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Hui Cuisine, short for Anhui Cuisine (sometimes referred to as Wan Cuisine), is one of the eight famous cuisine schools of China. Hui Cuisine consists mainly of the dishes of three geographical regions: South Anhui as well as the coastal ar...

The dishes of Fujian Cuisine often have very descriptive if not somewhat literary names. Representative dishes include: Braised Weeverfish with Chrysanthemum, Sauted Phoenix-Tailed Shrimp, Simmered Top-Grade Pomfret Fish; Buddha's Delight (...

Cuisine, aka Min Cuisine, has long been known for its four distinctive sub-categories, or styles, corresponding to two regions and two cities. These are: Southern Style, Western Style, Fuzhou Style and Quanzhou Style. In particular, Fujian...

The three separate subcategories, or styles, of Su Cuisine distinguish themselves as follows: Nanjing Style - The Nanjing style of Su Cuisine emphasizes fine slicing and dicing techniques, with speed and accuracy as important metrics, as it...

Jiangsu Cuisine, widely referred to as Su Cuisine, is one of the eight famous culinary schools of China. The famous chefs of three major cities of the Jiangsu Province of past dynasties created the traditional dishes that make up what is to...

2 - Lu Cuisine emphasizes taste experiences based on distinct flavor combinations rather than permitting everthing to taste of a hodgepodge of regional flavors. Onions are used judiciously alongside other seasonings to bring forth distinct...

1 - Lu Cuisine makes use of a broad range of raw materials for its dishes. With modern-day transportation and refrigeration options, the restaurants of Jinan can as easily offer marine seafood as the restaurants of the Jiaodong Peninsula ca...

Roughly speaking the Jiaodong style (named after the peninsula that is more commonly known as Shandong Peninsula today) is based on the readily available seafood resources of the coastal cities that dot the peninsula. Since most marine seaf...

Shandong Cuisine, known more commonly as Lu Cuisine, is one of the eight great cuisine schools of China, and one of the most influential such schools as regards the rest of China (when one places the eight great Chinese cuisine schools on a...

Guangdong cuisine cooking methods Stir-fry is a general term that glosses over the mutually distinct Chao and Bao methods of stir-fry. Chao is a method to saut meat and vegetables in hot oil in a wok. The vegetables are usually sauted after...