Food by Regions of China

Chinese food can be divided into four different regions; Southern, Northern, Eastern and Western.

Southern Region ( Cantonese)
- High production of rice and pork but also use a large variety of meats and vegetables
- lightly flavored; stir-fry (Fried Rice)
- sweet and sour dishes
- foods in this region are most well known to Americans

Northern Region (Mandarin):
- Temperatrue crops: wheat, fruit and corn
- Wheat is most popular because of the severe weather rice is hard to produce.
- Wheat is made into noodles, pancakes and dumplings.
- Use alot of flavored sauces such as onion, garlic, cabbage, bean pastes, dark soy sauce and oyster
- Dishes such as Peking Duck, Mongolian Hot Pot and Mongolian Beef
- affected by water scarcity

Western Region (Szechwan):
- famous for use of chili peppers in variety of dishes
- most popular dishes: smoked chicken, hot and sour soup, twice cooked pork, barbeque mutton and beefsteak.
- Spices inclue five-spice powder and szechwan pepper.

Eastern Region (Shanghai):
- Rice and Wheat noodles is most popular
- Has many river and waterways so seafood is a very large part
- Cooking style is delicate and refined
- Seafood includes shrimp, fish, crab, crayfish, lobsters and oysters
- Also known for sweet and savory pastries