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The "Hot Pot" is considered a local specialty.

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Kung Pao Chicken is a famous Sichuan Dish.

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flavors are sweet and sour

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their main seasonings are soy and ginger and cooks relies on a great variety of fresh ingredients

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Some of our favorite Sichuan dishes are Ma Po Tofu and Kong Pao Chicken.

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Well-known for their Shark's Fin Soup. This is ate in the South of China

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known for its spicy zest and also sweet and sour flavors

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known for spicy zest and also sweet and sour flavors

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light and subtle flavors

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"Fit for an Emperor"

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Kung Pao chicken they eat this because it makes them happy

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In the south parts of China, was most common food to find in a Chinese restaurant

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cooking relies on a great variety of fresh ingredients for flavor.

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This style originates in the Imperial court, so the food must be "fit for an emperor".

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Fujian cooking predominates in Eastern China. Famous for its clear soups, seafood dishes and subtle flavors.

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famous for seafood

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Most famous dish is the Peking Duck dish, and is eaten in the North East corner of China

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hot pot is considered a local specialty.

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Cooking in eastern china, sea food is popular

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Sweet and Sour pork is a classic that comes form this region of China.

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They eat noodles instead of rice, as well as steamed dumplings in Beijing (The North)

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Hunan cuisine relies mainly on frying, stewing and pot roasting as cooking methods. The food also tends to be more on the oily side.

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The Hot Pot is considered local specialty

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Located in Eastern China, famous for soups and seafood with subtle flavor

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it is sometimes hot and sour

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Fujian cooking predominates in Eastern China.

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Hot and Spicy Sichuan Food

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Cantonese is the style best known abroad as it was from this region that most immigrants to America, Europe and Southeast Asia came from, bringing with them their cooking style.

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The Hun-an sweet and sour chicken or pork is the favorites.

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Located in North Western China, famous for light and subtle flavors

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it is eastern china

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Steamed Dumplings are a common dish from this region.

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A dish from this area is called Kong Pao Chicken, and is eaten in the West

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they make this when people are sad or depressed i thank??

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Eaten in western China

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Chili paste or dried chilies, garlic and ginger are very popular in the west

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Sweet and Sour Chicken and Pork come from this region

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Hunan cooking is known for its spicy zest and also sweet and sour flavors

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Their cooking relies on a great variety of seasonings and ingredients

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It is hot and spicy well known as "Hot Pot"

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this is ate at the south of china

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The food emphasizes Light and subtle flavors and the best ingredients

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Famous for its clear soups, seafood, dishes and subtle flavors.

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In the Hunan, they are popular for their sweet and sour flavors, like Sweet and Sour Chicken or Pork.

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Sweet and Sour Chicken for sweet and sour flavor

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Spicy and zest but with sweet and sour flavors. Commonly found in central china

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Known for the use of spices to make zesty flavors, this food is eaten in the Middle section of North China.

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This style of food originated in the Imperial courts, so it has to be considered "fit for an emperor"

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Mostly eaten in Central China

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Traditional cooking

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Dumplings

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Kung Pao Chicken

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that make this dish because they like to have it what is like a Sunday night

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Eastern China, Famous for its clear soups and sea food dishes.

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Specializes in stir frying, steaming, and roasting.

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Central China

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Hot and Spicy dishes located in Central china.

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Red cooked chicken and the popular egg rolls are ate in the east.

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Lots of Seafood soups

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Mostly eaten in Western China

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Soy and Ginger are the main ingredients

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Famous for its clear soups

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Mostly eaten in Northern China

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Lots of tropical fruit

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it a soup when there hungry

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South, Soy and Ginger are the most used spices in Canton food.

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Northern China

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Specializes in stir frying, steaming, and roasting

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Mostly eaten in Eastern China

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They are know as the Hot Pot

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they like to eat this it pork coped pig

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Mostly a cuisine in southern China

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Eastern China

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Red cooked chicken with egg rolls

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Southern China

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Relies on Frying stewing