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Unit2Universallyrecognizedasoneofthegreatestcuisinesoftheworld,ChinesefoodinallitsvarietyandcomplexityisunquestionablyoneofthefinestpleasuresavisitorcanexperienceinChina.CulinaryDelightsinChina1.ChinesecuisineisabrilliantfacetofChineseculture,whichisprovenbythefactthatChineserestaurantsarefoundscatteredeverywherethroughouttheworld.Today,theculinaryindustryisdevelopingevenmorerapidlythanbefore.Adecadeago,Beijinghadafewthousandrestaurants,whiletodaythereareover100,000restaurantsofdifferentsizesinthecity.2.RegionalChineseCuisinesItiswidelyacknowledgedthatfromtheMingdynastyonwards,thereareeightmajorschoolsofcuisinebasedonregionalcooking.TheycamefromShandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,andAnhuiprovinces.Inadditiontothesetraditionalcuisines,theculinaryindustryinchinahasundergonegreatchanges,asalmosteveryplacehasitsownlocalspecialties,andasthedifferentcuisinesgathertogetherinbigcities,suchasBeijing.3.Sichuan,knownasNature'sStorehouse,isalsoastorehouseofcuisine.Here,eachandeveryrestaurantprovidesdeliciousyeteconomicalculinaryfare.TheingredientsforSichuancuisinearesimplebutthespicesusedarequitedifferent.Sichuancuisineisfamousforitsspicyandhotfood,yetjustbeinghotandspicydoesnotnecessarilydistinguishitfromotherhotandspicycuisinessuchasHunanorGuizhoucuisines.WhatisreallyspecialaboutSichuancuisineistheuseofChinesepricklyashseeds,thetasteofwhichleavesafeelingofnumbnessonone’stongueandmouth.Besidesthisuniquespice,Sichuandishesarealsousuallypreparedwithotherspicessuchaschilipepper.Usingfermentedbeansauceandasetofuniquecookingmethods,Sichuancuisineisnowfamousandpopularacrosstheworld.Inrecentyears,therehaveappearedmanymorerenownedrestaurantsspecializinginSichuancuisine,suchastheTanFamilyFishHeadrestaurant.4.GuangdongProvinceislocatedinsouthernchina,withamoderateclimateandabundantproduceallyearround.Asoneoftheearliestportsopentoforeigntrade,theprovincehasdevelopedaculinaryculturewithitsowncharacteristicsthathasexertedafar-reachinginfluenceonotherpartsofchinaaswellasthroughouttheworldwhereitisthemostcommonlyavailableChinesecuisine.Guangdongcuisineisfamousforitsseafoodaswellasforitsoriginalityandrefinedcookingprocesses.Varioussoupsinthiscuisinearelovedbypeoplealloverthecountry.5.Zhejiangcuisineislightandexquisite,andistypicaloffoodfromalongthelowerYangtzeRiver.Onefamousdishiswestlakevinegarfish,whichlooksprettyandhasthedelicaterefreshingflavorsofnature.ManyChineserestaurantsinchina,aswellasinotherpartsoftheworld,servethisdish,butoftentheflavorislessauthenticcomparedtothatfoundinHangzhou,capitalofZhejiangprovince,whichhasuniqueaccesstothefishandwaterofWestLake.6.EverydishhasastoryThenamesofChinesedishesarediverse,butbehindeachofthefamousdishesisaninterestingstoryexplainingwhyitispopular.Agoodnamecanmakethedishmoreinteresting;however,somenamesaresoeccentricthattheymayconfusepeople,bothChineseandforeigners.Ifyouonlytranslatethenamesliteratelywithnoexplanation,youcouldmakeafoolofyourself.7.TakeGoubulisteamedbunsinthecityofTianjinforexample.Thesepopularbunsareallofthesamesizeandhandmade.Whenservedinneatrowsonatray,theylooklikebuddingchrysanthemumflowers.Thewrappingisthin,thefillingsarejuicy,themeattenderandthetastedeliciousandnotatallgreasy.Then,whythename?8.Thereisaninterestingstorybehindit.GoubulisteamedbunswerefirstsoldinTianjinabout150yearsago.Alocalmanbythenameofgouziworkedasanapprenticeinashopsellingbaozi(steamedbuns).Afterthreeyears,hesetuphisownbaozishop.Becausehisbunsweresodelicious,hesoonhadathrivingbusinesswithmoreandmorepeoplecomingtobuyhisbuns.Ashardworkingasgouziwas,hecouldnotkeepupwithdemandsohiscustomersoftenhadtowaitalongtimetobeserved.Impatient,somepeoplewouldcallouttourgehimon,butashewassobusypreparingthebuns,hedidn’tanswer.Peoplethereforecametocallhisbunsgoubuli,meaning“goguzipaysnoattention.”Thiseccentricname,however,hashadverygoodpromotionaleffects,andhasbeenusedeversince.Goubuliisnowatime-cherishedbrandnameinTianjin.9.InZhejiangcuisine,thereisawell-knowndishcalledDongpomeat.Thisdishofstreakyporkispreparedoveraslowfirewherethebigchunksofporkarebraisedwithgreenonion,ginger,cookingwine,soysauce,andsugar.Thefinisheddishisbrightredincolorandthemeatistenderandjuicyand,likethegoubulibuns,notatallgreasy.Thisdishwasnamedaftersudongpo,agreatpoetofthenorthernsongdynasty,whocreateditwhenhewasanofficialinHangzhou.Itissaidthatwhenhewasinchargeofthedrainageworkforthewestlake,sudongporewardedworkerswithstewedporkinsoysauce,andpeoplelaternameditdongpomeat,tocommemoratethisgiftedandgenerouspoet.10.FujiancuisineboastsafamousdishcalledBuddhajumpingoverthewall,thenumberonedishoftheprovince.Thisdishispreparedwithmorethan20mainingredients,includingchicken,duck,seacucumber,driedscallop,tendon,sharklip,fishmaw,andham.Alltheseingredientsareplacedintoaceramicpot,withcookingwineandchickenbroth,andthencookedoveraslowfireuntilthemeatistenderandjuicyandthesoupbecomessmoothandthick.Thenitisservedwithmorethanadozengarnishessuchasmushrooms,winterbambooshootsandpigeoneggs.Itisfamousforleavingalingeringaftertasteinthemouth.Th