If you're looking for info on food in China, you're in luck. there are a
number of different culinary schools in China, here's a bit about each of them:
Food From Anhui
The Anhui school of Chinese food is sometimes knows as "mountain food," and rightly so. Many of the ingredients come fresh from the mountainside right to your plate.
Most of these dishes are cooked in a slow way, allowing the flavor of the tough roots and other ingredients to come out. Their soups are particularly good. Making sautÚs and good stew are the marks of a true Anhui chef.
Did you know? Many Anhui dishes use Chinese medicinal herbs. One herb, the lingzhi, was thought to bring the dead back to life!
Food From Guangdong
This is most likely the most common kind of Chinese food that you'll find outside of China. Why? Because a majority of Chinese immigrants abroad come from this region!
These dishes are usually quite sweet and involve a fair number of sauces. But it's not what you're thinking in terms of a western sauce: most Cantonese sauces are relatively mellow and light. Cantonese chefs are also known for taking their time, and you may get quite a few dishes with an "interesting" odor.
Did you know? Cantonese dishes use anything and everything. From intestines of animals you usually eat to animals you've never heard of, you can be sure to find something new at one of these restaurants.
Food From Jiangsu
One of the "imperial cuisines" favored by the emperors, food from Jiangsu is still a favorite among Chinese leaders. A little salty, a little sweet, a little heavy, and a little light, this food isn't my favorite, but it's hard to dislike.
What makes it imperial? This school of Chinese food requires exact techniques, from cutting to cooking. Chefs try not to alter the original flavor of the ingredients, and sometimes will cuts vegetables and other pieces into fine confetti before it's served! You'll also get a bit of freshwater fish and other river-dwelling seafood thrown in.