Many unique regional Chinese food recipes and styles contribute to China’s extensive cuisine. The most well-known of those are Cantonese, Shandong, Jiangsu and Szechuan cuisine forms. (Chinese food / cuisine) These styles are distinctive from one another due to the available produce, climate and geography, historical influences, variations in cooking techniques and population lifestyles.
Whilst one regional style may emphasize garlic and shallots versus chilli and spices, another favours seafood ingredients over meats or poultry. As an example, Sichuan cuisine is spicier with a fondness for baking, whereas Jiangsu recipes call more on braising and stewing techniques.
The ‘hairy crab,’ found in local lakes, is a popular menu item in Shanghai. The world-renowned Peking Duck is famous dish everywhere around the planet, not just in China.
Across China, and across Asia in general, a wide variety of menu items with differing flavours and textures are produced from the same raw materials and ingredients. The methods of preparation, aided by cultural nuances, engender significant regional food forms across the country. Many of the traditional regional cuisines rely on ancient methods of preservation; drying, salting, pickling and fermentation.