Ultimated Guide to Chinese Regional Cuisines
Table of Contents
Chinese cuisine, with its thousands of years of history, is renowned for its incredible regional diversity. At its heart are the ‘八大菜系’ (bā dà cài xì) – the Eight Great Traditions, which form the pillars of traditional Chinese cooking. Each has been shaped by its unique climate, geography, and history.
Yet the story of Chinese cuisine reaches far beyond these eight traditions. Through centuries of evolution, other regional styles have blossomed, capturing the hearts and palates of China’s younger generation. In this guide, we present first the Eight Great Traditions, then reveal four remarkable regional cuisines – Guizhou, Hubei, Yunnan, and Beijing. Though less known in the West, these four culinary traditions have become central to modern Chinese gastronomy, each offering its own distinctive flavors and cooking philosophies.
The 8 great chinese regional cuisines
Cantonese Cuisine - Yue Cai (粤菜)
Cantonese cuisine originates from China’s Guangdong province and extends through Hong Kong and Macau, representing one of Chinese cuisine’s most fascinating traditions. It excels in two distinct ways: high-end restaurants craft exquisite dishes with luxury ingredients like abalone, bird’s nest, and truffles, while local establishments transform simple ingredients like beef tripe and noodles into world-famous street food.
What makes this cuisine truly special is how it breaks down social barriers – you might find a Lamborghini parked next to a modest local restaurant, its owner waiting in line for a bowl of congee (a comforting rice porridge that’s like the Asian equivalent of chicken soup).
In Cantonese culture, food is central to daily life. The saying goes ‘anything that walks, swims, or flies is edible’ – reflecting their adventurous approach to ingredients and cooking. The day is structured around meals and tea, following a unique rhythm that includes breakfast, morning yum cha (tea with dim sum), lunch, afternoon tea , dinner, evening tea, and for night owls, ye xiao (夜宵) – late-night snacks.
The art of cantonese cuisine:
- The Fresh-First Philosophy: Emphasis on natural flavors and freshness, letting ingredients’ true tastes shine rather than masking them with heavy spices
- Focus on umami and delicate tastes, achieved by harmoniously blending multiple ingredients and traditional Chinese herbs in a single dish
- Mastery of Cooking Techniques: From the famous wok hei (‘breath of the wok’) in stir-frying to delicate steaming, rich broths, and precise poaching
- The Art of Contrast: From luxury ingredients (abalone, bird’s nest, shark’s fin, lobster) to simple daily staples, Cantonese cuisine shows equal mastery at both levels
The most popular cantonese dishes :
- Dim Sum (點心): A variety of small plates, ranging from dumplings to buns
- Char Siu (叉燒): Honey-glazed barbecue pork with its distinctive red color
- Bai Qie Ji (白切雞): Poached white chicken served with dipping sauces
- Roasted Goose: Crispy-skinned and succulent
- Roasted Pigeon: A delicacy prized for its tender meat
- Crispy Suckling Pig: A celebratory dish known for its crackling skin
- Beef Balls: Hand-beaten until springy and tender
- Wok-Fried Noodles: The ultimate test of a chef’s wok skills
Shandong Cuisine - Lu Cai (鲁菜)
Shandong cuisine, also known as Lu Cai (鲁菜), is originating from Shandong Province in northeastern China, it is often considered the foundation of Chinese home-style cooking and a pillar of northern Chinese gastronomy.This time-honored cuisine, once favored by royal families during the Qing dynasty, is renowned for its rich flavors and intricate preparation techniques that have been refined over generations
The art of shandong cuisine:
- Mastery of umami flavors: Shandong chefs are good at creating rich, savory tastes by skillfully combining premium seafood and meats, often slowly simmered together to produce flavorful broths
- Alignment with traditional Chinese medicine: Each dish in Shandong cuisine is thoughtfully crafted with the principles of traditional Chinese medicine in mind, focusing on the health benefits and balance it brings to the body.
- Preference for bold flavors: Soy sauce, leeks (大葱, dacong), and Chinese chives (韭菜, jiucai) play a central role in creating the distinctive flavor profiles that define Shandong cuisine.
- Unique expertise in the “ba si” (拔丝) technique: This involves coating ingredients in hot caramel which, as it cools, forms thin, stretchy strands of sugar – a particularly spectacular and visually stunning technique.
