Shandong Cuisine is also commonly known as Lu cuisine, and is considered to be the most influential amongst the four major cuisines in Chinese cuisine because of its rich history. According to historical records, Lu cuisine was often served in royal court feasts for the emperor and royalties. Keen selection of ingredients, coupled with detailed preparation and cooking techniques were the main focal points in creating the perfect Shandong dish.
Also known as Jiangsu Cuisine, Huaiyang Cuisine was derived from native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze river. Chinese culinary experts have high regards towards Huaiyang Cuisine because the cooking methods endeavour to retain as much of the ingredients’ original form as possible, in terms of freshness, flavour, and texture.
Regarded as one of the four major cuisines in Chinese Cuisine, Sichuan cuisine is easily distinguished by the intensely fragrant and citus-like taste due to the use of Sichuan peppercorn. These black little peppercorns create a tingling and numbing sensation in the mouth, and is high popular with diners here.
A variety of cooking methods ranging from stir-frying to roasting and simmering are used in Sichuan Cuisine, which allow the Sichuan peppercorn to be uniquely presented in different ways.
The highlight of Shanghai Cuisine is in its use of seasoning, with focus on the elements of colour, aroma and taste. Seasoning and sauces are created to complement and bring out the original flavour of the ingredients, and therefore the quality of raw ingredients used is essential. Sauces can be thick and savoury, or delicate and sweet to offer diners interesting takes of Shanghainese fare.