Chinese Classics

Bold and hearty, Sichuan cuisine is marked by its prominent use of garlic, chilli peppers and Sichuan peppercorns, and preservation techniques such as pickling, salting and drying. Experience an iconic taste of this region in dishes such as Sichuanese spicy wok-fried chicken with chilli, and spicy stir-fried meat with garlic sprouts and pickled chilli.

Fujian cuisine reflects the region’s coastal bounty and mountainous terrain. Featuring a variety of seafood and land delicacies combined with broths and sauces, the cuisine showcases a delicate balance of light yet layered flavours.

Fresh and slightly sweet, Jiangsu cuisine emphasises delicate presentation and the natural flavours of ingredients. Relish the blend of culinary and visual artistry in classics such as braised duck with red fermented rice, and braised prawns with dried shredded tofu and Chinese ham.

Light, natural flavours and delicate preparations shine in Zhejiang cuisine. Known as the “land of sea and rice”, the region emphasises the use of seafood and river delicacies, showcasing simplicity and seasonality. 

Boasting the longest history among the Eight Great Cuisines, Shandong cooking excels in the art of umami-rich dishes. Highlighting the preservation of original flavours, this northern cuisine is characterised by frying in high heat to deliver a unique fragrance, freshness and taste.

Delight in the freshness and subtlety of this southern coastal cuisine. Cantonese cooking artfully brings together the original flavours of its ingredients using light seasoning and a variety of cooking techniques like steaming, stir-frying and stewing.

Renowned for its fiery kick, Hunan cuisine highlights the use of fresh chilies, smoked meats and pungent pickles. Dishes showcase a delicate balance of sour, salty and spicy flavours to offer a diverse culinary experience.

Indulge in hearty, rustic comfort food. Anhui cuisine is centred around wild, pickled or caught delicacies that reflect the region’s mountainous terrain. Slow-cooking techniques – such as stewing and braising – are used to extract deep, complex flavours.