Hunan and Szechuan
Central and western regions where hot peppers and peppercorns are used as seasoning to make dishes more
spicy and savory.
Peking (Mandarin)
Nothern capital region where the finest chefs throughout China were usually recruited to cook dishes
for the imperial banquets. Mandarin dishes are know for their especially delicate flavor.
Canton (Cantonese)
Southern region style noted for its cooking over a light fire, making the food both tender and tasty.
Shanghai
Eastern coastal city cuisine featuring dishes of exquisite delicacy. The Shanghai style is characterized
by its slightly sweet flavor and attractive coloring.
