Food from the four Regions of China
By Jimmy Wu
We all have our own ideas about what Chinese means in our home countries. But, spoiler alert, there’s a lot more to Chinese food than General Sao’s Chicken, Chop Suey and Fortune Cookies!
Chinese food is actually quite varied and can be divided into four categories, based on the region of China (often divided into four categories: Northern/Beijing, Southern/Cantonese, Eastern/Shanghai, and Western/Sichuan.) Here are some real, traditional, not to mention delicious, Chinese meals from each area.
Southern
Dim Sum is basically the Cantonese version of Spanish Tapas – that is, little bite-sized portions of a few mouth-watering foods, such as dumplings, chicken feet, spring rolls, and spare ribs, to name a few. Often times, the different options for Dim Sum are placed on a trolley and carted around the restaurant, so when you see something like you like, all you have to do is point! Dim sum is typically enjoyed for breakfast or brunch, often times with family and friends. Fun fact: the literal translation of Dim Sum is “touch the heart.”
Eastern
Shen jian bao is about as “Classic Shanghai” as you can get! These crispy pan fried dumplings are a delectable street snack that are typically enjoyed for breakfast. But be careful when you go to pop one in your mouth! As any traveler who has spent time in Shanghai can attest, it’s not so easy to master the technique of eating them without burning your mouth on the broth and likely getting it all over your chin, ruining your shirt, and wounding your pride.
Western
Here’s one you probably recognize! Kung Pao Chicken is also a stable of Chinese food both in China and in the West. Food from the Sichuan area is known for its bold flavors, due to the frequent and liberal use of garlic and chili peppers and the Sichuan pepper, and Kung Pao Chicken is a classic (and tasty) example. It’s a stir fry made with peanuts, chicken, vegetables and chili peppers Sichuan peppercorns.
Northern
What would this guide be without Peking (Roasted) Duck, the national dish of China? Peking duck, from Beijing, is such a popular meal, it has been around since the imperial era of China. Interestingly enough, this dish has relatively little meat from the animal — all the focus is on the crispy skin. There are ducks that are specially bred for this dish, and are slaughtered after exactly 65 days. And the meat of these ducks is enjoyed with pancakes, scallion, and hoisin sauce or sweet bean sauce.
What’s your all-time favorite Chinese dish? Let us know in the comments section below!
Peking Duck photo credit Dim Sum Cart photo credit Dim Sum photo credit Shen Jian photo credit Kung Pao Chicken photo credit