompasses the coastal provinces of Jiangsu, Zhejiang, Anhui, Fujian, Shandong, and Shanghai. Maritime influences and a lush agricultural landscape inspire dishes that highlight fresh seafood, vegetables, and rice. Shanghai's xiaolongbao (soup dumplings) and Hangzhou's dongpo pork (braised pork belly) are culinary gems.

Southern China

Southern China, including Guangdong, Guangxi, Hainan, and Hong Kong, is famed for its Cantonese cuisine. Dim sum, roasted meats, and seafood dishes are staples. Guangdong is the birthplace of Cantonese favorites like char siu (barbecued pork) and wonton noodles.

Central China

Central China, comprising Henan, Hubei, Hunan, Jiangxi, and Shanxi provinces, is known for its bold and spicy flavors. Hunan cuisine, in particular, is renowned for its fiery mapo tofu (bean curd with spicy sauce) and dong'an chicken.

Southwest China

Southwest China, including Sichuan, Guizhou, Yunnan, Tibet, and Chongqing, is a culinary paradise. Sichuan cuisine, with its signature peppercorns and chili oils, fuels the region's reputation for spicy food. Dishes like kung pao chicken and hot pot showcase the fiery flavors.

Northwest China

Northwest China, encompassing Shaanxi, Gansu, Qinghai, Ningxia, and Xinjiang, combines flavors from Central Asia and China's heartland. Mutton and wheat dishes are common, and the region is known for its liangpi (cold rice noodles) and roujiamo (meat-filled buns).

Tibet

Tibetan cuisine is influenced by its high-altitude environment and Buddhist culture. Dishes include the staple tsampa (roasted barley flour) and meat soups like shapthuk (noodle soup). Yak butter tea is a traditional beverage.

Taiwan

Taiwan's cuisine reflects its rich history and cultural influences. Taiwanese night markets are famous for their street food, including bubble tea, oyster omelets, and stinky tofu. The island is also known for its spicy mala hot pot and beef noodle soup.

2024-12-03

Previous：German Husband Tries Chinese Food for the First Time

Next：A Culinary Odyssey: Exploring the Enchanting World of Indo-Chinese Cuisine