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Step 1
Cantonese
Many of the Chinese dishes that were adapted to suit American tastes come from Canton, in the Kwantung province of southeastern China. It's known for grilled and roasted meats, sparingly used, as well as fried rice, salted black beans, bird's nest soup, sweet and sour pork, chicken velvet, shark's fin soup, steamed dumplings, sautéed beef in oyster sauce, Cantonese lobster, fermented bean curd and the various dishes that comprise dim sum. Fruit is is a popular ingredient, and soy sauce is heavily used. Cantonese dishes are frequently stir-fried to keep the food flavorful and fresh; little cooking oil is employed. -
Step 2
Peking/Mandarin/Shantung
This region, located in northeastern China, is the political, intellectual and cultural capital of the country. As it is a cultural melting pot, traces of Muslim, Mongolian and Manchurian influences can be seen, and indeed it was the Manchu Dynasty which instituted the tradition of Imperial food, with its famous three-day feasts.
Peking food is elegant and exotic, with subtle, delicate seasonings and is often barbecued, deep-fried or cooked in chafing dishes. Its signature dish is Peking Duck, but the cuisine also includes soft-fried foods, noodles, spring rolls, dumplings, roasted meats, lamb, fish in sweet and sour sauce and Chinese-style pancakes. Since the region is too cold to allow for the cultivation of rice, steamed breads are often used in lieu of rice. -
Step 3
Schezuan/Hunan
Schezuan is located in western China. Thanks to heavy trading through the area this cuisine was heavily influenced by Indian cooking. The ancient tribes that settled in Thailand and Burma came from this region, so naturally the food here has some similarities with Thai and Burmese cooking. Schezuan cuisine is hot, spicy and oily, with chilies and red peppers, five-spice powder, garlic, green onions and ginger used liberally. Sauces are used only sparingly. The signature dishes are Schezuan duck and hot and sour soup, but the cuisine also makes good use of game, fowl, duck, pigs, beef and nuts. Smoking and pickling are common forms of food preservation here. -
Step 4
Honan
Located in central China, this region's rich cuisine varies between hot and spicy and sweet and sour. Popular dishes include spiced cabbage with pork and mu shu pork, Leeks, scallions and garlic are used heavily. -
Step 5
Fukien
Located on the east coast, this region naturally excels in seafood, but soups and broths are also popular, as are rice gruel and such preserved food as “hundred-year-old” buried eggs. Popular elements of the cuisine include red fermented bean sauce, wildfowl, rice gruel, dumplings and noodles. Sugar, vinegar and rice wine are used frequently in the preparation.
