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「」ChineseFoodCatalogueStory1ChineseTraditionalStapleFoodStory2ChineseCharacteristicCuisineStory3ChineseFestivalFood❶ChineseTraditionalStapleFood中国传统主食⒈rice（米饭）Cookingmethod:boilingsteaming（蒸）stir-frying（炒）Riceisthemostcommonstaplefood（主食）inchina.Differentareashavedifferenttypeofrice,ittastesdifferent.⒈rice（米饭）Porridgefriedrice⒉noodles（面条）Noodlesisaveryoldfoodanditoriginatedinchina,hasalonghistory.Asastaplefood（主食）,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethods.Everykindofnoodlemaytastesdifferrent.NextIwillgivetheintroductionofvariousnoodlesinchina.⒉noodles（面条）Wuhanhotnoodles武汉热干面Beijingnoodles北京杂酱面⒉noodles（面条）ShanxiSlicedNoodles山西刀削面HenanXiaojiStewedNoodles河南烩面⒉noodles（面条）LanzhouRamen兰州拉面HangzhouPianErChuan杭州片儿川⒉noodles（面条）KunshanAozaoNoodles昆山奥灶面ZhenjiangPotCoverNoodles镇江锅盖面⒉noodles（面条）SichuanSpicyDandanNoodles四川担担面JilinYanjiColdNoodles吉林延吉冷面⒊Dumplings（饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciation（发音）ofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.⒋Steamedbuns（馒头）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.⒌Steamedstuffedbun（包子）Thedifferentbunscontaindifferentstuffing.Forexample,soupdumpling(汤包），redbeanpaste（面团）,vegetables,pork,beefs.Sotheirtastesaredifferent.❷ChineseCharacteristicCuisine中国特色美食EightRegionalCuisinesChinacoversalargeterritory（领土）andhasmanynationalities,hence（因此）avarietyofChinesefoodwithdifferentbutfantasticandmouthwatering（令人垂涎的）flavor（味道）.Chinesefoodcanberoughlydividedintoeightregionalcuisines（菜系）：ShandongCuisineSichuanCuisineGuangdongCuisineFujianCuisineJiangsuCuisineZheJiangCuisineHunancuisineAnhuiCuisine⒈ShandongCuisine山东菜系ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pure（清淡）andnotgreasy（油腻）,ischaracterizedbyitsemphasisonaroma（香）,freshness（鲜）,crispness（酥）andtenderness（软）.Shallot（青葱）andgarlic（大蒜）areusuallyusedasseasonings（调料），soShangdongdishestastespungent（辣）usually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoup（清汤）featuresclearandfreshwhilecreamysoup（油汤）looksthickandtastesstrong.Jinancuisineisadaptat（擅长）deep-frying（炸）,grilling（烤）,frying（煎）andstir-frying（炒）whileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.⒈ShandongCuisine山东菜系⒉SichuanCuisine四川菜系SichuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicy(香)andpungent（辣）flavor,Sichuancuisine,prolificoftastes（味道多变）,emphasizesontheuseofchili（红辣椒）.Pepper（青椒）andpricklyash（花椒）alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic（大蒜）,ginger（姜）andfermentedsoybean（豆豉）arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients（原料）,whilefrying（油炸）,fryingwithoutoil（无油炸）,pickling（腌制）andbraising（文火炖煮）areappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.⒉SichuanCuisine四川菜系⒊GuangdongCuisine广东菜系ItoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong,soitisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Manyvegetablesoriginatefromotherpartsoftheworld.Itdoesn'tusemuchspice（辣椒）,bringingoutthenaturalflavorofthevegetablesandmeats.Tastingclear（清）,light（淡）,crisp（脆）andfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptors（猛禽）andbeasts（走兽）toproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting（烤）,stir-frying（炒）,sauteing（煸）,deep-frying,braising（文火炖煮）,stewing（炖）andsteaming（蒸）.Amongthemsteamingandstir-fryingaremorecommonlyappliedtopreservethenaturalflavor.⒊GuangdongCuisine广东菜系⒋FujianCuisine福建菜系ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour（酸）,saltyandsavory（香）.Themostdistinctfeaturesaretheirpickledtaste（卤味）.⒋FujianCuisine福建菜系⒌JiangsuCuisine江苏菜系JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreach（下游）oftheYangtzeRiver（淮阳湖）.Aquatics（水产）asthemainingredients（原料）,itstressesthefreshnessofmaterials.Itscarving（雕刻）techniquesaredelicate（珍贵）,ofwhichthemeloncarving（瓜雕）techniqueisespeciallywellknown.Cookingtechniquesconsistofstewing（炖）,braising（文火炖煮）,roasting（烤）,simmering（煨）,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance（雅）.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulous（精细的）preparationmethodology,anditsnot-too-spicy（不辣）,not-too-bland（不温）taste.Thecuisinealsovariesthroughouttheyearbecauseoftheclimate.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.⒌JiangsuCuisine江苏菜系⒍ZhejiangCuisine浙江菜系ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy（油腻）,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance（香）.HangzhouCuisineisthemostfamousoneamongthethree.⒍ZhejiangCuisine浙江菜系⒎Hunancuisine湖南菜系HunancuisineconsistsoflocalCuisinesofXiangjian