Seasonal, fresh, and focuses on accentuating the flavor of the ingredients. It is one of the earliest Chinese cuisines to be popularised in North America.
Known for its thick, vibrant, and sweet flavors, it is a Chinese cuisine most welcomed and easily accepted by the western Palate.
Spicy. Numbing, and tangy. This regional cuisine started a new wave of modern Chinese food craze around the world.
A multicultural blend of primarily Chinese, Malaysian, and Indian cuisine. Singaporean cuisine is one of the earliest Asian cuisines to receive a Michelin star.
Spicy, aromatic, and packed with flavor. It is a cuisine quickly gaining popularity on the world stage.
Also known as Char Siu, Hong Kong (Cantonese) BBQ shops can be seen in many markets around the world proudly displaying their juicy roast chicken, duck, goose, pig, and many other specialties at restaurant front.
Spicy, flavorful, and slightly numbing. It is the perfect BBQ style to be paired with cold beverages for an exciting and refreshing meal.
Coming from the ethnic minority Uyghur cuisine in China. This style is known for its clever use of various middle eastern spices. It is also the dominating style of BBQ skewers that can be seen all across China’s night market grill scene.
Inspired by the Zha Jiang Mian, which make use of a salty fermented soybean paste packed with umami. This style of sauce can be seen everywhere in Peking (Beijing) area.
Based on the slow frying process of aromatic green onions, this dish style is known for its simple, delicate flavor, as well as its clever use of simple ingredients. It is the Spaghetti aglio e olio of China.
Also known as Dan Dan noodle, this spicy and numbing dish was traditionally served from carrying poles on the shoulders of street vendors. Two centuries later, it is becoming a well-known dish across the world.