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INTRODUCING CHINA’S REGIONAL FLAVORS |
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Chinese food has a sophistication and regional diversity that, in many parts of the world, has been reduced to a generic common denominator: think General Tso’s Chicken, Hunan Pork or other similar deep fried/stir fried dishes with salty brown sauce. While there are officially 8 Great Regional Cuisines of China, in reality China’s culinary palette is an even more complex kaleidoscope of subtleties in tastes, flavors, ingredients and spices, with variations from every province, city and region.
The menu to the left introduces types of cuisines or typical foods found in Beijing, including cooking style or methods, key ingredients and spices, and examples of representative dishes of the region or category, with lots of photos so you can feast your eyes. Each section closes with Where to find it?, or a list of links to Savour Asia's Beijing restaurant recommendations for that category.
Recognizing that true
connoisseurship of even one of China’s regional cuisines is impossible
for an individual or small group within one lifetime, we humbly present
to you the initial findings from our ongoing tasting mission.
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