Fine Chinese Cuisine
One of the World’s largest countries, China stretches from cold, windswept northern steppes to warm, subtropical regions. Chinese cooking mirrors the scope and diversity of the land, and has been long celebrated as one of the World’s truly great cuisines. From this cuisine, we have selected dishes from the three major regional cooking styles. We sincerely hope that you will enjoy this unique experience!
Mandarin cooking originated in the area around Beijing and was featured in lavish imperial banquets. These dishes are noted for being light, elegant and mildly seasoned. Because wheat and millet are staple crops in the north, the local cuisine features delicate thin pancakes, dumplings and a variety of noodles.
Of all the Chinese cooking styles, Cantonese is most familiar to the western world. Developed in the southern regions of China, this cuisine is famous for hot appetisers called din sum or “heart’s delight”. Cantonese cooking usually avoids strong spices, relying instead on rich wine, sugar, chicken broth and ginger to enhance natural flavours.
Representing the cooking of the central plains, Szechuan and Hunan dishes are often characterised as being heartily, hot, sesame flavoured, fragrant and rich. Szechuan cuisine is known for its liberal use of many spices as well as red peppers, ginger and garlic.