- Emphasis on texture: Shandong dishes often marry crispy, tender, and melt-in-your-mouth textures within a single dish, creating a complete and satisfying culinary experience
- Mastery of sophisticated cooking techniques: Shandong chefs have perfected a wide range of traditional Chinese cooking methods, including braising, frying, stewing, and steaming, showcasing their versatility and skill.
The most popular Shandong dishes:
- Braised sea cucumber with green onions (葱烧海参, cong shao hai shen)
- Sweet and sour fish (糖醋鱼, tang cu yu)
- Fu Rong chicken slices (芙蓉鸡片, fu rong ji pian)
- Nine-twist intestine (九转大肠, Jiǔ zhuǎn dà cháng) is a dish made with pork intestines that are cooked using a combination of several sophisticated techniques. The dish embodies the five tastes: sour, sweet, bitter, spicy, and salty.
Sichuan Cuisine - Chuan Cai (川菜)
Sichuan cuisine (川菜) holds a special place in China’s culinary landscape, and for good reason. There’s an old Chinese saying that perfectly captures its essence: ‘When it comes to mastering flavors, nothing surpasses Sichuan cuisine.’ As someone raised in Sichuan culture, I’ve grown up with these incredible flavors—from the fiery heat of our chili peppers to the distinctive má (麻) sensation of Sichuan peppercorns that makes our cuisine truly unique.
What I love most about Sichuan cooking is its ability to transform humble ingredients into extraordinary dishes through our masterful blend of spices and techniques. Whether you’re an experienced cook or just starting your culinary journey, I’m excited to share authentic family recipes and cooking wisdom passed down through generations here on my blog
The art of Sichuan cooking :
- A complex palette of flavors defined by four fundamental tastes: Ma (麻): The unique numbing sensation of Sichuan peppercorns;La (辣): The fiery heat of chili peppers.Xian (鲜): The fresh umami flavor that enhances every bite. Xiang (香): The fragrant and aromatic notes that elevate each dish.
- The art of spices and seasonings :
Doubanjiang (豆瓣酱): A fermented bean and chili paste that adds unmatched depth to dishes
Sichuan peppercorns and chili peppers: The essential foundation of many preparations
The aromatic trio: Garlic, ginger, and scallions form the backbone of flavor.
Soy sauces and infused oils: Key ingredients that bring dishes to life.
- Les techniques de préparation :
Liang ban (凉拌): Cold salads tossed with spicy, flavorful sauces
Dry pot (干锅): A concentrated cooking method that intensifies flavors.
Shui zhu (水煮): More than just boiling; a feast of spices elevated by hot oil poured over the dish.
Lu (卤): Slow braising in spiced broth that infuses every bite with rich flavors.
- The art of perservation :
Paocai (泡菜): The legacy of fermented vegetables, with each family guarding its unique recipe
La wei (腊味): Marinated, dried, and wood-smoked meats or sausages, packed with rich, smoky, and savory flavors
Infused Oils: Aromatic oils steeped with spices, adding depth and richness to every dish they touch
The most popular Sichuan dishes :
- Sichuan Hot Pot (四川火锅, Huoguo): A festive and communal experience
- Mapo Tofu (麻婆豆腐): Silky tofu elevated by a rich blend of spices, offering a perfect balance of heat and depth
- Kung Pao Chicken (宫保鸡丁, Gongbao Jiding): A harmonious blend of spices and flavors, featuring tender chicken, crunchy peanuts, and a tantalizing mix of savory and spicy notes
- Dan Dan Noodles (担担面): From street food to legend, these spicy noodles pack a punch with bold flavors and a hint of numbing heat
- Grilled Spicy Fish (香辣烤鱼): A dish where the power of spices is harnessed to enhance the delicate flavor of the fish, creating a fiery, aromatic feast
Fujian Cuisine - Min Cai (闽菜)
Nestled between mountains and the sea, the Fujian region boasts an exceptionally rich cuisine where ‘Shanzhen haiwei’ (山珍海味, the treasures of the mountains and the delights of the sea) come together in every dish.
This cuisine captivates with its versatility: it can be lavish, fit for the grandest banquets with legendary dishes like Fo Tiao Qiang (佛跳墙), yet it can also be simple and comforting, perfect for everyday home-cooked meals.
The art of Fujian Cuisine :
- A symphony of ingredients where seafood takes the lead, imparting its precious umami flavor.
