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ChineseCuisine中国菜系Beautifulpatrons美丽食客•SichuanCuisine(川菜)•ShandongCuisine(鲁菜)•GuangdongCuisine（粤菜）•JiangsuCuisine（淮扬菜）•ZhejiangCuisine（浙江菜）•HunanCuisine(湘菜)•AnhuiCuisine(徽菜)•Mincuisines（闽菜）SichuanCuisine(川菜)•OftheeightmajorschoolsofChina‘sculinary（烹饪）art,Sichuancuisineisperhapsthemostpopular.•Infact,Sichuancuisineboasts拥有avarietyofflavors味道anddifferentmethodsofcooking,featuringthetasteofhot辣,sweet,sour,salty,ortongue-numbing麻.•Sichuanhashighhumidity（湿度）andmanyrainyorovercastdays（阴天）.•Hotpepperhelpsreduceinternaldampness内湿,soitwasusedfrequentlyindishes,andhotdishesbecamethenorminSichuancuisine.•Theregion‘swarm,humidclimatealsone’cessitatessophisticatedfood-preservationtechniques精良的食物保存技术whichincludepicking,酸洗，酸浸）salting,dryingandsmoking.•SichuandishesconsistofChengdu,Chongqingandvegetariandishes(素菜).•Masterlyusedcookingtechniquesaresauteing煎,stir-frying炒withoutstewing蒸，煮,dry-braising红烧,Pao(soaking浸泡inwater)andHui(frying煎thenbraising焖/烩withcornfloursauce玉米粉).•Sichuancuisineisfamousforitsdistinctandvariousflavors,themostoutstandingonesarefishflavors,鱼香pepperpowderboiledinoil,麻辣strangeflavor怪味andsticky-hot.最负盛名的菜肴•干烧岩鲤、干烧桂鱼、鱼香肉丝、怪味鸡、宫保鸡丁、粉蒸牛肉、麻婆豆腐、毛肚火锅、干煸牛肉丝、夫妻肺片、灯影牛肉、担担面、赖汤圆、龙抄手Shandong(鲁)Cuisine•Shandongcuisine,alsoknownasLuCaiforshort,boastsalonghistoryandfar-reachingimpact.•Shangdongcuisineisfamousforitswideselectionofmaterialanduseofdifferentcookingmethods.•Therawmaterialsaremainlydomesticanimalsandbirds,家畜家禽seafoodandvegetables.•ThemasterlycookingtechniquesincludeBao爆(quickfrying),Liu熘(quickfryingwithcornflour),Pa(stewing)炖,roasting,烘烤boiling,usingsugartomakefruit,crystallizing结晶withhoney。•Condiments佐料suchassaucepaste,酱fistulousonion大葱andgarlic（大蒜）arefreelyused,soShangdongdishesusuallytastepungent刺激的.•SoupsaregivenmuchemphasisinShangdongdishes.Clearsoupfeaturesclearandfreshwhilemilksoup浓汤looksthickandtastesstrong,bothofwhichareoftenchoicelymadetoaddfreshnesstothedishes.•Thedishesaremainlyclearandfresh,perfectwithShandong'sownfamousbeer,QingdaoBeer.山东著名风味菜•炸山蝎、德州脱骨扒鸡、原壳扒鲍鱼、九转大肠、糖醋黄河鲤鱼Guangdong（粤）Cuisine•OriginatesfromGuangdongprovinceanddevelopsinGuangzhou,HuizhouandChaozhouofGuangdongProvinceandHainanIsland.•AstheclimateofGuangdongishot,Cantonesefooddoesnotusemuchspice（香料）,bringingoutthenaturalflavorofthevegetablesandmeats.Thedishesarefresh,crisp酥,tender,andlightlyseasoned味淡的.•Thebasiccookingtechniquesincluderoasting焙烤,stir-frying炒,sauteing煎,deep-frying,炸braising,烧/焖stewing蒸煮andsteaming清蒸.