Hunan dishes are either spicy and hot or sweet and sour. It is comparable to Szechuan cuisine, but oilier. Steamed dishes are particularly popular such as honey ham with dates. Favourite Hunan food includes preserved meat, shrimp wrapped in lettuce and bamboo cup chicken.

Taiwanese dishes

Taiwanese cooking is an interesting branch of Eastern style, with a strong Japanese influence. Taiwanese cuisine is dominated by seafood and noted for its large variety of soups. Good choices are poached shrimp or squid, grilled eel, fried shrimp rolls, grilled clams and turtle soup.

Szechuan dishes

Szechuan dishes are distinguished by the clever use of various spices. Spicy ingredients such as fennel seed, chilli,and coriander are often applied to the hot dishes. Chicken, river fish, shellfish, smoked duck are popular in Taiwan. Other Shanghai dishes include drunken chicken, anchovies, sliced yellow fish, deep-fried sweet baby eel, stewed chicken with fried bean curd and etc.

Chaochou dishes

Chaochou a district within Canton province, has its unique style of cuisine quite different from Cantonese food. A Chaochou meal begins with a small cup of Tieh Kwun Yin tea to clean the palate and stimulate the taste buds. Shellfish dishes, shark's fin soup, steamed goose in soy sauce are famous in Taiwan. Chaochou food is described as gusty and hearty, and chefs pride themselves on their skills in vegetable carving.

Shanghai dishes

Seafood is an outstanding feature of Shanghai cuisine. Shanghai dishes are actually refined combinations of delicious dishes from neighbouring provinces. For the most part, Shanghai food is lightly spiced and relatively oily, and its sauces tend to be rich and slightly sweet. Popular Shanghai dishes are Beggar's chicken, drunken chicken, steamed crab, fried prawns, vinegar fish and steamed crab.

Mongolian barbeque

Mongolian barbecue originated among the nomads of Mongolia and has been refined to a new level of excellence in Taiwan. Mongolian barbecue consists of meat, poultry and vegetables.

Roasted Peking duck - Peking dish

Peking-style meals usually include vegetable dishes, soups, tofu (soybean curd) and fish. The best known and most typical dish is Peking duck, marinated roast duck fattened specially for the table, roasted in a special oven, and served with pancakes, spring onions or leeks, and sweet bean sauce. The food is mild in taste, is often slightly oily, vinegar and garlic are common ingredients; it is frequently fried, stewed or braised.

Cantonese dishes

Cantonese food is less spicy, more colourful and is usually stir fried, which preserves both the texture and flavour. Favourite dishes include whole steamed fish, poached chicken, roast duck, roast pigeon, braised shark's fin with greens, while a snack with dim sum and Chinese tea can also be delightful experience in Cantonese food.

Hakka dishes

The Hakka's are good at preserving vegetables. Combining preserved vegetables and meat to make main dishes is one of the unique features of Hakka food. This combination is appetizing, and the richness of the meat is balanced by the preserved vegetables. The Hakka are fond of these dishes for their abundant flavour. Thriftiness is the true virtue of the Hakka cuisine. Dried and pickled foods have an important position in the cuisine of the Hakka people as well. Flavours are relatively heavy, and this food features fried, spiced, well-done, salty, and fatty dishes.

Hunan dishes are either spicy and hot or sweet and sour. It is comparable to Szechuan cuisine, but oilier. Steamed dishes are particularly popular such as honey ham with dates. Favourite Hunan food includes preserved meat, shrimp wrapped in lettuce and bamboo cup chicken.

Taiwanese dishes

Taiwanese cooking is an interesting branch of Eastern style, with a strong Japanese influence. Taiwanese cuisine is dominated by seafood and noted for its large variety of soups. Good choices are poached shrimp or squid, grilled eel, fried shrimp rolls, grilled clams and turtle soup.

Szechuan dishes

Szechuan dishes are distinguished by the clever use of various spices. Spicy ingredients such as fennel seed, chilli,and coriander are often applied to the hot dishes. Chicken, river fish, shellfish, smoked duck are popular in Taiwan. Other Shanghai dishes include drunken chicken, anchovies, sliced yellow fish, deep-fried sweet baby eel, stewed chicken with fried bean curd and etc.

Chaochou dishes

Chaochou a district within Canton province, has its unique style of cuisine quite different from Cantonese food. A Chaochou meal begins with a small cup of Tieh Kwun Yin tea to clean the palate and stimulate the taste buds. Shellfish dishes, shark's fin soup, steamed goose in soy sauce are famous in Taiwan. Chaochou food is described as gusty and hearty, and chefs pride themselves on their skills in vegetable carving.

Shanghai dishes

Seafood is an outstanding feature of Shanghai cuisine. Shanghai dishes are actually refined combinations of delicious dishes from neighbouring provinces. For the most part, Shanghai food is lightly spiced and relatively oily, and its sauces tend to be rich and slightly sweet. Popular Shanghai dishes are Beggar's chicken, drunken chicken, steamed crab, fried prawns, vinegar fish and steamed crab.

Mongolian barbeque

Mongolian barbecue originated among the nomads of Mongolia and has been refined to a new level of excellence in Taiwan. Mongolian barbecue consists of meat, poultry and vegetables.

Roasted Peking duck - Peking dish

Peking-style meals usually include vegetable dishes, soups, tofu (soybean curd) and fish. The best known and most typical dish is Peking duck, marinated roast duck fattened specially for the table, roasted in a special oven, and served with pancakes, spring onions or leeks, and sweet bean sauce. The food is mild in taste, is often slightly oily, vinegar and garlic are common ingredients; it is frequently fried, stewed or braised.

Cantonese dishes

Cantonese food is less spicy, more colourful and is usually stir fried, which preserves both the texture and flavour. Favourite dishes include whole steamed fish, poached chicken, roast duck, roast pigeon, braised shark's fin with greens, while a snack with dim sum and Chinese tea can also be delightful experience in Cantonese food.

Hakka dishes

The Hakka's are good at preserving vegetables. Combining preserved vegetables and meat to make main dishes is one of the unique features of Hakka food. This combination is appetizing, and the richness of the meat is balanced by the preserved vegetables. The Hakka are fond of these dishes for their abundant flavour. Thriftiness is the true virtue of the Hakka cuisine. Dried and pickled foods have an important position in the cuisine of the Hakka people as well. Flavours are relatively heavy, and this food features fried, spiced, well-done, salty, and fatty dishes.