Chinese Classics

Delight in the freshness and subtle sweetness of China’s 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 and stir-frying.

Renowned for its fiery kick, Hunan cuisine highlights the use of fresh chilies, garlic, smoked and cured meats, and pungent pickles. Dishes showcase a unique blend of bold, sour 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 complex, savoury flavours.

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. Its layered heat and savoury depth make it one of the most distinctive regional cuisines.

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

Fresh and subtle, Jiangsu cuisine emphasises a harmonious balance of flavours. Gentle braising and stewing bring out the pure, natural character of the ingredients, resulting in a delicate and refined taste.

Fresh ingredients and meticulous preparations shine in Zhejiang cuisine. Known as the “land of fish and rice”, the region emphasises seafood and river delicacies, using steaming, braising and stir-frying to showcase simplicity and seasonality.

Boasting the longest history among China’s eight great cuisines, Shandong cooking excels in the art of umami-rich dishes. Highlighting the preservation of original flavours, this northern cuisine champions techniques like braising and frying in high heat to deliver a unique fragrance and robust taste.