Explore China’s Culinary Heritage

China's Culinary Symphony – Where 5,000 Years of Culture Meets the Plate

For millennia, Chinese cuisine has been a harmonious dance of philosophy and flavor, where yin-yang balance meets the artistry of imperial dynasties. From emperors’ feasts inscribed on oracle bones to Silk Road spice routes that shaped global trade, every bite tells a story of terrain and tradition.

Discover China’s ​Eight Great Cuisines – a gastronomic atlas crafted by mountains, rivers, and the wisdom of generations.

I. Shandong (Lu Cuisine)

A cornerstone of imperial feasts, Shandong cuisine marries bold oceanic flavors with Confucian precision. Chefs wield jing (clear) and nong (rich) broths made from poultry and seafood, elevating humble ingredients like scallops, sea cucumbers, and Shandong cabbage. Signature dishes like Braised "Nine-Turn" Intestines showcase knife mastery and caramelized spice alchemy, while Dezhou Braised Chicken reveals the art of slow-fire control. Ideal for those who savor umami depth and textural contrasts, Lu cuisine pairs elegantly with aged huangjiu (yellow wine). Luxury Experience: Private Confucian-style banquets in Qufu’s ancient courtyards.

II. Sichuan (Chuan Cuisine)

A fiery symphony of sensations, Sichuan cuisine thrills with its mala (numbing-spicy) philosophy. Chili oils, fermented black beans, and hand-pounded Sichuan peppercorns transform tofu, rabbit, and river fish into masterpieces. Mapo Tofu layers silken curd with minced pork and crimson doubanjiang (chili bean paste), while Kung Pao Chicken balances sweetness and heat. Adventurous palates will revel in its 23 documented flavor profiles. Luxury Experience: A molecular gastronomy reinterpretation of classic dishes at Chengdu’s Michelin-starred innovators.

IV. Jiangsu (Huaiyang Cuisine)

Dubbed “the poetry of Chinese gastronomy,” Jiangsu cuisine seduces with its artistic presentation and subtle sweetness. Freshwater treasures—crab roe, lotus root, and silver eel—are transformed into Lion’s Head Meatballs (pork-clouds floating in chrysanthemum broth) and Yangzhou Fried Rice studded with sea urchin. Its knife skills, such as slicing tofu into 5,000 threads for Wensi Tofu Soup, are legendary. Perfect for epicures who savor elegance over excess. Luxury Experience: A Grand Canal dinner cruise with courses served on hand-painted Yangzhou lacquerware.

V. Zhejiang (Zhe Cuisine)

Inspired by Hangzhou’s misty lakes and tea fields, Zhejiang cuisine harmonizes earthy and aquatic flavors. Bamboo shoots, Longjing tea, and Dongtian mustard greens star in Dongpo Pork (wine-braised belly caramelized to jade-like gloss) and West Lake Vinegar Fish, a tangy-sweet ode to balance. Dishes often incorporate Song Dynasty techniques like dun (slow-curing in ceramic jars). Ideal for those drawn to rustic sophistication. Luxury Experience: A tea-foraged tasting menu at Amanfayun’s forest pavilion.

VI. Fujian (Min Cuisine)

A maritime alchemist, Fujian cuisine conjures umami magic from mountain mushrooms, rock oysters, and red rice wine. Buddha Jumps Over the Wall, a collagen-rich broth of abalone, quail eggs, and sea cucumber, simmers in sealed jars for days. Drunken Ribs bathe pork in aged Fujian glutinous wine, while Bak Kut Teh (herbal pork bone tea) whispers of ancestral herbal wisdom. Suited for lovers of layered, fermented complexity. Luxury Experience: A private tiffin carrier picnic in a UNESCO-listed Hakka Tulou.

VII. Hunan (Xiang Cuisine)

Bolder than Sichuan, Hunan cuisine ignites taste buds with smoked chilies, pickled radish, and garlic. Chairman Mao’s Red-Braised Pork melds Kurobuta belly with caramelized chili oil, while Steamed Fish Head with Chopped Chili crowns freshwater catch with a tri-color chili crown. Dry-heat techniques and douchi (fermented black beans) add smoky depth. Designed for those craving unapologetic heat and rustic vigor. Luxury Experience: A chili sommelier-led tasting of 25 heirloom pepper varieties.

VIII. Anhui (Hui Cuisine)

Rooted in Huangshan’s wild peaks, Anhui cuisine celebrates foraged treasures—bamboo shoots, stone fungus, and hairy tofu. Stinky Mandarin Fish, fermented in bamboo barrels, delivers pungent allure, while Li Hongzhang Hotchpotch stews game meat with chestnuts in iron pots. Slow-cured ham and ash-roasted vegetables evoke ancient Huizhou merchant traditions. A match for those enchanted by earthy, umami-rich mystery. Luxury Experience: A guided mountain foraging tour followed by a farm-to-table feast in a Ming Dynasty courtyard.