In China, there are eight major regional cuisines:

1) Kitchen Lu (Shandong Province, east China):

Feature: the basis of this cuisine is seafood, and also different from all other cuisines variety of different soups. Specialties that are worth trying: 1). Exquisite and expensive dishes from swallows' nests (formerly swallow nests served only to the imperial table). 2). Sea trepang with celery and shrimp (a dish that also not everyone can afford).

2) Cuisine of Zhuan (Sichuan province, in the south-west of China):

Feature: sharpness. The famous hot-pot (hot samovar) is also from the kitchen prov. Sichuan. The signature dish is Mapo tofu Recipe: 450 g of tofu cheese, 300 g of ground beef, 3 cloves of finely chopped garlic, 2 teaspoons of ground ginger, 150 ml of chicken broth, 2 tbsp. spoons of rice wine, 2 tbsp. spoons of soy sauce, 2 teaspoons of starch, 1 teaspoon of sugar, 1 tbsp. spoon of sesame oil, A small bunch of green onions, 1 tbsp. spoon paste from fermented black beans, 0, 5 teaspoons ground chicken pepper, 1 tbsp. spoon of chili paste

Finely chop garlic and ginger, cut a white part of a green onion into rings. Fry on high heat in one t. spoon of sesame oil for 30 seconds. Add bean paste and bitter pepper, mix well. Add the pork mince, break it into small pieces with a wooden spatula and fry until done. Tofu cut into large cubes, add to the stuffing and gently mix. Mix together the broth, soy sauce, sugar, rice wine and starch. Pour this mixture into a frying pan, stir and cook until the sauce thickens. Serve hot, sprinkled with ground Szechuan pepper and chopped green onions.

3) Kitchen Yue (Guangdong Province, southern China):

Feature: the cuisine, famous far beyond China, in fact, thanks to the numerous people from Canton, who opened Chinese restaurants in different parts of the world, for foreigners it is Cantonese cuisine that personifies Chinese cuisine as a whole. Kitchen Yue is distinguished by a variety of sauces, almost all of which have a sweetish taste, the most famous - of course, sweet and sour sauce, and also that here in a literal sense, eat everything that moves! Specialty: pork in sweet and sour sauce.

4) Kitchen Su (Jiangsu Province, east China):

Feature: prov. Jiangsu is located on the coast of the Yellow Sea, here is the great river. Yangtze, that's why the basis of this cuisine is seafood and river fish, it features a variety of soups. It is worth noting that the kitchen Su - one of the oldest kitchens in China with a thousand-year history. Specialty dish: carp with red orange sauce (this dish has a sweet and sour taste, so popular with both Chinese and foreigners).

5) Cuisine of Ming (Fujian Province, in the south of China):

Feature: the kitchen uses a lot of different delicacies, very often wine is added to the dishes. Specialty: Fotiaoqiang (Buddha flying over the wall)

Recipe: The composition of the dish includes the following products: shark fin, shark's lips, fish swimming bladder, sea ears, squid, sea trepang, chicken breasts, ducklings, pork offal, pork leg, ground ham, lamb leg, dried scallop, bamboo, Chinese champignons (Hong Kong) and t .д .They season and steam separately, and then put in a ceramic jug with a narrow neck, add wine and about a dozen boiled pigeon eggs .The pitcher is closed and put on a strong fire, then cooked for a while on low heat, not boiling .Add 100-150 grams .of the local liquor and leave it on for another 5 minutes .After that, the dish can be served on the table .

6) Cuisine of Zhe (Zhejiang province, in the east of China):

Feature: The basis is made up of dishes from poultry and sea and river fish, almost all dishes of this cuisine are added with bamboo roots. Specialty: Chicken ("Chicken-placket", mandarin - "jiaohua ji"), the dish is wrapped in lotus leaves and covered with alum.

7) Cuisine of Xiang (Hunan Province, in the south of China):

Feature: it is considered to be the most economical cuisine in China, as there are a lot of different vegetables used here (which are deliberately left half-baked in cooking), and often compared to Indian food by the variety of seasonings added. Specialty: Fish head with pepper (very spicy dish, however it is very popular in Hunan Province).

8) Hui cuisine (Anhui province in the north of China):

Feature: application in preparation of dishes of natural products and curative mountain grasses. Specialty: Boiled civet (rare genus of mammals)

If we talk about popular garnishes in China - in the south of the country it is mostly rice, and in the north - noodles and flour products. From desserts, try apples, bananas or pumpkins, baked in caramel.