The culinary richness of the Chinese cuisine has the roots in the geographical diversity, the varied climate, centuries of history and the abundant selection of the products.

“Eight Cuisines” or “Eight Traditions” is the way to embrace the Chinese culinary art.  Each of those traditions describes one of the regions. Crossing theme is also about the experience of the different cooking techniques.

In the West the most famous regional cuisines from China are the Cantonese and Szechuan. The Cantonese dishes are mostly tender and soft, the spices are used in a moderate way. Here you can try all the kinds of meat, and as well the parts of animals, which you can only imagine. Some dishes are seasoned with ginger, chili peepers, aromatic sesame oil, vinegar, soy sauce or sweat sour sauce. Szechuan cuisine is spicy, complex, with strong aromas.

Chefs use here lots of peppers. In Szechuan cuisine is possible to find all the tastes, from sweet and sour, to the spicy, bitter, piquant, and salty.

Chinese cuisine integrates several colors and tastes. They come from characteristic ingredients like: bamboo, different kinds of spices, sesame oil or fish sauce.  Among the many cooking methods they use: boiling, stewing, frying, steaming, crisping, baking, and simmering and so on. Next to aromas of herbs and spices, are those from drying, salting, pickling, fermenting the products.  That makes pairing Chinese regional food with wine a challenge.

Casillero del Diablo line matches with Chinese cuisine: