This is an old revision of this page, as edited by 58.105.133.101 (talk) at 16:24, 26 April 2010 (Liaoning cuisine is part of Northeastern Chinese cuisine, and it's not distinct from it. It shouldn't be grouped under Beijing, even though there are influences). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 16:24, 26 April 2010 by 58.105.133.101 (talk) (Liaoning cuisine is part of Northeastern Chinese cuisine, and it's not distinct from it. It shouldn't be grouped under Beijing, even though there are influences)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) |
| Chinese cuisine |
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| Regional cuisines |
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Anhui - Cantonese - Fujian - Hunan |
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Beijing - Imperial – Aristocrat – Tianjin |
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Chaozhou – Guizhou - Hubei – Jiangxi
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| Overseas cuisine |
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Australia – Burma – Canada – Caribbean
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| Religious cuisines |
| Ingredients and types of food |
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Main dishes – Desserts – Bread |
| Preparation and cooking |
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Stir frying – Double steaming – Red cooking This box: |