Food Philosophy

North West

The north west is an extensive landmass incorporating steppes, mountains, deserts and forests. It’s a region characterized by muslim and turkic ethnic groups like Uyghurs, Kazakh and more. Heavily influenced by the spice trade on the Silk Road the flavors are more similar to that of the middle east rather than the common Chinese flavorings. Lamb, cumin, tandoori bread and hand pulled noodles are distinctive features of this region.

North East

In the arid north the climate is colder than in the south. Like in northern Europe people here grow taller, something often associated with the local food culture. Rich slow-braised dishes, large chunks of meat and potatoes are common. In the north rice doesn’t grow well, instead various wheat breads, may they be plain or filled, steamed or baked, are all common staples in this region. It’s the home of imperial cuisine from Beijing but also the proximity to Korea and Russia brings interesting influences and ingredients into the local food culture.

Central East

Around Shanghai and the delta where the Yangzi river enters the ocean, freshwater fish and a huge variety of seafood from the ocean are ample. This is the cradle of Chinese fine cuisine and food scholars. Sweet-sour, rice wine, spring onion and vinegar are the dominant flavors in this region. Cured ham and golden Shaoxing rice wine give dishes from this region a refined luster. This is also the style of Chinese cuisine we often come across in Sweden as Chinese food.

South East

Best represented by the food from the area around Hongkong this part of China is known as the Cantonese region, home to the most delicate of the Chinese regional cuisines. Steamed seafood, intricately crafted dim sum, glistening roasted meats are must haves eating your way through this region’s delicacies. The hero is the natural flavor of the ingredient. A chef’s job is to treat it carefully, perhaps simply to help lift the natural umami of the ingredient.

South West

The spicy region. Mountains of dried chili pepper, fermented chili pastes, Sichuan pepper and pickled vegetables all add pungent flavors to the local cuisines. The dishes are abundant with complex compound flavors that tingle the taste buds and enchant the nostrils. Best recognized by food from Sichuan province, this food is rapidly gaining popularity and fame across the globe as the most exciting of the regional cuisines.