What do we mean by Chinese cuisine?

There is considered to be eight regional cuisines in China: Lu (Shandong), Chuan (Szechuan), Hui (Anhui), Yue (Guangdong), Min (Fujian), Xiang (Hunan), Su (Jiangsu), and Zhe (Zhejiang). These distinct cooking styles differ from each other based on region availabilities, climate, geography and history (China is huge!) 

However, the more well known and most influential cuisines among them are Lu, Chuan Cuisine, Yue, and Su Cuisine. These four cuisines are called the Four Major Cuisines or Four Cooking Styles in China.

Over the years through new generations of Chinese immigrants, the Montréal Chinese food scene has diversified immensely.  Here are some of the city’s best representations a few of these four major Chinese cuisines!

Yue Cuisine (Guangdong Cuisine)

Yue Cuisine, also known as Cantonese cuisine, is the most popular and easiest to find in Montréal. Yue cuisine originates from Guangdong Province in South China. It focuses on stir-frying, frying, stewing and braising. 

Check out La Maison Kim Fung in Chinatown. It’s one of the best spots for Cantonese food in the city – endless options of fried noodles, sizzling hot pots of deliciously braised stews to flash fried seasonal vegetables to order. 

Restaurant Beijing (also located in Chinatown) is a local favorite for fast casual Cantonese food, daily specials and mysterious off-menu “secret menu” dishes to discover. 

Pret à Manger is situated in the heart of downtown. “PM” as it is known by locals, is popular amongst the neighboring university kids for lunch specials and affordable meals. 

Kam Shing (multiple locations) has garnered a cult-like following for their traditional Cantonese food and not-so-traditional westernized Cantonese food. Sweet and sour ribs, chicken fried rice and stir-fried beef in XO sauce are all winners.

Chuan Cuisine (Sichuan Cuisine)

Also called Szechuan Cuisine, Chuan cuisine is famous for being tongue-numbing spicy! The use of copious amounts of garlic, chili peppers, as well as the unique flavor of the Szechuan peppercorn is synonymous with Chuan food. 

There is no surprise of what is on the menu at restaurant Cuisine Szechuan. A local favorite for foreign students and expats, this spot serves up fiery dishes like poached fish fillet and bean sprouts in a chili and peppercorn broth and Yu Xiang eggplant with dou ban jiang.

Gia Ba took the residential neighbourhood of Notre-Dame-de-Grace by surprise when they set up shop in the Monkland Village. Chef Su brings a modern flair to his traditional Szechuan classics. Get the Szechuan braised chicken with potato, this dish uses 13 different spices!

The Wellington Promenade is home to one of the most underrated Szechuan restaurants in the city. Hong Mere is a family run restaurant specializing in home-cooked dishes. The sliced whole pork elbow served cold and Dong-bei style glass-noodle or cumin beef are all sure bets. Best scallion pancakes in the city served here. 

Downtown hotspot (literally) Liuyishou Hot Pot has finally added a Montréal location to their roster of over 1300 outposts around the world! Known for their variety of different authentic hot pot broths, this place is wildly popular for the ritual of blanching various cuts of meat, vegetables and vegetables in an aromatic broth. It’s all you can eat too!  

Su Cuisine (Jiangsu Cuisine)

Su Cuisine comes from the Jiangsu region in China. Known as "a land of fish and rice" in China, Jiangsu province highlights fresh seasonal produce and seafood it its cuisine. Su cuisine actually encompasses other styles of cooking -  Huaiyang, Nanjing, Suzhou and Wuxi.

Nouilles de Lan Zhou

You can’t miss the hoards of people huddled around the shop window watching Lan Zhou’s noodle pulling (making) fresh noodles to order. From steamy bowls of their famous beef shank noodles, to a tantalizing bowl of dandan, have your noodles made in different thicknesses just the way you like them. New location in the west island as well!

Delice Oriental specializes in Su cuisine from the Hubei province. Dried hot pepper, black pepper and other spices are customarily used to enhance the flavour of dishes. You must try their signature “whole fish in charcoal hot pot” – Deep fried whole fish atop a simmering spicy soup peppered with chilies and sliced vegetables. Be prepared to sweat!

Lu Cuisine (Shandong Cuisine)

Shandong cooking aims to preserve the cut, color, and taste of the food, rather than cover it in thick sauces and spices like other styles. It is the most influential and popular in China and is considered the Mother of Northern Chinese food. 

A cute spot recently opened in Chinatown featuring Shanghainese street food dishes. Panda Doré specializes in pan-fried dumplings, wonton soup and a unique pork pastry (mooncake) that is not found anywhere else.

Northern Chinese food is also synonymous dumplings. Visit Yi Pin Xiang in Ville Saint Laurent for some of the most authentic northern style dumplings.  The “Yi Pin Secret” dumplings are open ended dumplings that are pan fried; lamb and coriander or pork and shrimp are crowd favorites. 

Travel through China and cuisine styles without leaving the city. Discover what Chinese food has to offer beyond the #3 special of General Tao and chicken fried rice, you never know what you may find!