Xiao Ying Li of Synasia, Inc. on the Regional Cuisines of China

Xiao Ying Li is affiliated with Synasia, Inc., a chemical supply firm based in Metuchen, New Jersey. Synasia produces resins, photoinitiators, polyurethane additives, and many other chemical products for use in industrial applications. In addition to her work with Synasia, Xiao Ying Li enjoys cooking. In this article, Xiao Ying Li discusses some of the regional cuisines of China.

An ancient tradition, Chinese cuisine has shown both longevity and diversity, mirroring the rest of Chinese culture. Experts divide Chinese cuisine into a variety of regional types, ranging anywhere from four to a dozen or so distinctive styles; the Chinese often call the divisions the Four Great Traditions or the Eight Great Traditions. More broadly, however, Chinese cuisine can be broken down into northern and southern categories.

Chinese food from the northern regions tends to emphasize garlic, oil, and vinegar, in addition to wheat-based staples such as noodles and dumplings. In contrast, southern Chinese food typically employs lighter, fresher ingredients and rice-based staples. These differences can be partially attributed to variations in climate, as the weather in the north and south has historically been more conducive to the growth of wheat and rice, respectively.

Some of the regional divisions in Chinese cuisine include Beijing, Sichuan/Szechuan, Cantonese, Jiangxi, Zhejiang, Shandong, Fujian, Anhui, and Hunan cuisines. Beijing cuisine, a northern style, emphasizes dried seafood, noodles, and dumplings, whereas southern coastal Fujian employs bright colors, fresh fish, and dishes marinated in wine.

Cantonese or Yuet cuisine is probably the most well-known type of Chinese food in the world, due to the large number of emigrants from Hong Kong that have left their homeland over the past two centuries. Cantonese food employs black beans, shrimp paste, and many types of fresh meat and seafood. Steaming and stir-frying are common preparation techniques, as are frying, braising, and double boiling. A properly prepared Cantonese dish should not have overwhelming flavors or strong spices, nor should it be too greasy. The flavor profile should be drawn from the ingredients used.

Another popular style of Chinese cuisine is Sichuan. Very distinct from Cantonese food, Sichuan dishes feature very strong flavors and use a lot of garlic and hot chili peppers. This cuisine also employs the regional Sichuan peppercorn, which has a somewhat lemony flavor and causes numbness in the mouth. Peanuts and sesame seeds are also featured prominently in Sichuan cuisine.