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China

Eight regional cuisines — Sichuan heat, Cantonese subtlety.

Iconic recipes

Sichuan classic — silken tofu in a numbingly spicy sauce of doubanjiang, ground pork and Sichuan peppercorn.

Sichuan stir-fry of chicken, dried chili, peanuts and a sweet-sour-savory sauce.

Air-dried duck roasted to lacquer-crisp skin, sliced and rolled in pancakes with hoisin and scallion.

Shanghai soup dumplings with a thin pleated wrapper, gingery pork and a burst of aspic-melted broth.

Cantonese-style fried rice with shrimp, ham, peas, egg and scallion — light, dry-grain and aromatic.

Cantonese honey-glazed roast pork with five spice and red fermented bean curd.

Cantonese springy egg noodles with shrimp wontons in a clear pork-shrimp broth.