- Clear yet intense broths, slow-simmered with patience, serve as the base for many dishes, infusing them with natural umami taste
- The subtle art of delicate flavors, with the sweet and sour taste highly prized.
- The use of shrimp oil (虾油, xia you) and red fermented rice (红糟, hongzao), signature elements that define the identity of this cuisine.
- The incorporation of dried bamboo, an inheritance from the mountains, gently infusing dishes with a delicate fragrance and texture
The Most Popular Dishes of Fujian Cuisine
- Fo Tiao Qiang (佛跳墙, ‘The Buddha Jumps Over the Wall’): A royal feast where abalone, sea cucumber, and other marine treasures are simmered so patiently that, according to legend, even Buddha would leap over a wall to taste it.
- Li Zhi Rou (荔枝肉, ‘Lychee Pork’): Crispy yet tender morsels of pork shaped like the fruit, offering a sweet and savory bite.
- Yu Wan (鱼丸, Fish Balls): The delicate art of transforming fish paste into silky, flavorful bites.
- Ji Ge Ha Li Tang (鸡蛤蜊汤, Chicken and Clam Soup): The perfect marriage of land and sea, blending tender chicken with sweet clams.
- Jiang Mu Ji (姜母鸡, Ginger Chicken): A comforting dish where ginger’s warmth infuses the chicken, creating a soothing and aromatic flavor.
Jiangsu Cuisine - Huaiyang Cai (苏菜)
Hailing from the Jiangsu region, Huaiyang cuisine is often chosen to represent China at prestigious state dinners and diplomatic events. This is no accident: situated in the heart of China, it’s famous for its delicate refinement and expert balance of flavors.
This sophisticated cuisine excels in finding the ‘perfect balance’ in taste, creating dishes that are neither overwhelming nor too mild. It’s this subtlety that makes Huaiyang cuisine universally appealing, whether you’re familiar with the bold flavors of northern China or the more delicate tastes of the south
The art of Huaiyang cai :
- Culinary Techniques: Mastery of cutting techniques is a key element of Huaiyang cuisine. Chefs excel in vegetable carving and precise slicing to create artistic shapes, making the presentation of dishes as elegant as they are refined.
- Huaiyang cuisine emphasizes fresh ingredients, with a strong influence from river resources. The freshness of ingredients is a top priority.
- Known for its light, fresh flavors, Huaiyang cuisine can be subtly sweet or mildly sour. One of its iconic dishes, Songshu Guiyu (squirrel-shaped fish), perfectly embodies the delicate balance between sweetness and acidity
The most popular dishes of Huaiyang
:
- Songshu Guiyu (松鼠桂鱼, Squirrel-Shaped Fish): A delicately sliced carp, fried and coated with a sweet and sour sauce. Its spectacular presentation resembles a squirrel, perfectly showcasing the technical mastery of Huaiyang chefs.
- Xie Huang Shizi Tou (蟹黄狮子头, Lion’s Head with Crab Roe): Pork meatballs enriched with precious crab roe, slowly simmered with Chinese cabbage in a delicate broth.
- Wensi Tofu (文思豆腐, Silken Tofu with Threads): A true demonstration of Huaiyang culinary excellence, where tofu is sliced into incredibly fine threads—barely thicker than a hair. These delicate strands float gracefully in a crystal-clear broth
Zhejiang Cuisine - Zhe Cai (浙菜)
This cuisine, closely related geographically to the Huaiyang region, emphasizes balanced flavors focused on freshness, tenderness, and a touch of saltiness. It originates from a region renowned for its natural richness, often referred to as ‘In heaven there is paradise, while on earth there is Suhang’ (Suzhou and Hangzhou), a reference to the abundance of local resources such as fish, shrimp, crabs, and much more
The art of Zhejiang Cuisine
- Finesse: Each dish is carefully crafted by selecting only the finest parts of the ingredients, aiming for exceptional quality to ensure a refined culinary experience.
- Specialty: The cuisine highlights iconic local products such as Shaoxing wine, Longjing tea, and Jinhua ham, each contributing to a distinctive culinary identity.
- Freshness: The ingredients used must be as fresh as possible: freshly picked seasonal vegetables, locally sourced meats, and seafood like shrimp, fish, or shellfish prepared on-site.
