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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Jin (Tianjin) Liao (Liaoning) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Western Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaaxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
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Henan cuisine (Chinese: 豫菜 or 河南菜) is derived from the native cooking styles of the Henan region in China. It is a cross between the Jiangsu cuisine, with which it shares the obvious trait of the selecting the material according to the four seasons, and to a lesser extend, the Beijing cuisine, from which it adopted many the cooking methods. The result is that its dishes are very seasonal, and taste lighter in comparison to that of Beijing cuisine, similar to that of Jiangsu cuisine.