Cuisine

China

Chinese food is a family of great regional traditions – eight are traditionally named, among them Cantonese, Sichuan, Shandong and Huaiyang – united by a respect for fresh ingredients and balanced flavours. Rice is the staple in the south and wheat in the north, in the form of dumplings, steamed buns and noodles. Styles range from the delicate steamed dishes of Guangdong to the fiery, tingling food of Sichuan with its Sichuan pepper. Meals are eaten with chopsticks and shared from many dishes set in the middle of the table.

Hover over a dish to see where it comes from.