JiangZhe Cuisine

Shanghainese food is the representative cuisine of this tradition, which originated in the lower reaches of Yangtze River and the southeastern coastal areas of China.Due to many rivers and lakes in this area it produce rich harvests of shrimp, crabs, eels and many other seafood. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory.

Fusion Cuisine

Fusion cuisine began in the 1970’s, commonly fused pairings European and Asian cuisine. Traditionally trained in Europe but equally well versed in Asian cooking. Over the ensuing decades “east meets west”eateries began emerging throughout the country therefore the concept quickly spread to other major European cities, along with the American coasts. These cultures have wildly divergent culinary traditions and combining the centuries of cooking tradition of both continents can sometimes result in astonishing dishes.

Cantonese Cuisine

Cantonese cuisine comes from Guangdong Province in Southern China. Cantonese Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style.Cantonese cooking is known for its meticulous methods of preparation, whether fried, roasted, stir fried, steamed or boiled and the vessels used to contain this food are known for their exquisite nature.