About Chinese Food

Chinese cuisine with all its complexities and diversity may be divided into four regional styles of cooking, which also include sub-regions. These are Northern – including Beijing and Shandong, Eastern – Shanghai, Hangzhou and Yangzhou, Western – Sichuan, Hunan and Yunnan and Southern – which includes Cantonese, Fuian, Xiamen (Amoy) plus Hong Kong which has evolved into a distinctive type of its own.
Each region has developed its own style by using indigenous ingredients and condiments. Other lesser styles of cooking are really variations of the four main styles, especially Cantonese which is the best known export to the west. The majority of Chinese migrants in London, New York, Vancouver, Sydney and San Francisco came from the province of Guangzhou (Canton) and have evolved a school of cuisine which is both rich and varied.