- Tenderness: Special attention is given to texture, with every dish designed to deliver optimal tenderness
The most popular dishes of ZheJiang Cuisine:
- Dongporou (also known as Hongshaorou): A tender and flavorful braised pork dish.
- Xihu Lake Fish: Carefully prepared to highlight its natural freshness.
- Braised Spring Bamboo Shoots: A delicate dish made with tender bamboo shoots.
- Longjing Tea-Sautéed Shrimp: A refined combination of fresh ingredients and local flavors.
- Fenzhengrou in Lotus Leaves: A steamed meat dish wrapped in lotus leaves, offering a subtle and aromatic presentation
Hunan Cuisine (湘菜, Xiāng Cài)
While often compared to Sichuan cuisine for its love of chili, Hunan cuisine has its own distinct identity. Although both culinary traditions embrace spicy flavors, Hunan takes a different approach: you’ll find less Sichuan peppercorn, lighter use of oil, and a signature preference for the tangy flavors of fermented chilies. It’s this unique combination that sets Hunan cuisine apart in Chinese culinary tradition
The art of Hunan Cuisine
- Mastery of Quick Stir-frying: The ‘chao’ (炒, quick stir-fry) is Hunan’s signature technique, where chefs excel in the art of ‘wok hei’ (锅气, guo qi), or ‘the breath of the wok.’ Hunan cuisine has gained fame through its focus on this stir-frying technique, which has given birth to countless ‘small stir-fry dishes’ (小炒, xiao chao) that have become emblematic of the region.
- A moderate use of oil that allows the spicy and tangy flavors to fully express themselves
- A preference for simple and affordable ingredients, elevated through technique and seasoning
- Everyday dishes that demonstrate how exceptional cuisine can arise from modest ingredients
The most popular dishes of Hunan cuisine :
- Duo Jiao Yu Tou (剁椒鱼头, Fish Head with Fermented Chilies): A dish where the delicacy of the fish head perfectly marries with the complex flavor of fermented chilies, creating a harmony between tangy and spicy notes
- Dong An Chicken (东安鸡, Dong An Ji): A celebrated dish from Dong’an County in Hunan, where chicken is cut into small pieces, first stir-fried, then braised with fermented chilies until tender
- Hong Shao Rou (红烧肉, Red Braised Pork):famously known as ‘Chairman Mao’s Red-Braised Pork’: A signature dish from Hunan province and reportedly Chairman Mao Zedong’s favorite dish from his hometown.
- Xiao Chao Rou (小炒肉, Stir-fried Pork with Chilies): A Hunan classic where thinly sliced pork is stir-fried with fresh green chilies
- Chou Doufu (臭豆腐, Fermented Tofu), the most popular streetfood in Hunnan, a strong-flavored fermented tofu fried and served in chili based sauce – love it or hate it
Cuisine of Anhui - Hui Cuisine (徽菜)
Originating from the Huangshan mountains, Anhui cuisine is distinguished by its use of local herbs and vegetables, as well as cooking techniques such as braising and stewing. This culinary style is closely tied to the region’s history, which was long isolated due to its challenging mountainous terrain. As a result, merchants who traveled outside the region would carry salted and dried foods that could be preserved longer, a practice that shaped the foundations of Anhui cuisine.
Anhui cuisine developed and gained popularity thanks to the success of these merchants who ventured throughout China, spreading their specialties along the way.
