15th May 2018

The different regional styles of Chinese cooking, by the best yum cha in Parramatta

Most westerners think of Chinese food as one distinct cuisine, however Parramatta Phoenix want you to know that there are a few different regional styles of cooking that make up the dishes served at yum cha in Parramatta.

There are at least four major regional styles of Chinese cuisine, these are;
- Cantonese, from the Guangdong province and Hong Kong
- Sichuan, from the western province’s two main cities, Chengdu and Chongqing
- Huaiyang/Jiangsu, from Eastern China
- Beijing/Northern food, from the coastal province of Shangdong

All regions use ginger, garlic, spring onions, soy sauce, vinegar, sugar, sesame oil and bean paste but combine them in different ways to create the best Chinese food in Parramatta.

Chinese food began to spread with the Cantonese style of cooking, which includes many recognisable dishes at our Chinese restaurant in Parramatta such as stir fries, sweet and sour and chop suey. Sichuan cuisine is known for its daring, hot, spicy flavours from the use of garlic and different chillies. Jiangsu cuisine has a strong emphasis on matching ingredients according to season and colour in which ‘red braised’ dishes are popular. Rice is an essential element of any Chinese meal, with it being served in all the different regional styles of cooking.

To try our different styles of Chinese cooking, please contact the best yum cha in Parramatta today.