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Whether divided according to the Eight Culinary Traditions or the Four Culinary Schools, these culinary schools still stand out as distinct representatives of Chinese culinary culture across regions.
When mentioning Chinese cuisine, many will associate it with grand imperial feasts featuring a multitude of dishes arranged and consumed in a predetermined order. Some have anthropomorphized certain culinary schools in China, likening Jiangsu and Zhejiang dishes to beautiful ladies – elegant and refined; those from Guangdong and Fujian as sophisticated as young gentlemen; and the cuisine of Sichuan and Hubei resembling a talented and rustic scholar.
As one of the first and powerful civilizations in Asia, Chinese cuisine is a synthesis of natural conditions, culture, and people.
The captivating and delicious blend of richness and diversity has elevated Sichuan cuisine to the most robust Chinese culinary scene ever
Culinary culture with versatile variations - Sichuan Cuisine School
As one of the most diverse and critically important culinary schools shaping the unique Chinese culinary landscape, whether classified under the Eight Great Traditions or the Four Schools, Sichuan cuisine maintains a significant position. It's no exaggeration to say that Sichuan cuisine is diverse and vibrant, as this region in the southwest of China is home to various ethnic minorities such as Tibetans, Yi people, and Qiang people. Moreover, Sichuan is a land blessed with an incredibly rich variety of produce.
The traditional dishes of China in the Sichuan region are particularly notable for their color, aroma, taste, presentation, and the use of up to 30 different cooking methods such as stir-frying, frying, deep-frying, braising, marinating, and making salads. Despite the diversity in ingredients and preparation techniques, a common characteristic of Sichuan cuisine is the easily recognizable spicy taste of chili peppers.
Sichuan Hot Pot – The distinctive Chinese delicacy from the Sichuan region has gained worldwide fame
The 'Beauty' of Chinese Cuisine - Guangdong Culinary School
Situated in southern China, the cuisine of Guangdong is likened to a 'Southern beauty.' Guangdong is renowned for its mountains, rivers, picturesque landscapes, and a poetic ambiance as if taken from a painting. As the Chinese saying goes: 'The best water and soil nourish the best people,' the local food here carries the characteristics of the region. This romantic quality also influences the culinary style of the people, explaining why the unique and famous dishes of Guangdong can captivate diners at first glance.
Located along the basins of two major rivers, the Yangtze and the Yellow River, Guangdong serves as a meeting point between southern and northern China. Thanks to this unique position, Guangdong cuisine experiences a strong blend of culinary styles from both the northern and southern regions of China.
Giangdong cuisine not only emphasizes strongly on aesthetics but is also delicious and rich in nutrition, featuring a distinctive sweet taste. People from Guangdong are meticulous in selecting initial ingredients, and their cooking style is more refined than their northern counterparts. The essential factor that contributes to the success of these delicious Chinese dishes from Guangdong is the ability to preserve the fresh flavor of the original ingredients.
Bridging diverse culinary cultures - Guangdong Culinary School
As a remaining piece of the four culinary schools of Chinese cuisine, Guangdong cuisine is considered China's pride among international friends. Besides inheriting the inherent colors of China, Guangdong cuisine also absorbs, learns, and blends Western influences. Guangdong cuisine is incredibly diverse in both ingredients and cooking techniques.
It is estimated that people from Guangdong have more than 20 different cooking styles. On scorching summer days or cool autumn days, people tend to prefer simple and refreshing flavored dishes. In cold winter days, they enjoy more intense and richly flavored dishes. Due to their preference for dishes with a refreshing, youthful taste, alongside traditional cooking methods like stir-frying, frying, stewing, and grilling, people from Guangdong also appreciate steaming and boiling their food.
The dishes of Guangdong cuisine guarantee the '4 requirements' of color, aroma, taste, and presentation, ensuring they are 'fresh without being raw, flavorful without being overwhelming, fatty without being greasy, and light without being bland'
A notable example is the development of dim sum, which has become a beauty in cuisine today, thanks to the contributions of the people of Guangdong. Guangdong-style dim sum is particularly intricate and refined compared to other provinces in China: visually appealing, delicious, and subtly flavored without excessive use of spices. Beyond just altering the fillings from the originally simple ones, the people of Guangdong also bring artistry to shaping and decorating the dishes, giving dim sum an entirely new appearance. For instance, dim sum in the northern regions of China is primarily made with wheat flour, but in Guangdong, rice flour or local fruits and vegetables are added to make dim sum.
With its vast expanse, abundant produce, and ancient culture, China has cultivated an incredibly rich, diverse, and colorful culinary culture. Behind each culinary school lies not only distinctive traditional Chinese dishes but also stories deeply embedded within. Are you ready to explore this unique Chinese culinary culture? Even if you haven't had the chance to visit China, in Vietnam, Chinese cuisine is quite diverse and beloved by many food enthusiasts.
