Regional Specialities

In a country as vast and varied as China, and with such a long history of migration and assimilation, it is no surprise that different regions have their own preferences when it comes to food. Nonetheless there are unifying features — the importance of using fresh produce when available, the principles of yin and yang in combining flavour and nutrition, and giving attention to producing dishes that are balanced in terms of taste, textures and colours. Certain key seasonings — soy sauce, garlic, ginger — appear repeatedly, alongside the staples of rice and noodles that form the bedrock of the nation’s daily diet.