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Chinese Takeaway Cookbook: From Chop Suey to Sweet 'n' Sour, Over 70 Recipes to Re-create Your Favourites

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Jiangsu: A very refined gourmet cuisine that's often served at government banquets. Dishes are usually rich in aroma and colourful in visual presentation. Sweet and sour ribs is a very famous Jiangsu dish.

Fujian: With milder flavours of sweetness and sourness, Fujian cuisines often uses lees (red residual yeast) for its slight acidic and aromatic properties. Both seafood and wild foods are prevalent. Sichuan: Well known for the hot, spicy and mouth-numbing flavours, dishes often consists of a large amount of chilli, ginger, and, of course, Sichuan peppercorns. Zhejiang: Historically known as the richest province in China, Zhejiang cuisine is typically refined and focuses on retaining the original flavours through steaming or stewing the dishes. Shaoxing wine is often used to increase the aroma and flavour of the dishes. Shandong: The only northern cuisine, Shandong cuisine was served as court food during the Ming and Qing dynasty. Dishes are cooked under high temperatures to retain the original flavour of the ingredients and are often accompanied by condiments such as garlic and onion. Cantonese: The most widely known Chinese cuisine in the world, Cantonese cuisine highlights the original flavours of the ingredients and is accompanied by very few condiments. The flavours are usually sweet and mild.Hunan: Though similar to the hot and spicy Sichuan cuisine, mouth-numbing chillis aren't used. Hunan cuisine is generally sour and salty.

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