As one of the most important part of Chinese culture, Chinese cuisine is echoed
through the vastness of China’s geography and history.

You may get a little access to the strong tinge of Chinese cuisine from magazines,
s or have the experience of going to the Chinese restaurants in your country.

However, what does authentic Chinese food entail and how different is the cuisine
you eat in your country? To begin with, most not-real Chinese food is heavily battered
and fried. Vegetables are more or less condiments, rather than the primary basis for
some dishes. Next, the not-real Chinese food that you get when you order take-out,
does not embrace the many regional differences found throughout the vast empire of China.

Fancy authentic Chinese flavor? Why not come to China in person? Except for tasting the fantastic food, more intriguing stories about Chinese cooking culture are waiting for you. Nowadays, more and more foreign visitors are crazy about Chinese food. So, TOC designs this special “Chinese Yummy Food Tour” for special you. No matter you are a fine-food-lover, or Chinese cultural fan, or just a normal visitor, we sincerely invite you to join us in this tantalizing tour!

Now, we’d like to introduce those super stars accompanying you in this whole tour.
In China, there are eight distinct Chinese cuisines, which correspond to the regions from which they originate. Based on different regions, they are cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui. Their features are related to the geography, climate, local product and eating habit.
Make an imagination, which set of cuisine caster for your taste?

  • NO.1 Shandong Cuisine ...............................................................................................................................
  • Origin: Shandong
  • - Abundant aquatic products and grains as well as sea salt.
    - Its dishes are crisp, tender, delicious, and greasy with salty and some sweet and sour flavors.
    - People in Shandong like to eat onions and use onions as a seasoning.
    - People in Shandong also like foods made of wheat flour.    Feature:
  • NO.2 Guangdong Cuisine (Cantonese Cuisine) ...................................................................................
  • Origin: Guangdong
  • - Its raw materials, cooking methods, and flavorings all differ from the other cuisines..
    - To the people of Guangdong, everything that walks, crawls, flies, or swims is edible.
    -Guangdong cuisine has been heavily influenced by foreign cooking cultures.
    - Guangdong chefs also pay much attention to the artistic presentation of their dishes.    Feature:
  • NO.3 Sichuan Cuisine ...................................................................................................................................
  • Origin: Sichuan, Chongqing
  • - Sichuan food is famous for its many flavors, and almost every dish has its own unique taste.
    - Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes.
    - In Sichuan food, a single flavor is rarely used, compound flavors are most common.
    - Famous Dry Stewing looks faddish, oily, and shiny and tastes delicious, crisp and soft.    Feature:
  • NO.4 Hunan Cuisine ....................................................................................................................................
  • Origin: Hunan
  • - The cooking skills employed in the Hunan cuisine reached a high standard as early as the Western Han Dynasty.
    - Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color of the main flavor in each dish.
    - Hunan dishes require meticulous care of the raw materials and stress cutting skill, length and degree of cooking, color, and appearance
    Feature:
  • NO.5 Fujian Cuisine .......................................................................................................................................
  • Origin: Fujian
  • - Fujian cuisine emphasizes seafood, river fish, and shrimp.
    - Fujian dishes are more fresh, delicious, and less salty, sweet, and sour.
    - The most characteristic aspect of Fujian cuisine is that its dishes are served in soup.
    - Cutting is important in the Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well the dishes will fail to have their true flavor.    Feature:
  • NO.6 Zhejiang Cuisine ...................................................................................................................................
  • Origin: Zhejiang
  • - Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance.
    - Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste.
    - Zhejiang cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.    Feature:
  • NO.7 Jiangsu Cuisine (Huaiyang Cuisine) ...............................................................................................
  • Origin: Jiangsu
  • - Known as "a land of fish and rice" in China, Jiangsu Province has a rich variety of ingredients available for cooking.
    - Jiangsu cuisine has the characteristics of strictly selected ingredients, exquisite workmanship, elegant shape, and rich culture trait.
    - Its carving techniques are delicate, of which the melon carving technique is especially well known.
    - Jiangsu dishes can be classified into that of Suzhou-Wuxi style, Shanghai-Benbang Style and Zhenjiang-Yangzhou style     Feature:
  • NO.8 Anhui Cuisine .....................................................................................................................................
  • Origin:  Anhui
  • - The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.
    - Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing.
    - Anhui dishes preserve most of the original taste and nutrition of the materials.
    - Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness.    Feature: