The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
There is a so so-called list labelled as the ‘Eight Culinary Traditions of China’, they are; are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples.
Sweet Sensations has also focused Prominent styles of Chinese cuisine outside China, therefore we can now offer a range that includes; Singaporean, Malaysian, Indonesian, and American, but there is Chinese cuisine wherever Chinese people are found therefore delicious hybrid dishes can still be experimented with.