Year on a Plate

A roundup of the year's culinary scene in China won't be complete without mentioning A Bite of China, a seven-part documentary that attracted international attention after it was broadcast on CCTV in May.

Many viewers felt the documentary evoked childhood memories, when food was fresh and organic. It also sparked off an interest in ingredients and cuisine styles from various provinces.

Lighter regional cuisines like the Huaiyang style made their presence felt in 2012. [Ye Jun / China Daily]

Traditionally, China has four major cuisine styles namely Shandong, Sichuan, Huaiyang and Cantonese. While the four major styles are deeply rooted, many restaurants now offer fusion cuisine.

Over the years, regional food styles, such as Xinjiang, Yunnan, and Hunan, have been gaining popularity.

A new kid on the block is Xi'an, which is known for its street food such as spicy and sour tasting cold noodles, and soaked cake with lamb soup. But Reallove, a local chain restaurant that opened its first restaurant in Beijing in April, has elevated it into a high-end treat. Interestingly, many of the dishes on the menu have a historical story linked to it.

With continuous food safety issues and environmental concerns, some hotels and even airlines have banned the use of shark fin and abalone.

Some Chinese restaurant have replaced them with other expensive money-makers - dried fish maw, sea cucumber, and high quality beef.