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Chef’s selections.
1 piece.
One of the most famous Chinese cuisines in the world, characterize by its spicy flavors with a myriad of tastes, chuan cuisine emphasizes the use of chili, pepper corn, garlic, ginger and fermented soy beans.
Anhui chefs focus much more attention on the temperature at which dishes are prepared and are excellent at braising and stewing.
Tasty, clean, light, crisp and fresh guangdong cuisine is familiar to westerners. The basic cooking techniques are roasting, stir frying, sautéed, frying, braising, stewing and steaming.
Hunan cuisine consist of the local cuisines of the Xiangjiang region, Dongting lake and Xiangxicoteau areas. It is characterized by thick, heavy and pungent flavors. Chilies, peppers and shallot used frequently.
A combination of Fuzhon cuisine, Quanzhou cuisine and Xiamen cuisine, fujian cuisine is renowned for its choice sea food, beautiful colors and delectable tastes of sweet, sour salty and savory.
Comprising the local cuisines of hanzhou, ningbo and Shaoxing, zhe cuisine wins its reputation for fresh ingredients and soft, smooth flavors.
Popular on the lower regions of the yangtze river, it stresses freshness, light, sweet flavors. Presentation is delicately elegant.
Consisting of jinan cuisine and shandong cuisine, lu cuisine is characterized by its emphasis on aromas, freshness and crisp but tender properties.
