Learn & Eat
Simple premise... Let's enjoy a quick bargain lunch ($5-7/person) at Master Chef Restaurant as we can order their lunch specials and share family style and during lunch, let's discuss the various cuisines of China. Last time we dined here, it only cost $10/person tax/tip included, but please allow for more just in case.
You do not need to be Chinese or know about the regions, but perhaps you wish to learn about them. I'm hoping members from various regions of China will attend and can share their favorite foods from their homeland. This also includes Taiwan and Hong Kong too.
If you'd like to talk about your region of China that you are familiar with, please mention it in the comments below.
Being from a Cantonese family and growing up, all Chinese food was mostly Cantonese... the occasional Mongolian BBQ or Hotpot was a real treat! The other Northern Chinese cuisines were totally unknown to me until a few years ago after starting these foodie groups.
Originally the regional cuisines were broken down to 4 major cuisines of China
China's Four Regional Cooking Schools
Because Cantonese cuisine is so popular, many North Americans don't realize that Chinese cuisine has distinct regional variations. The culinary map of China can be divided into four main regions, based loosely on geographical area:
Northern or Beijing (Peking) Cuisine - includes Beijing, the capital of the People's Republic of China, and the provinces of Hunan, Shantung, Hopei, Honon, Shansi, Shensi and Inner Mongolia. (Beijing, shown on the map, is the modern name for Peking).
Eastern or Shanghai Cuisine - includes the provinces of Kiangsu, Chekiang, Anhwei and Fukien.
Western or Szechuan Cuisine - includes the provinces of Szechuan, Hunan and Yunnan. Chengdu, shown on the map, is the capital of Szechuan province.
Southern or Cantonese cuisine - includes the provinces of Guangdong (Canton) and Jangxi. (Guangzhou city, shown on the map, is also known as Canton city and is the capital of Guangdong)
Wikipedia Say Eight ~ Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
The so-called Eight Culinary Traditions of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines.
Prominent styles of Chinese cuisine outside China include Singaporean, Malaysian, Indonesian, Indian and American, but there is Chinese cuisine wherever Chinese people are found.
But today there's several other smaller regions that offer exciting, delicious and unique cuisines! Another article Wikipedia says there's EIGHT regions!
Information worth reviewing before this event:
MIT/Food Network Study
Eight Regional Cuisines of China