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TastesofChinesefoodaretraditionallycategorizedintofiveflavors:salty,spicy,sour,sweet,andbitter.

OverChinasvastterritorytheflavorsofcuisinevaryfromoneregiontoanother,andusuallyoneortwoofthefiveflavorsdominate.Flavorpreferencescanreflectfeaturesofgeography,climate,agriculture,culture,andhistory.

HereweintroducethefiveflavorsofChinesefood,includingtheirfunctionsandregionswheretheyarepopular.

Spicy—CentralChina,especiallySichuanandHunan

SpicinessispopularincentralandsouthChina,includingSichuan,Hunan,Yunnan,andGuangxiprovinces.Thatissaidtobebecauseclimatesintheseregionsarehumid,makingitdifficultforperspirationtoevaporate.Chiliesareliberallyusedintheircuisines,andarebelievedtomoveinternaldampnessandcold,increasinghealthand