Regional Chinese Cuisine

China’s vast geography and diverse climates have given rise to a wide variety of regional cuisines. From the fiery spice of Sichuan to the delicate flavors of Cantonese dim sum, each region offers a culinary identity shaped by local ingredients, traditions, and history.

The eight major culinary traditions of China — Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang — represent a spectrum of tastes and cooking techniques. Exploring regional Chinese cuisine means traveling through flavor: the sweet notes of Suzhou, the umami-rich seafood of Fujian, the bold chili heat of Hunan, and more.