China Guide » China Facts » Chinese Food & Cuisine

Chinese Food & Cuisine

Explore the world of Chinese cuisine such as Chinese recipes, cooking tips Chinese food menu and the role of food in culture. Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world.

Chinese Tea

Tea in China, is an indispensible part of life than just a drink; Chinese tea culture of is colorful and full of traditions and history witnessed by six varieties of Chinese Tea; Green Tea, White Tea, Yellow Tea, Red Tea, Dark Tea, and Oolong Tea.

Chinese Food Cuisine

China is a food lover's paradise. What makes China unique in the world of food is that every province, city, town, and village has its own unique recipes.

Eight Cuisines of China

Chinese cookery methods formed a history of over 3,000 years ago. Yi Yin, a prime minister of the Shang Dynasty, was the forefather of Chinese culinary art. He wrote "On Original Tastes," for hist profound understanding of cooking techniques in ancient china. The book covers detailed, pertinent description of such cooking matters as ingredients, species, heat nourishment and hygiene.

Hangzhou Longjing Tea

Longjing tea, literally called Dragon Well tea, is a variety of hand-made pan-fried green tea from Hangzhou, Zhejiang China. The famous tea grows in the Longjing mountain of Hangzhou, southwest of the West Lake, hence known as the West Lake Dragon Well or Xihu Longjing tea.

Fujian Wuyishan Rock Tea

Famous for Dahongpao Black, Wu Yi Rock Tea or Wuyi Yan Cha is a special subcategory of Oolong tea grown in the Wuyi Mountains, a UNSECO World Heritage site internationally recognized and protected for its biological diversity and significance as an ancient cultural site in Fujian China.

Huangshan Maofeng Tea

Regarded as the top among all Chinese green teas and always found on the China Famous Tealist, Huangshan Mao Feng tea is a green tea grown near Huangshan Yellow Mountain in the Anhui province of China, where is home to many famous varieties of Green Tea.

Taihu Biluochun Tea

Originally grown in the Dong Ting mountain of Tai Hu, Jiangsu China, Bi Luo Chun Green Tea is one of the Top Ten famous Chinese tea list. Also known as Pi Lo Chun, it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping.

Fujian Anxi Tieguanyin Tea

Tieguanyin, literally Iron Guanyin Goddess, is a premium variety of Chinese oolong tea originated in the 19th century in Anxi, a small and mountainous county in southeast China's Fujian Province, is hailed as the birthplace of this special tea with a floral aroma and taste.

Anhui Liuan Guapian Tea

Liu An Gua Pian Tea, literally called Liu An Melon Seed Tea, is a famous Green Tea and is listed on virtually all China Famous Tealists. This is made out of a unique traditional processing technology without the buds and stalks.

Yunnan Pu Erh Tea

Pu Erh Tea, a kind of dark black tea only found in Yunnan China Province, is originally produced in the "Six Famous Mountains" in Xishuangbanna and gets its name from Pu'er, a town where most of the tea is processed and sold. Pu'er Tea has a long history.

Suzhou Jasmine Tea

Suzhou Jasmine Tea is a type of sceented flower tea made from jasmine leaves and absorbs aroma from jasmine blossoms. Guide to sweet and delicious jasmine tea history, varieties, processing, health benefits and more...

Fujian Bai Hao Yinzhen Tea

Bai Hao Yin Zhen, literally known as White Hair Silver Needle, is a white tea produced in Fujian Province in China. It is a true luxury Chinese white tea made with the silvery unopened buds of the tea plant picked by hand during the April harvest.

Anhui Keemun Red Tea

Keemun Black Tea, produced in Qimen County of Anhui provice, is the traditional famous-brand tea in China. It is perhaps the most famous of Chinese varieties, prized for its toasty flavor, dark chocolate or red wine notes. "Keemun" was the English spelling for "Qimen" during the colonial era. Today, many people like to call the tea: Qimen black tea.

Yunnan Black Tea

Dianhong Tea grows in the Yunnan, the birthplace of tea. The name "Dian Hong" means "Yunnan Red" and is also called "Yunnan Black". It is used as a relatively high end gourmet black tea and sometimes used in various tea blends and was typically exported in a compressed form similar to modern pu-erh tea prior to the Han dynasty of China.

Chinese Hot Pot

Hot pot or Huo Guo chafing dish is a traditional Chinese way of enjoying food. In winter, when chilly temperatures and frigid winds prevail over the land, Chinese people like to eat food that instantly warms their bodies and lifts their spirits.

Chinese Jiaozi Dumplings

Jiaozi, or Chinese dumpling, was once one of the most popular foods in northern China in ancient times. Today, it is still served in many Chinese restaurants and frequently on the common people's tables as a traditional food.

Shandong Cuisine

Shandong Cuisine is known for its light seasoning, and delicacy. Its chefs make a point of retaining the original flavor, freshness, crispness, and tenderness of the ingredients. Among its specialties are Sweet-sour Huanghe (Yellow River) carp, fried crisp on the outside but tender that the meat can be shaken off the bones and melts deliciously in the mouth.

Guangdong Cuisine

Guangdong Food or Guangzhou food is a representative of Guangdong foods, including all the delicacies of Guangdong, Chaozhou, Dongjiang and Hainan Island.

Huaiyang Cuisine

The origin of Huaiyang (Jiangsu) cuisine can be traced to pre Christian times. The clear-simmered soft-shelled turtle, a Huaiyang specialty, was listed in the famous delicacies mentioned on an anceint menu.

Sichuan Cuisine

Distinct features of Sichuan Cuisine: They prefer steaming, simmering, and smoking. A common Chinese saying about Sichuan cuisine is that each meal has its own unique taste, and no two dishes have the same flavor.

Chinese Zongzi Sticky Rice Dumplings

How to make & wrap Chinese Zongzi or sticky rice dumplings, the most popular traditional food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. This food is cooked by steaming or boiling and often is made during Dragon Boat Festival and Spring Festival.