Chinese Cuisine is one of the richest and most diverse culinary cuisines and heritages in the world. It originated from different regions of China and has become widespread in every part of the world.

Chinese cuisine is the general term given to the food or styles of cooking of various regional cuisines originating from China. Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, and they are:

Anhui (Hui 徽), Cantonese (Yue 粵),
Fujian (Min 閩), Hunan (Xiang 湘),
Jiangsu (Su 蘇 or Yang 揚), Shandong (Lu 魯),
Szechuan (Chuan 川), Zhejiang (Zhe 浙).

Chinese dishes appeal to the senses through colour/shape, aroma and taste. Please choose your favorite recipe categories from the list and enjoy your homemade Chinese dishes!

Please check back often because we keep adding more recipes regularly.

Anhui Cuisine
Anhui cuisine is known for its use of wild game and herbs, both land and sea.

Beijing (Mandarin) Cuisine
Beijing cuisine has been influenced by culinary traditions from all over China.

Cantonese (Guangdong) Cuisine
Of the various regional styles of Chinese cuisine, Cantonese is the most well-known outside of China.

Fujian Cuisine
Fujian cuisine is famed for using seafoods, and for the visual presentation of its dishes.

Hunan Cuisine
Hunan cuisine is known for its hot spicy flavor, deep color and being dry hot, or purely hot. Hunan dishes are often more oily and look darker than Szechuan dishes.

Jiangsu Cuisine
Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart.

Shangdong Cuisine
Shangdong cuisine is characterized by seafood, with light tastes, also famed for its soup and utilizing soups in its dishes.

Shanghai Cuisine
Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. The use of sugar is common.

Szechuan (Sichuan) Cuisine
Szechwan (Sichuan) cuisine is known for being hot and numbing, because of the common ingredient Sichuan peppercorn, chilli, ginger and spicy herbs. This emphasis on spice may derive from the region's warm, humid climate.

Zhejiang Cuisine
Zhejiang cuisine is characterized in poultry, freshwater fish, seafood, and the utilization of bamboo shoots.