5 Chinese cuisines to try aside from Cantonese in Klang Valley

Ask around and it'll be hard to find someone who doesn't enjoy Chinese food -- its variety makes it quite impossible to not have something for even the pickiest eater, whether you're in the mood for something spicy, sweet, sour or salty or everything at once (sweet and sour spicy braised chicken, anyone?).

Chinese food itself can be broken down into many more sub-cuisines; here in KL, we're most familiar with the likes of Cantonese and Szechuan. They're delicious but why not also find out what Jiangsu, Hunan and Shunde cuisines are like if you're a true lover of Chinese food?

Here are some places to go for a Chinese food trail across the many provinces.

Hunan Cuisine

Hunan cuisine is knowned for its liberal use of chilli peppers, garlic and shallots so it will definitely sit well of hot and spicy lovers. Confuse it not with Szechuan cuisine, which is also spicy but which relies more on dried chillies and peppers. Hunan cuisine employs more fresh chillies and ingredients, so the food tends to be oilier and often spicier by pure chilli content. Get a taste of signature dishes like mala chicken and steamed fish head in chilli sauce at Mao Jia Chinese Cuisine (serves pork).

Shunde Cuisine

On the opposite end is Shunde cuisine, characterised by mild foods achieved through slow-cooking methods, particularly meats and seafood, in flavoursome broths. Some call it the stripped down version of Cantonese food but whatever you choose to call it, we love the smooth textures and natural flavours of its dishes that bring to mind the best of homecooked heartwarming food. Rice porridges slow-cooked in claypot are also a star attraction with Shunde cuisine. Get a taste of signature dishes like claypot youmi chicken and seafood hotpots at Dao Xiang Chinese Cuisine (serves pork).

Hakka Cuisine

What does a tribe that is literally called the 'guest family' eat? A little bit of everything of course! Due to their nomadic nature in the earlier centuries, the Hakkas borrow a little of everything from the places they stop by during their migrations hence their cuisine is a hodgepodge of the best of them. You'll spot a mix of elements in their cuisine, but often times tweaked in minor ways respective to the families. Get a taste of signature dishes like Hakka stewed pork with yam and lui char at Hakka Rang Restaurant (serves pork).

Shanghainese Cuisine

Love Chinese classics like stewed chicken with wine and steamed fish in soy sauce? Those dishes have very Shanghainese roots. Shanghainese cuisine also emphasises mild, natural flavours, letting the freshness of their ingredients shine through and speak for itself. When it comes to enhancing flavours, salted meats and preserved vegetables are the go-to ingredients to keep things as natural as possible. Get a taste of signature dishes like smoked crispy duck and, of course, Shanghai's famous xiao long bao at Shanghai Restaurant, JW Marriott KL (serves pork).

Jiangsu Cuisine

Jiangsu cuisine is characterised by soft and tender textures, perfect for that homely feel of a good home-cooked meal, achieved through long hours of cooking. This to ensure the ingredients have released their maximum flavours into broths, which most times, is the star of the dish. Ingredients to be used are also known to be selected by very strict standards, as chefs often like to match the colour and shape of ingredients to the season. Have a taste of signature dishes like chilled brine duck and poached shredded beancurd at Zuan Yuan (pork-free) all this month with its special Jiangsu food promotion.

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