WHERE TO FIND CHINESE FOOD IN CEBU

{CHINA EDITION}

China has some of the most celebrated cuisines in the world. Its long history and numerous unique cooking techniques may be the foundation of every Chinese dish but there are actually specific types of regional cuisines that are known throughout the country. These vary in strengths and flavor profiles but are all distinctly Chinese. Luckily for Cebuanos, these can be sampled here too.

Guangdong/Cantonese

The most famous worldwide, Cantonese dishes tend to be sweeter and are usually braised or stewed with various mild spices. Must-try in Cebu: Tsay Cheng’s Steamed Fresh Grouper in Soy Sauce

Sichuan/Szechuan

Sichuan dishes use a lot of chili, garlic, ginger, peanuts and Sichuan peppercorn which lends a mouth-numbing heat. Must-try in Cebu: Tea of Spring’s Szechuan Kung Pao Chicken

Jiangsu

These dishes are moderately sweet and salty, employ precise cooking techniques and are most known for their artistic presentation and rich aroma. Must-try in Cebu: The Ching Palace’s Fried Fish with Sweet and Sour Sauce

Zhejiang

Prepared less elaborately than Jiangsu cuisine, Zhejiang focuses more on serving food that uses the freshest ingredients and a variety of cooking methods. Must-try in Cebu: Tsay Cheng’s Dongpo Pork Belly with Fried Chinese Buns

Fujian

These dishes have a mild sweet and sour, sometimes unusual taste, with ingredients sourced from the sea or the mountains. Must-try in Cebu: Tin Gow’s Dried Scallop Chicken Soup

Hunan

Most of the Hunan dishes are hot and sour, and consist of a wide range of vegetables and herbs that are sauteed, stir-fried, steamed or smoked along with the main ingredient. Must-try in Cebu: A Taste of Mandarin’s Fish Head with Bean Curd

Shandong

Salty and crispy, Shandong cuisine can be distinguished from other regional flavors because of its use of salt and vinegar and the braising method. Shandong dishes including noodles, also have more wheat. Must-try in Cebu: Wang Shan Lo’s Pork Spare Ribs