Chinese Restaurants

Chinese cuisine is one of the oldest and most varied culinary traditions on the planet, characterized by a profound balance of flavors (sweet, salty, sour, bitter, and umami). Far from being a uniform style, it is divided into at least Eight Major Regional Traditions, each with distinctive techniques and ingredients:

Cantonese (Canton): Known worldwide for its mild flavors, intensive use of steam, and small bites called Dim Sum.

Szechuan (Sichuan): Famous for its intensely spicy and numbing dishes, thanks to the use of chili and the unique Sichuan pepper.

Shandong: Specializes in seafood and the use of clear broths.

Chinese restaurants in the West, although often serving adapted versions of Cantonese and Sichuan dishes (fried rice, spring rolls, sweet and sour chicken), are key family and social gathering points, where food is essentially served at the table to be shared, reflecting the cultural tradition of unity and abundance.