•Steamingandstir-fryingaremostcommonlyusedtopreservetheingredients‘材料naturalflavors.•Themostfamoussnakedish蛇宴inGuangdongisthedragonandtigerlockedinbattle龙虎斗,inwhichcobra眼镜蛇,leopardcat,豹猫andovertwentyspicesareused.•Naturally,asafishingarea,渔区seafoodfeaturesprominentlyinChaozhoucuisine,whichisoftenenhancedbypiquantsauces,辣酱油suchastangerinejam（蒟ju酱）forsteamedlobsters龙虾andbroad-beanpaste豆瓣酱forfish.•Chaozhoucuisinestressesuniquecombinationsofvarioussoy大豆saucesandflavorings:salty,sweet,sour,spicy辣,orastringent涩。•Fishsauceandoystersauce牡蛎酱arefavoriteseasonings作料.•Chaozhoudishesareusuallycookedoveraslowfire,stewed炖,deepfired,steamed,蒸stir-fried炒orpickled腌制的著名风味菜•鸡烩蛇、龙虎斗、烤乳猪、东江盐焗鸡、白灼基围虾、烧鹅、蚝油牛肉、广式月饼、沙河粉、•有“五滋”（香、松、软、肥、浓）、“六味”（酸、甜、苦、辣、咸、鲜）之别。时令性强，夏秋讲清淡，冬春讲浓郁，有不少菜点具有独特风味。JiangsuCuisine淮扬菜•Jiangsucuisine,alsoknownasSuCaiforshort,consistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes•Duetousingthemethodsofstewing,炖braising焖,quick-frying,炸stir-frying,炒Jiangsudishestastefresh,lightandmellow.甘美的、圆润的、松软的•jiangsucuisinehasthecharacteristicsofstrictlyselectedingredients,exquisiteworkmanship手工精良,elegantshape,andrichculturetrait文化特质.•Thetypicalrawmaterialsarefreshandliveaquaticproducts水产品.Ithighlights强调thefreshnessofingredients.•Othercookingingredientsareoftencarefullyselectedtealeaves,bambooshoots竹笋,mushrooms,pears,anddates.枣椰子Itscarvingtechniques雕工aredelicate,ofwhichthemelon甜瓜carvingtechniqueisespeciallywellknown。著名菜品•JiangsudishescanbeclassifiedintothatofSuzhou-WuxistyleandZhenjiang-Yangzhoustyle.•清炖狮子头，拆烩鲢鱼头、扒烧整猪头、清蒸鲫鱼、水晶肴蹄、三套鸭、软兜鳝鱼、炝虎尾、炒蝴蝶片、冬瓜盅、三丁包子、翡翠烧卖、蟹黄汤包、千层油糕Zhejiang（浙江）Cuisine•Zhejiangcuisine,notgreasy油腻,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.•浙菜由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。•Hangzhoucuisineisthemostfamousoneamongthethree.•SongsaoShreddedFishsoup鱼片汤Hangzhoucuisineischaracterizedbyitselaborate(精心)preparationandvaryingtechniquesofcooking,suchassauteing（煎）,stewing,andstir-anddeep-frying.•Zhejiangcuisinespecializesinquick-frying,stir-frying,deep-frying,simmering煨andsteaming,obtainingthenaturalflavorandtaste.Specialcareistakeninthecookingprocesstomakethefoodfresh,crispyandtender脆软清爽.•ZhejiangcuisineisbestrepresentedbyHangzhoudishes,includingHangzhouroastchicken烤鸡(commonlyknownasBeggar'schicken),Dongpopork,westlakefishinvinegarsauce,SongsaoShreddedFishsoup,etc.名菜名点•龙井虾仁、西湖莼菜汤、虾爆鳝背、西湖醋鱼、炸响铃、抢蟹、新风鳗鲞、咸菜大汤黄鱼、冰糖甲鱼、牡蛎跑蛋、蜜汁灌藕、嘉兴粽子、宁波汤团、湖州千张包子Hunan(湘)Cuisine•HunandishesconsistoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.•Hunanisknownasthelandof