The food in China

The culture of Chinese cooking prospers and flourishes with ten main cuisines vying for attention: Sichuan, Guangdong (still often called Cantonese), Shandong, Jiangsu, Hunan, Hangzhou Zhejiang, Tianjin, Jiangxi, Fujian and Anhui. In spite of many similarities, Sichuan and Hunan dishes, which are distinctly hot and piquant in flavour, are becoming increasingly multi-flavoured to cater to different tastes. Guangdong cuisines are enjoyed for their natural, softer flavour. Another interesting characteristic of Chinese cuisine is the use of Chinese herbal medicine.