Beijing, a cosmopolitan capital, attracts Chinese from all over the country. With them, they bring their gastronomic traditions. As a rsult, it is possible to try almost every Chinese dish without leaving the city. However, if you want to choose well, you better first gain some knowledge on China's eight most prominent cuisines.   

What are those ‘eight prominent cuisines'? First the development of a cuisine is linked to ancestral traditions. It's also influenced by geography, climatic conditions, local resources and alimentary needs in a particular region.

Among these local gastronomic traditions, there are eight prominent cuisines. Once you know learn a little bit about them, you will be able to appreciate them more, and also notice their novelties and their difference to other Chinese cuisine.

NO.1 Shandong cuisine (lu cai)

This cuisine appeared early in China (around 770 B.C). Rich and generous, it often uses shallots and garlic. Specialties are seafood, tripe dishes and soups, especially light broth and milk soup. There are many kinds of cooking technique (frying, stir fry, etc.).

Shandong cuisine offers a large variety of dishes, but is especially suited people who like seafood, soups and strong tasting dishes.

NO. 2 Cantonese cuisine (yue cai)

Cantonese cuisine comes from Guangdong Province, in the south of the country. It is the most popular and well-know of all the Chinese cuisines. 

  A large array of products used in Cantonese cooking. Beef and pork are the most likely meats, but also more exotic animals like snake and dog are also used. It is usually eaten immediately after cooking, for a greater freshness. Vegetarian meals represent a large proportion of Cantonese cuisine. Food is often crispy, tender and flavourful. It is possible to recognize some similarities to overseas Chinese cuisine. There is also a large range.... of unknown, interesting new dishes.

NO.3 Sichuan cuisine (chuan cai)

Sichuan cuisine takes extreme care of presentation, colours and flavor. There is a large choice of ingredients, and seasoning is a complex art. The main condiments are chili, cayenne pepper, Sichuan pepper and ginger.

Sichuan cuisine is based around fiver specific flavours: salty, sweet, spicy, sugary and sour. This cuisine is suitable for people who like spicy dishes.

NO.4 Hunan cuisine (xiang cai)

Hunan cuisine flavours bring together salted dishes from the north, and sweet from the south, so is spicy and sweet-sour. It is delicious and inexpensive. Surprisingly, chili is its main component. Dishes are crispy, spicy and sweet-sour.

Cooking technique particular to this cuisine is the braising (wei), which has the advantage of preserving the cooking juice. This cuisine suits people who like spicy and sweet-sour dishes. 

NO.5 Fujian cuisine (min cai)

Located on the south-east costal region, Fujian cuisine uses a lot of seafood, such as eel, seashells, cuttlefish and sea cucumbers. Prepared in soups and stir frying brings out all these delicious sea tastes.

Zao (alcohol based vinegar) is an often use as a condiment, and is characteristic of this region. It adds a touch of sourness and emphasizes the taste. This cuisine suits people with an hankering for seafood with light, sweet and sour tastes.