Jin Gong Guan
Beijing Cuisine The integration of the royal feast and the essences of food and beverages in China. Beijing cuisine is based on Northern cuisine, complemented by various refined cooking skills, the cuisine is very particular about a rich, strong, crunchy and fresh taste, and to make the meaty taste stand out, leaving a pleasant aftertaste in your mouth. Sichuan Cuisine Sichuan cuisine has a long history, with Chengdu and Chongqing dishes as the main cuisines, the dishes are mostly seasoned with 3 kinds of chili peppers and 3 kinds of spices, giving a simple and fresh taste. The feature of both the royal and farm-to-table cuisines is a strong and changeable taste which brings extreme pungency to your tongue. Cantonese Cuisine ‘Guangzhou is a food hub, Shunde cultivates chefs’. This saying shows the abundance of Cantonese cuisine, it is famous for its diversity and skillfulness. Cantonese cuisine is very particular about the collaboration of tastes, spices are used meticulously to retain the original taste and freshness, it prides itself on seafood dishes.