Chinese/Asian Infused

Cantonese Cuisine (Yue) – Known for its fresh ingredients, mild seasoning, and iconic dim sum dishes.

Sichuan Cuisine (Chuan) – Famous for its bold, spicy, and numbing flavors due to the generous use of Sichuan peppercorns and chilies.

Shandong Cuisine (Lu) – Characterized by its hearty flavors, seafood dishes, and strong emphasis on clear broths and soups.

Jiangsu Cuisine (Su) – Featuring refined and slightly sweet dishes, often prepared with meticulous knife skills.

Zhejiang Cuisine (Zhe) – Renowned for its fresh, light flavors with a preference for seafood and bamboo shoots.

Hunan Cuisine (Xiang) – Known for its hot and sour flavors, abundant use of chili, and rich, braised dishes.

Fujian Cuisine (Min) – Famous for its seafood-based dishes and umami-rich broths.

Anhui Cuisine (Hui) – Highlighting wild ingredients from mountains and forests, often cooked through braising and stewing.