china japan

School of Honan (Hanon)

sweet-soured dishes

School of Peking

grandeur

School of Canton

novel delicacies like Turtle soup, sausage and oyster stew

School of Foochaw

red fermented bean sauce, fine seafood

School of Szechuan

hot pepper dishes

LA BA ZHOU (congee)

8 treasure porridge

DIM SUM

linked to yum cha (tea drinking) to accommodate travellers journeying along the Silk Road. Farmers exhausted after long hours of work in the field will head to local tea houses

Moo shu pork

pork tenderloin, mushroom and cucumber

Szechwan (Sichuan)

use of chili, garlic, and fagara (wild lime)

Yunnan

crossing-the-bridge noodles; dishes are often hot and spicy; wild

Cantonese

stir fried dishes, seafood, delicate thickened sauces, use of vegetable oil; known for dimsum

DASHI

basic stock made from dried bonito fish and seaweed

TSUKEMONO

seafood, vegetables, fruits picked in miso, soy sauce, vinegar

KATSUOBUSHI

dried, fermented smoked skipjack tuna (bonito)

AGEDASHI TOFU

fried dashi tofu”, dusted with potato or cornstarch served in hot tentsuyu broth made of dashi, mirin, and shoyu

SUKIYAKI

sweet and salty falvor, with beef and vegetable in the mix

TEMPURA

battered and deep-fried pieces of fish and vegetables

SHABU-SHABU

prepared nabemono style

UDON

chewy, soft, thick wheat noodles

RAMEN

“pulled noodles”; thinner and longer than udon, broth and flavour are distinctly separate

SOBA

buckwheat flour

SATSUMAS

small, seedless tangerine, loose-skinned variety, originally grown in Japan