Min Cuisine, also called Fujian Cuisine, originates from South China’s Fujian Province. The history of Min Cuisine dates back to 5000 years ago. It consists of three styles, namely Fuzhou style, whi...

Anhui cuisine (Hui Cai 徽菜 for short), one of the eight most famous cuisines in China, features the local culinary arts of Huizhou （徽州）. It comprises the specialties of South Anhui, Yanjiang (...

Zhejiang cuisine, called Zhe cuisine for short, is originated from South China’s Zhejiang Province. It is famous for its mellow, yet not greasy, taste.It consists of three major styles, namely Hangz...

Su cuisine (苏菜) is also called Huaiyang Cuisine (淮扬菜), it is a general term referring to the cuisines that have the characteristic flavors of dishes in Yangzhou, Suzhou, Nanjing, and Zhenjiang. ...

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese ...

Sichuan cuisine combines the cuisines from Chengdu and Chongqing in southwest China. From as early as the Qing Dynasty (1644 - 1911), books had systematically recorded a total of 38 cooking methods l...

Yue or Guangdong CuisineYue Cuisine, namely Guangdong flavor dishes, is one of the four Chinese cuisines. It enjoys extremely good reputation at home and abroad for its unique types of dishes and spe...

Lu Cuisine (Lu Cai, 鲁菜) or Shandong Cuisine （山东菜）ranks the first of Eight Chinese Cuisines. It has a long history. As far back at least as Xia Dynasty, salt was used for seasoning in Shandong....

SliceTo slice, tip the cutting knife up on an angle, to use the far end (away from you) of the blade. While holding the food and the cutting knife firmly, cut straight down. At the end of the slice, ...

"Steaming in closed vessels", or clear-simmering (清炖, Qing Dun) can be achieved by very slow cooking in a casserole or heavy pot placed over the lowest heat, with an asbestos sheet inserted under t...

Nowadays, food lovers are spoilt for choice when it comes to cooking skills and techniques, as well as cooking methods and style. These new advances provide an outlet for even more types of cuisine t...

With this Chinese cooking method ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where yo...

In Chinese cooking, smoking (熏, Xun) and cold mixing (凉拌, Liang Ban) are also popular. These two methods involved precooked food ingredients instead of raw food. Cold mixing uses parboiled or scal...

Roasting 烤 is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roast...

Barbecuing (烧烤) is a method and apparatus for cooking meat with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal, or even electricity; and may include application of a marin...

Strictly speaking, this Chinese cooking skills boiling 煮 means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). Violent boiling should b...

Red stewing 红烧 is uniquely Chinese, similar to ordinary stewing, but here the food is cooked in large quantities of soy sauce and water rather than in water alone. It is the soy sauce that makes th...

Steaming 蒸 is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating as very little or no oil is used. Steaming as a Chinese cooking skill also results in a more...

Some of the most delectable Chinese horsd'oeuvres are deep- fried. Certain main dishes also call for meats to be deep-fried for a crunchy coating, then stir-fried to combine them with vegetables and ...