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Au Pair's Food in China

In China there are "Four Flavour and Eight Regional cuisines" 


The "four flavors" refer to those of Shandong, Sichuan, Guangdong and Huai Yang (Yangzhou). 



The "eight regional cuisines" refer to Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine,


Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine and Anhui Cuisine.




1.1鲁菜 Lu Cuisine



Lu Cuisine is one of the most influential and popular cuisines in China. Shandong Cuisine

 

what’s finely minced". It emphasizes purity of the seasonings and is a little salty. 


Dezhou Stewed Chicken: the chicken skin is bright and ruddy, and the meat is fat and tender. 



When eating it hot, diners simply grip the feet and shake it, and the meat separates from the 


bones. 


Sweet smelling and tasty, it is the traditional flavor of Dezhou.




 


1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)

Sichuan Cuisine is a local cuisine that developed in early times, forming part of the culture of ancient Sichuan in Southwestern China. If the cook there is skillful enough, seven flavors—sour, sweet, bitter, spicy, tongue numbing, aromatic and salty should be detected. Most are economic and flavorful home style dishes, simple and fresh. Mapo (meaning "pockmarked lady" in Chinese) Tofu (Sautéed Tofu in Hot and Spicy Sauce): It is a traditional flavorful dish.


 

 1.3. 粤菜 Yue Cuisine (Guangdong Cuisine)

Yue Cuisine refers to that of Guangdong Province, mainly composed of the flavors of Guangzhou, Chaozhou and Dongjiang and best represented by that of Guangzhou. It has strict requirements in regard to ingredients, cutting skill, cooking duration, tableware, serving style and so on. 

Sliced Boiled Chicken: The simmering technique stresses duration and it is best when the chicken is underdone on the shank.



 

1.4. 闽菜 Min Cuisine (Fujian Cuisine)

Min Cuisine is short for Fujian Cuisine, originating in Minhou County of Fujian Province Everything sliced preserves and reveals its original aroma and texture of the ingredients. Fotiaoqiang, meaning the Buddha jumping over the wall (Steamed Abalone with Shark Fin and Fish Maw in Broth): This was created at the end of the 19th century by Zheng Chunfa. It stresses the selection of ingredients, duration of stewing and timing. It is delicious with a strong fragrance, and tender enough to dissolve immediately in the mouth. It also has abundant nutrition and is the most famous traditional dish of Fuzhou.


 

1.5. 苏菜 Su Cuisine (Jiangsu Cuisine)

Su Cuisine is the local cuisine of Jiangsu Province on the lower reaches of the Yangtze River, with the Huaihe River passing through. The cutting skill is exquisite and the cooking methods are varied—braising, stewing, simmering and warming. Squirrel-like Mandarin Fish: It's a famous Suzhou dish, with exquisite color, fragrance, taste and shape.


 

1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine)

Zhejiang Province adjoins the sea in the east. The famed Zhoushan Fishery is located here with abundant sea products. It uses lees as seasoning and stresses the cooking skills of stewing, braising, pot-roasting and so on. The fragrant soft Dongpo Pork Elbow and the sour and sweet West Lake Fish are also famous.


 

 1.7. 湘菜 Xiang Cuisine (Hunan Cuisine)

Xiang Cusine refers to Hunan Cuisine. Hunan Cuisine favors sour and spicy flavors. Dishes with pickled vegetables and red pepper are appetizing and refreshing.  Mxied Preserved Meat: Cured meat is an important characteristics of Hunan Cuisine, with many kinds of ingredients such as pork, beef, chicken, fish, duck, etc.


 

1.8. 徽菜 Hui Cuisine (Anhui Cuisine)

Hui Cuisine refers to Anhui Cuisine, which was famed throughout China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the uniform rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. 






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