The art of Anhui Cuisine:
- A generous use of local wild vegetables
- A preference for braising and slow-cooking methods
- Dishes based on preservation techniques (salting, drying, fermentation), developed out of necessity in this historically isolated mountainous region
- A distinctive flavor profile featuring ‘fermented flavors’ similar to aged cheese, achieved through mastered techniques specific to this cuisine, which has become its regional signature
The most popular dishes of Anhui :
- Chouguiyu (Braised Fermented Fish): An iconic Anhui dish that showcases the complexity of its cuisine. Its preparation is a meticulous art: the mandarin fish is specially selected in March when it’s at its meatiest and most tender. It’s first marinated and salted, then undergoes controlled fermentation to develop its characteristic aroma, creating a powerful flavor that may surprise the uninitiated. Finally, a long braising process transforms these fermented notes into a unique and refined taste that has made this dish famous
- Braised Bamboo with Ham: A dish where bamboo shoots are slowly cooked with ham, offering rich and delicate flavors
- Yipinguo: A complex dish composed of multiple layers of ingredients cooked in the same pot. Vegetables, such as dried bamboo and white radish, are placed at the bottom and simmered in broth. Then, other ingredients are added in successive layers, including meatballs, egg dumplings, braised pork, chicken, tofu, etc., creating a rich and varied dish
- Maodoufu: Another typical regional dish, often made with fermented tofu, characterized by its strong flavors
Other regional cuisine stars
Guizhou Cuisine (贵州菜, Guizhou Cai)
Born in the heart of a mountainous and humid region, Guizhou cuisine emerged from the meeting of Han people and various ethnic minorities such as the Miao (苗族) and Buyi (布依族), who have lived in the region for years. Its temperate climate supports exceptional vegetable farming, offering an abundance of vegetables and fruits rarely found elsewhere. This unique botanical richness, combined with the culinary traditions of different communities, gives Guizhou cuisine its unique and exotic character. Having spent my first 10 years here, the unforgettable aroma of zao la jiao (fermented chilies) still brings back vivid memories of home.
The art of Guizhou cuisine :
- Chilies serve as a true flavor palette, prepared in multiple ways: fermented, smoked, fried, or skillfully blended to create unique flavors
- Spicy and tangy flavors with minimal oil. Its star ingredient, Zao La Jiao (糟辣椒), is a chili fermented with garlic, ginger, salt, and strong alcohol, creating a unique blend of spicy and sour flavors that has made it famous
- Zhe’ergen (折耳根), a local root with a distinctive taste, is another signature ingredient that flavors many dishes
- The art of seasoning is expressed in Zan Shui (蘸水), a ‘dipping sauce’ that accompanies simply boiled dishes. This sauce, mainly composed of soy sauce, vinegar, smoked chili, zhe’ergen, and coriander, brings all its flavor to vegetables and meats, making this cuisine particularly healthy
- Fermented tomatoes play an essential role, their natural acidity serving as a base for many sauces and dishes
- Tofu holds a special place in this cuisine, prepared in countless different ways, each highlighting a particular texture or flavor”
The most popular Guizhou dishes :
- Suan Tang Huo Guo (酸汤火锅, Sour-Spicy Hot Pot): A distinctive hot pot with a sour and mildly spicy taste, featuring a broth made with fermented tomatoes – a signature dish of Guizhou
- Zao La Yu (糟辣鱼, Fish with Fermented Chilies): A fish dish flavored with the famous Zao La Jiao, the fermented chilies that have made the region renowned
- Zhe’ergen Salad (凉拌折耳根): A cold sauced dish featuring the local root vegetable with its unique peppery flavor
- Liang Ban Midoufu (凉拌米豆腐): A cold rice tofu dish dressed with seasonings
Beijing Cuisine (京菜, Jing Cai)
Rooted in Northern China’s culinary heritage, Beijing cuisine stands out for its bold, hearty flavors. This prestigious cooking style is famous for its thick soy-based sauces (酱, jiang), expert grilling and braising techniques, and generous use of meat in its dishes.
The art of Beijing cuisine :
- Deep flavors achieved through intense cooking methods (grilling, braising) that give dishes their distinctive character
- The art of thick sauces based on fermented soybean paste (酱, jiang) that create this cuisine’s signature taste
- A preference for meats, particularly pork, lamb, and beef
- Excellence in flour-based dishes: handmade noodles, delicate dumplings
The Most Famous Dishes of Beijing Cuisine:
- Beijing Kao Ya (北京烤鸭, Peking Duck): The capital’s iconic dish, where duck is roasted until its skin becomes perfectly crispy, served with thin pancakes.
- Zha Jiang Mian (炸酱面, Noodles with Fermented Soybean Sauce): Noodles served with a thick sauce made from fermented soybean paste, accompanied by vegetables and sometimes minced meat
- Jing Jiang Rou Si (京酱肉丝, Beijing-Style Shredded Pork): Stir-fried pork strips served with a rich sauce, typical of northern cuisine
- Shuan Yang Rou (涮羊肉, Beijing Style Lamb Hot Pot): A traditional Beijing hot pot where paper-thin slices of tender lamb are briefly cooked in a clear, simmering broth. This elegant dish, dating back to the Qing Dynasty, is served with a signature dipping sauce made from sesame paste, fermented tofu, and aromatics. The name ‘shuan’ refers to the quick swishing motion used to cook the meat in the broth, resulting in perfectly tender, flavorful slices that are ready to eat in seconds.”
