南北分界线

Chinese cuisine is renowned worldwide for its vast range of flavors, ingredients, and culinary traditions. Due to its immense size and diverse regional cultures, Chinese cuisine can be broadly classified into eight traditional culinary traditions, among which the Southern and Northern culinary schools, known as NanBei cuisine, hold a special place. Southern Chinese cuisine, or Nan cuisine, is characterized by its bold flavors, vibrant colors, and liberal use of condiments such as soy sauce, fish sauce, and oyster sauce. Famous cuisines like Cantonese and Hakka showcase the exquisite technique of stir-frying, steaming, and slow cooking. These regions are celebrated for their succulent roasted meats, dim sum delights, and refreshing seafood dishes. On the other hand, Northern Chinese cuisine, or Bei cuisine, is renowned for its heartiness and emphasis on wheat-based ingredients such as noodles, dumplings, and steamed buns. The flavors are relatively milder compared to the South but brimming with earthy and comforting notes. Iconic dishes like Peking duck, Shanxi noodles, and Mongolian hotpot hail from this region, offering a satisfying and often indulgent dining experience. NanBei cuisine showcases the culinary diversity within China, highlighting the regional differences and unique traditional cooking methods. The balance of spicy, savory, sweet, and sour flavors creates a harmonious symphony on the palate that has fascinated food enthusiasts for centuries. Whether you prefer the fiery dishes of Sichuan or the delicate intricacies of Jiangsu, it is undeniable that NanBei cuisine represents the wealth of flavors and culinary heritage that China has to offer.