Chinese Cuisines Explained: Eight Great Traditions and Flavor Maps
China’s cooking is organised around regional schools that match geography, climate, and history. The “Eight Great Cuisines” (八大菜系 bā dà càixì) anchor most restaurant menus, while emerging styles blend migrant tastes and global influences. Use this guide to plan culinary shoots, food tours, or restaurant research trips that align with provincial flavor maps.
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Shandong, Sichuan, Cantonese, Jiangsu, Zhejiang, Fujian, Hunan, Anhui—each defined by technique, terroir, and ingredients.
4 in mainland China
Chengdu, Shunde, Macao, Yangzhou recognised for culinary heritage and creative gastronomy.
1M+ stalls
City governments regulate night markets that showcase local snacks and migrant flavours—see our wet market field guide.
≈RMB 4.2T
2023 domestic travel data credits culinary experiences as a top trip motivator.
The Eight Great Cuisines at a glance
Match each tradition with its home province, representative dishes, and cities where you can film or taste them authentically.
Shandong (Lu cuisine)
Coastal focus with clear soups, quick stir-fries, and braised seafood. Signature dishes: sweet and sour carp, Dezhou braised chicken. Base yourself in Qingdao or Yantai.
Sichuan (Chuan cuisine)
Iconic use of Sichuan peppercorns, doubanjiang, and smoked chillies. Try mapo tofu, hot pot, twice-cooked pork in Chengdu and Chongqing.
Cantonese (Yue cuisine)
Focus on ingredient freshness, gentle seasoning, and wok hei. Dim sum, roast goose, and seafood shine in Guangzhou and Shenzhen.
Jiangsu (Su cuisine)
Known for knife work, delicate presentation, and braised river delicacies. Taste lion’s head meatballs and Yangzhou fried rice in Suzhou and Yangzhou.
Zhejiang (Zhe cuisine)
Highlights include West Lake vinegar fish, Dongpo pork, and Longjing shrimp. Base in Hangzhou or Ningbo.
Fujian (Min cuisine)
Known for thick soups, red yeast rice sauces, and seafood stews. Sample Buddha Jumps Over the Wall in Fuzhou or coastal Quanzhou (day trips via Xiamen).
Hunan (Xiang cuisine)
Features fresh chili heat, smoked meats, and pickled vegetables. Head to Changsha for stinky tofu stalls and pepper-laden feasts.
Anhui (Hui cuisine)
Wild foraged ingredients from the Yellow Mountains, hearty braises, and bamboo shoots. Base in Huangshan.
Emerging food trends to watch
Beyond the classical eight, migrants, tech platforms, and global chefs are reshaping China’s dining map.
New Chongqing hot pot
Franchise chains now export to Singapore, Dubai, and Los Angeles. Self-heating hot pot kits travel well for shoots and influencer content—base crews in Chongqing for flagship experiences.
Night market renaissance
City mayors revive street economies: Taiyuan for barbecue skewers, Xi’an for biangbiang noodles, Chengdu for rabbit head snacks.
Plant-based innovations
Hema Fresh and local startups pilot faux seafood and dumplings aimed at health-conscious consumers.
Tea-paired tasting menus
High-end restaurants in Shanghai and Beijing pair regional dishes with specialty teas and baijiu flights—preview tea terroir via our Chinese tea facts.
Cuisine, climate, and travel seasons
Use this matrix to time your culinary itinerary with local harvests and festivals.
| Cuisine | Best season | Signature ingredients | Festival tie-in |
|---|---|---|---|
| Sichuan | Autumn (Sep–Nov) | Fresh peppercorns, mushrooms, rabbit, chili oil. | Hot-pot competitions in Chengdu; pair with National Day Golden Week coverage. |
| Cantonese | Spring (Mar–May) | Seafood, lychees, dim sum classics. | Dragon Boat Festival for zongzi filming along the Pearl River. |
| Hunan | Summer (Jun–Aug) | Fresh chilies, lotus roots, smoked bacon. | Yueyang Dragon Boat races and night market crawls. |
| Zhejiang | Spring & early summer | Longjing tea leaves, bamboo shoots, river prawns. | Hangzhou tea harvest storytelling around West Lake. |
| Fujian | Autumn (Oct–Nov) | Sea cucumbers, red yeast rice, taro. | Sea Goddess (Mazu) festivals with seafood banquets—see seasonal listings in our holiday guide. |
Tips for culinary content teams
Simple logistics keep tasting shoots and restaurant research on track.
Reserve kitchens for filming
High-end restaurants in Shanghai and Beijing require permits for kitchen access—plan weeks ahead.
Understand regional spice levels
Sichuan and Hunan heat can overwhelm first-time guests. Prepare palate cleansers and highlight the role of Sichuan pepper numbing vs. chili heat.
Pair food with cultural stops
Combine imperial heritage sites with banquet traditions, or tea plantations with tea ceremony filming.
Night market etiquette
Carry cashless payment apps (Alipay/WeChat), be ready for QR menus, and capture hygiene checks mandated by city inspectors.
Build your food-focused China itinerary
Link culinary stops with transport, language prep, and holiday calendars.
- Province guide — match food traditions to local regulations.
- Chinese language facts — decode menu characters and spice levels.
- City tier guide — choose hubs with late-opening dining scenes.
- Chinese tea facts — design tea-and-food pairing experiences.