Explore the profound heritage of the eight major Chinese culinary traditions — Sichuan, Shandong, Cantonese, Jiangsu, Zhejiang, Fujian, Hunan and Anhui.
Chinese culinary culture runs deep. Through exhibitions, lectures, cooking demonstrations and publications, the association introduces audiences across the United States to its history, techniques and regional flavors — and to the craftsmanship behind every dish.
The Eight Great Cuisines
Expand any cuisine for its origins and signature dishes
川 Sichuan
Numbing, hot and aromatic — every dish in its own key. Built on Sichuan pepper, chilli and broad-bean paste.
Signature dishes- Kung Pao Chicken
- Mapo Tofu
- Twice-Cooked Pork
- Boiled Fish in Chilli Oil
鲁 Shandong
First among the eight, and the most formal. Built on heat control and clear stock: savoury, generous, unhurried.
Signature dishes- Braised Sea Cucumber with Spring Onion
- Nine-Turn Intestines
- Sweet-and-Sour Carp
- Flash-Fried Kidney
粤 Cantonese
Light without being plain, fresh without being slight. It protects the natural flavour — steaming, slow braising, roast meats and dim sum.
Signature dishes- Poached Chicken
- Roast Goose
- Steamed Grouper
- Har Gow and Siu Mai
苏 Jiangsu
Fine knife work, a savoury sweetness, and close attention to form and natural flavour. The banquet cuisine.
Signature dishes- Squirrel Mandarin Fish
- Lion’s Head Meatballs
- Salted Duck
- Tofu with Crab Roe
浙 Zhejiang
Clean, fresh and crisp, led by the season and by what the lakes and rivers give.
Signature dishes- West Lake Fish in Vinegar
- Dongpo Pork
- Shrimp with Longjing Tea
- Beggar’s Chicken
闽 Fujian
Famous for its soups, for red wine lees and for seafood — light, clean, and inclined to the sweet-and-sour.
Signature dishes- Buddha Jumps Over the Wall
- Lychee Pork
- Drunken Spare Ribs
- Taiping Yan Dumpling Soup
湘 Hunan
Fragrant and forthrightly hot, rich in oil and colour, at its best smoked, cured, steamed or fast-fried.
Signature dishes- Fish Head with Chopped Chilli
- Steamed Cured Meats
- Mao-Style Braised Pork
- Stir-Fried Beef
徽 Anhui
Rich, dark and slow, built on braising and stewing, and on what the mountains of Huizhou provide.
Signature dishes- Stinky Mandarin Fish
- Turtle Stewed with Ham
- Hairy Tofu
- Yipin Hotpot