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CHINESEFOODChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisineGuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.SteamedSeaBass(清蒸石斑鱼）RoastedPiglet(烤乳猪)SharkFinSoup（鱼翅汤）ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.红烧肘子(braisedporkjoint)YellowRiverCarpinSweetandSourSauce（糖醋黄河鲤鱼）九转大肠(roastedporkintestine)SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.回锅肉(Doublecookedporkbelly,Sichuanstyle)鱼香肉丝(fishflavoredporkslices)一品熊掌(bear's-paw)干烧鱼翅(Dry-friedSharkFin)宫爆鸡丁KungPaoChickenMapoTofu（麻婆豆腐）HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.StewedCrabwithClearSoup(红烧蟹清汤)Long-boiledandDry-shreddedMeat(鸡汤煮干丝)DuckTriplet(三套鸭）CrystalMeat（水晶肉）ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.SourWestLakeFish（西湖醋鱼）（龙井虾仁）LongjingShelledShrimpBeggar‘sChicken（叫花鸡）东坡肉(BraistDongpoPork)AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.红烧果子狸(Pagumalarvata)火腿炖甲鱼(Braisedturtlewithham)符离集烧鸡(FuliRostedChicken)(黄山红烧石歧项鸽)HuangshanBraisedPigeon蜜汁红芋(RedTaroinHoney)HunanCuisineHunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickandpungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.HotChicken（辣子鸡）冰糖湘莲(LotusSeedpodwithCrystalSugar)腊味合蒸(SteamedMultiplePreservedHams)DonganChicken（东安鸡）FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheirpickledtaste.BuddhaJumpingOvertheWall（佛跳墙）SnowChicken（雪鸡）Phoenix-tailedPrawns（凤尾虾）醉糟鸡(Drunkenchicken)太极明虾球(TaiChiMingShrimp)THANKYOUFORYOURWATCHING