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Szechuan, Hunan, and Cantonese Cuisines

GOLDEN DRAGON CHINESE RESTAURANT in Norfolk, Virginia, specializes in regional dishes handed down from generations. Our recipes originate from historic areas of China and are prepared with authentic flavors and cooking styles. Indulge in our Chinese specialties from the Szechuan, Hunan, and Cantonese traditions.

Szechuan Cuisine

The art of Szechuan cuisine originates from the Sichuan Province of southwest China and is famed for its bold flavors. We continue the tradition with the liberal use of garlic, chili peppers, and Sichuan peppercorn. The four most well-known regional sub-styles that we include in our dishes are:

Buddhist Vegetarian Style | Chengdu Style | Chongqing Style | Zigong Style

Hunan Cuisine

We prepare our Hunan cuisine, sometimes referred to as the Xiang cuisine, with close attention to the traditional delicacies of the Xiang River region, Dongting Lake, and the western Hunan Province in China. Hunan uses hot and spicy flavors, fresh aromas, deep colors, and varied ingredients due to the high agricultural output of the region. This type of cuisine is one of the eight regional cuisines that use common cooking techniques, such as:

Braising | Frying | Pot-Roasting | Smoking | Stewing

Cantonese Cuisine

This specialty cuisine comes from the Guangdong province in southern China and draws upon diverse ingredients. Canton has a long history as a trading port for many imported foods and ingredients. Many cooking methods are used, such as steaming and stir frying—which is favored for convenience, rapidity, and the ability to bring out the flavors of the freshest ingredients. Cantonese cooking is known for a variety of meat selections, including:

Beef | Chicken | Chicken Feet | Duck Tongues | Organ Meats | Pork | Snails | Snakes