China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.

Chinese food can be roughly divided into four regional cuisines：

Shandong Cuisine/Sichuan Cuisine/Cantonese Cuisine/Jiangsu Cuisine

1. Shandong Cuisine

Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of north china cuisine.

Development: Shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period. Formed in the Qin and Han dynasties. After the Song dynasty, Shangdong cuisine has become the representative of North China cuisine,

Factions: Jinan style dishes, Jiaodong style dishes, Confucius style dishes

2. Sichuan Cuisine

Introduction: Sichuan cuisine is one of China’s four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belonging to China and the world as well.

characteristic: Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor, spicy flavor, sour and hot flavor.

Cooking method: more than 20 types, including fried, stir frying , boiled , blasting , stewed and so on.

Categories: feast dishes, home style dishes, rural home style dishes and local flavor snacks.

3. Cantonese cuisine

Introduction: Cantonese cuisine – local Guangdong flavor dishes – is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad

Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques.Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.

Cooking method : The cuisine’s commonly employed techniques are those of decocting, boiling, braising, steaming, frying, soaking and so on.

Jiangsu Cuisine

Introduction: It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials.

I Features:

I 1. It pays more attention to cutting technique, made elaborately.

I 2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing!

I 3. Its cooking is good at duration and degree of heating, and simmer、braise、stew、steam、 Stir-fry are perfect!

I 4. It is brightly colored and beautifully designed that pleases the eye; visually vivid and pleasing.

No cruise on the Yangtze River is complete without superb food and ours is magnificent, freshly prepared and expertly cooked by international chefs. The signature style of all Century Cruise ships is one of comfort and indulgence at exceptionally good value for money, all elegantly blended with Western standards and Chinese authenticity.