Chinese cuisine isn't one thing – it's a vast collection of regional traditions, each shaped by geography, climate, and history. Understanding these differences helps you navigate Chinese restaurants and discover new favourites.

Cantonese (Guangdong)

The cuisine most Australians know best. Cantonese cooking emphasises fresh ingredients cooked simply to preserve natural flavours.

Signature dishes: Dim sum, roast meats (char siu, roast duck), steamed fish with ginger and scallion, wonton noodle soup

Flavour profile: Subtle, fresh, clean. Light soy sauce, oyster sauce, minimal spice.

Sichuan

Bold, complex flavours defined by the famous málà (numbing-spicy) sensation from Sichuan peppercorns combined with dried chillies.

Signature dishes: Mapo tofu, kung pao chicken, dan dan noodles, twice-cooked pork, hot pot

Flavour profile: Intensely flavourful. Numbing, spicy, garlicky. Not for the timid.

Shanghainese

Known as 'Hu cuisine,' Shanghainese cooking tends toward sweetness and is famous for its "red-cooked" (braised in soy sauce and sugar) dishes.

Signature dishes: Xiaolongbao (soup dumplings), red-braised pork belly, lion's head meatballs, drunken chicken, hairy crab

Flavour profile: Sweet and rich. Soy-based braises, rice wine, black vinegar.

Northern/Beijing

Wheat-based cuisine (noodles and dumplings rather than rice) with robust flavours suited to cold winters.

Signature dishes: Peking duck, jianbing (savoury crepes), hand-pulled noodles, lamb dishes, pot stickers

Flavour profile: Hearty and savoury. Garlic, vinegar, sesame.

Hunan

Often confused with Sichuan but distinct – Hunan food is purely spicy (no numbing peppercorns) with a more aggressive heat.

Signature dishes: Chairman Mao's red-braised pork, steamed fish head with chilli, cumin lamb

Flavour profile: Hot, sour, and smoked. Fresh chillies rather than dried.

How to Order

• Ask which region the chef specialises in
• Order dishes from one region to create a coherent meal
• Balance proteins, vegetables, and cooking methods
• Ask for recommendations – restaurants want to serve their best work