China: Chinese Seafood Tradition

China’s vast coastline along the Pacific Ocean has led to a deep cultural reliance on fish and seafood. The Chinese have a long history of fishing and preserving seafood through drying, pickling, and fermentation, with coastal regions like Guangdong, Zhejiang, and Fujian becoming culinary hubs for seafood.

Culinary Tradition: Chinese cuisine offers a variety of fish-based dishes, including "steamed fish with ginger and scallions," "sweet and sour fish," and "fish with black bean sauce." Fish is often cooked whole to emphasize its freshness, with techniques like steaming, stir-frying, and braising. Regional variations, such as Cantonese dim sum with shrimp and Cantonese-style steamed fish, showcase the variety of seafood preparation across China.