Chinese cuisine is traditionaly understood through its major regional traditions. Climate, history shape each style — from wheat-based morthern noodles to bold. chilie-driven dishes of the southwest.

Northern Cuisine

The home of Peking Duck and Jiaozi Dumplings, where wheat-based cooking defines norther Chinese comfort food.

Jiangnan (Eastern) Cuisine

Jiangnan the region of Xaiolongbao - Soup Dumpling and Hongshao Niu Rou - Red Braised Beef, where chinese cooking becomes precise, balanced, and quietly luxurious.

Cantonese Cuisine

The birthplace of Dim Sum and Char Siu, where Cantonese cooking prizses freshness and precision.

Sichuan Cuisine

Home of Mapo Tofu and Kung Pao Chicken, where heat, depth, and contrast define Sichuan cooking

Hunan Cuisine

Known for Chairman Mao's Red Braised Pork and firely stir-fries, Hunan cuisine is bold, smokey and unapologetic.

Southeast Coastal Chinese Cuisine

Known for Steamed Whole Fish and delicate Seafood Soup, this coastal cuisine reflect's China's maritime tradtions