Hubei Cuisine (鄂菜, E Cai)
While not as famous as other Chinese regional cuisines, Hubei’s food scene is something special. Located in China’s ‘land of a thousand lakes,’ this region has access to amazing ingredients you won’t find anywhere else. Take the lotus plant, for example – the locals use everything from its roots to its seeds and leaves in their cooking. While lotus might not be well-known in the West, it’s a star ingredient that really defines Hubei’s cooking style.
Key Features of Hubei Cuisine :
- Known for its amazing freshwater ingredients, especially lotus – they use every part, from the roots to the seeds and leaves
- A skillful mix of cooking methods: steaming, deep-frying, and stir-frying
- Famous for delicious broths and soups, made special with ingredients from local lakes
- Clever and tasty ways of preparing freshwater fish and seafood
The most famous dishes of Hubei cuisine:
- Ou Jia (藕夹, Lotus Root Cakes): Crispy fritters where seasoned meat is sandwiched between slices of lotus root, then battered and fried until golden
- Zhen Zhu Yuan Zi (珍珠圆子, Pearl Rice Balls): Delicate sticky rice dumplings filled with savory ingredients, served in a fragrant broth
- Lian Ou Pai Gu Tang (莲藕排骨汤, Lotus Root and Pork Rib Soup): A comforting soup where tender pork ribs and crunchy lotus root slices create the perfect balance
- Dou Pi (豆皮, Stuffed Bean Curd Skin): A local specialty where thin sheets of tofu skin are stuffed with a savory filling
- Re Gan Mian (热干面, Hot Dry Noodles): Wuhan’s famous breakfast noodles tossed in a rich sesame sauce
- Wu Chang Yu (武昌鱼, Wuchang-Style Steamed Fish): A delicate steamed freshwater fish prepared with precision, showcasing the region’s mastery of lake-sourced ingredients”
Yunnan Cuisine (滇菜, Dian Cai)
What makes Yunnan food special isn’t fancy cooking techniques – it’s the incredible variety, fresh ingredients, and creative spirit. Perched high in China’s southwest, with the magical Shangri-La landscapes as its backdrop, Yunnan is where different cultures come together to create something amazing. The cuisine blends traditional Chinese cooking from the Han people with unique flavors from local ethnic groups like the Dai (傣族). Add in influences from nearby Thailand, Laos, and Vietnam, and you get a style of cooking that’s unlike anything else in China
Key Features of Yunnan cuisine :
- A preference for tangy and spicy flavors, while emphasizing lightness and freshness
- Bold combinations of ingredients: Sichuan pepper, fresh mint, and edible flowers
- Dishes that reflect the region’s cultural diversity
- An exceptional wealth of mushrooms, especially the prized matsutake (松茸, songrong) and local truffles
- An amazing variety of unique vegetables, many unknown in other parts of China
- Extensive use of freshwater fish
- The famous rose-fermented turnip (玫瑰大头菜), a regional signature
The most famous dishes of Yunnan cuisine :
- Guo Qiao Mi Xian (过桥米线, Crossing Bridge Noodles): An iconic dish where rice noodles are served with boiling broth, accompanied by raw ingredients (thinly sliced meat, vegetables, mushrooms) that cook instantly at the table in the steaming soup
- Er Kuai (饵块, Rice Cakes): A traditional Yunnan specialty made from sticky rice, either grilled for a crispy exterior or stir-fried with various ingredients
- Ru Shan (乳扇, Local Cheese): A rarity in Chinese cuisine, this traditional Yunnan cheese is often fried or grilled until golden and crispy
- Hei San Duo (黑三剁, Three-Flavor Hash): A savory dish combining minced meat, red and green chilies, and the famous rose-fermented turnip (玫瑰大头菜), creating a perfect balance of spicy and tangy flavors
- Qi Guo Ji (汽锅鸡, Steam Pot Chicken): A delicate soup where chicken and various mushrooms are slowly steamed in a special Yunnan clay pot, allowing flavors to fully develop
- Xian Hua Bing (鲜花饼, Flower Cakes): A refined pastry where rose petals delicately flavor a traditional cake, showcasing Yunnan’s creative use of flowers in cooking”
