Regional cuisines in AP Chinese Language and Culture

Definition

Regional cuisines refer to specific styles of cooking and food preparation that are unique to different regions within a country.

Related terms

Dim sum: Dim sum refers to a variety of bite-sized dishes served in small steamer baskets or on small plates, commonly associated with Cantonese cuisine.

Sichuan cuisine: Sichuan cuisine is known for its bold flavors, particularly the use of Sichuan peppercorns which create a numbing sensation on the tongue.

Peking duck: Peking duck is a famous dish from Beijing characterized by its crispy skin and tender meat served with thin pancakes, scallions, cucumber slices, and hoisin sauce.