Cantonese cuisine originates from Guangdong Province and is made up of cuisines from three principal areas: Guangzhou, Chaozhou, and Dongjiang.
The Shandong cuisine, also called Lu cuisine, is the earliest and most influential Chinese cuisine and originated in today’s Shandong province.
The cuisine of Northeastern China refers to the cuisines of Jilin, Liaoning and Heilongjiang provinces, and it has been well known since ancient times.
Huaiyang cuisine is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze Rivers (hence the name) and centers around the cities of Yangzhou and Huai’an in Jiangsu province.
f you are just starting to learn Chinese cooking, you may get confused by terms such as sautéing, marinade, stir-fry and deep-fry. In this article you will be introduced to five basic Chinese cooking methods.