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EightRegionalCuisinesinChina中国八大菜系Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.SoupofTyphalatifolia(奶汤蒲菜）Braisedporkwithpreservedvegetableinsoyasauce（梅菜扣肉）ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy(油腻的）,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness（香鲜酥软）.Shallot(葱）andgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.1.ShandongCuisine2020/1/29SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent（辛辣的）flavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili（红辣椒）.Pepper（胡椒粉）andpricklyash（花椒）alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,pickling（腌制）andbraising（文火炖煮）areappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.2、SichuanCuisineMapoTofu（麻婆豆腐）BoiledFishwithPickledCabbageandChili（酸菜鱼）2020/1/29CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting(烤）,stir-frying（炒）,sauteing（煸）,deep-frying（深炸）,braising,stewing（炖）andsteaming（蒸）.3.GuangdongCuisineBakedChickeninSalt（盐焗鸡）roastsucklingpig（烤乳猪）2020/1/29ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir“pickledtaste“(卤味）.4.FujianCuisineFotiaoqiang（佛跳墙）Facethreadpaste（面线糊）2020/1/29JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechnique（瓜雕）isespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.5.JiangsuCuisinetherecipeofWensiTofu（文思豆腐）Deep-FriedPhoenix-TailedPrawns（炸凤尾虾）2020/1/29Wintermelon（冬瓜盅）ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothness（鲜柔滑香）ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.6.ZhejiangCuisineBraisedHaminHoneySauce（蜜汁火方）2020/1/29HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.7.HunancuisineChopbellpepperfishhead（剁椒鱼头）FriedStewedBitterGourdwithPork（苦瓜酿肉）2020/1/29HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamsandsugarcandywillbeaddedtoimprovetaste.8.HuizhouCuisineTigerfurwithbeancurd(虎皮毛豆腐）Huizhoudumpling(徽州圆子）2020/1/29Newwordsprolific[英][prəˈlɪfɪk][美][prəˈlɪfɪk]adj.（艺术家、作家等）多产的；众多的；富饶的ingredient[英][inˈɡri:djənt][美][ɪnˈɡridiənt]n.1.（分烹调的）原料；（构成）要素；因素(混合物的)组成部分;【化】拼份,拼料,组分,配料2.成分,要素the-soficecream冰淇淋的各种成分the-sofaman'scharacter形成一个人的人格的各种因素ThanksForYourListening！