Sichuan & Chongqing
Sichuan
More than a little heat. Sichuan cooking rewards curiosity about flavor as much as tolerance for chili.
Explore SichuanFollow a flavor. Find a whole new world.
Eight ways into a much bigger food culture. These introductions are starting points, not an exhaustive map or a ranking.
Guangdong & Hong Kong
Cantonese
Let the ingredients speak. Cantonese cooking spans delicate steaming, roast meats, wok-fried noodles and the small-plate world of dim sum.
Explore CantoneseShanghai & the lower Yangtze
Shanghai & Jiangnan
Delicate folds, deep braises. Shanghai’s food traditions bring together the city and the surrounding lower-Yangtze region.
Explore Shanghai & JiangnanBeijing & northern traditions
Beijing & the north
A place at the shared table. This starting point brings together Beijing roast duck and the wider northern dumpling tradition.
Explore Beijing & the northA first look through Lanzhou
Northwestern
Follow the noodle. Northwestern China contains many distinct food traditions.
Explore NorthwesternHunan province
Hunan
Bright heat, deep savor. Hunan cooking is often associated with assertive chili heat and savory preparations, including cured ingredients.
Explore HunanFujian province
Fujian
A different kind of depth. Fujian’s regional cooking is known for carefully built soups and distinctive seasonings, including red fermented rice preparations.
Explore FujianJiangsu province
Jiangsu
Care in every detail. Jiangsu cooking brings together multiple local traditions, including those associated with Nanjing, Huai’an, Yangzhou and Suzhou.
Explore JiangsuWhere do the “eight great cuisines” fit?
That familiar grouping is a useful tradition of classification. Our collection also includes city and wider regional introductions, so the lists intentionally differ.
Read the regional flavor guide