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1、 Chinese Dietary Culture站亿加吕 (|辟区 北京烤胸 roast Beijing duck必 阁子鸡本 saute diced chicken with hot peppers忆富爆鸡丁 saute diced chicken with peanuts沁红烧鲤鱼 braised common carp部茄汁虾位 Sauteiish sliees Witn bambso5 shoots* 测羊肉 instant boiled sliced mutton 糖酷里将 pork filets with sweet&sour sauti China covers alarge t
2、erritory and has many nationalities, hence a variety ofChinese food with different but fantastic and mouthwatering flavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂尖Chinese food can be roughly divided into eight regional cuisines :中国饮食可以大致分为八大地方菜系 : Shandcn Sichuan Cantonese FujiangcCuisine 站| CEuising | 站 o
3、d| |三广 Cuis山东菜系”一山川菜系 一 4 二 广WEJiangsu ZheJiang Hunan AnhuiCuisine Cuisine cuisine Cuisine江苏菜系 浙江菜系 湖南菜系 交徽菜系 Shandong is the birthplace of many famous ancient scholars such as Confuciousand Mencius,. And much of Shandong cuisines history is as old as Confucioushimself, making itthe oldest existing
4、major cuisine in China.山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系 。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandongcuisine, clear pure and not greasy 证 characterized by itsemphasis on aroma, freshness, crispness and tenderness. Shallotand garlic are usually used as seaso
5、nings s0 Shangdong dishestastes pungent usually Soups are given much emphasis inNA hangdbndtisnes Thin soup featurascleafandVesh whileteamy scup aoka thick andtzstes sto00 jdn cuisineis adept二deep-fying, grilingfying and stirfying while Jiaodong division褒famous for cooking seafood with fresh and igh
6、t taste山东 由济南菜系和胶东葡系给成，消淡，不油胰，以其得,鲜，酥，软南阳名。因为使用青站和关头做为调料， 山东染系通信很痕。山东介系注重汤品。消汤清沿新绊，疝油汤外观厚重,味道浓重。济南菜系扫长炸，烤，若，炒而胶东菜系则以其迹钙海鱼的鲜淡而闻各 Sichuan Cuisine, known often in the West asSzechuan Cuisine, is one of the most famousChinese cuisines in the world. Characterizedbyits spicy and pungent favor Sichuancuisi
7、ne, prolific of tastes, emphasizes on theuse of chil. Pepper and prickly ash also neverfailto accompany producing typical excitingtastes. Besides, garlic, ginger and fermentedsoybean are also Used in the cooking process、Wild vegetables and animals are usuallychosen as ingredients, while fying, fying
8、without oil pickling and braising are appliedas basic cooking techniques. lt cannot be said that one who does not sxperience Sishuan Chili peppers and prickly ash are used infood ever reaches China mary dishesgivngNadlstinctively spicy四川菜系，是世噶上最鞭名的中国菜季冯 tastecallad main Ciinesd.册often leaves a四川菜系以其
9、香喇而闻名，味道多变，着重使 slight numb sensation in the mouth， 中用红羔椒，拱配使用青相和prickly ash，产生出经典的刺激的味道。 ee 姜和豆下 红绿辣相被用在许多菜戎中， 未条别册也被应用于 。野菜和野食常被选用 味，在中国交字理叫麻，通带会在口中鲁诺 党为原料，油 腹制和文火炖煮是基 麻本的感觉本的训包技术。没有品尝过四川菜的人不算米 Cantonese food originates from Guangdong, the southernmost province in China. Themajority of overseas Chi
10、nese people are from Guangdong (Canton) so Cantonese isperhaps the most widely available Chinese regional cuisine outside of China广东桨源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系 Cantonese are known to have anadventurous palate, able to eat manydifferent kinds of meats andVegetables. In fact, people
11、 in NorthernChina often say that Cantonesepeople will eat anything that fliesexcept airplanes, anyting hat laveson the ground excapl tra ns andanything that movesin the waterexcept boats广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人党说，广务人吃天上飞的，除了飞机: 地上疏的，除了火车; 水里游的 了船儿 声 人本让二 Esc - Consisting of FuzhouCuisine, Quanz
12、hou Cuisineand Xiamen Cuisine, FujianCuisine is distinguished forits choice seafood, beautifulcolor and magic taste ofSweet, sour salty andSavory. The most distinctfeatures are their pickledtaste.福建菜系由福州菜，泉州菜，克门某组成 以藉精选的海鲜志银元的色洋，甜，感和香的味道而出名。服特别的是它的“卤味”。 Jiangsu Cuisine, also calledHuaiyang Cuisine,
13、is popularin thelower reach of the Yangtze RiverAquatics as the main ingredients,计stresses the freshness of materials，lts carving techniques are delicate，of which the melon carvingtechnique is especially well known.Cooking techniques consist ofstewing, braising, roasting,simmering, etc.江苏菜，又叫准阳菜，流行于
14、在淮阳本 济下流。以水产作为证村原料，国 | 原音的许吴其只?时:打十分珍莽中大及万其知名 Jiangsu cuisine is well known forits careful selection ofingredients, its meticulouspreparation methodology and its not-too-spicy nottoo-bland tastejSince the seasons vaiyin climate considerably in Jiangsu, the cuisine also varies throughout the year Ift
15、heflavorisstrong, itisntttoo heavy:; iflight nottoo bland淮阳菜的特 ，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的互感而出名。因 苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不 淡而不温呈 Comprising local cuisines ofHangzhou, Ningbo andShaoxing, Zhejiang Cuisine,not greasy, wins itsreputation for freshness，tenderness, softness，smoothness of its dishes
16、with mellow fragrance.Hangzhou Cuisine is themostfamous one among thethree. 浙江菜系由杭州菜， ，组成， 肛，以其菜看的香而闻名。杭州菜是这三者中 最出 多的 个全 Hunan cuisine consistsof local Cuisines ofXiangjiang Region，Dongting Lake andXiangxi coteau. Itcharacterizes itself bythick and pungentflavor.Chili, pepperand shallotare USsually necessariesin this division.6 湖南菜系由湘江地区，洞亭湖和湘西的地方菜看组成。它以其极辣的味道为特色红辣椒，青辣椒和青黎在这 让的必备品
